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Culinary Arts

 

  

CUL101 / CU15

 

 

Hospitality Freshman Seminar

 
 

Explores career opportunities and challenges that exist in many areas of the hospitality industry. Discusses contemporary management issues including diversity, retention, harassment and TQM leadership. Develops an appreciation for self awareness, problem solving, critical thinking and time management techniques that will aid the student both in the classroom and in the work place.

 


Prerequisite
None.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  1.5

 

  

CUL111 / CU11

 

 

Sanitation

 
 

Latest developments and procedures for food safety and sanitation. Subjects include current governmental standards and emerging issues, contamination and foodborne illnesses, establishing food safety system, cleaning and sanitizing, accident prevention, sanitation regulations and food protection. Students also get training in implementing Hazard Analysis Critical Control Point (HACCP) system of food safety, the cutting edge system which is rapidly becoming industry’s system-of-choice. Students currently employed in food service who complete this course receive a Suffolk County Food Manager’s Certificate valid for three years.

 


Prerequisite
Corequisites: CUL114 and CUL115.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  3

 

  

CUL112 / CU12

 

 

Hospitality Cost Controls

 
 

For any restaurant the key to profits is control. Course presents accounting procedures necessary to maintain profitable business. Topics include control areas of purchasing, receiving, storing, production, serving and appropriate computer application. Upon completion students are able to use these procedures to produce faculty-instructed restaurant projects.

 


Prerequisite
ACC101

 


Offered On
Eastern Campus in Riverhead

 


Credits:  4

 

  

CUL113 / CU13

 

 

Wine and Beverage Management

 
 

Provides complete understanding of setting up successful beverage operation, from layout and design to practical hands-on application and formulation of making wide selection of drink recipes. Examines differences among fermented beverages, distilled spirits, great wines and beers, and proper storage procedures. Culminates in development of successful beverage marketing program.

 


Prerequisite
None.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  3

 


Course Fee applies

 

  

CUL114 / CU14

 

 

Culinary Arts I

 
 

Principles and practices necessary to effectively perform in management position in food service industry. Flow of food through commercial food service operation including purchasing, receiving, storing, fabrication, production and service is examined. Upon successful completion of course students are able to understand basic cooking principles and apply them through the standard recipe and menu. Development of effective and efficient managerial skills for commercial or institutional kitchen presented and practiced.(3 hrs. lecture, 3 hrs laboratory)

 


Prerequisite
Corequisite: CUL111

 


Offered On
Eastern Campus in Riverhead

 


Credits:  4

 


Course Fee applies

 

  

CUL115 / CU17

 

 

Baking and Pastry Arts I

 
 

Introduces techniques necessary to produce delicious pastries, yeast bread doughs, quick breads, doughnuts, specialty cookies and custards, and assembling and decorating cakes. Lecture combined with hands-on application enables students to develop necessary skills to produce specialty baked products that incorporate proper texture, flavor and presentation to be served in restaurant setting.

 


Prerequisite
Corequisite: CUL111.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  4

 


Course Fee applies

 

  

CUL116 / CU16

 

 

Dining Room Management

 
 

Service aspect of food service management. History and styles of service used in hotel and restaurant industry, determination of customer needs, and control and service of beverages are examined.

 


Prerequisite
None.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  3

 

  

CUL120 / CU23

 

 

Hospitality Marketing

 
 

The hotel/restaurant/tourism business is marketing. It is essential to determine what customers want and provide it to them when they want it. Furthermore, it must be all wrapped up in a beautiful package at a reasonable price. Students learn intangible nature of hospitality products and importance of positioning, targeting and image development.

 


Prerequisite
None.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  3

 

  

CUL132 / CU32

 

 

Hospitality Supervision

 
 

Management's role in leadership is ongoing in a hospitality operation. Introduces students to current management techniques, including employee empowerment, cultural diversity, high-performance teams, service strategies, conflict management, and strategic career planning.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  3

 

  

CUL211 / CU24

 

 

American Regional Cuisine Artistry

 
 

Explores development of traditional American cuisines which include melting pot of flavors, indigenous ingredients and multicultural influences. Teaches how to produce grand buffet arrangements, cold canapés, fresh fruit and vegetable decorations that are unique to specific regions of United States, including the southeast, southwest, mid-Atlantic, midwest, New England and northwest regions. Lecture, demonstrations and hands-on production techniques stressed.

