Culinary Education Center Course Description
High School Culinary Arts Program
CULA-111 Basic Food Skills I (3 Credits)
The students will gain knowledge of the principles of food preparation through classroom instruction and laboratory experiences. Emphasis will be placed on knife skills, measuring, identification of tools and equipment, and terms and concepts. Students will prepare stocks, soups, and sauces as the foundation for cooking competencies needed in more advanced food preparation courses.
CULA-112 Basic Food Skills II (3 Credits)
The students will build upon the information learned in Basic Food Preparation Skills I and increase their knowledge of food preparation through classroom instruction and laboratory experiences. Emphasis will be placed on rice, pasta and starch, legumes, vegetables, fruit, and nuts. This course is a foundation course for cooking competencies needed in more advanced food preparation courses.
CULA-141 Dining Room I (2 Credits)
This course is designed as an overview of service. The students will develop professional server skills and be able to efficiently serve a meal. The students will gain hands-on experience in serving in the dining room.
CULA-151 Baking Skills I (3 Credits)
This course is designed to give the student the ability to demonstrate an understanding of baking, ingredients, terminology, tools and equipment, formulations, techniques, and principles. The student will prepare various baked goods, including quick bread, bread and rolls, pies, cakes and cookies, and pate a choux, puff pastry, and filo dough products.