Culinary Arts

CUL 112. Nutrition for Foodservice. 3.0 Credits. Class-3.0. Clinical-0.0.

Culinary Arts Lab-0.0. Work-0.0
This course covers the principles of nutrition and its relationship to the
The Culinary Arts curriculum provides specific training required to prepare foodservice industry. Topics include personal nutrition fundamentals,
students to assume positions as trained culinary professionals in a variety weight management, exercise, nutritional adaptation/analysis of
of foodservice settings including full-service restaurants, hotels, resorts, recipes/menus, healthy cooking techniques and marketing nutrition in a
clubs, catering operations, contract foodservice, and healthcare facilities. foodservice operation. Upon completion, students should be able to apply
basic nutritional concepts to food preparation and selection.
Students are provided theoretical knowledge/practical applications CUL 130. Menu Design. 2.0 Credits. Class-2.0. Clinical-0.0. Lab-0.0.
to acquire critical competencies for industry demands, including Work-0.0
environmental stewardship, operational efficiencies, and professionalism. This course introduces menu design and its relationship to foodservice
Courses include sanitation/safety, baking, garde manger, culinary operations. Topics include layout, marketing, concept development,
fundamentals/production skills, nutrition, customer service, purchasing/ dietary concerns, product utilization, target consumers and trends. Upon
cost control, and human resource management. completion, students should be able to design, create and produce menus
for a variety of foodservice settings.
Graduates should qualify for entry-level opportunities, including prep cook,
Prerequisites: Take CUL 111, minimum grade of C
line cook, and station chef. American Culinary Federation certification may
be available to graduates. With experience, graduates may advance to
positions including sous chef, pastry chef, executive chef, or food service CUL 135. Food and Beverage Service. 2.0 Credits. Class-2.0.
manager. Clinical-0.0. Lab-0.0. Work-0.0
This course is designed to cover the practical skills and knowledge
For specific information about potential positions and wages in culinary necessary for effective food and beverage service in a variety of settings.
arts employment, visit the Central Piedmont Career Coach website. Topics include greeting/service of guests, dining room set-up, profitability,
menu sales and merchandising, service styles and reservations. Upon
CUL 110A. Sanitation and Safety Lab. 1.0 Credit. Class-0.0.
completion, students should be able to demonstrate competence in human
Clinical-0.0. Lab-2.0. Work-0.0
relations and the skills required in the service of foods and beverages.
This course provides a laboratory experience for enhancing student skills
Corequisites: Take CUL 135A
in the basic principles of sanitation and safety. Emphasis is placed on
personal hygiene, sanitation and safety regulations, use and care of
equipment, the principles of food-borne illness, and other related topics. CUL 135A. Food and Beverage Service Lab. 1.0 Credit. Class-0.0.
Upon completion, students should be able to demonstrate practical Clinical-0.0. Lab-2.0. Work-0.0
applications of sanitation and safety procedures in the hospitality industry. This course provides a laboratory experience for enhancing student
Corequisites: Take CUL 110 skills in effective food and beverage service. Emphasis is placed on
practical experiences including greeting/service of guests, dining room
set-up, profitability, menu sales and merchandising, service styles and
CUL 110. Sanitation and Safety. 2.0 Credits. Class-2.0. Clinical-0.0.
reservations. Upon completion, students should be able to demonstrate
Lab-0.0. Work-0.0
practical applications of human relations and the skills required in the
This course introduces the basic principles of sanitation and safety relative
service of foods and beverages.
to the hospitality industry. Topics include personal hygiene, sanitation and
Corequisites: Take CUL 135
safety regulations, use and care of equipment, the principles of food-borne
illness, and other related topics. Upon completion, students should be able
to demonstrate an understanding of the content necessary for successful CUL 140A. Culinary Skills I Lab. 1.0 Credit. Class-0.0. Clinical-0.0.
completion of a nationally recognized food/safety/sanitation exam. Lab-3.0. Work-0.0
Prerequisites: Take 1 group: DMA 010 DMA 020 DMA 030; MAT 003 This course provides laboratory experience for enhancing student skills
Corequisites: Take CUL 111 and CUL 112 in the fundamental concepts, skills and techniques in basic cookery,
and moist, dry and combination heat. Emphasis is placed on practical
experiences including recipe conversion, measurements, terminology,
CUL 111. Success in Hospitality Studies. 1.0 Credit. Class-1.0.
classical knife cuts, safe food/equipment handling, flavorings/seasonings,
Clinical-0.0. Lab-0.0. Work-0.0
stocks/sauces/soups, and related topics. Upon completion, students
This course provides an orientation to the resources available and
should be able to demonstrate competency in the basic cooking skills used
academic skills necessary to achieve success in a hospitality program.
in the foodservice industry.
Emphasis is placed on technical and interpersonal skills, study skills,
Corequisites: Take CUL 110 and CUL 140
ethics, professionalism and time management as they relate to a
hospitality field. Upon completion, students should be able to manage their
learning experiences to successfully meet their educational goals.
Prerequisites: Take 1 group: DMA 010 DMA 020 DMA 030; MAT 003
Corequisites: Take CUL 110 and CUL 112

