BUSN 2450 Management Fundamentals

The course includes the history of management theory with emphasis on forces of change that have resulted in a changing view of the business world for managers. Principle management functions covered are planning, organizing, leading and the process of control as an information feedback function for increasing productivity. Emphasis is on the integration of all management functions into one effort for visionary, effective and efficient operations. 3C/3/0/0

CULA 1400 Culinary Basics 1

This course is made up of two units: "Introduction to Culinary Arts" which is designed to allow the student to become familiar with the hospitality industry, our program and the foundation skills necessary to become a foodservice professional; and "Basic Baking" which is designed to allow the student to develop knowledge and skills necessary to work in a professional baking environment. 3C/3/0/0

CULA 1420 Culinary Basics 2

This course is made up of two units: "Basic Pantry and Cold Food Production" which is designed to allow the student to develop knowledge and skills necessary to work in the Garde Manger and pantry areas in a professional foodservice environment; and "Basic Range and Hot Food Production" which is designed to allow the student to develop knowledge and skills necessary to work in a professional foodservice environment. The foundation stocks, sauces and soups are the major component. Must be taken concurrently with Culinary Basics 1 or have instructor approval. 4C/0/4/0

CULA 1440 Breakfast

Covers the many types of foods usually associated with breakfast/brunch service. Most of these items will be prepared and served in the class. (Prerequisite(s): CULA 1400 and CULA 1420 or concurrently with CULA 1400) 1C/0/1/0

CULA 1450 Meat Fabrication

Covers the processing of meat, fish, and poultry items, etc. Issues of grading, yield, market forms and standards are discussed. Many types of meat, fish, and poultry are processed in the class. (Prerequisite(s): CULA 1400 or concurrently with CULA 1400) 2C/0/2/0

CULA 1460 Basic Menu Production

Covers the production of the entire menu. Individual responsibility and teamwork are the cornerstones of successful foodservice and of this course. A new menu will be prepared each day by each team. (Prerequisite(s): CULA 1400 or concurrently with CULA 1400) 2C/0/2/0

CULA 1470 Food Service Sanitation

Develops an understanding of the basic principles of sanitation and safety in order to maintain a safe and healthy environment for the consumer. Servsafe test included. 2C/2/0/0

CULA 1480 Nutrition

CULA 1490 Food Service Math

An assessment and review of math skills necessary for foodservice workers. Functions with whole numbers, fractions, decimals, and percentages are covered and applied to food service problems. 2C/2/0/0

CULA 1510 Commercial Bakery Production

Allows students to develop production baking skills to a marketable level. (Prerequisite(s): CULA 1460, CULA 1470, CULA 1480, CULA 1490). 2C/0/2/0

CULA 1520 Commercial Pantry Production

Allows the students to develop marketable production skills in the pantry/cold food area. (Prerequisite(s): CULA 1460, CULA 1470, CULA 1480, CULA 1490). 2C/0/2/0

CULA 1530 Commercial Range Production

Allows students to develop marketable skills in many aspects of hot food preparation in a production kitchen environment. (Prerequisite(s): CULA 1460, CULA 1470, CULA 1480, CULA 1490). 2C/0/2/0

CULA 1535 Catering

This course will allow students to have the opportunity to plan, prepare, serve, and clean up a catered function. Another important part of the course will be the opportunity for the students to interface with the customer directly during the service time and the post service evaluation from the student personal evaluation of the event. (Prerequisite(s): CULA 1460, CULA 1470, CULA 1480, CULA 1490). 1C/0/1/0

CULA 1540 Food Service Supervisory Management

Allows students to prepare for the transition from employee to supervisor by developing human relations and personnel management skills in a foodservice environment. (Prerequisite(s): CULA 1460, CULA 1470, CULA 1480, CULA 1490 or instructor approval) 2C/0/2/0

CULA 1550 Grill/Short Order Cooking

Allows the student to develop marketable production skills in the Grill/Short Order cooking area. (Prerequisite(s): CULA 1460, CULA 1470, CULA 1480, CULA 1490). 2C/0/2/0

CULA 1560 Food/Beverage/Labor Cost Control

Covers the principles of menu pricing and analysis, budgeting, and inventory control systems in foodservice operations. (Prerequisite(s): CULA 1490 or Instructor approval). 3C/3/0/0

CULA 1570 Basic Cake Decorating

Allows students to develop cake/pastry decorating skills to a marketable level. 2C/0/2/02

