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CULINARY ARTS (CULA-12.05)

CULA 101. Culinary History and Development. 3-3-0. History and progression of world cuisines, including influences of geography, politics, religion, and cultural characteristics.   Emphasis on international and regional American foodways.   Current trends and career opportunities in the foodservice industry.    (12.0503)

CULA 105.   Sanitation and Food Safety. 2-2-0.   Application of Hazard Analysis Critical Control Point (HACCP) principles to the handling of foods.   Course qualifies student to earn sanitation certification.   (12.0503)

CULA 111. Culinary Foundations. 2-2-3. Prerequisites: CULA 101, 105  and non-developmental placement.  General and classical knife skills; professionalism; operation of large and small commercial kitchen equipment; mise en place; beginning cooking methods and techniques; plate presentation; recipe measurements and conversions; culinary terminology. Course designed for freshman culinary arts majors.   (12.0503)

CULA 219. Meat Identification and Fabrication. 2-1-3. Prerequisites: CULA 111, 221, and non-developmental placement. Co-registration required in CULA 222, or permission of Dean. Identification and fabrication of meat, seafood, and poultry. Selection, procurement, and preparation of products in commercial food service. (12.0503)

CULA 221. Fruits, Vegetables, and Farinaceous products. 2-1-3. Prerequisites: CULA 101, 105  and non-developmental placement. Co-registration required in CULA 111. Characteristics of fats, oils, and egg and dairy products. Principles of preparation of vegetables, fruits, farinaceous products, and other food products will be studied and applied in the laboratory kitchen. (12.0503)

CULA 222. Stocks, Sauces, and Soups. 2-1-3. Prerequisites: CULA 111, 221 and non-development placement or permission of Dean. Co-registration required in CULA 219. Principles of preparation of stocks, soups, sauces, and various types of meat, poultry and seafood dishes, and their application. (12.0503)

CULA 230. Garde Manger. 2-1-3. Prerequisites: CULA 219, 222, MATH 101 or 117. Co-registration required in CULA 250, or permission of Dean. Principles of preparation of salads, cold sauces, appetizers, and garnishes and their applications. Emphasis on color, texture, and temperature in preparation and presentation. (12.0503)

CULA 231. Food, Beverage and Labor Cost Control. 3-3-0. Prerequisites: MATH 101 or 117 and CMPS 108, 208. Principles of menu development; menu writing; recipe costing, usage, and conversion; yield percentage; production control; and food selection and procurement.  (12.0503)

CULA 241. Culinary Arts Externship. 3-0-36. Prerequisites: CULA 230, and 250. Field work consisting of 360 clock hours in an approved foodservice operation under supervision of chef and/or manager. (12.0503)

 CULA 250. Baking. 2-1-3. Prerequisite:   MATH 101 or 117. Co-registration required in CULA 230. Basic principles of preparation and presentation of various traditional yeast and quick breads, pies, cakes, and other desserts, and their applications. Chemical and physical factors in baking. (12.0503)

 CULA 279. Cajun and Creole Cuisine. 2-1-3. Prerequisites: CULA 230, 231, and 250.  History and principles of preparation of Cajun and Creole cuisine, and their applications. (12.0503)

CULA 305. Professional Dining Room Operations. 3-2-2. Prerequisite: CULA 223.   Guest service with emphasis on employee motivation and advanced table service techniques.   Special focus on dining room management.  (12.0503)

CULA 320. Principles of Food and Beverage Service. 3-2-3. Prerequisites: Completion of CAAS requirements. Co-registration required in CULA 321. Guest service with emphasis in a laboratory on proper service techniques. Selection and service of wine and spirits. (12.0503)

CULA 321. A La Carte I. 2-0-6. Prerequisites: Completion of CAAS requirements. Co-registration required in CULA 320. Experiential course involving all facets of food preparation and operations in a culinary enterprise. (12.0503)

CULA 325. A La Carte II. 2-0-6. Prerequisite: CULA 225. Advanced experiential course involving all facets in regional foods preparation and in operations of culinary enterprises. (12.0503)

CULA 336.   Food Presentation Techniques. 3-2-2.   Prerequisite:   Junior standing.   Concepts, skills, and techniques of artistic food presentation and specialty work.     (12.0503)

CULA 338. Foodservice Inventory Selection, Procurement, and Control. 3-3-0. Prerequisite: CULA 231. Selection and procurement of food and non-food products. Inventory control principles and applications.  (12.0503)

CULA 350. Professional Baking and Pastries. 3-2-2. Prerequisite: CULA 250. Study and application of principles of classical pastry production. (12.0501)

