• CULA 1310: Fundamentals of Baking

  3.00 Credits

  Walters State Community College

  
  
  Fundamentals of baking is an introduction to the basic principle of baking including formula procedures, properties of baking ingredients, and functions and proper use of bakery equipment. Students will present yeast breads and rolls,pies,cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients.Prerequisite Courses: CULA 1200 Sanitation and Food Safety. F)(S) 1 hour lecture / 4.5 hours laboratory.
  
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• CULA 1320: Culinary I - Fundamentals

  3.00 Credits

  Walters State Community College

  
  
  This is the introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks, sauces and soups, poultry and egg cookery.Prerequisite Courses: CULA 1200-Sanitation and Food Safety. (F)(S) . 1 hour lecture / 4.5 hours laboratory.
  
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• CULA 1321: Adv Baking and Pastry Skills

  3.00 Credits

  Walters State Community College

  
  
  Bakery Skills are polished as students learn more difficult baking, pastry and dessert techniques. The production of high skill, high quality finished products are emphasized with special attention to chocolate work, plate presentation, cold and hot preparations and appearance. Soufflés, dessert sauces, flavorful, and creative designs exemplify this course.Prerequisite Courses: CULA 1200 Sanitation and Food Safety AND CULA 1310 Fundamentals of Baking. (F)(S). 1 hour lecture / 4.5 hours laboratory.
  
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• CULA 1325: Culinary II - Fabrication

  3.00 Credits

  Walters State Community College

  
  
  This course will introduce the principles of identifying, receiving, fabricating and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students will then explore the subject of meats, poultry, seafood and their application in foodservice operations.Prerequisite Courses: CULA 1320 Culinary I - Fundamentals. (F)(S) 1 hour lecture / 4.5 hours laboratory.
  
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• CULA 1330: Garde Manger

  3.00 Credits

  Walters State Community College

  
  
  This course provides students with skills and knowledge of the organization, equipment and responsibilities of the “cold kitchen”. Students are introduced to and prepare cold hors d’ oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of the product. Reception foods and buffet arrangements are introduced. (S) 1 hour lecture / 4.5 hours laboratory.
  
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• CULA 2180: Culinary Internship

  1.00 Credits

  Walters State Community College

  
  
  This course is a supervised work experience in the culinary field requiring a minimum number of work hours. Work activities can range from entry-level to professional cooking. Individual conferences with the intern director are arranged instead of class attendance.* Permission of Internship Director Required. (F)(S)(Su)
  
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• CULA 2280: Culinary Internship

  2.00 Credits

  Walters State Community College

  
  
  This course is a supervised work experience in the culinary field requiring a minimum number of work hours. Work activities can range from entry-level to professional cooking. Individual conferences with the intern director are arranged instead of class attendance. Permission of Internship Director Required. (F)(S)(Su)
  
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• CULA 2320: Quantity Foods

  3.00 Credits

  Walters State Community College

  
  
  his course is designed to build knowledge and experience in quantity food production in a foodservice operation. Basic principles of foodservice management and their application to volume food production, menu development, food safety, procurement, kitchen equipment, customer service, marketing, and finance will be covered during the semester. Prereqs: CULA 1325 Culinary II-Fabrication and CULA 1330 Garde Manger. (S) 1 hour lecture / 4.5 hour laboratory.
  
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• CULA 2331: Cooking for Special Diets

  3.00 Credits

  Walters State Community College

  
  
  This course introduces students to the basics of product selection and cooking techniques appropriate for a variety of special needs or food allergy diets. Food preparation and planning menus for food allergies, food intolerances and diabetic cooking methods and ingredient choices and/or substitutions are taught in this class. (S)1 hour lecture / 4.5 hours laboratory.
  
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• CULA 2341: Artisan and Specialty Breads

  3.00 Credits

  Walters State Community College

  
  
  This course provides an advanced study in the art of bread making. Topics include relevant formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, quick breads and other breads utilizing a variety of grains. The student will be taught the steps to produce artisan and specialty breads that meet or exceed the expectations of the customer.Prerequisite Courses: CULA 1310 Fundamentals of Baking. (F)(S-as needed) 1 hour lecture / 4.5 hours laboratory.
  
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