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