Culinary Arts Courses

culinar01

 

CUL101

Introduction to Culinary Arts

A broad introduction to the history, techniques, and terminology used in culinary arts professions. Participants will learn how to apply basic culinary techniques and procedures, under the direction of cooks, chefs, or food service managers.  The course will emphasize safety, together with an introduction to food service operations, nutrition, food preparation, and presentation.

CUL103

Ingredients

This course focuses on the organoleptic characteristics of the food and the proper integration of ingredients. Students will learn to harmonize the properties of the food using their five senses. The student will learn how to prepare technical sheets that address ingredient options, availability and cost, with a view toward the profitability of restaurants.

CUL202

Microbiology

The student will learn basic aspects of food contamination and disease transmission through improper food handling and improper preparation. The course will train students to properly and hygienically handle and prepare food from purchase and receipt to storage, defrosting, cooking, preservation, and service.

CUL204

Cuisine Laboratory

The student will understand the use of food additives to improve their shelf life, improve textures, and enhance colors. This course addresses the methods, techniques and hygiene measures for the use of additives to improve basic food products used regularly in the restaurant field, such as cheeses, sausages, pickles and other preserved foods.

CUL205

Bases de la Cuisine

Entry level cooking techniques. Students will prepare garnishes, emulsified sauces and process vegetable and animal products while utilizing a variety of cutting techniques, cooking methods and conservation strategies. The participants will also learn how to integrate basic menus in the kitchen.

CUL206

French Cuisine

Gastronomic concepts and basic knowledge of French cuisine, including, location, ingredients, methods and culinary techniques.   The course emphasizes the origins of the French cuisine and the evolution of it as one of the most important culinary traditions in the world.

CUL207

Wine science and Enology

The student will master the art of evaluating wine correctly through sight, smell, taste, and texture. Wine origins, grape varietals, production winery, vintage, and proper food pairings will be emphasized to equip students to help restaurant patrons understand options in wine selection.

CUL208

Confectionery and bakery

The participants will learn the preparation of bread, doughs, pasta. Students will learn to reproduce the recipes commonly used in professional kitchens and develop an understanding of how ingredients impact taste, texture, appearance, and the smell of popular bread and pastries.

CUL209

Nutrition

The course considers an introduction to basic anatomy and functions of the digestive system for human nutrition, including the relationship of specific foods to human health. The student will be able to analyze characteristics and differences of the food groups and meal composition to meet the specific needs and preferences of individuals, while taking into consideration gastronomic traditions, eating habits and socioeconomic factors.

CUL210

Administration, Accounting, and Costs

An introduction to the business of culinary professions, training students to analyze, organize and solve business-side questions concerning cost, financial data, and statistics. Students will learn to solve problems through data-evaluation and to make business decisions based on reason and logic.

CUL211

Asian Cuisine

Background, history, and development of Chinese cooking traditions. The course considers the introduction to basic Chinese cooking methods, such as steaming, stir-frying, roasting, smoking and preparation of cold/raw plates. The course will address the proper use of noodles and rice, traditional Chinese flavors, pastes and curries, and the use of traditional Chinese kitchen equipment, including knives and wok.

CUL212

Italian Cuisine

The course focuses on concepts and technical vocabulary related to Italian cuisine. The course considers traditional, regional and modern-creative aspects of this important culinary tradition. The student will learn the use of key elements of Italian cooking, such as herbs and spices, sauces, cold and hot antipasti, cold cuts and salami, fresh, dried and filled pasta, rice, gnocchi, polenta, white and red meats, seafood, vegetables. Students will learn how to the main regional dishes.

CUL213

Mexican Cuisine

Explore the history and development of Mexican cuisine. Students will learn to prepare traditional Mexican dishes such as tamales and empanadas, together with contemporary variations of Mexican favorites. Participants will learn the basic use of spices, ingredients, and utensils related to Mexican Gastronomy. Further exploration of Mexican cuisine is available at the College through the Expressions of Mexico series of courses.

CUL214

Cajun Cuisine

The participant will have an introduction to the world of Cajun and Creole Cuisine. The course will focus on the rich history and traditions underlying these distinctive Louisiana styles. Students will learn New Orleans specialties such as Gumbo, Jambalaya and Pralines, together with spice utilization, and preparation techniques.

CUL215

Alternative Cuisine

This course examines current alternative culinary frameworks, such as vegan, natural, or curative cuisines.   Philosophical and nutritive underpinnings, together with alternative methodologies will be examined, as well as the use of new ingredients and utensils in alternative Cuisine.

CUL216

Lebanese Cuisine

The student will study the significance, history, and practices associated with Lebanese Cuisine. The course will teach students both traditional Lebanese favorites, and emergent trends in this important style of cooking.

CUL217

Mukimono

An introduction to the Japanese techniques of Mukimono – the traditional art of preparing garnishes for Japanese means.   Students will receive exposure to the basic techniques of knife work, and the philosophy or preparation involved in creating this beautiful style of culinary expression.

CUL218

Catering

Focus on culinary arts applied within the catering industry. Students will learn to promote, organize and develop events with different customers according to high-quality standards, with attention to customer service and responsibility.

CUL219

Tastes from Michoacán

Part of the College’s Cooking Expressions of Mexico series of courses, this course focuses on the unique styles, flavors and other distinctive of Michoacán cuisine. Each of the Expressions of Mexico courses will utilize a team-based approach, and teach students proper use of ingredients, utensils, and preparation techniques distinct to the region.

CUL220

Tastes from Puebla

Part of the College’s Cooking Expressions of Mexico series of courses, this course focuses on the unique styles, flavors and other distinctive of Puebla cuisine. Each of the Expressions of Mexico courses will utilize a team-based approach, and teach students proper use of ingredients, utensils, and preparation techniques distinct to the region.

CUL221

Tastes from Yucatán

Part of the College’s Cooking Expressions of Mexico series of courses, this course focuses on the unique styles, flavors and other distinctive of Yucatán cuisine. Each of the Expressions of Mexico courses will utilize a team-based approach, and teach students proper use of ingredients, utensils, and preparation techniques distinct to the region.

CUL222

Tastes from Oaxaca

Part of the College’s Cooking Expressions of Mexico series of courses, this course focuses on the unique styles, flavors and other distinctive of Oaxaca cuisine. Each of the Expressions of Mexico courses will utilize a team-based approach, and teach students proper use of ingredients, utensils, and preparation techniques distinct to the region.

CUL223

Menu Design

Students will learn to design menus that anticipate the profile of their clients, the available budget, the place, the time and the value proposal offered.   Participants will plan, prepare and present menus with an adequate balance of flavors, textures, times and aromas with high levels of quality and customer service.

CUL224

Food styling

Students will learn the fundamentals in the art of sculpture in butter and caramel, as well as in the carving of fruits and vegetables and ice, developing their creativity and working as a team for the decoration of dishes, centerpieces, assembly of buffets.

 

 

Log in