Culinary, Baking and Hospitality Course Descriptions

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BAKING

BAK 1301. Baking I
This course is an introduction to the theory and technique of baking and pastry arts. Basic concepts, units of measure, tools and materials, techniques, and formulas are included. Discussions and demonstrations cover basic baking to advanced techniques. Breads, sweet doughs, choux paste, pies, and mousses are also covered. Any required developmental education courses must be successfully completed before taking this course. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1302. Basic Pastry Techniques
This course covers the history and fundamentals of classic European desserts: specialty cookies, tarts, creams and mousses, tortes, and ice-creams with an emphasis on plated dessert presentation. Prerequisite: BAK 1301 with a grade of “C” or better or instructor permission. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1303. Cakes and Cake Decorating
Students learn fundamental cake theory including all mixing methods. Students produce a variety of cakes and learn basic decorating techniques. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1304. Baking II
In this course, students rotate through stations and experience mass pastry production for various outlets in the school, including restaurant dessert production, catering, and patisserie. Bakeshop organization and recipe costing are also emphasized. BAK 1301 and BAK 1302 with a grade of “C” or better or instructor permission. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1305. Candies and Chocolate
This course teaches all aspects of confections, including chocolate tempering, ganache formulation, crystalline and non-crystalline candies, nuts, jellies, and aerated confections. Students are also introduced to chocolate and sugar showpiece techniques. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1306. Artisan Breads, Yeast Breads, Flatbreads, Crackers, and Rolls
Students learn artisan bread-making techniques, including mixing, shaping, and baking. Students gain a fuller understanding of yeast baking. Prerequisite: BAK 1301 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 1307. Centerpiece Cake Production
Building on earlier cake knowledge, students are taught how to make showcase cakes. Advanced design methods are explored. Students’ final project includes one centerpiece cake. Prerequisite: BAK 1303 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 2302. Advanced Pastry Techniques
This course covers professionalism and career planning along with advanced pastry techniques for plated desserts, entremets, and petit fours. Students are introduced to pastry competition, where creativity, organization, technique, and teamwork are stressed. Prerequisites: BAK 1301, BAK 1302, and BAK 1304 with a grade of “C” or better. 2 lecture hours and 4 lab hours. (3 credit hours/special course fee

BAK 2303. Advanced Wedding Cake Production
This course engages the student in advanced, handmade production of roll fondant, gum paste decorating and pastillage, marzipan, isomalt and pipe techniques. Successful completion of this course will provide the student with necessary skills to acquire and excel in a job as an advanced wedding cake baker/decorator. Prerequisites: BAK 1301, BAK 1303, and BAK 1307 with a grade of “C” or better. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

BAK 2306. Baking Practicum
Students are placed in sponsor houses to gain practical and hands-on experience in various aspects of the baking industry. Student goals and evaluations of performance are a cooperative effort between the sponsor house and supervising faculty member. This course should be taken during the 2nd year of the program. Prerequisites: BAK 1301, BAK 1302, BAK 1303, and instructor permission. 115 contact hours. (3 credit hours) 

CULINARY ARTS

CUL 1301. Applied Foodservice Sanitation
This course presents safety and sanitation in the foodservice workplace, custom-designed for the culinary professional. It meets the requirements set forth by the American Culinary Federation for 30 continuing education hours. Any required developmental education courses must be successfully completed before taking this course. (3 credit hours)

CUL 1302. Food Production I
This course is an introduction to and application of fundamental cooking theories and techniques. Topics of study include professionalism, sanitation, tools and equipment, knife skills and sharpening, flavors and flavorings, mise en place, stocks, soups, sauces, thickening agents, timing, station organization, palate development, food costing and vegetable, potato, grain, and pasta cookery. Any required developmental education courses must be successfully completed before taking this course. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 1303. Food Production II
This course is a continuation of Food Production I with an emphasis on building strong culinary foundational skills and reinforcing positive employability traits. The focus in this class is on basic cooking preparations including poach, fry, bake, broil, boil, roast, stew, sauté, grill, and steam. Students also gain an intermediate knowledge of vegetable, pasta, grain, and potato cookery as well as an introduction to the preparation of poultry, beef, and pork. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 1304. Stocks, Sauces and Soups
This course is an introduction to the basic stocks and sauces and is based on the classical model created by Escoffier. Fundamental elements covered include fonds de cuisine, leading warm sauces, small compound sauces, cold sauces, and compound butter, court-bouillons, and marinades. As an essential course, a mastery of these sauces will develop the student’s palate and continue to develop his or her skill as a classical chef. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 1305. Garde Manger
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Students learn to prepare canapés, hot and cold hors d'oeuvres, appetizers, forcemeats, pates, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items are practiced, along with contemporary styles of presenting food and preparation of buffets. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 1350. Introduction to Food Science
This course is an introduction to Food Science. The subjects covered will include food products, food ingredients, food additives, recipe modification, and food safety. This course will integrate science and cooking to help students appreciate the chemical and physical properties of foods. Prerequisites: CUL 1301, HOS 2330, or CUL 1302 or permission of instructor. 3 lecture hours. (3 credit hours)

