Course Descriptions

 

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CULG 100 Introduction to Culinology® (1)
This is the beginning course in Culinology® designed to familiarize the student with the breadth and scope of Culinology® as a new discipline, encompassing both culinary arts and food science. Students will gain an overview of the role of the Culinologist®, and how the blending of taste and technology enhances the food product development process. The course will include tours, presentations, and guest speakers from the industry. Prerequisite: None.

CULG 200 Culinary Essentials I (4) Lec/Lab
This is an in-depth study of the basic core components in the creative study of culinary arts and food production. Students achieve basic competency in theories, science, and applications of working with food. Students are exposed to professional techniques of the culinary artist. Introduction to culinary terminology and ingredients will be presented. Areas of study include: tools, equipment, knife skills, food and plate presentation, food evaluation, basic cooking principles to include moist and dry heat methods, seasonings, flavorings and aromatics, fats, foams, gels, emulsions, dairy products, stocks, thickeners, roux based sauces to include the five mother sauces, hot and cold butter sauces, emulsion sauces, salsas, sambas, vinaigrettes, and reductions as well as soups to include cream, clear and potage soups. Prerequisite: CULG 100.

CULG 210 Culinary Essentials II (4) Lec/Lab
Continued in-depth study of intermediate level processes in culinary arts and food production. Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include rice and grains, potato products, beans and soy products, fruits, vegetables, salads and sandwiches, shellfish, fin fish, poultry identification and fabrication, poultry cookery, meat identification and fabrication, beef, veal, pork, lamb and offals. Prerequisite: CULG 200

CULG 250 Introduction to Baking & Pastry (3) Lec/Lab
A fundamental course in baking methods and principles, to include yeast breads, quick breads, pastries, pies, cakes, custards, creams, and sauces. Prerequisite: None

CULG 260 Principles of Garde Manger & Buffet (3) Lec/Lab
Students are introduced to the cold kitchen by their active involvement, participation, and planning of menu items created in this segment of the kitchen. Students practice techniques for artistic displays of hors d'ouevres, canapés, pates, terrines and charcuterie. Analysis of art used for culinary preparations made from edible material used to enhance receptions, buffets, cocktail parties, and theme buffets. Prerequisite: CULG 210, CULG 250.

CULG 300 International Cuisine (3) Lec/Lab
Students study International Cuisine focusing on indigenous foods, cultural and religious influences and historical events. A technical and scientific approach to flavor profiles is used. The student will build a professional palate through sensory experience of new ingredients and flavor combinations and by utilizing cooking methods practiced by each ethnic group visited. Prerequisite: CULG 210.

CULG 310 Food Science (3) Lec Online
Overview of major food components (carbohydrates, proteins, fats, vitamins, and minerals) and the bases for food preservation, including processing, food legislation, food safety, and current food issues are covered. Structure-function relationship of water, protein, lipid, carbohydrates, minerals and natural food products in food systems will be covered also. Students will be able to relate fundamental chemical, physical, and biological principles to the preparation of food upon completion of this course. Prerequisite: CULG 210, CHEM 122.

CULG 320 Principles of Meat Identification, Fabrication and Evaluation (2) Lec/Lab
Students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchens; meat grinding, brining, curing, and smoking; and basic sausage making. Students will also use subjective and objective standards to evaluate beef, lamb, and pork carcasses and wholesale cuts for both quality and yield of edible portion as they relate to value and consumer acceptance. Prerequisite: CULG 210.

CULG 350 Aromatics and Flavors (3) Lec/Lab
This course covers the five basic taste sensations: sweet, salt, bitter, sour and umami. Students explore culinary herbs and spices, salts, peppers, oils, vinegars, essences, fragrances, oleoresins, concentrates, freeze dried fruit and vegetable products, and other flavor carriers, used in cooking and culinary research and development. Students study aspects of history, medicinal benefits, growing, marketing, purchasing, distributing, and culinary applications and practices. This course includes a hands-on lab application of techniques learned. Prerequisite: CULG 210, CULG 310, concurrent registration in CULG 360 is required.

CULG 360 Food Sensory Analysis (3) Lec/Lab
This course includes the fundamentals of sensory perception through food appearance, texture, aroma, flavor and physiology of sensory receptors. Test designs, methods, laboratory, and consumer panels are used in studying sensory qualities of foods and interpretation of data. Prerequisite: CULG 210, CULG 310, concurrent registration in CULG 350 is required.

CULG 390 Food Products Research and Development Methodology (3) Lec Online
All aspects of new food product development from concept to store shelves will be covered, including market screening; focus groups; idea generation; prototype development; ingredient functionality and interactions; statistical designs for product development; processing; packaging; scale-up of operations; regulatory issues; labeling; physical, chemical, microbiological, and sensory evaluations; quality control procedures; and HACCP plans. Prerequisite: CULG 260, CULG 360.

CULG 410 Food Chemistry and Analysis (3) Lec/Lab
This course covers methods for quantitative, physical, and chemical analyses of foods and food products. Analytical techniques covered will include spectroscopy, chromatography, mass spectrometry, and atomic absorption. The analyses will be related to standards and regulations for food processing. Students will also study the principles of physical and chemical methods and instrumentation for measuring protein, fat, moisture, and ash content. Students will also learn to identify and determine fat and oil quality characteristics. CULG 310.

CULG 430 Fundamentals of Food Processing (3) Lec
The study of some basic ingredients used in food processing, principles of preserving and processing of foods, and food packaging. The course identifies the specific applications of engineering principles to unit operations in food production, including equipment design and effects of processing on food quality, both chemical and microbiological. Prerequisite: CULG 410.

CULG 440 Food Trends, Legislation, and Regulation (3) Lec
This course covers food laws, regulation, labeling, additives, and residues. Current trends in market forms, packaging, and utilization of various foods will also be covered. Prerequisite: None.

CULG 450 Advanced Culinary Science (3) Lec/Lab
Advanced Culinary Science is an examination of taste, cooking techniques, ingredients, and flavoring techniques designed to integrate students’ culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Building on previous CULG courses, students will research and present on menu development, marketing, and fiscal accountability in food production. Use of pricing and marketing strategies will be utilized in this course. Students will demonstrate professional techniques, theory, skills in planning, purchasing, production, and kitchen management learned from prior courses. Prerequisite: Senior Standing.

CULG 460 Quality Assurance of Food Products (3) Lec
A comprehensive course covering all aspects of quality assurance practices in the food industry. Emphasis is placed on interrelations of food chemistry, microbiology, sanitation, processing, and laws and regulations. Prerequisite: Senior Standing.

CULG 490 Product Development [Capstone] (3) Lec/Lab
Students have the lead in the development of products for commercial or retail food manufacturers and foodservice operations from conception, market analysis, and sensory evaluation to production and packaging. This is an interactive course that introduces students to the principles of new product development, from identification and testing of new product concepts, through prototype testing, to basic process design using examples from industry. A hands-on, real-world course. Prerequisite: Senior Standing.

CULG 498/499 Internship (3-9)
100 hours per credit hour practical work experience in an approved supervised and structured environment. Internships must comprise of a culinary experience as well as a research and development experience. The culinary component may include experiential learning in a quantity food production kitchen or a fine dining restaurant. The research and development component must include experiential learning in R&D facility or test kitchen. Prerequisite: Junior or Senior Standing.

Last Modified: 2/17/17 5:16 PM