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Culinary Arts

CUL 140. Culinary Skills I. 5.0 Credits. Class-2.0. Clinical-0.0. Lab-6.0. CUL 170A. Garde Manger I Lab. 1.0 Credit. Class-0.0. Clinical-0.0.
Work-0.0 Lab-3.0. Work-0.0
This course introduces the fundamental concepts, skills and techniques in This course provides a laboratory experience for enhancing student skills
basic cookery, and moist, dry and combination heat. Emphasis is placed in basic cold food preparation techniques and pantry production. Emphasis
on recipe conversion, measurements, terminology, classical knife cuts, is placed on the practical experiences that include salads, sandwiches,
safe food/equipment handling, flavorings/seasonings, stocks/sauces/ appetizers, dressings, basic garnishes, cheeses, cold sauces, and related
soups, and related topics. Upon completion, students should be able to food items. Upon completion, students should be able to demonstrate
exhibit the basic cooking skills used in the foodservice industry. Guest proficiency in the design of a cold food display.
service may be a course component. Corequisites: Take CUL 170 and CUL 110
Prerequisites: Take MAT 110 MAT 121 MAT 122 MAT 152 MAT 171
MAT 172; MAT 223 MAT 263 MAT 271 MAT 272 MAT 273 or MAT 285; CUL 170. Garde Manger I. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0.
Minimum; grade C Work-0.0
Corequisites: Take CUL 140A This course introduces basic cold food preparation techniques and pantry
production. Topics include salads, sandwiches, appetizers, dressings,
CUL 142. Fundamentals of Food. 5.0 Credits. Class-2.0. Clinical-0.0. basic garnishes, cheeses, cold sauces, and related food items. Upon
Lab-6.0. Work-0.0 completion, students should be able to present a cold food display and
This course introduces the student to the basic principles of cooking, exhibit an understanding of the cold kitchen and its related terminology.
baking and kitchen operations. Topics include preparation methods for Prerequisites: TAKE CUL 260 and CUL 260A
protein, starch, vegetable/fruit identification/selection, storage; breakfast Corequisites: Take CUL 170A
cookery, breads, sweet dough/pastries, basic fabrication, knife skills,
and mise en place. Upon completion, students should be able to execute CUL 230. Global Cuisines. 5.0 Credits. Class-1.0. Clinical-0.0. Lab-8.0.
efficiently a broad range of basic cooking/baking skills as they apply to Work-0.0
different stations in foodservice operations. This course provides practical experience in the planning, preparation,
Corequisites: Take CUL 110 and presentation of representative foods from a variety of world cuisines.
Emphasis is placed on indigenous ingredients and customs, nutritional
CUL 150. Food Science. 2.0 Credits. Class-1.0. Clinical-0.0. Lab-2.0. concerns, and cooking techniques. Upon completion, students should
Work-0.0 be able to research and execute a variety of international and domestic
This course covers the chemical and physical changes in foods that menus.
occur with cooking, handling, and processing. Emphasis is placed on Prerequisites: Take CUL 270 and CUL 270A
practical application of heat transfer and its effect on color/flavor/texture,
emulsification, protein coagulation, leavening agents, viscosity, and gel CUL 230A. Global Cuisines Lab. 1.0 Credit. Class-0.0. Clinical-0.0.
formation. Upon completion, students should be able to demonstrate an Lab-3.0. Work-0.0
understanding of these principles as they apply to food preparation in an This course provides a laboratory experience for enhancing student skills
experimental setting. with cuisines from around the world. Emphasis is placed on production
Prerequisites: Take CUL 110; CUL 140 Minimum grade C of global cuisines based on historical and geographical influences,
ingredients, customs, and cooking techniques. Upon completion, students
CUL 160A. Baking I Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0. should be able to exhibit an understanding of the culinary practices and
Work-0.0 techniques of specific countries.
This course provides a laboratory experience for enhancing student Prerequisites: Take CUL 110 and CUL 140, minimum grade of C
skills in basic baking. Emphasis is placed on the practical experiences Corequisites: Take CUL 230
of yeast/chemically leavened products, laminated/pastry dough, batter,
pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic CUL 240. Culinary Skills II. 5.0 Credits. Class-1.0. Clinical-0.0. Lab-8.0.
sauces. Upon completion, students should be able to demonstrate a basic Work-0.0
proficiency in bakeshop applications. This course is designed to further students' knowledge of the fundamental
Corequisites: Take CUL 160 and CUL 110 concepts, skills, and techniques involved in basic cookery. Emphasis
is placed on meat identification/fabrication, butchery and cooking
CUL 160. Baking I. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0. Work-0.0 techniques/methods; appropriate vegetable/starch accompaniments;
This course covers basic ingredients, techniques, weights and measures, compound sauces; plate presentation; breakfast cookery; and quantity
baking terminology and formula calculations. Topics include yeast/ food preparation. Upon completion, students should be able to plan,
chemically leavened products, laminated doughs, pastry dough batter, execute, and successfully serve entrees with complementary side items.
pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic Guest service may be a course component.
sauces. Upon completion, students should be able to demonstrate proper Prerequisites: Take 1 group: Take CUL 110 CUL 140, minimum grade of
scaling and measurement techniques, and prepare and evaluate a variety C; Take CUL 110 CUL 142 CUL 170, minimum grade of C
of bakery products. Corequisites: Take CUL 240A
Corequisites: Take CUL 160A