CUL 2302. Food Production III
This course reviews basic cooking methods and techniques and strengthens the understanding and application of culinary terminology, proper care and use of tools, sanitation, and safety techniques. Students gain advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew, sauté, grill and steam. Students also gain advanced knowledge of vegetable, pasta, grain and potato cookery and an introduction to the preparation of game, fish, shellfish, lamb, and veal. Vegetarian and healthy cooking is covered, along with identification of the components of an entrée and plate presentation. Advanced soups and sauces are also covered. Prerequisites: CUL 1302 and CUL 1303, or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2303. Meat and Seafood
This course is an introduction to meat and meat fabrication for foodservice operations. In this course, students learn the fundamentals of purchasing specifications, receiving, handling, and storing meat, as well as techniques for fabricating cuts for professional kitchens. This course also covers an introduction to the principles of receiving, identifying, fabricating, and storing seafood. Identification involves round fish, flatfish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabrication for professional kitchens, special storage equipment, and commonly used and underutilized species of fish. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2305. Food Production IV
Students demonstrate their practical knowledge through rotating stations in our culinary kitchen in this course. Students plan, cook, and plate meals. Prerequisites: CUL 1302, CUL 1303, and CUL 2302, or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

CUL 2307. Healthy Foods/Nutrition
This course discusses the contemporary issues facing our country including food insecurity, obesity, and the diabetes crisis, and discusses the role chefs can play in creating a healthy food culture. Specific diets are discussed, and students examine the role a chef could assume in school cafeterias and hospital settings. 3 lecture hours. (3 credit hours)

CUL 2326. Culinary Practicum
In this capstone course, students are placed in sponsor houses to gain practical and handson experience in various aspects of the culinary industry. Student goals and evaluations of performance are a cooperative effort between the sponsor house and supervising faculty member. Prerequisites: CUL 2302 and instructor permission. 115 contact hours. (3 credit hours)

CUL 2335. Nutrition for Dietary Managers
This course focuses on the study of normal nutrition in the individual, nutrition education, nutritional assessment, care plans, principles of therapeutic nutrition, diet modification, and quality assurance for clinical nutrition services. This course is part of the Association of Nutrition and Food Service Professionals accredited training program for the Certified Dietary Manager.
This course is taught by a registered dietitian. 3 lecture hours. (3 credit hours) Hybrid

CUL 2340. Dietary Manager Internship
The internship consists of 150 contact hours (3 credit hours) in the following areas:

Field Experience: Nutrition--Offers field experience in the study and application of nutrition therapy through modified diets, nutrition screening, and nutrition assessments. (50 contact hours)

Field Experience: Human Resources Manager--Offers field experience in the study and application of personnel management, policies, and evaluation and communication within a foodservice department. ( 50 contact hours)

Field Experience: Sanitation and Management--Offers Field experience in the study and application of sanitation principles, food protection, HACCP guidelines, and safety inspections of food preparation, equipment, and use by employees to meet regulatory guidelines in a foodservice department. (50 contact hours)

HOSPITALITY

HOS 1301. Introduction to Hospitality
This course introduces students to the broad world of hospitality and tourism and to the topics which begin to prepare them for managerial careers in these fields. Any required developmental education courses must be successfully completed before taking this course. 3 lecture hours. (3 credit hours)

HOS 1302. Product ID and Quantity Food Purchasing
Students learn to identify and evaluate foodservice products in this course. Emphasis is placed on the selection and specification requirements for purchasing the major types of foods, beverages, and non-food items. Principles of product identification, proper receiving methods, storing, issuing of inventory items, and inventory control are covered. Any required developmental education courses must be successfully completed before taking this course. Prerequisite: CUL 1302 or permission of instructor. (3 credit hours)

