Course Search Results

  • CUL 101: Culinary Foundations

    3.00 Credits
    Montgomery County Community College

    This course introduces students to the Food Service Industry. Students will learn about common terms, kitchen essentials, techniques, basic mechanics, and time management in the modern kitchen. Students will investigate kitchen ingredients such as herbs, spices, dairy products, grains, fruit, vegetables, and fats as well as our role as culinarians and proper nutrition. Students will also practice reading and writing standardized recipes utilizing kitchen math as well as recipe scaling and costing. Students will apply previous knowledge of sanitary practices and compliance with laws and ordinances of the Department of Health.
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  • CUL 105: Safety & Sanitation

    2.00 Credits
    Montgomery County Community College

    This course provides an overview of the issues relating to the standards of food safety and sanitation within the hospitality industry. Specific topics include microorganisms, employee training, equipment purchasing, integrated pest management, cleaning and sanitizing, and other related subjects. Students prepare for and take an industry recognized food safety and sanitation manager certification test. As part of the course, students must pass the ServSafe certification exam from the National Restaurant Association (NRA).
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  • CUL 108: Foodservice Fundamentals

    3.00 Credits
    Montgomery County Community College

    Foodservice Fundamentals gives baking & pastry and culinary arts students an introduction to the foodservice industry and how it aligns with the larger hospitality industry. There is a strong emphasis on present-day practices, ethics, diversity, careers, career planning, resume writing, interviewing skills, and the creation of a portfolio. Students will also learn about professional foodservice organizations, learn communication, public speaking skills, and interaction skills.
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  • CUL 117: Introduction to Food Science

    4.00 Credits
    Montgomery County Community College

    Food Science integrates an interdisciplinary scientific approach to food and its components. Relationships between the chemical composition of food and sensory properties are delineated. In this course students evaluate the effects of processing, preparation, and storage on the quality, safety, and nutritive value of various food categories. Further, this course examines the application of technology to both improve and expand the food supply. Food science applies concepts from nutrition, health, biology, and chemistry to discern how the various ingredients in foods interact. Laboratory testing and food science techniques specific to the science of food are explored.
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  • CUL 120: Introduction to Culinary Techniques

    3.00 Credits
    Montgomery County Community College

    This course presents the basic principles of food preparation for the food service and hospitality industry. This class is a foundation course and topics covered include mis en place, knife skills, stocks, sauces, soups, vegetables, legumes, proteins and cooking techniques. In addition, students will practice reading and writing recipe cards, food and kitchen safety and sanitation. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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  • CUL 122: Advanced Culinary Techniques

    3.00 Credits
    Montgomery County Community College

    This course provides laboratory experience for enhancing student skills in the fundamental concepts, advanced techniques of professional cookery. Emphasis is placed on practical experiences including recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Students are also introduced to the fabrication of meat, poultry and fish and common cuts associated with menu creation. Upon completion, students should be able to demonstrate competency of the professional cooking skills used in the foodservice industry. This course is subject to a course fee.
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  • CUL 125: American Regional Cuisine

    3.00 Credits
    Montgomery County Community College

    This course presents the principles of traditional dishes of various cuisines and related terminology throughout the United States. This class builds upon the basics and utilizes advanced techniques to proceed into the culinary traditions and practices of the different regions in our country. Ingredients, flavor profiles, preparations and techniques of each region will be analyzed. Students will have the opportunity to prepare, taste and present dishes from each regional cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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  • CUL 151: Purchasing & Cost Control

    3.00 Credits
    Montgomery County Community College

    This course is designed to give the students a background in basic techniques of purchasing and costing in the hospitality industry. This course stresses the importance of purchasing and costing as it relates to the hospitality industry. The course details the flow of goods, including inventory, forecasting, purchase specifications, product yield, purchasing, receiving, storing, inventory control, and issuing of food and beverage. Students will also practice bid sheets, food and sales cost, profit and loss statements and food and labor cost analysis. This course is subject to a course fee.
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  • CUL 160: Baking & Pastry for Culinarians

    3.00 Credits
    Montgomery County Community College

    This course covers the fundamentals of baking and pastry arts, which include terminology, technology, equipment, measurement, and formula conversions. Different classical mixing methods along with standard recipe adherence principles, bakery sanitation, and product storage is discussed. Topics covered include the identification, production, and evaluation of quick breads, cookies, pies, pate a choux, yeast bread, cakes, and plated desserts. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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  • CUL 170: Management & Supervision

    3.00 Credits
    Montgomery County Community College

    This course introduces the importance of management within the hospitality industry. Students will learn leadership styles, communication skills and proper management documents. Current management issues, stress management, professional ethics and labor laws are discussed to prepare students to become successful leaders within the hospitality industry. This course is subject to a course fee.
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