College Catalog Cover Design 2 - Pima Community College

CUL 110 Food Service Nutrition
2 cr. hrs. 2 periods (2 lec.)
Basic nutrition concepts with an emphasis on the nutritional concerns of restaurants and other types of food service
operations. Includes health and nutrition, evaluation and use of popular and commercial nutrition information,
carbohydrates, lipids, proteins, vitamins, minerals, water, energy metabolism/balance, and nutrition principles and the life
cycle.
Offered: Fall, Spring, Summer.
CUL 115 Food Service Sanitation and Safety
3 cr. hrs. 3 periods (3 lec.)
Theory and practice of food service safety and sanitation. Includes creating a safe food service environment, food-borne
illnesses, Hazard Analysis Critical Control Points, sanitation in the purchasing, receiving and storage of food, sanitation in
the preparation and service of food, maintaining sanitary facilities and equipment, safety and accident prevention, and
legal requirements for food service safety and sanitation. Reviews legal elements of food service sanitation based on
requirements and recommendations of Pima County Health Department.
Offered: Fall, Spring.
CUL 126 Applied Mathematics for Food
1 cr. hrs. 1 periods (1 lec.)
Fundamentals of cost controls. Includes an introduction to profit and loss, balance sheet and net worth statements,
measurement and conversions, recipe conversions, unit and recipe costing, yield tests, inventory and food cost
percentages, controlling food costs, and menu pricing.
Offered: Fall, Spring.
CUL 130 Hot Foods I
3 cr. hrs. 3 periods (3 lec.)
Introduction to all facets of hot foods. Includes classical stocks, sauces, soups, liaisons: roux and starches, cooking
techniques, preparation of vegetables, and butchering.
Corequisite(s): CUL 150, CUL 160
Offered: Fall, Spring.
CUL 140 Culinary Principles
3 cr. hrs. 3 periods (3 lec.)
Introduction to the background of culinary work. Includes professionalism, job responsibilities, tools and equipment,
knives and knife skills, stocks, sauces, principles of cooking, food service vocabulary, the menu, food tasting, herbs and
spices, chocolate, and vegetables.
Offered: Fall, Spring.
CUL 150 Garde Manger
3 cr. hrs. 3 periods (3 lec.)
Introduction to the fundamentals of Garde Manger. Includes care of equipment, dressings: emulsified/non-emulsified,
knife skills, basic sandwiches, herbs and spices, salad greens, and commercial cooking techniques.
Corequisite(s): CUL 130, CUL 160
Offered: Fall, Spring.
CUL 153 Cakes
1 cr. hrs. 1 periods (1 lec.)
Introduction to the art of cake baking. Includes the ingredients, preparation, and baking of cakes. Also includes icings,
decorations, and fillings.
CUL 156 Pies
1 cr. hrs. 1 periods (1 lec.)
Introduction to the art of baking pies. Includes a variety of basic pastry doughs for flaky pies and sweet or savory tarts.
Also includes pie mixing, shaping, baking, plating, and presentation.
CUL 160 Bakery and Pastry Production I
3 cr. hrs. 3 periods (3 lec.)
Theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Includes planning, ordering and
scheduling for bakeshop production, safety and sanitation, bakery and pastry vocabulary, ingredients, yeast breads, quick
breads, creams and custards, dough, cakes, filling, and frostings, cookies and brownies, and elementary plating,
decorating and garnishing techniques.
Corequisite(s): CUL 130, CUL 150
Offered: Fall, Spring.
CUL 161 Cake Decorating and Candy Making
3 cr. hrs. 4 periods (2 lec., 2 lab)
Basic principles and methods of cake decorating and candy making. Includes history of cakes, selection of ingredients,
cooking procedures, cake assembly, and presentation. Also includes techniques for creating wedding cakes and holiday
delectables.
Offered: Fall, Spring, Summer.
CULINARY ARTS
Pima Community College Catalog 2011/2012 370