Culinary Arts (CULIN)

  • CULIN 1101 
    Introduction to Culinary Arts

    3  credit hours

    Introduction to basic cooking methods. Identification and use of ingredients, handling of tools and equipment and cookery skills and techniques. Preparation of proteins, vegetables, grains, cold food items, stocks and soups. Prerequisite: Culinary Arts 1120 or equivalent or concurrent enrollment in Culinary Arts 1120 or consent of instructor (6 lab hours)

  • CULIN 1102 
    Regional American Cuisine

    3  credit hours

    Implementation of fundamental concepts and techniques of food preparation in a restaurant. Students learn stations in a commercial kitchen. Emphasis is on regional cuisine of the United States. Prerequisite: Culinary Arts 1101, or equivalent or consent of instructor (6 lab hours)

  • CULIN 1103 
    Fast Casual Dining Operations

    2  credit hours

    This course will teach students' techniques in a fast casual concept positioned between fast food and casual dining. Counter service will be emphasized through techniques: merchandising, up selling and customer service. Focus on front and back of the house positions in a fast casual restaurant. Prerequisite: Concurrent enrollment in Culinary Arts 1101 or Culinary Arts 1171 or consent of instructor. (4 lab hours)

  • CULIN 1108 
    Culinary Measurements & Conversions

    2  credit hours

    Recipe costing and conversions for culinary applications. Yield tests and product assessments will also be covered. (2 lecture hours)

  • CULIN 1109 
    Culinary and Baking Nutrition

    1  credit hour

    Introduction and application of basic nutrition concepts in menu planning. Emphasis is placed on the role of the culinary and baking professional in providing nutritious food. (1 lecture hours)

  • CULIN 1110 
    Basic Nutrition

    3  credit hours

    Emphasis is placed on normal and clinical nutrition, including many aspects of diet therapy. Presents current information on the relationship of nutrition to health. (3 lecture hours)

  • CULIN 1115 
    Foodservice Sanitation License

    1  credit hour

    Training in the management of sanitary methods of food handling in all segments of the food service industry. Recommended for Foodservice Industry professionals seeking the State of Illinois license for sanitation. This class will NOT meet the requirements for any of the Culinary & Hospitality Management degrees or certificates. (1 lecture hour)

  • CULIN 1120 
    Sanitation

    1  credit hour

    Sanitation course provides training in sanitary methods of food handling in the hospitality industry. Prepares students for Illinois Department of Public Health manager certification. Prerequisite: Reading Placement Test Score-Category Two and consent of instructor is required. (2 lecture hours)

  • CULIN 1170 
    Baking Science and Techniques

    2  credit hours

    Safe operation of baking equipment, proper food handling, identification and scaling units of measure are the focus of this course. Class topics will also include: heat transfer principles, ingredient function, methods, techniques and sensory properties of baked products. Prerequisite: Concurrent enrollment in Culinary Arts 1120 or consent of instructor (4 lab hours)

  • CULIN 1171 
    Baking Fundamentals

    3  credit hours

    Topics include baking techniques, terminology, ingredients, weights, measures and formula conversions. Focus will be on production techniques of breads, laminated doughs, quickbreads, cookies and pies. Prerequisite: Concurrent enrollment in Culinary Arts 1120 or consent of instructor (6 lab hours)

  • CULIN 1172 
    Pastry Fundamentals

    3  credit hours

    Focuses on methods and theory necessary for production of cake layers, buttercreams, tart doughs, tart fillings, custards, pate a choux, soufflés and piping skills. Prerequisite: Culinary Arts 1171, or equivalent or consent of instructor (6 lab hours)

  • CULIN 1173 
    Concept Development for Bakeries

    2  credit hours

    Examination of bakery business fundamentals. Concept identity, site selection, facility design, operations and merchandising will be discussed. Prerequisite: Concurrent enrollment in Culinary Arts 1172 or consent of instructor (2 lecture hours)

  • CULIN 1174 
    Cake Decorating Foundations

    2  credit hours

    Introduces techniques utilized in the decoration of cakes, pastries and confectionery items. Emphasis is placed on the skills required for cake decorating. (4 lab hours)

  • CULIN 1175 
    Specialty Baking

    3  credit hours

    Introduces specialty baking for dietary restrictions. Emphasis on gluten free, low sugar and restricted diets. Students will bake and examine products specifically designed for dietary restrictions. Prerequisite: Culinary Arts 1171 or equivalent or consent of instructor (6 lab hours)

