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Culinary Arts Courses

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CUL 100 Culinary Fundamentals (3-0) 3 hrs.

This lecture course is the foundation course for the culinary arts curriculum. The course focuses on developing students’ understanding of the history of the culinary industry as well as examining proper identification, preparation, and evaluation of basic culinary ingredients. Students will learn the principles of cooking as well as proper cooking methods for different products. Basic math skills necessary for recipe conversions will be introduced as well as writing standard recipes. Corequisite: CUL 105. F View Course SyllabusAdobe Acrobat, PDF


CUL 105 Culinary Fundamentals Lab (0-4) 1 hr.

This lab class is offered concurrently with the CUL 100 lecture class. In this course, students will put into practice concepts and knowledge discussed in the lecture class. Students will learn basic cooking methods and techniques as well as basic kitchen safety, knife safety, and sanitation principles. Students will also learn plating and presentation techniques. Corequisite: CUL 100. F View Course SyllabusAdobe Acrobat, PDF


CUL 110 Intermediate Culinary Applications (3-0) 3 hrs.

This is the second lecture course in the culinary arts program. This first segment of this course will explore the basic procurement, preparation, and cooking of “center of the plate” protein items and successfully pairing these items with sauces, vegetables, and starches to create complete plated products. Family style and buffet plating techniques will also be covered. The second segment of the course will be focused on introductory techniques in the bakeshop. Prerequisite: CUL 100. Corequisite CUL 115. F View Course SyllabusAdobe Acrobat, PDF


CUL 115 Intermediate Culinary Application Lab (0-4) 1 hr.

This lab class is offered concurrently with the CUL 110 lecture class. In this course, students will put into practice concepts and knowledge discussed in the lecture class. In the first segment, students will learn proper handling and fabrication of center of the plate protein items. Students will also learn proper cooking techniques for various proteins including moist heat, dry heat, and combination cooking methods. Appropriate plating and presentation methods will also be addressed. In the second segment, students will learn basic techniques to successfully produce high quality baked goods including ingredient identification, proper measurement, and adherence to recipes. Prerequisites: CUL 100, CUL 105; Corequisite CUL 110. S View Course SyllabusAdobe Acrobat, PDF


CUL 120 Foodservice Sanitation (1-0) 1 hr.

This course will examine the critical role of proper safety and sanitation in today’s professional foodservice environment. Students will learn industry standards in use today via the National Restaurant Association’s Servsafe Food Handler course. Students will learn about protecting customers from biological, chemical, and physical hazards as food moves through the operation. Successful completion of this course will result in the student passing the exam for Servsafe sanitation certification, a required certification for food service operators in New York State. F View Course SyllabusAdobe Acrobat, PDF


CUL 140 Beverage Fundamentals (3-0) 3 hrs.

Students will examine the world of beers, wines, and spirits in the context of the foodservice industry. Students will learn relevant terminology as well as the fundamentals of production for each beverage group. Students will examine how differences in food and culture have led to similar offerings throughout the world. Responsible beverage service as well as pairing products with food will be covered as well as the significant availability of local products. Registration for this class will be limited to Culinary Arts Majors. View Course SyllabusAdobe Acrobat, PDF


CUL 190 Food and Beverage Cost Controls (3-0) 3 hrs.

Students will examine the various factors that are responsible for cost fluctuations in a foodservice operation with regard to the areas of food, beverage, and labor. The class will focus on the following concepts: accurate cost assessment, interpretation of financial statements, tools and methods used for cost analysis as well as cost adjustments/control through operations, policy, purchasing, and human resources. Various types of fraud and ethics in operation will also be discussed. S View Course SyllabusAdobe Acrobat, PDF


CUL 200 Advanced Culinary Application (3-0) 3 hrs.

This is the third and final course in the culinary technical program. This course will explore the garde manger and charcuterie disciplines as well as other traditional preservation methods. The course will also address the pastry discipline and discuss the role of the modern pastry chef in today’s foodservice industry. This course will examine the revival of local foods and artisanal products and students will develop tastings menus to feature these ingredients. Prerequisite: CUL 110. Corequisite: CUL 205. S View Course SyllabusAdobe Acrobat, PDF


CUL 205 Advanced Culinary Applications Lab (0-4) 1 hr.

This course is the practical application of Advanced Culinary Applications. This course teaches garde manger techniques as well as exploring the discipline of charcuterie. Students will learn more advanced food preparations as well as the basics of preserving foods for later use. Students will also learn to make complex plated dessert offerings. Significant emphasis will be placed on local food sourcing and executing tasting menu that feature and highlight local offerings. Prerequisite: CUL 115. Corequisite CUL 200. F View Course SyllabusAdobe Acrobat, PDF


CUL 220 Culinary Professional Work Experience 2 hrs.

This is an experiential learning course of study in kitchen operations. Students will be required to complete a minimum of 180 work hours at a culinary institution based on their career goals. Students may choose to participate in a kitchen in the health care industry, restaurants, hotel banquet facilities, etc. Students will be required to enter into an internship contract. Pre requisite: Completion of the 100 level culinary core courses. Graded on a satisfactory/unsatisfactory basis. SU View Course SyllabusAdobe Acrobat, PDF


CUL 255 Culinary Restaurant Practicum (5-0) 5 hrs.

This course will deliver real time experience in hospitality operations. Students will have the opportunity to work rotations through the various outlets available at the New York Wine and Culinary Center. The students will get “real life” practical experience while continuing to develop skills essential to a career in culinary arts. Students will learn about customer service and front of the house operations as well as culinary applications in the front of the house. B View Course SyllabusAdobe Acrobat, PDF


CUL 270 Culinary Senior Seminar (3-0) 3 hrs.

This course will serve as the capstone course for culinary arts students at FLCC. Students will learn food service supervisory management as well as human resources in the culinary field. This course will emphasize entrepreneurship in the food service industry as the final project will create a business plan for a new culinary enterprise. Students will also hear from guest speakers that have opened various types of businesses and learn about both the challenges and rewards of starting a business. Students will also develop portfolios including solid resumes to assist them in job placement at the conclusion of their studies. Prerequisite: CUL 200. S View Course SyllabusAdobe Acrobat, PDF


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