Culinary Arts (CUL) at Central Virginia Community College
Distance Learning
Time of Day
Term
- 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 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 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 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 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 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 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 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