 


Prerequisite
CUL114.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  1

 


Course Fee applies

 

  

CUL212 / CU25

 

 

Savory French Cuisine

 
 

Presents classic French preparation methods that have transformed world’s cuisines. Combines classical techniques with lighter, simpler and more adaptable preparation methods needed for service in today’s restaurant. Hands-on course in which recipe production, menu review and French terminology are discussed.

 


Prerequisite
CUL114.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  1

 


Course Fee applies

 

  

CUL213 / CU26

 

 

Exotic Asian Cuisine

 
 

Presents overview of preparation techniques regarding Japanese, Chinese, Thai, Korean and Vietnamese cuisines. Emphasis placed on seasonings, special ingredients and technical use of preparation equipment. Through hands-on applications, class discussion and lecture, students gain working knowledge of this regional style.

 


Prerequisite
CUL114.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  1

 


Course Fee applies

 

  

CUL214 / CU27

 

 

Mediterranean Cuisine

 
 

Explores cuisine of Mediterranean regions of Egypt, Spain, Turkey, France, Italy, Liberia, Morocco and Algeria. Hands-on recipe preparation incorporates each region’s history, native ingredients and special cooking techniques. Through discussion, lecture and hands-on preparation students learn differences and similarities among various Mediterranean cooking styles.

 


Prerequisite
CUL114.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  1

 


Course Fee applies

 

  

CUL217 / CU37

 

 

Baking and Pastry Arts II

 
 

Hands-on course teaching proper use of yeasts, starters, mixing methods, and proofing procedures necessary for production of fresh quality bread. Topics include the production of artisan breads, flatbreads, braided breads, baguettes, as well as French, Italian, and other specialty breads.

 


Prerequisite
Prerequisite: CUL115 or permission of the instructor.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  3

 


Course Fee applies

 

  

CUL218 / CU38

 

 

Baking and Pastry Arts III

 
 

Develops proper skills necessary for the production and decoration of cakes, from simple layer to elegant wedding cakes. Includes instruction in proper decorating techniques and in the production of icings, pastry creams, mousses, soufflés, tarts, gateaux, and pastries.

 


Prerequisite
Prerequisite: CUL115 or permission of the instructor

 


Offered On
Eastern Campus in Riverhead

 


Credits:  4

 


Course Fee applies

 

  

CUL219 / CU39

 

 

Advanced Pastry Arts IV

 
 

Presents proper methods of working with chocolate for display and plate presentation. Hands-on topics include the production of pulled sugar flowers and centerpieces, marzipan-shaped fruits, pastillage, and nougatine edibles. Upon completion, students are able to produce special instructor-directed projects made from pulled sugar, chocolate, and marzipan.

 


Prerequisite
Prerequisite: CUL115 or permission of the instructor.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  4

 


Course Fee applies

 

  

CUL228 / CU28

 

 

Garde Manger

 
 

Explores the art and craft of the cold kitchen, where buffet platter decoration and presentation take the center stage. Learn hands-on techniques for preparing smoked meat and fish platters, pates, terrines, mousses, galantines, and the making of great sausage or charcuterie. (1 hr. lec.,6 hrs. lab.)

 


Prerequisite
CUL114 or permission of instructor.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  3

 


Course Fee applies

 

  

CUL240 / CU29

 

 

Culinary Arts Internship/Cooperative Education

 
 

Supervised on-the-job training in establishment representative of hospitality industry. Students work 200 hours in their placement, attend on-campus weekly seminar and maintain journal. Taken during summer semester after completion of first and second semester program requirements. Registration in this course requires that students purchase liability insurance through the college.

 


Prerequisite
CUL111, CUL112, CUL113 and CUL114.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  4

 


Course Fee applies

 

  

CUL250 / CU30

 

 

Hospitality Capstone Course

 
 

Capstone course requiring students to apply theoretical and practical knowledge under an individualized faculty-supervised hospitality project. Project incorporates students’ specific areas of expertise, including culinary arts, recipe development, concept development, marketing strategies, beverage management and profitability analysis. Completed project to be thoroughly researched, written and presented orally both to faculty and students.

 


Prerequisite
CUL112, CUL113, CUL115, and CUL116.

 


Offered On
Eastern Campus in Riverhead

 


Credits:  2

 

  

CUL296

 

 

Honors Special Topics in Culinary Arts

 
 

Honors special topics courses in Culinary Arts may be available for Honors students as well as those who have received permission from campus honors program coordinator. See the online catalog for a complete listing.

 


Offered On
Ammerman Campus in Selden
Eastern Campus in Riverhead
Grant Campus in Brentwood

 


Credits:  3-4