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College Catalog Cover Design 2 - Pima Community College

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CUL 162 Art of Chocolate<br />

1 cr. hrs. 1.5 periods (.5 lec., 1 lab)<br />

Introduction to chocolate used in the culinary arts. Includes an introduction and history of chocolate; truffles, dough and<br />

batters; and molded and free form art work.<br />

Offered: May not be offered this year, check class schedule.<br />

CUL 163 Sauces<br />

3 cr. hrs. 3 periods (3 lec.)<br />

Concepts, skills, and techniques for sauce creation. Includes how to prepare stocks and sauces in a traditional manner and<br />

describe the uses in classic and contemporary kitchens. Also includes how to identify and appropriately use liaisons.<br />

Offered: May not be offered this year, check class schedule.<br />

CUL 166 Gluten-Free Baking<br />

1 cr. hrs. 1 periods (1 lec.)<br />

Introduction to the art of gluten-free baking. Includes gluten-free breads, desserts, and pizza. Also includes mixing,<br />

shaping, baking, plating, and presentation.<br />

CUL 170 Dining Room Operations<br />

2 cr. hrs. 2 periods (2 lec.)<br />

Theory and practice of operating a casual dining room preparation and guest service, proper etiquette for service and<br />

clearing, wine and beverage sales and service, salesmanship, and serving the public.<br />

Offered: Fall, Spring.<br />

CUL 180 Food in History<br />

3 cr. hrs. 3 periods (3 lec.)<br />

History of foodstuffs, the story of cuisine, and the social history of eating. Includes collecting, gathering and hunting<br />

foodstuffs, stock-breeding and farming, sacramental foods, the economy of food markets, the era of merchants,<br />

Columbus, Cortez and the new world food discoveries, and professional food preparation.<br />

Offered: Fall, Spring.<br />

CUL 185 Catering Operations I<br />

2 cr. hrs. 2 periods (2 lec.)<br />

Theory and practice of planning and executing catering functions. Includes booking and planning, banquet room set-up<br />

and staffing, banquet service, guest payment and follow up, and specialized functions.<br />

Offered: Fall, Spring, Summer.<br />

CUL 199 Introduction to Co-op: Culinary Arts<br />

1 cr. hrs. 1 periods (1 lec.)<br />

See Cooperative Education section for description.<br />

Offered: Spring, Summer.<br />

CULINARY ARTS<br />

CUL 199WK Co-op Work: Culinary Arts<br />

1-3 cr. hrs. 5-15 periods (5-15 lab)<br />

A supervised cooperative work program for students in a related occupation area. Teacher-coordinators work with students<br />

and their supervisors. Variable credit is available by special arrangement.<br />

Information: May be taken three times for a maximum of nine credit hours.<br />

Offered: Spring, Summer.<br />

CUL 210 Menu Planning<br />

2 cr. hrs. 2 periods (2 lec.)<br />

Principles and techniques of menu planning and restaurant design for food service operations. Includes designing a facility,<br />

designing a kitchen, determining equipment needs, developing a cost effective menu, ambiance and food, and inventory<br />

control procedures.<br />

Offered: Fall, Spring.<br />

CUL 230 Hot Foods II<br />

3 cr. hrs. 3 periods (3 lec.)<br />

Hot food preparation and service in a contemporary kitchen. Includes contemporary sauce making, vegetables, grains, and<br />

starches, natural liasons, cooking techniques, food plating, and sanitation procedures and techniques.<br />

Corequisite(s): CUL 250, CUL 260<br />

Offered: Fall, Spring, Summer.<br />

CUL 251 International Cuisine: World of Flavor<br />

3 cr. hrs. 3 periods (3 lec.)<br />

Concepts, skills, and techniques for global cuisine. Includes ingredients and foods from around the world. Also includes<br />

culinary techniques that incorporate cultures and food traditions from Latin America, the Mediterranean, Asia, Europe, and<br />

United States regions.<br />

Corequisite(s): CUL 230, CUL 260<br />

Offered: May not be offered this year, check class schedule.<br />

<strong>Pima</strong> <strong>Community</strong> <strong>College</strong> <strong>Catalog</strong> 2011/2012 371

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