HOS 2301. Menu Design and Strategy
This is a comprehensive course teaching the fundamentals of menu planning including industrial, institutional, and commercial operations, chef’s menus, banquets, restaurants, wine and spirits, special occasions, pre-fixe, ethnic, children’s, dietary and nutritional menus for all meal periods. Students also gain an understanding of menu planning based on equipment needs, station strategy, the skill level of employees, and concept in conjunction with the characteristics of menus for commercial use. This course is also designed to allow the students to effectively be able to write and cost out standard recipes to use as a tool in controlling food cost and menu pricing. Merchandising and advertising to a target market are also covered. Prerequisite: CUL 1302 or permission of instructor. (3 credit hours)

HOS 2302. The Restaurant Industry
This course provides students with the opportunity to plan, organize, staff, direct and control a restaurant or bakery café from the perspective of menu design, service, finances, staff, design, layout, production, purchasing, and productivity. This course discusses sexual harassment in the workplace, legal issues, staffing, and proper training. It integrates material taught in other classes and results in a culminating assignment developed by each student. (3 credit hours)

HOS 2303. Professional Beverage and Wine Studies
This course will provide the student an introduction to building a strong foundation of industry knowledge in wines, spirits, beer, and specialty beverages. This will allow the opportunity to gain a deep, multi-sensory understanding of these beverages and their practical applications in the industry. Students will be given the opportunity to pass certification from London’s Wine and Spirit Education Trust Level 1 Award in Wines. (3 credit hours)

HOS 2304. Dining Room Operations
Students learn front and back-of-the-house operations in an environment that mimics the professional kitchen. Speed, consistency, communication, organization, customer service, and teamwork are emphasized. Students are cycled through stations: expediter, stewarding, server, host, bartender, and busser. Prerequisites: HOS 1301, HOS 2302, or permission of instructor. 3 lecture hours. (3 credit hours)

HOS 2305. Food Writing and Social Media
This course focuses on communicating about food clearly and effectively, both as a reviewer/observer outside the foodservice industry and as a professional chef/restaurant owner. Students will practice food writing for traditional media (newspaper, magazines) as well as blogs and social media (Twitter, Facebook). The course will culminate in a final project that includes a blog and social media schedule appropriate for the student’s intended field of work. (3 credit hours)

HOS 2306. Practicum
Students are placed in sponsor houses to gain practical experience in various aspects of the industry. Student goals and evaluation of performance are a cooperative effort between a sponsor house and a supervising faculty member. Permission of instructor required. 115
contact hours. (3 credit hours)

HOS 2307. Intermediate Wine and Spirits Studies
Intermediate Wine Studies provides students the foundational knowledge needed in the customer service and sales functions of the hospitality industry. Students study varietals characteristics, sensory evaluation, and winemaking techniques. Upon completion of this course, students will be able to demonstrate understanding of the factors that influence the main styles of wine, describe the characteristics of the principal grape varieties, use the key terms on a bottle label to deduce the style and flavors of wines made from the principal grape varieties and regions, apply principles of food and wine matching to the key styles of wines, provide information on health issues relating to wines and spirits, and provide information and advice on the correct storage and service of wines and spirits. The coursework prepares students to qualify for the Wine and Spirits Education Trust Intermediate Certificate. Wine tasting and evaluation labs required. Students must be 21 years old to enroll in this course. Prerequisite: HOS 2303 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

HOS 2308. Advanced Wine and Spirits Studies - L3, Part 1
This course provides students the foundational knowledge needed in the customer service and sales functions of the hospitality industry. Students study varietal characteristics, sensory evaluation, and winemaking techniques. Upon completion of this course, students will be able to demonstrate understanding of the factors that influence the main styles of wine, describe the characteristics of the principal grape varieties, use the key terms on a bottle label to deduce the style and flavors of wines made from the principal grape varieties and the regions of France, Italy, Spain, and Portugal, apply principles of food and wine matching to the key styles of wines, provide information on health issues relating to wines and spirits, and provide information and advice on the correct storage and service of wines and spirits. This coursework in congruence with HOS 2317 will allow students the opportunity to pass and qualify for the Wine and Spirits Education Trust Level 3: Advanced Certificate. Wine tasting and evaluation labs required. Students must be 21 years old to enroll in this course. Prerequisite: HOS 2307 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

HOS 2309. Lodging Operations
This introduction to the hotel business offers a detailed study of different departments within hotel properties, including the development and classification of hotel establishments, the front office, hotel and room division operations, food and beverage operations, engineering, security, sales and marketing, night auditing, human resources, and culture. 
(3 credit hours)