  • CULIN 1180 
    Introduction-Culinology & Food Science

    2  credit hours

    Introduction to the world of Culinology and Food Science for large food production. Emphasis will be placed on the blending of taste and technology, the impact of food and food development processes. (1 lecture hour, 3 lab hours)

  • CULIN 1185 
    Elements of Taste and Flavor

    3  credit hours

    An introduction to the five elements of taste: umami, sweet, salty, sour, and bitter. A variety of herbs, spices, vinegars, oils, and other products will be used in the research and development of recipes. Prerequisite: Culinary Arts 1101 or equivalent and Culinary Arts 1120 or equivalent or consent of instructor. (2 lecture hours, 2 lab hours)

  • CULIN 1186 
    Food Manufacturing and Processing

    2  credit hours

    The study of ingredients and how they are used in the food manufacturing industry. Safety, sanitation and food preservation methods discussed. Prerequisite: Culinary Arts 1101 and 1120 or equivalent or consent of instructor (2 lecture hours)

  • CULIN 1800 
    Special Project

    1 to 3  credit hours

    Special project courses cover topics not otherwise covered by general education courses and other courses in the catalogue for the discipline. These courses require direct experience and focused reflection in an in-depth study of a specific discipline topic and/or the critical analysis of contemporary issues in the discipline. They are targeted to self-selected students with an interest in the subject matter and involve active participation. The course delivery incorporates an experiential component of no less than 30% but not to exceed 70% (to be determined by the disciplines). This experiential component may include field studies, interdisciplinary learning, and/or the practical application of discipline-related concepts, theories, principles, and methods with a specific focus. All courses require an orientation session to deliver academic and experiential information (syllabus, academic requirements, field preparation, logistics, etc.) This course may be taken four times for credit.

  • CULIN 1822 
    Selected Topics

    3  credit hours

    Introductory exploration and analysis of selected topics with a specific theme indicated by course title listed in college course schedule. This course may be taken four times for credit as long as different topics are selected. (1 lecture hour, 4 lab hours)

  • CULIN 2000 
    Food Laws and Regulations

    2  credit hours

    Survey of federal regulations regarding labeling, additives, animal fabrication and preservatives for large food production. Food packaging standards are discussed. Prerequisite: Culinary Arts 1101 or equivalent and Culinary Arts 1120 or equivalent or consent of instructor (2 lecture hours)

  • CULIN 2152 
    Food, Beverage and Equipment Purchasing

    3  credit hours

    Standards of quality as applied to food, beverages, china, glassware, silver, linens, furnishings, equipment and supplies. Purchase specifications and the derivation of written standards are covered. (3 lecture hours)

  • CULIN 2153 
    Garde Manger

    2  credit hours

    Proper techniques and procedures utilized in pantry and basic garde manger production. Preparation of salads, sandwiches, appetizers. Pickling and pate preparation. Prerequisite: Culinary Arts 1101 or equivalent or consent of instructor (4 lab hours)

  • CULIN 2154 
    Advanced Garde Manger

    2  credit hours

    Explores commercial meat fabrication, portion control and importance of safe sanitary butchery practice. Topics include terrine, fresh and fermented sausage preparation, and preservation techniques. Prerequisite: Culinary Arts 2153 with a grade of C or better, or equivalent or consent of instructor. (4 lab hours)

  • CULIN 2176 
    Intermediate Baking & Pastry Production

    4  credit hours

    Techniques utilized in the production of advanced composed cakes including mousse, bavarian, entremet, verrine. Plated dessert will be emphasized. Prerequisite: Culinary Arts 1172 or equivalent or consent of instructor (8 lab hours)

  • CULIN 2177 
    Advanced Baking & Pastry Production

    4  credit hours

    This course will focus on the skills necessary to produce plated desserts, bonbon, candies and frozen desserts. Emphasis will be on methods and techniques, exploration of fruit and seasonality, flavor pairing, chocolate, sugar cookery, still frozen and churned frozen desserts. Prerequisite: Culinary Arts 2176 with a grade of C or better, or equivalent or consent of instructor (8 lab hours)

  • CULIN 2178 
    Artistic Chocolate and Sugar

    3  credit hours

    This course will introduce techniques utilized in the production of amenity and showpiece construction. Chocolate work, pastillage, blown and pulled sugar will be emphasized. Prerequisite: Culinary Arts 2176 with a grade of C or better, or equivalent or consent of instructor. (6 lab hours)

