Introduction to Centerpieces

Introduction to pastillage, pulled, blown, poured and spun sugar, as well as the techniques necessary to design and produce edible centerpieces will be explored. (Co-requisites: CULA 236W or POI)

Advanced Artisan Breads

The students will learn advanced skills and fundamentals in the art of creating artisan breads. (Prerequisites: CULA127W; Co-requisites: CULA232W, 233W, 234W, 236W or POI)

Baking and Pastry Arts Co-op I

Degree candidates in the Baking and Pastry Arts curriculum are required to complete three hundred hours of on-the-job experience for which they are paid by their respective employers. The students […]

Advanced Garde Manger

This course expands on the artistic presentation of cold and hot foods. Advanced meat fabrication, platter presentation and buffet production will also be covered in this course. (Co-requisites: CULA213W, 214W, […]

Senior Practicum

The senior practicum is the student’s “black box” exam.  The exam is a hands-on exam based on the previous culinary labs.  The student must pass this exam to graduate from […]

Product Purchasing and Marketing

Students will develop a knowledge of purchasing specifications as well as marketing techniques to enhance sales and profits. The essentials for operating a successful catering business will also be covered. […]

Advanced Restaurant Techniques

Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Food preparation and production will be emphasized, as well as exposure […]

Restaurant Techniques

Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Food preparation and production will be emphasized as the student gains […]

Healthy Cuisine

Healthy Cuisine focuses on cooking for the customer’s health. Vegetarian, low fat and other diets will be explored, as well as modified traditional diets. (Co-requisites: CULA220W, 221W, 223W, 224W or […]

History and Culture Theory

Develops sensitivity to the relationship between specific foods and the cultures of France, Italy and China, as well as people, places and things that have shaped the history of culinary […]

International Cuisine

Emphasizes both the influences and ingredients that create the unique character of selected cuisines from around the world. Menus from these cuisines will be produced in a lab-oriented production kitchen.(Co-requisites: […]

A la Carte Cookery

A la carte cookery will expose the student to cooking to order and also provide experience in front-of-the-house procedures. (Co-requisites: CULA220W, 221W, 223W, 224W or POI)