Second Semester Classes
CULN165: Meat Cookery - 2 Credits
This course covers the methods of meat cooking to include roasting, broiling, pan-broiling, pan-frying, stir-frying, grilling, stewing and braising. Identifying the proper cooking method required, and understanding of the cuts of meat and their characteristics.
CULN170: Poultry and Seafood Cookery - 2 Credits
This course covers butchery and fish mongering and will introduce students to the specific characteristics of these valuable proteins. Learning the cuts will help identify the best cooking methods to use for each.
CUBP110: Foundations of the Bakeshop - 2 Credits
This course covers the foundations for the aspiring culinary, baking and pastry arts professional: knife skills, the history of cuisine from classic to contemporary, culinary math (formulas, conversions and scaling), commercial bakeshop terminology, equipment and ingredient identification.
CUBP210: Advanced Baking Techniques - 2 Credits
This course builds on the skills and knowledge acquired in CUBP110-Foundations of the Bake Shop. Emphasis on the proper application of formulas and their relationship to mixing methods used in the preparation of cakes, cookies, roll-in dough's, pate choux, etc.
CULN175: Nutrition for the Culinary Professional - 2 Credits
This course is a scientific exploration of the fundamentals of nutrition. Course content includes classroom and laboratory experience needed to develop an overall understanding of culinary principles and application of nutritional concepts.
CISM125: Introduction to Computers - 3 Credits
Designed for those with little or no knowledge of computer operations. Students will learn the basic components of a microcomputer, terminology of computing, and fundamentals of integrated software using a word processor, spreadsheet and filer program.
HIST/HUMT Elective - 3 Credits
Scholarships made possible by the Hunter Dougherty Foundation. Scholarship and the culinary knife kit offers are limited and awarded on a first come, first served basis. Must be a new student and register for 6 culinary arts credits in Fall 2025 in order to qualify.