Page 274 - Southwestern Community College Catalog 2019-2020

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COURSE DESCRIPTIONS
CUL 120 Purchasing (2-0-2)
This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product speci cation, purchasing ethics, vendor relationships, food product speci cations and software applications. Upon completion, stu- dents should be able to apply effective purchasing techniques based on the end-use of the product and be able to successfully pass the Manage First competency exam from the NRA.
CUL 135 Food & Beverage Service (2-0-2)
This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, din- ing room set-up, pro tability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages and be able to successfully pass the Manage First competency exam from the NRA.
CUL 135A Food & Beverage Service Lab (0-2-1)
Corequisite: CUL 135
This course provides a laboratory experience for enhancing student skills in effective food
and beverage service. Emphasis is placed on practical experiences including greeting/service of guests, dining room set-up, pro tability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate practical applications of human relations and the skills required in the service of foods and beverages and be able to successfully pass the Manage First competency exam from the NRA.
CUL 140 Culinary Skills I (2-6-5)
Corequisite: CUL 110
This course introduces the fundamental concepts, skills and techniques in basic cookery,
and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, avorings/seasonings, stocks/ sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.
CUL 160 Baking I (1-4-3)
Corequisite: CUL 110
This course covers basic ingredients, techniques, weights and measures, baking terminol-
ogy and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
CUL 170 Garde Manger I (1-4-3)
Corequisite: CUL 110
This course introduces basic cold food preparation techniques and pantry production. Topics
include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.
2019-20 Catalog