Bunker Hill Community College - bhcc-costarica.info

on inmate classi�cation, work release programs, and in educational settings. Students may
assist counselors and other staff, depending upon the type of facility to which the student
is assigned. Through active participation in online functions of the criminal justice agency,
students gain knowledge and understanding. The contract advisor and the assigned criminal
justice of�cial evaluate students’ work. Students meet bi-weekly with their advisors to prepare
papers and work on related projects. Students are responsible for following all guidelines
in the BHCC Internship Handbook. Prerequisite: Grade of C or better in College Writing
I (ENG111) and Introduction to Criminal Justice (CRJ101) and Criminal Law (CRJ103) or
instructor approval.
Culinary Arts
CUL101 Culinary Arts Seminar 3 Credits
This course introduces students to the challenges and responsibilities encountered by culinary
arts students. It provides students with an in depth knowledge of the options available
within the culinary arts industry. The course prepares students with skills necessary to prepare
a resume, gain interview skills and become familiar with all of the resources that the
college has to offer.
CUL-108 Basic Baking Skills 4 Credits
This course will teach the fundamentals of bakeshop production. It will introduce the
students to a variety of baking techniques and skills. Emphasis will be placed on the different
skills needed for immediate employment in the pastry �eld. Students will be introduced to
the math skills necessary to understand the weights and measures, as well as to comprehend
conversion skills. Students will become competent in the basics of yeast bread production,
quick breads, and basic dessert production. Additional expenses may include supplies,
equipment, and/or uniforms.
CUL-111 Food Service Sanitation and Skills 3 Credits
Food Service Sanitation is an introduction to food production practices governed by changing
federal and state regulations. Topics to be covered include prevention of food-borne illness
through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines,
kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and
reheating. Students will also take the National Restaurant Association ServSafe® examination.
CUL-115 Introduction to Culinary Arts 4 Credits
This course introduces students to the theory behind cooking. The class covers the history
of cuisine as well as the terminology, equipment use, cooking techniques, and ordering
and receiving procedures. Course instruction emphasizes the techniques and skills needed
to work in a commercial kitchen. The course introduces students to basic menu and food
presentation. Students become pro�cient in the use of tools and equipment. Additional
expenses may include supplies, equipment, and/or uniforms. Co-requisite: Principles of
Baking (CUL125).
CUL-116 Basic Culinary Skills 4 Credits
This course sill provide students with the knowledge in the use of tools, equipment, and
knives while learning basic skills and procedures related to the preparation of food and
cooking procedures. Students will become familiar with spices, and ingredients and lean
basic menu construction and presentation used in a professional food service facility. The
course is designed to emphasize proper terminology, equipment use, cooking techniques,
use of commercial equipment as well as professional tools. Students will learn correct knife
skills and become pro�cient in their knife skills. Additional expenses may include supplies,
equipment, and/or uniforms.
Culinary Arts
CUL-119 Cake Decorating 3 Credits
This course takes the student through the basics of cake decorating. The students will re�ne
their cake decorating skills. The course introduces the students to the techniques used to
decorate tiered cakes, calligraphy, writing with chocolate and gels, as well as working with
the different mediums used to decorate special occasion cakes. Students will learn the basic
techniques used for royal icing, color �ow and rolled fondant. Additional expenses may
include supplies, equipment, and/or uniforms.
CUL-125 Principles of Baking 4 Credits
This production lab course covers the fundamentals of baking. It introduces students to the
methods and procedures for producing a variety of baked goods, including yeast products,
quick- breads, general desserts, and pastry products. Students follow a standard recipe, do
basic conversions, and apply the foundations of math as they pertain to the food service
industry. The course places emphasis on their knowledge of weights and measures. The
course focuses on the bakeshop and receiving areas of the kitchen. Additional expenses
may include supplies, equipment, and/or uniforms. Co-requisite: Introduction to Culinary
Arts (CUL115).
CUL-135 Cafe and Bistro Cuisine 4 Credits
This course introduces students to the procedures of the art of Garde Manager and cold
food preparation. The course covers basic cooking methods and the chemistry of cooking.
The course teaches students to become responsible for menu preparation and production
of the daily meal in a café environment. The hands-on production lab teaches students to
prepare various types of basic stocks, soups, sauces, salads, and sandwiches throughout the
course. Additional expenses may include supplies, equipment, and/or uniforms. Prerequisites:
Introduction to Culinary Arts (CUL115) and Principles of Baking (CUL125).
CUL-145 Advanced Desserts and Pastries 4 Credits
This course takes students beyond the basic principles of baking. The students learn cake
decorating and advanced pastry production techniques. The course introduces students to
the proper application of mixes, laminated dough, �llings, and choux pastries. Additional
expenses may include supplies, equipment, and/or uniforms. Prerequisites: Introduction to
Culinary Arts (CUL115) and Principles of Baking (CUL125).
CUL-208 Advanced Baking Skills 4 Credits
This course will teach advanced pastry production techniques. Students will be instructed in
the application of icings, �llings, laminated dough, and yeast products. Students will learn the
various techniques used for artisan bread production, as well as laminated dough and their
uses. Students will learn and practice basic cake decorating techniques. An introduction to
some European pastries will be taught. An emphasis will be placed on timing and execution
of the various pastry products, as required in a professional pastry shop. Additional expenses
may include supplies, equipment, and/or uniforms. Prerequisites: Basic Baking Skills
(CUL108) and Basic Culinary Skills (CUL116).
CUL-211 Menu Design and Purchasing 3 Credits
This course introduces students to various menu types and costing of menu items. Students
also learn the skills necessary to purchase all food items, properly receive and store those
items, conduct yield tests and become familiar with the “NAMP” guide and can-cutting
procedures. The course emphasizes the math skills used to calculate food and beverage cost
percentages. Prerequisites: Café and Bistro Cuisine (CUL135) and Advanced Desserts and
Pastries (CUL145).
CUL-215 Essentials of Food Production 4 Credits
This course goes beyond the basics of food production. The course introduces students to
production and service of menus involving all aspects of cooking techniques as well as skills
2012 - 2013 College Catalog 183