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CUL 240A. Culinary Skills II Lab. 1.0 Credit. Class-0.0. Clinical-0.0. CUL 260. Baking II. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0.
Lab-3.0. Work-0.0 Work-0.0
This course provides a laboratory experience for furthering students' This course is designed to further students' knowledge in ingredients,
knowledge of the fundamental concepts, skills, and techniques involved weights and measures, baking terminology and formula calculation. Topics
in basic cookery. Emphasis is placed on practical applications of meat include classical desserts, frozen desserts, cake and torte production,
identification/fabrication; butchery and cooking techniques/methods; decorating and icings/glazes, dessert plating and presentation. Upon
appropriate vegetable/starch accompaniments; compound sauces; completion, students should be able to demonstrate pastry preparation,
plate presentation; breakfast cookery; and food preparation. Upon plating, and dessert buffet production skills.
completion, students should be able to demonstrate a basic proficiency in Prerequisites: Take CUL 110, minimum grade of C
the preparation of entrees and accompaniments. Corequisites: Take CUL 260A
Prerequisites: Take CUL 110 CUL 140, minimum grade of C
Corequisites: Take CUL 240 CUL 260A. Baking II Lab. 1.0 Credit. Class-0.0. Clinical-0.0. Lab-3.0.
Work-0.0
CUL 245A. Contemporary Cuisines Lab. 1.0 Credit. Class-0.0. This course provides a laboratory experience for enhancing student skills
Clinical-0.0. Lab-3.0. Work-0.0 in classical desserts, laminated pastry dough, cake and torte decorating.
This course provides a laboratory experience for enhancing student skills Topics include practical experiences with classical desserts, frozen
with current culinary trends including a variety of preparation methods. desserts, cake and torte production, decorating and icings/glazes, dessert
Emphasis is placed on current and developing trends such as adaptation plating and presentation. Upon completion, students should be able to
of native/regional ingredients and preparation methods into contemporary perform cake-decorating techniques, produce pastry showpieces, and
cuisines. Upon completion, students should be able to demonstrate prepare and plate assorted pastries.
knowledge of a variety of contemporary cuisines. Prerequisites: Take CUL 110, minimum grade of C
Prerequisites: Take CUL 110 CUL 140 CUL 240 CUL 240A, minimum Corequisites: Take CUL 260
grade of C
Corequisites: Take CUL 245 CUL 270. Garde Manger II. 3.0 Credits. Class-1.0. Clinical-0.0. Lab-4.0.
Work-0.0
CUL 245. Contemporary Cuisines. 5.0 Credits. Class-1.0. Clinical-0.0. This course is designed to further students' knowledge in basic cold food
Lab-8.0. Work-0.0 preparation techniques and pantry production. Topics include pates,
This course introduces students to current culinary trends which include terrines, galantines, decorative garnishing skills, carving, charcuterie,
a variety of preparation methods. Topics include current and developing smoking, canapes, hors d'oeuvres, and related food items. Upon
trends such as adaptation of native/regional ingredients and preparation completion, students should be able to design, set up, and evaluate
methods into contemporary cuisines. Upon completion, students should be a catering/event display to include a cold buffet with appropriate
able to demonstrate knowledge of a variety of contemporary cuisines. showpieces. This course is a continuation of cul170. Topics include
Prerequisites: Take CUL 110 CUL 140, minimum grade of C pates, terrines, galantines, ice and tallow carving, chaudfroid/Aspic work,
Corequisites: Take CUL 245A charcuterie, smoking canapes, hors d'oeuvres, and related food items.
Upon completion, students should be able to design, set up, and evaluate
a catering function to include a classical cold buffet with appropriate show
CUL 250. Classical Cuisine. 5.0 Credits. Class-1.0. Clinical-0.0. Lab-8.0.
pieces.
Work-0.0
Prerequisites: Take CUL 110 CUL 140, minimum grade of C
This course is designed to reinforce the classical culinary kitchen. Topics
Corequisites: Take CUL 270A
include the working Grand Brigade of the kitchen, signature dishes
and classical banquets. Upon completion, students should be able to
demonstrate competence in food preparation in a classical/upscale CUL 270A. Garde Manger II Lab. 1.0 Credit. Class-0.0. Clinical-0.0.
restaurant or banquet setting. Lab-3.0. Work-0.0
Prerequisites: Take all: CUL 110, CUL 140, and CUL 240 This course provides a laboratory experience for enhancing student skills
in basic cold food preparation techniques and pantry production. Emphasis
is placed on practical experiences with pates, terrines, galantines,
CUL 250A. Classical Cuisine Lab. 1.0 Credit. Class-0.0. Clinical-0.0.
decorative garnishing skills, carving, charcuterie, smoking, canapes, hors
Lab-3.0. Work-0.0
d'oeuvres, and related food items. Upon completion, students should be
This course provides a laboratory experience for enhancing student skills
able to demonstrate proficiency in the design/technical applications of
in the classical kitchen. Emphasis is placed on practical experiences with
advanced garde manger work including classical cold buffets incorporating
the Grand Brigade of the kitchen, signature dishes and classical banquets.
appropriate showpieces.
Upon completion, students should be able to exhibit culinary skills and
Prerequisites: Take CUL 110 CUL 140, minimum grade of C
techniques as they pertain to a classical/upscale restaurant or banquet
Corequisites: Take CUL 270
settings.
Prerequisites: Take all: CUL 110, CUL 140, and CUL 240
Corequisites: Take CUL 250