CULA 1600 Professional Introduction to Wine

Review the origins and history of the vine, vineyard calendar, soil and climate, natural hazards, growing regions and major grape varietals of the world. Examine considerations for harvest of grapes, techniques for making still wines (red, white and rose), techniques for making sparkling and fortified wines, processing and aging techniques, and the blending process. Explore grape varietals, regulations, history, culture and traditions: USA, France, Italy, Spain/Portugal, Germany, Australia, South America and South Africa. (Prerequisite(s): Must be 21 years or older. Must be taken concurrently with CULA 1600-1640.) 2C/2/0/0

CULA 1610 Flavor Dynamics of Wine

Experience professional wine evaluation based on sensory (visual, organoleptic) traits. Comparison and analysis of world wine regions. Includes an emphasis on the development of a wine vocabulary and sensory description techniques. (Prerequisite(s): Must be 21 years or older. Must be taken concurrently with CULA 1600-1640.) 2C/1/1/0

CULA 1620 Professional Wine Service

Allows student to develop professional wine service techniques, wine etiquette, glassware/equipment options, building a relationship with the guest, and elements of the guests' aesthetic experience. (Prerequisite(s): Must be 21 years or older. Must be taken concurrently with CULA 1600-1640.) 1C/1/0/0

CULA 1630 Strategies for Pairing Wine with Food

Allows student to analyze the rationale behind successful wine and food pairings, and the impact of preparation techniques on wine choice. Learn how to enhance wine and food pairing opportunities and improve menu and wine list compatibility. (Prerequisite(s): Must be 21 years old or older. Must be taken concurrently with CULA 1600-1640.) 2C/1/1/0

CULA 1640 Wine Marketing

This course will allow students to review legalities, wine market cycles, wine pricing, developing a wine program, building a wine list and wine storage. An important part of the course is to develop strategies for determining your target market, wine merchandising and promotional opportunities, consumer education and building strong repeat business. (Prerequisite(s): Must be 21 years old or older. Must be taken concurrently with CULA 1600-1640.) 2C/2/0/0

CULA 2410 Restaurant Operations Theory

Requires students to develop marketable skills in the areas of menu planning, menu analysis, production scheduling and recipe interpretation for different menu settings and operations. Must be taken as a block with CULA 2411-2430. (Prerequisite(s): CULA 1550) 2C/2/0/0

CULA 2411 Restaurant Operations Lab 1

Requires students to develop marketable skills in many aspects of hot and cold food preparation in a fine dining environment. Must be taken as a block with CULA 2410-2430. (Prerequisite(s): CULA 1550) 3C/0/3/0

CULA 2412 Restaurant Operations Lab 2

Requires students to develop marketable skills in many aspects of hot and cold food preparation in a fine dining environment. Must be taken as a block with CULA 2410-2430. (Prerequisite: CULA 1550). 3C/0/3/0

CULA 2420 Service

Covers serving techniques and dining room operations through classroom and laboratory experience in a dining room. Service styles emphasized will be American, family style, and buffet. French and Russian styles will be discussed. Must be taken as a block with CULA 2410-2430. (Prerequisite: CULA 1550). 2C/0/2/0

CULA 2430 Advanced Foods and Wine Appreciation

Requires students to participate in the preparation of various items which are somewhat unusual on daily menus due to their complexity, scarcity, cost, or origin. Includes introduction to wines - theory, tasting and pairing with food. Must be taken as a block with CULA 2410-2420. (Prerequisite: CULA 1550 and completion of General Education requirements). 2C/0/2/0

CULA 2440 Ice Carving

Allows students to develop marketable skills in the art and craft of ice carving. (Prerequisite(s): CULA 1570 or instructor approval) 1C/0/1/0

CULA 2450 Advanced Cake & Pastry

Allows students to explore and develop skills in a variety of pastry, confectionery, and other food sculpture mediums. Requirements also include the production of a tiered cake. (Prerequisite(s): CULA 1570 or Instructor approval). 2C/0/2/0

CULA 2460 Classical Buffet

Allows students to explore concepts and practice techniques necessary to prepare a classical haute cuisine buffet. Emphasis will be placed on the design and presentation of food items. Each student will design and produce two display platters consisting of meat, fish, and poultry products with all necessary accompanying items. (Prerequisite(s): CULA 1550 and completion of General Education requirements) 3C/0/3/0

HSPM 1410 Introduction to Hospitality Management

This course provides an orientation to the hospitality industry. This includes an introduction to the structure of lodging, food service, and tourism organizations, the role of lodging departments, the future of the industry and career opportunities. Course structure includes lecture, projects, discussion and guest speakers to learn about opportunities and trends. 3C/3/0/0