CUL - Culinary

This course teaches students how to ensure a healthy and safe foodservice operation. Topics covered include: HACCP (Hazard Analysis and Critical Control Points), personal hygiene, food purchasing/receiving/storage, food preparation and serving, food contamination, food-borne illnesses, and pest management. At the end of the course, students take the Chicago and Illinois Sanitation Exam. If passed, students receive the official certification. 1 quarter hour

This course exposes students to the world of off-premise catering. The lifecycle of a catering event is discussed from the initial call, through concept development, pricing, and execution, to final billing. Taught from the different perspectives of the players on the team—the salesperson, event planner, chef and kitchen staff, and service captain and serving staff—students gain insight into what makes this type of foodservice unique in the industry. Pre-requisite(s): None Co-requisite(s): None. 3 quarter hours

This course provides a global perspective of culinary cultures and cuisines with a focus on flavor profiles. Through lectures and the preparation of traditional dishes, students will explore how culture and geography influence the foods of the world. Prerequisite: CUL 118 or BPA 210. 4 quarter hours

This course is about presenting your business to the media and the public through building relations through digital and print channels. The course will address media relations, addressing customer inquiries, creating branded events through media, crisis communication and managing your social platforms. Pre-requisite(s): None, Co-requisite(s): None. 5 quarter hours

BEV 201 INTRODUCTION TO WINES, BEERS, AND SPIRITS (4)* This foundation course introduces the student to the world of beverages examining their history, production methods, style, and how they are merchandised. It explores the factor -s necessary to builing and sustaining a profitable beverage program. Students learn to evaluate beverages using a sensory approach to analyze and assess the characteristics of each drink. This course leads to eligibility to register for the Le Vin Gourmand (LVG) Sommelier level I examination. *Course fees applies This course replaces CUL 345 in previous curricula.

As consumer needs rapidly evolve, food companies must re-imagine the way foods are grown, prepared, delivered and ultimately brought to the table. This course explores how current culinary and diet trends affect the food industry. The class will focus on nutrition and diet trends, health concerns and controversies. This course will also examine gluten-free, paleo, ketogenic, flexitarian, vegetarian and plant-based diets, as well as, mindfulness and the "Blue Zones". Pre-requisite(s): KCUL 136. Co-requisite(s): None, 4 quarter hours

Menus are key to a restaurant’s identity and marketing. In this course, students will further develop menu language skills in relationship to various types of restaurant concepts. The lab portion of this class will explore how menu language impacts food presentation. require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 4 quarter hours

This course presents the nutritional and culinary needs for various market segments of the food industry. Populations include children, teens, the aging, vegetarians, sports and spa enthusiasts, and those with health concerns such as obesity, heart disease, diabetes, hypertension, and food allergies, among others. Through lecture and hands-on experience, students learn strategies and techniques to address life cycle and dietary concerns, without sacrificing flavor or food quality. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None, Co-requisite(s): None. 4 quarter hours

The course prepares students for career advancement and uses career-focused workshops. The course uses workshops and guest speakers to address topics such as goal setting, marketing oneself, negotiation, interviewing, management, and assessment skills. Pre-requisite(s): KCUL 175, KBPA 170. Co-requisite(s): None. 1 quarter hour

This class will explore how a chef might think about and design flavor. Theories from cultural, scientific, and culinary studies will be considered. Through lecture and hands-on experience, students will develop systems to consider flavor perception, description, and design. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course explores the rise of the research chef within the food manufacturing industry. As trained chefs with a solid knowledge of food science, research chefs are often involved in creating new or proprietary products intended for wide distribution. Through practical application, students follow the research and development process from ideation to prototype. Students are also introduced to the way in which industrial concerns, such as branding and operations impact the research and development process. Students will develop product prototypes during the course, which are presented to food manufacturing executives at the conclusion of the course. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite: None. Co-requisite(s): None. 4 quarter hours

Properly designed facilities are critical to the success of any foodservice operation. Students learn the complexities of designing a facility and consider flow of product, sanitation requirements, equipment needs, safety, environmental impact, and storage. For the final project, students design a complete facility layout under specific financial and legal constraints. Prerequisite: CUL 249 or BPA 210. 2 quarter hours

This course presents how plant based diets can be part of a chef repertoire to accommodate an ever changing and diverse population eating habit. This course will focus on nutrition, health concerns and benefits, controversies, acceptance and lifestyle choice among others. Students learn strategies and techniques to address lifestyle choice in alternate diets, as well as, skills in framing and articulating ideas through a Plant- Based culinary driven format. In addition, he course offers strategies in preparing Plant-based cuisine with an emphasis on plate presentations and design to reflect a professional restaurant operation. Pre-requisite(s): KCUL 120. Co-requisite(s): None. 4 quarter hours

Sixth or Sevnth Block Practical Exam