CULA 351. Beverage Operations. 3-3-0. Prerequisite:   CULA 231.   Must be at least 21 years of age to enroll.   Principles and legal aspects of managing the selection, procurement, storage, and sales of alcoholic and non-alcoholic beverages.   Product characteristics and legal aspects of handling and service.   Louisiana Responsible Vendor Server Permit Certification available as part of this course.  (12.0504)

CULA 352.   International Pastry. 3-2-2. Prerequisite:   CULA 250. Study and application of principles of classical pastry production. (12.0501)

CULA 353. Introduction to Wine. 3-2-2. Prerequisite Cula 231. Must be at least 21 years of age to enroll.   Introduction to wine including history, basics of wine making, regional characteristics, varietal identification, and aspects of handling and service.  (12.0504)

CULA 355. Baking and Pastries of the South. 3-2-2. Prerequisites: CULA 250. Study and application of principles of preparation and presentation of traditional southern pastries and breads. (12.0501)

 CULA 371. Classical French Cuisine. 3-2-2. Prerequisites: CULA 222,  230 and Junior standing. History and development of French cuisine. Principles of preparation and presentation of Classical French cuisine. (12.0503)

CULA 382. Foodservice Facility Layout and Design. 3-3-0. Principles and applications of Foodservice facility layout and design including site selection, structural characteristics, access issues, equipment selection and specifications, and legal aspects. (12.0504)

CULA 401. Culinary History of the South. 3-3-0. Study of the diverse cultural influences on the celebration of food in the American South. Open to non-culinary majors. (12.0503)

CULA 409. Seminar in Culinary Operations. 3-3-0. Prerequisite: Senior standing. In-depth study of culinary operations and entrepreneurial strategies through selected cases related to culinary development and operations. (12.0504)

CULA 423. Contract Foodservice. 3-2-2. Prerequisite: CULA  320 and Junior standing. Principles of operations and product preparation in contract foodservice settings. (12.0503)

CULA 429. Seminar in Restaurant Operations. 3-3-0. Prerequisite: CULA 338, 382 and Senior standing. In-depth study of current trends in restaurant management and development. Case approach involving the integration of current managerial concepts in the restaurant industry. (12.0503)

CULA 431. Culinary Training Materials Development and Design. 3-3-0. Prerequisite: Junior standing. Development, design, and application of training materials for culinary arts operations. (12.0503)

CULA 435. Advanced Principles of Culinary Training. 3-1-4. Prerequisite: CULA 353 and Senior standing. Application of methods of training, instruction, and evaluation for culinary arts and operations. (12.0503)

CULA 437. Advanced Decorative Work and Showpieces. 3-2-2. Prerequisite: CULA 259 or 336. Presentation of decorative mediums and techniques. Creation of original works in a minimum of two mediums. (12.0503)

CULA 438. Culinary Demonstration and Food Styling. 3-2-2. Prerequisite: CULA 336. Techniques of showmanship, coordination and planning of live and video culinary demonstrations. Principles and techniques of food styling for a variety of media. (12.0503)

CULA 442. Menu Design, Integration, and Promotion. 3-3-0. Prerequisite: CULA 338 and 382. Menu development, layout, and media selection. Integration of the menu in the operation with respect to market, facility, and personnel. (12.0503)

CULA 475. Regional Cuisine. 3-2-2. Prerequisite: Junior standing. In-depth study of the cuisine of one or more regions. May be repeated for credit if content differs, but not more than six semester hours can be applied toward degree requirements. Open to culinary majors only(12.0503)

CULA 485. Product Development and Evaluation. 3-1-4. Prerequisite: CULA  320, 321. Development of products for commercial/retail food manufacture and foodservice operations from concept through sensory, production, and market evaluation. Development and evaluation of an original product. (12.0503)

CULA 490. Special Topics in Culinary Arts. 3-2-3. Prerequisite: CULA  320, 321. Selected topics in Culinary Arts. May be repeated for credit if content differs, but not more than six semester hours can be applied toward degree requirements. (12.0503)

CULA 492. Special Topics in Culinary Operations. 3-3-0. Prerequisite: CULA  320, 321. Selected topics in culinary operations. May be repeated for credit if content differs, but not more than six semester hours can be applied toward degree requirements. (12.0503)

CULA 495. Culinary Senior Externship. 3-0-36. Prerequisite: Successful completion of all other degree requirements. Field work in an approved foodservice operation or culinary education facility under supervision of chef, chef-instructor, or manager. (12.0503)

CULA 499. Independent Study in Culinary Arts or Operations. 3-0-6. Prerequisite: Senior standing. Directed research, readings, or experiential learning in culinary preparation, operations, training or product development under faculty supervision. Not more than six semester hours can be applied toward degree requirements. (12.0503)

 

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