Culinary Arts (CUL) at Reynolds Community College


         
 
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CUL 80 - Introduction to Food Service Assisting
Studies personal hygiene, safety and sanitation, ware-washing, knife skills development, foundations of food preparation, fundamentals of cooking methods, standard operating procedures, and kitchen terminology as it pertains to the food service industry.
Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.
3 credits
CUL 80 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 83 - Food Service Assisting
Identifies major food categories. Provides instruction in the utilization of kitchen equipment necessary to prepare food from major food categories. Reviews cooking terminology.
Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.
4 credits
CUL 83 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 85 - Introduction to Food Preparation Assisting
Studies cooking terminology. Teaches cooking techniques. Studies preparation of cold appetizers, hot appetizers, vegetables, soups, gravies, salad dressing, fruits, rice, cereal and pasta products.
Lecture 2-3 hours. Laboratory 3 hours. Total 5-6 hours per week.
3-4 credits
CUL 85 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 86 - Food Preparation Assisting
Reviews cooking terminology and continues instruction in cooking techniques. Covers the preparation of meats, casseroles, desserts and batter and dough products.
Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.
4 credits
CUL 86 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 90 - Coordinated Internship in Food Service
Provides supervised on-the-job training in selected business, industrial, or service firms coordinated by the college. Student applies and refines skills learned in coursework in a professional setting with faculty and staff guidance.
Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours. Lecture 1-5 hours. Total 1-25 hours per week.
1-5 credits
CUL 95 - Topics In
Provides an opportunity to explore topical areas of interest to or needed by students.
Variable hours. Lecture 1-5 hours. Total 1-15 hours per week.
1-5 credits
CUL 106 - Principles of Culinary Arts I
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II.
Lecture 2-3 hours. Laboratory 2-3 hours. Total 4-6 hours per week.
3-4 credits
CUL 106 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 107 - Principles of Culinary Arts II
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part II of II.
Lecture 2-3 hours. Laboratory 2-3 hours. Total 4-6 hours per week.
3-4 credits
CUL 107 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 119 - Applied Nutrition for Food Service
Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals.
Lecture 2-3 hours. Total 2-3 hours per week.
2-3 credits
CUL 119 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 120 - Principles of Food Preparation
Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, legumes, beef, game, pork, lamb, fish and shellfish, and alternative products.
Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.
4 credits
CUL 120 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 122 - Applied Nutrition for Food Service Laboratory
Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking.
Laboratory 3-5 hours. Total 3-5 hours per week.
1 credits
CUL 122 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 134 - Food and Beverage Service Management
Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservations management, and point-of-sale technology systems.
Lecture 2-3 hours. Laboratory 2-3 hours. Total 4-6 hours per week.
3-4 credits
CUL 134 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 136 - Storeroom Operations and Inventory Management Laboratory
Explores through laboratory activities the flow of foods, beverages, and supplies in food service establishments, including product identification, purchasing, receiving, storage, measuring, data entry systems, inventory, and evaluation through discussion and demonstration.
Laboratory 5 hours. Total 5 hours per week.
1 credits
CUL 136 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 145 - Garde Manger
Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 145 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 190 - Coordinated Internship
Supervises on-the-job training in selected business, industrial or service firms coordinated by the college.
Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours. Lecture 1-5 hours. Total 1-25 hour per week.
1-5 credits
CUL 197 - Cooperative Education
Supervises in on-the-job training for pay in approved business, industrial and service firms, coordinated by the college's cooperative education office. Is applicable to all occupational- technical curricula at the discretion of the college. Credit/work ratio not to exceed 1:5 hours. May be repeated for credit.
Lecture 1-25 hours. Total 1-25 hours per week.
1-5 credits
CUL 205 - Fundamentals of Wine
Familiarizes the student with basic knowledge needed to make decisions relative to the purchase, storage, and service of wine, as well as decisions relative to the use of wine in the hospitality and food service industry.
Lecture 2-3 hours. Laboratory 2-3 hours. Total 4-6 hours per week.
3-4 credits
CUL 205 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 206 - International Cuisine
Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 206 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 207 - American Regional Cuisine
Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients, as well as the cultural aspect of each region?s cooking style. Includes the preparation of the various regional foods.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 207 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 218 - Fruit, Vegetable, and Starch Preparation
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes, and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 218 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 219 - Stock, Soup, and Sauce Preparation
Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 219 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 220 - Meat, Seafood, and Poultry Preparation
Provides the study and preparation of meat, poultry, shellfish, fish, and game, including alternative protein sources. Promotes the knowledge/skills required to select appropriate use of these foods as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 220 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 259 - Beverage Management
Involves the systematic study of beverages, emphasizing the use of beverages as a complement to food. Covers topics including both alcoholic and non-alcoholic beverages, beverage equipment and bar setup in addition to mixology, beer, wine and spirits.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 259 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 287 - Contemporary Culinary Art and Innovation
Studies market-driven culinary trends and contemporary culinary artistry. Covers contemporary nutrition concerns and special dietary needs; alternative business models; innovative plate presentation, flavors, textures, and design elements; molecular gastronomy; and preparation of traditional and nontraditional foods for modern presentation.
Lecture 1-2 hours. Laboratory 2 hours. Total 3-4 hours per week.
2-3 credits
CUL 287 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 290 - Coordinated Internship
Supervises on-the-job training in selected business, industrial or service firms coordinated by the college.
Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours. 1-5 credits. Lecture 1-5 hours. Total 1-25 hours per week.
1-5 credits
CUL 299 - Supervised Study
Requires completion of a project or research report related to the student's occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field. May be repeated for credit. Variable hours.
Lecture 1-5 hours. Total 1-15 hour per week.
1-5 credits