Culinary Arts

CU101 Culinary Concepts (3 credits)

This course introduces the student to equipment operation and safety as well as the fundamentals of knife skills, food preparation, and sanitation. Students are also introduced to the organizational structure and industry standards of professional hospitality operations. Students have the opportunity to earn certification from the National Restaurant Association (ServSafe and ServSafe Alcohol) and the Red Cross (CPR and First Aid). Additional fees required
for certification examinations.

CU102 American Cuisine (3 credits)

This course is an introduction to the production kitchen. Students will learn and practice the proper application of dry, moist, and combination cooking techniques, with a focus on American cuisine. Food handling and knife skills
are developed. Students rotate stations, gaining experience in all aspects of foods preparation. Emphasis is placed on professionalism, sanitation, organization, pace, and timing.

CU103 Stocks, Soups and Sauces (3 credits)

This course will provide students with a working knowledge of fonds de cuisine (basic stocks), soups, leading sauces and the small sauces that are derived from leading sauces, braises and stews. Cooking technique is reinforced through demonstrations and through student food production. Emphasis is place upon cooking methods such as boiling, simmering, steaming, sweating, sautéing, and braising. The development, as well as the refinement, of motor skills will be stressed daily.

CU104 Bakeshop I: Breads and Rolls (3 credits)

This course instructs students in the fundamentals of baking science, terminology, and equipment. Students are introduced to yeast breads, rolls, and quick breads. Special attention is given to exact weights and measurements, types of flour, and basic bakeshop ingredients used in production.

CU105 Garde Manger I (3 credits)

Students prepare a variety of lunch and dinner salads, cold canapés, hors d’oeuvres, appetizers, cold entrees, cold soups, cold sauces, sandwich platters, and dressings. Vegetable centerpiece carving is taught, as well as fruit and cheese displays. The identification and proper handling of salad greens and fresh herbs is also part of the instruction.

CU106 Bakeshop II: Desserts (3 credits)

This course is designed to provide students with the foundation skills required to work in a commercial bakeshop setting. Students will be introduced to the primary methods of preparation for products such as cookies, pies, cakes, cheesecakes, pâte à choux, phyllo, fillings, icings, meringues, sauces and custards. Strong emphasis will be placed on understanding the functions of ingredients and their interactions. The proper and safe use of professional equipment will also be covered.

CU109 Nutrition (3 credits)

This is an introductory course designed to acquaint students with the basic nutrients in food and their physiological importance in body functions and personal well-being. The interactions between food handling practices and menu balance in the preservation of nutrients in prepared foods are examined. Contemporary issues addressing psycho-social factors in food selection, nutritional quality of available foods in terms of processing, marketing, handling, and preparation, and current nutritional health concerns related to dietary practices will be discussed as they relate to the consumer and the food service industry.

CU126 Cake Decorating (3 credits)

This course is designed to offer the student an introduction to the various elements of cake decorating. The student will have a comprehensive, hands-on exposure to many different cake decorating mediums. Also included in this course will be an introduction to basic batters, the baking and handling of high-ratio and pound cakes, as well as the construction and design of tiered cakes. PR: CU104 & CU106.

CU201 Classical Cuisine Kitchen (3 credits)

This course instructs students in the preparation of contemporary dishes based on the underpinnings of classical French cuisine. The historical influences of the classical French tradition on contemporary dishes are discussed. PR: CU101, CU102 & CU103.

CU202 Classical Service Dining Room (3 credits)

This course in dining room service and supervision covers equipment, personnel organization, and customer relations, as well as table arrangement and set-up. Students assume various front of the house positions and are taught to comprehend the timing factor between the front and back of the house. Techniques for American, French, English, and Russian services are taught. The course includes an introduction to tableside cooking. PR: CU102 & CU103.

CU203 International Cuisine Kitchen (3 credits)

This course offers students an introduction to international cuisine. Techniques and skills unique to ethnic cooking are presented. Emphasis will be placed on principal characteristics of cuisines from places such as Western Europe, Southeast Asia, South America, and the Middle East. PR: CU101, CU102 & CU103.

CU204 Dining Room Service (3 credits)

This course will introduce the student to different types of service styles, including American, French, Banquet, and Buffet. The techniques of proper wine making, storage, and service are discussed. PR: CU102 & CU103.

CU205 Garde Manger II (3 credits)

This course is designed to expose the student to the study and preparation of more advanced cold food preparation, with the emphasis on pâtés, galantines, terrines, chaud froid, ice carving, buffet presentation, and smoke cookery. The prime cuts of beef, veal, lamb, and pork will be discussed. Students will participate in the boning and preparation of meats for daily use, and will break down poultry for menu preparation. PR: CU105.

