2 - Lake Washington Institute of Technology

Course Descriptions
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Course Descriptions
CSNT 251 NETWORK ADMINISTRATION 12CR
This course involves networking from an administrative side. Students will
develop advanced troubleshooting skills along
with setting up and configuring all the main components of today’s most
popular network operating system. Emphasis is on the hands-on experience.
Prerequisites: CSNT 231, CSNT 232, CSNT 233, MATH 098 or MATH 099 or
MATH 102, ENGL 100, or instructor permission. Corequisites: CSNT 253.
CSNT 253 CAPSTONE 3CR
Students apply the skills and competencies they have acquired in the program to
a final networking project. The project will encompass configuring all of the major
components of a fully working production network including, but not limited
to, cabling, routing, Active Directory, users, Web & FTP, email, and DHCP & DNS.
Prerequisites: CSNT 231, CSNT 232, CSNT 233, MATH 098 or MATH 099 or MATH
102, ENGL 100, or instructor permission. Corequisites: CSNT 251.
CULA 116 CULINARY SKILLS AND CONCEPTS 9CR
This course introduces students to the basics of the food service kitchen. The
student learns to identify and use culinary tools and equipment, including
knives, hand tools, and small appliances. They learn basic kitchen preparations
and procedures, including stocks, sauces, and soups. This course requires the
student to acquire a Washington State Public Health Card in the first week of
class. Prerequisites: ABED 046 and MATH 070 or equivalent placement score, or
instructor permission. Corequisite: CULA 128.
CULA 119 INTERMEDIATE CULINARY
SKILLS & CONCEPTS
9CR
Students expand on the competencies introduced in CULA 116 to learn
more advanced skills and modern cooking techniques by creating secondary
sauces, pan sauces, and further their understanding of cooking methodology.
Students also learn techniques on advanced protein breakdown including
meat, poultry, and fish. Identification of products, advanced knife skills, and
techniques on seasoning and flavoring will be highlighted. Prerequisites:
CULA 116, CULA 128.
CULA 120 RESTAURANT FUNDAMENTALS 9CR
In this course students will be introduced to the front line and learn in a live
environment. The course will examine the avant-garde and success of current
culinary trends and styles of leading chefs, restaurateurs and gastronomes.
Prerequisites: CULA 124 or instructor permission.
CULA 124 INTRODUCTION TO
THE FRONT OF HOUSE
9CR
This course focuses on fine dining table, quick service, and buffet
management service through hands-on interaction with customers in an
operational restaurant. Included are alcoholic beverage management and
state and local testing and certification for the ServSafe Alcohol program
sponsored by the National Restaurant Association. Prerequisites: CULA 116,
CULA 128, or instructor permission.
CULA 127 INTRODUCTION TO BAKING 12CR
The student will learn baking basics and theories including preparation of
doughs such as tart, pie, cookies, rolled-in doughs, basic yeast leavened
doughs, pastry, restaurant desserts and basic finishing techniques.
Prerequisites: CULA 116, CULA 128, or instructor permission.
CULA 128 FOOD SERVICE SAFETY
AND SANITATION
3CR
This course covers the principles of food borne illness, sanitation, safety, personal
hygiene, health regulations, and inspections as they pertain to a commercial
kitchen Certification or re-certification by the American Culinary Federation is
given upon successful completion of the Federation approved examination.
CULA 130 SUPERVISION AND MANAGEMENT 3CR
The course focuses in managing people from the hospitality supervisor’s
viewpoint. The emphasis is on technique from increasing productivity,
controlling labor costs, time management, and managing change. It also
stresses effective communication and explains the responsibilities of a
supervisor in the food service operation. Student will develop personal career
objectives, self-promotion skills and strategies for conducting an effective
job interview in the food service industry. Emphasis will be placed on skills to
effectively manage people, provide leadership, communication and decision
making. Prerequisites: CULA 116, CULA 128, or instructor permission.
CULA 137 NUTRITION IN FOOD SERVICE 3CR
This course covers the basic principles of nutrition and its relationship to good
health and healthful dining practices, with emphasis on health-conscious and
heart-healthy menu and recipe development. The functions of nutrients and
food safety are also included.
CULA 142 COSTING AND MENU PLANNING 3CR
Students learn how to calculate food costs and design menus for various
food service establishments. Students learn to use a POS system and input
orders for food on the Food Service of America website. Students will adhere
to safety and sanitation guidelines when ordering food and receiving.
Prerequisites: CULA 116, CULA 128, or instructor permission.
CULA 143 WINE & FOOD PAIRING 3CR
Wine and food pairing, wine marketing and sales. Building a restaurant wine
list, pricing, and profit-making strategies. Wine tasting, elements of character
and key components of wine. Age requirement of 21 years. Prerequisite: Must
be at least 21 years old.
CULA 144 AMERICAN, REGIONAL, INTERN
AND CLASSIC CUISINE
4CR
This course is an in-depth study of Classical, and International cuisines.
Through lectures, demonstrations, and hands-on cooking, students will learn
the products, ingredients, and techniques that are indigenous to the regions
of each cuisine. Prerequisites: CULA 119 or instructor permission.
CULA 146 GARDE MANGER 4CR
Students are introduced to the basic function and structure of the cold
kitchen, pantry, reception foods, a la carte appetizers, and grand buffet
arrangements. Students learn how to prepare sandwiches, salads, dressings,
cold sauces, canapés, hot and cold hors d’oeuvres, appetizers. Prerequisite:
CULA 119.
CULA 154 FOOD AND BEVERAGE PROCUREMENT 3CR
This course introduces students to basic principles of purchasing food, beverage,
equipment and paper goods, contract services and supplies. Primary focus is on
product identification, supplier selection, ordering, receiving, proper storage and
issuing process and inventory management. Prerequisites: CULA 116, CULA 128.
CULA 195 CAPSTONE, PORTFOLIO, AND
MASTERPIECE DINNER
5CR
Students take menu driven concepts and derive a business plan that outlines
the acquisition of a food service property by analyzing demographics,
location, and financial requirements for such a venture and its overall
feasibility in the marketplace. Prerequisite: CULA 120 or Bake 122.
CULA 196 INTERNSHIP/EXTERNSHIP/COOPERATIVE 5CR
Students work under a professional chef or manager in a related field at
an approved food service establishment or on campus. The externship
will apply and provide practical experiences and professional exposure to
acquired subject matters, career and professional skills in a real and practical
environment. Prerequisite: CULA 120 or BAKE 122, and instructor permission.
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