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  • CULA 2520: Understnding Meat Comp and Use
    3.00 Credits
    Walters State Community College

    No course description available.
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  • CULN 2310: Culinary I:Basic Culnry Skills
    3.00 Credits
    Walters State Community College


    The fundamental concepts, skills and techniques involved in basic cookery are covered in this course. Students will hone knife skills, special emphasis is given to the study of ingredients, cooking theories, butchery, and the preparation of stocks, broth glazes, and soups, thickening agents, the grand sauces, and emulsion sauces. Students will learn how and when to braise, roast, poach, fry and saute`. The basics of vegetable cookery, starch cookery, meat and poultry are covered. Students must successfully pass a practical cooking examination covering a variety of cooking techniques. Prerequisites: CULN 1010, CULN 1210, and CULN 2105.
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  • CULN 2330: Culinary Arts III
    3.00 Credits
    Walters State Community College



    Implementation of Culinary Arts I and II skills in a production kitchen setting for full service dining customers, including menu selections and recipe applications. (Prerequisites: CULN 2100, 2310, 2320)
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  • CULN 2350: American Regional Cuisine
    3.00 Credits
    Walters State Community College



    Students will learn the vast diversity of high quality ingredients available in the United States. These ingredients, combined with America's varied cultures and colorful history, have led to creative and purposeful cuisines which will be studied and prepared in this course. The skills learned in this course are authentic and unique to each region. (Prerequisites: CULN 2100, 2310, 2320, 2330)
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  • CULN 2400: Bakery Skills
    3.00 Credits
    Walters State Community College



    An introduction to the basic principles of baking including formula procedures, properties of baking ingredients, and function and proper use of equipment. Students will prepare breads, rolls, pies, quick breads, cakes, icings and puff pastries. Prerequisite(s): CULN 1010, 1210, 2105 F, S
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  • CULN 2410: Adv Bakery and Pastry Skills
    3.00 Credits
    Walters State Community College



    Baking skills are polished as students learn more difficult baking, pastry, and dessert techniques. Emphasis is placed on presentation, plating and appearance. The production of high skill, high quality finished products is emphasized with special attention to chocolate work, plate presentation, hot and cold preparations. Souffles, caramelized sugar spirals and creative and flavorful designs exemplify this course. (Prerequisites: CULN 2100, 2310, 2400)

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  • CULN 2412: Advanced Bakery & Pastry Mgmt
    3.00 Credits
    Walters State Community College


    The class introduces student to the application of baking 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 in the production of desserts and some bread the course includes instruction on preparation of petits fours sec and glacé, confections, and decorative finishing work, including but not limited to chocolate and sugar. Prerequisite(s): CULN 1010, 1210, 2105, 2310, 2400 with a minimum grade of C . F, S
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  • CULN 2430: Chocolate Skills
    3.00 Credits
    Walters State Community College



    An intermediate course covering all aspects of chocolate work. Students will learn the types of chocolate, principles of tempering, molding and centerpiece sculpturing. Many varieties of uses with chocolate in baking and individual pastries will be taught.
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  • CULN 2441: Intro to Cake Decorating
    2.00 Credits
    Walters State Community College


    Students learn how to bake a great cake and step-by-step decorating techniques. They learn to make and color icing and to create icing drop flowers, rosettes, shells, pompom flowers, leaves, shaggy mums, and roses. Decorating cookies and cupcakes is also included in this course. Prerequisite(s): CULN 1010, 1210, 2105, 2400, 2441. F, S .
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  • CULN 2600: Intrntl Cuisine and Buffets
    3.00 Credits
    Walters State Community College



    International cuisine from around the world such as French, Spanish, Chinese, and Mexican will be included in this course. Emphasis will be placed on preparing a buffet with decorations from the featured country. Basic buffet set up and procedures will be included. (Prerequisites: CULN 2100, 2310, 2320, 2330)
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