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CUL 273. Career Development. 1.0 Credit. Class-1.0. Clinical-0.0.

Lab-0.0. Work-0.0
This course introduces students to career planning/management practices
that serve as a foundation for success in the hospitality industry. Emphasis
is placed on self assessment, goal/career pathway development and
employment strategies such as resume preparation, interviewing
techniques, and developing/utilizing the portfolio as a credential. Upon
completion, students should be able to develop a career path leading to an
effective job search.
CUL 275. Catering Cuisine. 5.0 Credits. Class-1.0. Clinical-0.0. Lab-8.0.
Work-0.0
This course covers the sequential steps to successful catering that include
sales, client needs, menu planning, purchasing, costing, event pricing,
staffing and sanitation concerns. Emphasis is placed on new culinary
competencies and skills specific to catering preparation, presentation,
and customer service. Upon completion, students should be able to
demonstrate proficiency in the successful design and execution of various
types of catering events.
Prerequisites: Take all: CUL 110, CUL 140, and CUL 240

CUL 283. Farm-To-Table. 5.0 Credits. Class-2.0. Clinical-0.0. Lab-6.0.

Work-0.0
This course introduces students to the cooperation between sustainable
farmers and foodservice operations. Emphasis is placed on environmental
relationships, including how foods are grown, processed, and distributed,
as well as related implications on quality and sustainability. Upon
completion, students should be able to demonstrate an understanding of
environmental stewardship and its impact on cuisine.
Prerequisites: Take all: CUL 110 and CUL 140

CUL 285. Competition Fundamentals. 3.0 Credits. Class-1.0.

Clinical-0.0. Lab-4.0. Work-0.0
This course provides practical experience in planning, techniques, and
procedures required for culinary competitions and exhibitions. Emphasis
is placed on competition strategies including menu planning, teamwork,
plate design, flavor profiles, recipe development, nutrition, advanced
knife/culinary skills, professionalism, and portfolio development. Upon
completion, students should be able to apply competition/exhibition skills
and standards in the competition arena and professional kitchen.
Prerequisites: Take One: CUL 110, CUL 110A, CUL 140, or CUL 160

CUL 287. Cultural Experience. 3.0 Credits. Class-2.0. Clinical-0.0.

Lab-2.0. Work-0.0
This course is designed to provide the background cultural information
necessary for students to maximize a cultural experience. Emphasis is
placed on language skills, culture, culinary traditions and cuisines, and
an appreciation of the local history. Upon completion, students should
exhibit an understanding of the unique character of the studied culture,
specifically those relating to culinary arts.
Prerequisites: Take all: CUL 110, CUL 140, and CUL 240