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    • CULA 1200: Sanitation and Food Safety

      2.00 Credits
      Northeast State Community College

      Sanitation and Food Safety is the primer course designed to educate all students to the sacred trust between food production facilities and the general public. It should prepare each student to successfully complete the National Restaurant Association’s ServSafe or any similar certificate.

      Credits: 2

      Lecture Hours: 2

      Contact Hours: 2

      Prerequisites & Notes

      Prerequisite: None.

      Note: Course is not designed for transfer.

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    • CULA 1305: Nutrition for Culinary Arts

      0.00 - 3.00 Credits
      Northeast State Community College

      Nutrition for Culinary Arts is an introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins. Students plan meals and menus based in the above principles using nutritional guidelines as the primary basis.

      Credits Hours: 3

      Lecture Hours: 2

      Lab Hours: 2

      Contact Hours: 4

      Co-requisites & Notes

      Co-requisite: CULA 1200-Sanitation and Safety Note: Course is not designed for transfer.

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    • CULA 1310: Fundamentals of Baking

      0.00 - 3.00 Credits
      Northeast 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.

      Credits: 3

      Lecture Hours: 1

      Lab Hours: 4

      Contact Hours: 5

      Prerequisites & Notes

      Prerequisite: CULA 1200-Sanitation and Food Safety

      Note: Course is not designed for transfer.

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    • CULA 1320: Culinary I (Fundamentals)

      0.00 - 3.00 Credits
      Northeast State Community College

      Culinary I (Fundamentals) 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.

      Credits: 3

      Lecture Hours: 2

      Lab Hours: 2

      Contact Hours: 4

      Co-requisites & Notes

      Co-requisite: CULA 1200-Sanitation and Safety

      Note: Course is not designed for transfer.

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    • CULA 1321: Advanced Baking and Pastry

      0.00 - 3.00 Credits
      Northeast State Community College

      Advanced Baking and Pastry 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, and cold and hot preparations. Soufflés, desserts sauces and creative and flavorful designs exemplify this course.

      Credits: 3

      Lecture Hours: 1

      Lab Hours: 4

      Contact Hours: 5

      Prerequisites & Notes

      Prerequisite: CULA 1200-Sanitation and Food Safety and CULA 1310 Fundamentals of Baking

      Note: Course is not designed for transfer.

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    • CULA 1325: Culinary II (Fabrication)

      0.00 - 3.00 Credits
      Northeast State Community College

      Culinary II (Fabrication) will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices. Students will then explore the subject of meats, poultry, seafood, and their application in food service.

      Credits Hours: 3

      Lecture Hours: 2

      Lab Hours: 2

      Contact Hours: 4

      Prerequisites & Notes

      Prerequisite: CULA 1200 Sanitation and Food Safety

      Note: Course is not designed for transfer.

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    • CULA 1330: Garde Manger

      0.00 - 3.00 Credits
      Northeast State Community College

      Garde Manger 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 product. Reception foods and buffet arrangements are introduced.

      Credits Hours: 3

      Lecture Hours: 1

      Lab Hours: 4

      Contact Hours:5

      Prerequisite: CULA 1200 Sanitation and Food Safety.

      Co-requisites & Notes

      Co-requisite: CULA 2280 Culinary Internship II

      Note: Course is not designed for transfer.

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    • CULA 2180: Internship I

      1.00 Credits
      Northeast State Community College

      Culinary Internship I 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.

      Credits: 1

      Contact Hours: 300

      Co-requisites & Notes

      Co-requisite: CULA 1325 Culinary II (Fabrication)

      Note: Course is not designed for transfer.

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    • CULA 2280: Internship II

      0.00 - 1.00 Credits
      Northeast State Community College

      Culinary Internship II is a continuation of 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.

      Credits Hours: 2

      Contact Hours: 300

      Prerequisites & Notes

      Prerequisite: CULA 2180 Culinary Internship I

      Co-requisite: CULA 1330 Garde MangerNote: Course is not designed for transfer.

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    • CULA 2310: Food and Beverage Management

      0.00 - 3.00 Credits
      Northeast State Community College

      Food and Beverage Management covers restaurant and food service operations, including facilities capabilities, personal management, daily operations, sanitation, and facility readiness.

      Credits: 3

      Lecture Hours: 2

      Lab Hours: 2

      Contact Hours: 4

      Prerequisites & Notes

      Prerequisite: CULA 1320 Culinary I

      Note: Course is not designed for transfer.

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