College Catalog Cover Design 2 - Pima Community College

CUL 162 Art of Chocolate
1 cr. hrs. 1.5 periods (.5 lec., 1 lab)
Introduction to chocolate used in the culinary arts. Includes an introduction and history of chocolate; truffles, dough and
batters; and molded and free form art work.
Offered: May not be offered this year, check class schedule.
CUL 163 Sauces
3 cr. hrs. 3 periods (3 lec.)
Concepts, skills, and techniques for sauce creation. Includes how to prepare stocks and sauces in a traditional manner and
describe the uses in classic and contemporary kitchens. Also includes how to identify and appropriately use liaisons.
Offered: May not be offered this year, check class schedule.
CUL 166 Gluten-Free Baking
1 cr. hrs. 1 periods (1 lec.)
Introduction to the art of gluten-free baking. Includes gluten-free breads, desserts, and pizza. Also includes mixing,
shaping, baking, plating, and presentation.
CUL 170 Dining Room Operations
2 cr. hrs. 2 periods (2 lec.)
Theory and practice of operating a casual dining room preparation and guest service, proper etiquette for service and
clearing, wine and beverage sales and service, salesmanship, and serving the public.
Offered: Fall, Spring.
CUL 180 Food in History
3 cr. hrs. 3 periods (3 lec.)
History of foodstuffs, the story of cuisine, and the social history of eating. Includes collecting, gathering and hunting
foodstuffs, stock-breeding and farming, sacramental foods, the economy of food markets, the era of merchants,
Columbus, Cortez and the new world food discoveries, and professional food preparation.
Offered: Fall, Spring.
CUL 185 Catering Operations I
2 cr. hrs. 2 periods (2 lec.)
Theory and practice of planning and executing catering functions. Includes booking and planning, banquet room set-up
and staffing, banquet service, guest payment and follow up, and specialized functions.
Offered: Fall, Spring, Summer.
CUL 199 Introduction to Co-op: Culinary Arts
1 cr. hrs. 1 periods (1 lec.)
See Cooperative Education section for description.
Offered: Spring, Summer.
CULINARY ARTS
CUL 199WK Co-op Work: Culinary Arts
1-3 cr. hrs. 5-15 periods (5-15 lab)
A supervised cooperative work program for students in a related occupation area. Teacher-coordinators work with students
and their supervisors. Variable credit is available by special arrangement.
Information: May be taken three times for a maximum of nine credit hours.
Offered: Spring, Summer.
CUL 210 Menu Planning
2 cr. hrs. 2 periods (2 lec.)
Principles and techniques of menu planning and restaurant design for food service operations. Includes designing a facility,
designing a kitchen, determining equipment needs, developing a cost effective menu, ambiance and food, and inventory
control procedures.
Offered: Fall, Spring.
CUL 230 Hot Foods II
3 cr. hrs. 3 periods (3 lec.)
Hot food preparation and service in a contemporary kitchen. Includes contemporary sauce making, vegetables, grains, and
starches, natural liasons, cooking techniques, food plating, and sanitation procedures and techniques.
Corequisite(s): CUL 250, CUL 260
Offered: Fall, Spring, Summer.
CUL 251 International Cuisine: World of Flavor
3 cr. hrs. 3 periods (3 lec.)
Concepts, skills, and techniques for global cuisine. Includes ingredients and foods from around the world. Also includes
culinary techniques that incorporate cultures and food traditions from Latin America, the Mediterranean, Asia, Europe, and
United States regions.
Corequisite(s): CUL 230, CUL 260
Offered: May not be offered this year, check class schedule.
Pima Community College Catalog 2011/2012 371