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  • CULA 2342: European Cakes and Tortes
    3.00 Credits
    Walters State Community College


    The course will introduce the student to a wide variety of classical and modern cakes suitable for restaurant, retail shops and large-scale production. Emphasis is placed on advanced techniques of mixing, filling, glazing and icing. In this course students will prepare a variety of cakes/tortes, including Dobos, Sacher, and Linzer tortes and Black Forest cake. Prerequisite Courses: CULA 1321 Advanced Baking and Pastry.(F) (S-as needed). 1 hour lecture / 4.5 hours laboratory.
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  • CULA 2350: Professional Catering
    3.00 Credits
    Walters State Community College


    This course instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. This course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations. (S) 2.5 hours laboratory.
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  • CULA 2351: Plated Desserts and Presentatn
    3.00 Credits
    Walters State Community College


    The essential elements of plated desserts are taught in detail. The students are taught to strive for a well-balanced presentation. The course emphasizes the importance of the required time and patience for yielding breathtaking results. Students are exposed to methods of production that result in dramatic presentations in quantity.Prerequisite Courses: CULA 1321 Advanced Baking and Pastry. (F) 1 hour lecture /4.5 hours laboratory.
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  • CULA 2352: Hot and Cold Desserts
    3.00 Credits
    Walters State Community College


    This course examines the requirements to start and operate a catering company. Topics of discussion include kitchen equipment, regulations, operations and business planning.Prerequisite Courses: CULA 1325 Culinary II-Fabrication and CULA 1330 Garde Manger (F) 1 hour lecture / 4.5 hours laboratory.
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  • CULA 2361: Retail Bakery Management
    3.00 Credits
    Walters State Community College


    This course introduces the student to the application of baking and pastry arts production techniques in a wholesale and/or retail setting.Students are introduced to the theory of merchandising baked goods for bakeries as well as formula standardization and conversion, production planning, purchasing, costing and “price for profit”. Students will hone their skills, learn new formulas and create desserts while practicing techniques, methods and procedures used to develop consistent quality products. This is the capstone class for the AAS degree in Baking and Pastry. Prereqs: CULA 1321 Advanced Baking and Pastry, CULA 2341 Artisan and Specialty Breads, CULA 1232 Advanced Cake Decorating (F) (S-as needed) .6 hour laboratory
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  • CULA 2363: Bistro
    3.00 Credits
    Walters State Community College


    Students will gain experience in a production environment, preparing daily meals for a bistro. The primary focus is on speed, quantity production, quality out-put, and teamwork. Students will rotate responsibilities within the kitchen and dining room. Menu planning, ingredient requisitioning, and production cost will be required in weekly meal preparation. Students will also perform menu forecasting to track sales and improve bistro offerings and cost savings. This class is the capstone class for AAS Culinary degree in Hot Foods.Prerequisite Courses: CULA 1325 Culinary II – Fabrication, CULA 1330 Garde Manger, and CULA 2376 International Foods. (F)(S) 6 hours laboratory.
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  • CULA 2375: Purchasing and Cost Control
    3.00 Credits
    Walters State Community College


    This course is intended to provide student with the methodologies and tools to control food, beverage, labor and other cost within a hospitality business. Hospitality principles are also explored. This course regularly uses basic mathematics. (S)(Su-as needed).
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  • CULA 2376: International Foods
    3.00 Credits
    Walters State Community College


    International Foods will expose students to some of the diversity of culture and foods of many countries around the world including regions of the United States. Classroom assignments cooking demonstrations, guest speakers, and cooking labs will allow students to have a taste of the world.Prerequisite Courses: CULA 1325 Culinary II – Fabrication and CULA 1330 Garde Manger. (F). 1 hour lecture / 4.5 hours laboratory.
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  • CULA 2380: Culinary Internship
    3.00 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 2510: The Journey Farm to Kitchen
    3.00 Credits
    Walters State Community College

    No course description available.
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