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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. 1-1-0. 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. 2-1-3. Prerequisites: C or better in CULA 101 and CULA 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. Prerequisite: C or better in CULA 222. 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: C or better in CULA 101 and 105. 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: C or better in CULA 111 and 221. 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. Prerequisite: C or better in CULA 222. 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. Prerequisite: C or better in 3 hours of non-developmental MATH. 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 Internship. 2-0-28. Prerequisites: C or better in CULA 230 and 250. Field work consisting of 280 clock hours in an approved foodservice operation under supervision of chef and/or manager. (12.0503)

CULA 250. Baking. 2-1-3. Prerequisites: C or better in CULA 111 and 221. 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 305. Professional Dining Room Operations. 3-1-6. Prerequisite: C or better in CULA 314. Guest service with emphasis on employee motivation and advanced table service techniques. Special focus on dining room management.  (12.0503)

CULA 314. Principles of Food and Beverage Service. 4-1-9. Prerequisites: C or better in CULA 230 and 231. Guest service with emphasis in a laboratory on proper service techniques. Selection and service of wine and spirits. (12.0503)

CULA 315. A La Carte I. 5-1-12. Prerequisites: C or better in CULA 230 and 231. Experiential course involving all facets of food preparation and operations in a culinary enterprise. (12.0503)

CULA 319. Cajun and Creole Cuisine. 3-2-4. Prerequisites: C or better in CULA 230 and 231. History and principles of preparation of Cajun and Creole cuisine, and their applications. (12.0503)

CULA 325. A La Carte II. 2-0-6. Prerequisite: C or better in CULA 315. 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: C or better in CULA 315. 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: C or better in 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: C or better in CULA 250. Preparation of various yeast and quickbreads, tortes, mousses, and other pastries to be presented on buffets or as plated desserts. Chocolate decor work to be included. Emphasis will be superior taste, flavor and texture combinations and visual appeal. (12.0503)

CULA 351. Beverage Operations. 3-3-0. Prerequisite: C or better in 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. (12.0504)

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

CULA 353. Introduction to Wine. 3-2-2. Prerequisite: C or better in 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. Prerequisite: C or better in 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. Prerequisite: C or better in CULA 315. 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. Prerequisite: C or better in CULA 231. 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 402 –Louisiana Seafood. 3-2-3. Prerequisite: C or better in CULA 315. History and development of Louisiana seafood production and sustainability. Principles and preparation of classic Cajun and Creole seafood items. (12.0503)

CULA 409. Seminar in Culinary Operations. 3-3-0. Prerequisite: C or better in CULA 338 or 382. In-depth study of culinary operations and entrepreneurial strategies through selected cases related to culinary development and operations. (12.0504)

CULA 422. Catering Management and Event Sales. 3-2-4. Prerequisites: C or better in CULA 314 and 315. Catering management with emphasis on event sales, event design and catering staff supervision (12.0503)

CULA 423. Contract Foodservice. 3-2-2. Prerequisite: C or better in CULA  315. Principles of operations and product preparation in contract foodservice settings. (12.0503)

CULA 429. Seminar in Restaurant Operations. 3-3-0. Prerequisites: C or better in CULA 338 or 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: C or better in CULA 315. Development, design, and application of training materials for culinary arts operations. (12.0503)

CULA 435. Food and Wine Pairing. 3-1-6. Prerequisites: C or better in 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: C or better in CULA 315. 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: C or better in CULA 315. 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. Prerequisites: C or better in CULA 338 or 382. Menu development, layout, and media selection. Integration of the menu in the operation with respect to market, facility, and personnel. (12.0503)

CULA 450. Cake Decorating and Candy Making. 3-2-3. Prerequisites: C or better in CULA 250 and CULA 315. for CAPC majors only. Study and application of principles of cake decoration and candy making. (12.0503)

CULA 452. Retail Baking. 3-2-3. Prerequisite: C or better in CULA 250. Theory and application of the preparation and presentation principles of various traditional baking techniques with a focus on starting and operating a professional bakery. (12.0503)

CULA 475. Regional Cuisine. 3-2-2. Prerequisite: C or better in CULA 315. 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 480. Crisis Management in Culinary Arts. 3-3-0. Prerequisite: C or better in CULA 314. Strategic and holistic approaches to identify deficiencies, challenges, and opportunities in crisis management, disaster recovery, and organizational continuity before, during, and after a crisis occurrence. Includes chaos and change strategy in modern hospitality management. (12.0503)

CULA 485. Product Development and Evaluation. 3-1-4. Prerequisites: C or better in CULA  315. 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: C or better in CULA  315. 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: Permission of department head. 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 Internship. 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: C or better in CULA 315. 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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