CU206 Classical/Contemporary Pastries (3 credits)

In this course, students expand their introductory skills and experience through practice in the production of complicated classical European and contemporary pastries. Ice cream and sorbet, mousse, puff pastry, shortdough, genoise, and torte, as well as fruit tart and meringue are featured. Plate decoration and painting using chocolate, marzipan, sugar, sauces, and various fruit coulis are emphasized. Mignardises round out this class, which serves guests in the Lois and David Weltman Dining Room in the Mitton House. PR: CU104 & CU106.

CU222 Bistro/Trattoria Cuisine (3 credits)

This course will introduce students to traditional French bistro and Italian trattoria cuisine, with a particular focus on regional specialties. Important pantry ingredients from both cuisines are highlighted. The format of the course will simulate a work environment in which students draw on prior course skills and demonstrate an understanding of these menus and their preparation. PR: CU201 or CU203.

CU299 Culinary Arts Internship (3 credits)

The internship allows students the opportunity to explore career paths in the field, and is required of all full-time students. The internship begins after completion of the first academic year and consists of 300 hours of full-time employment. PR: All first year production classes & approved Internship Petition.

CU304 Wines and Spirits (3 credits)

This course provides a comprehensive study of wines. After an introduction to oenology, emphasis will be on the major wine producing regions of the world. Students will study the production of wines and spirits, including their ingredients and the geography of the areas that produce them. Wine tastings will focus on sensory evaluation and the relationship between food and wine. The course also includes a section on the purchasing, storage, and serving of wines and spirits. PR: FS 201 & junior status; students must be 21 years old.

CU310 Culture and Cuisine Seminar (3 credits)

This course offers a detailed examination of the nature of food and its relationship to cultures and religions throughout the world. Culture and food are closely interrelated, and an understanding of the importance of cuisine to a society is essential to a well-rounded food service professional. Through discussions, readings, lectures, films, eating, and visiting markets, the students will explore world culture through the lens of food. (Also offered as HU310) PR: junior status.

CU317 Food in United States History (3 credits)

This course will focus on food as a way to examine U.S. history. It will identify the foods of the Native Americans, colonists, and slaves, and illustrate the influence that colonization, war, food reformers, food preservation, transportation, restaurants, immigration, politics, legislation, and food conglomerates have had on food during the history of the United States. (Also offered as HU317) PR: junior status.

CU325 Advanced Pastry Skills Seminar (3 credits)

This course offers the student exposure to a variety of mediums found in professional pastry establishments, focusing on advanced skills required for classical and contemporary decorative pieces and pastries. The student will work with such products as chocolate and sugar, and will explore a variety of display mediums, cake decorating elements, and advanced pastry works. Emphasis is on techniques, terminology, decorating, presentation, and display pieces. PR: CU206 & junior status.

CU330 Food and Wine Pairing (3 credits)

This course will provide students with an understanding of wine profiles and their relationship to food. Students will learn about aromas, flavors, acidity, tannins, and the weight of wines and how they complement various dishes and meal courses. Emphasis will be placed on classic pairings, including wines and dishes from specific parts of the world. Menu planning with wine pairings will also be incorporated throughout the course. Daily lecture and discussion will culminate in the production of a meal served with wine. PR: CU201 or CU203; students must be 21 years old.

CU 401 Advanced Classical/Contemporary Cuisine (3 credits)

This course challenges the advanced culinary student to explore and evaluate contemporary culinary trends and techniques. Students will research and prepare fine cuisine with attention to features such as aesthetics and flavor profiles, and will examine topical concerns regarding nutritional choices and menu development. PR: CU101, CU104, CU105, CU106 & (CU201 or CU203).

CU430 Seminar in Culinary Operations (3 credits)

This course will explore issues pertaining to food service industry theory and practice. Specific content will vary from semester to semester depending on current issues in the field. Articles from refereed journals will expose students to current thinking about managing restaurants. Many important issues are covered, including performance assessment, quality control, management education, and women in management. PR: senior status.

CU 498 Culinary Management Bachelor Thesis (3 credits)

As an alternative to completing an internship, during the senior year students may elect to write a research paper on an approved topic. The paper will focus on a current culinary management issue and involve significant research. Students must submit a written report to the faculty mentor, who provides guidance throughout the process. PR: senior status & Dean’s approval.

CU 499 Culinary Management Internship (3 credits)

This course provides students with the opportunity to apply classroom learning in a setting such as a restaurant, hotel, or other culinary industry venue. Meetings with a faculty advisor allow for discussion of various aspects of the internship experience. PR: senior status & approved Internship Petition.

PR = prerequisite(s)