HOS 2310. Fundamentals of Tourism
This course provides an overview of tourism and economic development planning at the local, regional and national levels. The course examines the various activities that constitute tourism, including recreation and leisure, the gaming industry, meetings, conventions, and expositions, within the context of meeting the diverse needs of travelers. (3 credit hours)

HOS 2311. Hospitality Marketing and Sales
This course focuses on convention sales and management, travel-related services, and the role of marketing in the hospitality industry. It also examines current and future trends and their effects on the local and regional economy. (3 credit hours)

HOS 2312. Hospitality Facilities
This course covers the fundamentals of facilities planning, management, and maintenance for all segments of the hospitality and tourism industries. Typical layout and design principles are examined, as well as workflow, planning for the future, funding options, and franchises. (3 credit hours)

HOS 2313. Food and Beverage Management
This introduction to food and beverage management examines culinary arts, restaurant and lodging business development. Selection, storage, and service of food and beverages are covered. Special emphasis is placed on beverage controls, pricing, history, social and legal concerns, and merchandising. (3 credit hours)

HOS 2314. Resort Management
This course covers the fundamentals of facilities planning, management, and maintenance for all segments of the hospitality/tourism industry. Typical layout and design principles are examined, as well as workflow, planning for the future, funding options, and franchises. 3 lecture hours. (3 credit hours)

HOS 2315. Food and Wine Pairing
This course allows students to participate in focused sessions involving core knowledge of food and wine pairing. The course will examine the altered changes by food preparation, wine style, glassware, character, and variety. Students learn about food compatibilities, creative ways to improve the menu and wine list design, and contrasting pairings. Wine tasting and evaluation labs required. Students must be at least 21 years old to enroll in this course. Prerequisite: CUL 1302 and HOS 2303, or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

HOS 2316. Professional Study of Spirits and Distillation, L2 This course provides a comprehensive level of focused product knowledge required to underpin job skills and competencies in bar service, restaurant management, and the sales and distribution of wine and spirits. Students develop key skills in communication, application of numbers, self-study, and information technology. Spirits tasting and evaluation labs required. Students must be 21 years old to enroll in this course. Recommended prerequisite: HOS 2302. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

HOS 2317. Advanced Wine and Spirits Studies - L3, Part 2
This course provides students the foundational knowledge needed in the customer service and sales functions of the hospitality industry. Students study varietal characteristics, sensory evaluation, and wine-making techniques. Upon completion of this course, students will be able to demonstrate understanding of the factors that influence the main styles of wine, describe the characteristics of the principal grape varieties, use the key terms on a bottle label to deduce the style and flavors of wines made from the principal grape varieties and the regions of Europe and the New World, apply principles of food and wine matching to the key styles of wines, provide information on health issues relating to wines and spirits and provide information and advice on the correct storage and service of wines and spirits. This coursework in congruence with HOS 2308 will allow students the opportunity to pass and qualify for the Wine and Spirits Education Trust Level 3: Advanced Certificate. Wine tasting and evaluation labs required. Students must be 21 years old to enroll in this course. Prerequisite: HOS 2038 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)

HOS 2318. Tourism Niche Studies
This class offers education about the various niches that fill the tourism industry such as culinary tourism, sports marketing, event planning, group travel, festival planning, etc. This knowledge will prepare students entering the tourism workplace with an overall proficiency in an area that is not typically available. Special emphasis will be placed on the sales and marketing of these niches. Prerequisite: HOS 2310 – Fundamentals of Tourism, 3 credit hours.

HOS 2319. Professional Mixology
This course will provide the student with the skill set and knowledge to professionally and responsibly prepare and serve mixed beverages, including traditional cocktails, beer, wine, and other beverages served in the foodservice industry. Students will have access to the mixology lab and tools, giving them a hands-on experience that will hone their multitasking skills, creativity, and sense of urgency. Students will be given the opportunity to pass certification in alcohol service. 3 credit hours.

HOS 2330. Food Production for Hospitality
This course is an introduction to and application of fundamental cooking theories and techniques. Topics of study include professionalism, sanitation, tools and equipment, knife skills and sharpening, flavors and flavorings, mise en place, stocks, soups, sauces, thickening agents, timing, station organization, palate development, food costing and vegetable, potato, grain, and pasta cookery. Permission of department chair or dean required. (Offered online only for Hospitality majors)