  • CULIN 2179 
    Artisan Bread and Viennoiserie

    3  credit hours

    An exploration of the art, craft, and science of artisan breads and viennoiserie. Prerequisite: Culinary Arts 1171 with a grade of C or better, or equivalent or consent of instructor. (6 lab hours)

  • CULIN 2180 
    Advanced Cake Decorating Techniques

    2  credit hours

    Development of advanced techniques utilized in the decoration of cakes and confectionery items. Techniques covered include: fondant, gum paste, royal icing, gelatin flowers, modeling chocolate flowers, airbrush and lace work. Prerequisite: Culinary Arts 1174 or equivalent or consent of instructor (4 lab hours)

  • CULIN 2205 
    International Cuisine

    3  credit hours

    Survey of selected cuisines from around the world. Research, plan and prepare menus representative of a variety of different cultures. Culture, history, and terminology of various international cuisines and their traditional and contemporary cooking techniques are covered. Includes demonstrations and actual production. Prerequisite: Culinary Arts 1101 or equivalent or consent of instructor. (1 lecture hour, 4 lab hours)

  • CULIN 2206 
    Asian Cuisine

    3  credit hours

    Research, planning, and preparation of menus based upon authentic Asian recipes and commercial styles of preparation. Emphasis on developing skills in the use of Asian hand tools and cooking equipment. The cuisines of Canton, Peking, Szechwan, Hunan, and Japan will be studied and prepared. (1 lecture hour, 4 lab hours)

  • CULIN 2207 
    Culinary Arts: Mediterranean Cuisine

    3  credit hours

    Introduction to various cuisines of countries whose continents touch the Mediterranean Sea. Particular emphasis will be placed upon ingredient identification, cooking styles, and preparation techniques. Students will prepare numerous recipes of traditional foods with indigenous ingredients. Prerequisite: Culinary Arts 1120 or concurrent enrollment in Culinary Arts 1120 or consent of instructor (6 lab hours)

  • CULIN 2210 
    Contemporary a' la carte Cuisine

    4  credit hours

    Advanced culinary techniques including planning, preparation and execution of contemporary menu items. Students will rotate through stations in a traditional a' la carte kitchen. Prerequisite: Culinary Arts 1102 with a grade of C or better, or equivalent and Culinary Arts 2153 with a grade of C or better, or equivalent or consent of instructor (8 lab hours)

  • CULIN 2273 
    Pastry Arts: Baking and Patisserie III

    4  credit hours

    Advanced study of baking science, terminology, equipment, technology, ingredients, weights and measures, and formula conversions. Concentration on production techniques for advanced pastries, cakes, and tortes. Advanced decorating will also be stressed. Prerequisite: Culinary Arts 1172 or equivalent or consent of instructor (8 lab hours)

  • CULIN 2860 
    Internship (Career & Technical Ed)

    1 to 4  credit hours

    Course requires participation in Career and Technical Education work experience with onsite supervision. Internship learning objectives are developed by student and faculty member, with approval of employer, to provide appropriate work-based learning experiences. Credit is earned by working a minimum of 75 clock hours per semester credit hour, up to a maximum of four credits. Prerequisite: 2.0 cumulative grade point average; 12 semester credits earned in a related field of study; students work with Career Services staff to obtain approval of the internship by the Associate Dean from the academic discipline where the student is planning to earn credit.

  • CULIN 2863 
    Internship (Career & Technical Ed)

    3  credit hours

    Course requires participation in Career and Technical Education work experience with onsite supervision. Internship learning objectives are developed by student and faculty member, with approval of employer, to provide appropriate work-based learning experiences. Credit is earned by working a minimum of 320 clock hours for two semester hours. Prerequisite: 2.0 cumulative grade point average; 12 semester credits earned in a related field of study; students work with Career Services staff to obtain approval of the internship by the Associate Dean from the academic discipline where the student is planning to earn credit.

  • CULIN 2865 
    Internship Advanced (Career & Tech Ed)

    1 to 4  credit hours

    Continuation of Internship (Career and Technical Education). Course requires participation in Career & Technical Education work experience with onsite supervision. Internship learning objectives are developed by student and faculty member, with approval of employer, to provide appropriate work-based learning experiences. Credit is earned by working a minimum of 75 clock hours per semester credit hour, up to a maximum of four credits. Prerequisite: 2.0 cumulative grade point average; 12 semester credits earned in a related field of study; students work with Career Services staff to obtain approval of the internship by the Associate Dean from the academic discipline where the student is planning to earn credit.

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