Alamance Community College
2022 Calendar Year

Culinary Arts • Semester by Semester

Course
Number
Course
Title
contact
hours
Credit
hours
CIS-111 Basic PC Literacy 3 2
CIS-111   Basic PC Literacy PREREQUISITES and COREQUISITES • NONE

This course provides an overview of computer concepts. Emphasis is placed on the use of personal computers and software applications for personal and fundamental workplace use. Upon completion, students should be able to demonstrate basic personal computer skills.

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CUL-110 Sanitation and Safety 2 2
CUL-110   Sanitation and Safety PREREQUISITES and COREQUISITES • Take DRE 097

This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

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CUL-140 Culinary Skills I 8 5
CUL-140   Culinary Skills I PREREQUISITES and COREQUISITES • NONE

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

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CUL-150 Food Science 3 2
CUL-150   Food Science PREREQUISITES and COREQUISITES • NONE

This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on practical application of heat transfer and its effect on color/flavor/texture, emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles as they apply to food preparation in an experimental setting.

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ENG-115 Oral Communication 3 3
ENG-115   Oral Communication PREREQUISITES and COREQUISITES • Take DRE-096

This course introduces the basic principles of oral communication in both small group and public settings. Emphasis is placed on the components of the communication process, group decision-making, and public address. Upon completion, students should be able to demonstrate the principles of effective oral communication in small group and public settings.

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Semester Total 19 14
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CUL-160 Baking I 5 3
CUL-160   Baking I PREREQUISITES and COREQUISITES • Take DMA 010, 020, 030

This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

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NUT-110 Nutrition 3 3
NUT-110   Nutrition PREREQUISITES and COREQUISITES • NONE

This course covers basic principles of nutrition and their relationship to human health. Topics include meeting nutritional needs of healthy people, menu modification based on special dietary needs, food habits, and contemporary problems associated with nutrition. Upon completion, students should be able to apply basic nutritional concepts as they relate to health and well being.

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Humanities/Fine Arts Elective - 3
Semester Total 8 9
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CUL-135 Food and Beverage Service 2 2
CUL-135   Food and Beverage Service PREREQUISITES and COREQUISITES • NONE

This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages.

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CUL-260 Baking II 5 3
CUL-260   Baking II PREREQUISITES and COREQUISITES • Take CUL 110 and CUL 160

This course is designed to further students' knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills.

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Semester Total 7 5
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CUL-120 Purchasing 2 2
CUL-120   Purchasing PREREQUISITES and COREQUISITES • CUL 240

This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product.

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CUL-280 Pastry and Confections 5 3
CUL-280   Pastry and Confections PREREQUISITES and COREQUISITES • Take CUL 110 and CUL 140 and CUL 160 and CUL 260

This course includes confections and candy, chocolate techniques, transfer sheets, pulled and blown sugar, pastillage, marzipan and custom silicon molding. Emphasis is placed on showpieces, pre-set molding, stencil cutouts, pattern tracing and/or free-hand shaping. Upon completion, students should be able to design and produce centerpieces and showpieces.

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CUL-214 Wine Appreciation 3 2
CUL-214   Wine Appreciation PREREQUISITES and COREQUISITES • Take DRE 097

This course provides an introduction to information about wine from all the major wine producing regions. Emphasis is placed on the history of wine, production, characteristics, wine list development, laws, purchasing and storing requirements. Upon completion, students should be able to evaluate varietal wines and basic food pairings.

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CUL-170 Garde Manger I 5 3
CUL-170   Garde Manger I PREREQUISITES and COREQUISITES • Take CUL 140

This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.

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WBL-112 Work-Based Learning I 20 2
WBL-112   Work-Based Learning I PREREQUISITES and COREQUISITES • NONE

This course provides a work-based learning experience with a college-approved employer in an area related to the student's program of study. Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies.

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WBL-115 Work-Based Learning Seminar I 1 1
WBL-115   Work-Based Learning Seminar I PREREQUISITES and COREQUISITES • NONE

This course description may be written by the individual colleges.

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Semester Total 36 13
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CHM-130 General, Organic, & Biochemistry 3 3
CHM-130   General, Organic, & Biochemistry PREREQUISITES and COREQUISITES • DMA-010 DMA-020 DMA-030 and ENG-080 RED-080 or DRE-096 Take 1 group; # Take MAT-060 ENG-111(S13673); # Take MAT-060 ENG-080 RED-080; # Take DMA-010 DMA-020 DMA-030 ENG-080 RED-080; # Take DMA-010 DMA-020 DMA-030 ENG-111(S13673); # Take DMA-010 DMA-020 DMA-030 DRE-096(S23641);

This course provides a survey of basic facts and principles of general, organic, and biochemistry. Topics include measurement, molecular structure, nuclear chemistry, solutions, acid-base chemistry, gas laws, and the structure, properties, and reactions of major organic and biological groups. Upon completion, students should be able to demonstrate an understanding of fundamental chemical concepts.

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CHM-130A General, Organic, & Biochemistry Lab 2 1
CHM-130A   General, Organic, & Biochemistry Lab PREREQUISITES and COREQUISITES • DMA-010 DMA-020 DMA-030 and ENG-080 RED-080 or DRE-097; co-req CHM 130

This course is a laboratory for CHM 130. Emphasis is placed on laboratory experiences that enhance materials presented in CHM 130. Upon completion, students should be able to utilize basic laboratory procedures and apply them to chemical principles presented in CHM 130.

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CUL-230 Global Cuisines 9 5
CUL-230   Global Cuisines PREREQUISITES and COREQUISITES • Take CUL-110 and CUL-140 and CUL-240

This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques. Upon completion, students should be able to research and execute a variety of international and domestic menus.

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CUL-270 Garde Manger II 5 3
CUL-270   Garde Manger II PREREQUISITES and COREQUISITES • Take CUL 110 and CUL 140 and CUL 170

This course is designed to further students' knowledge in basic cold food preparation techniques and pantry production. Topics include pates, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapes, hors d'oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate showpieces.

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SOC-210 Introduction to Sociology 3 3
SOC-210   Introduction to Sociology PREREQUISITES and COREQUISITES • ENG-080 and RED-080 or DRE-097

This course introduces the scientific study of human society, culture, and social interactions. Topics include socialization, research methods, diversity and inequality, cooperation and conflict, social change, social institutions, and organizations. Upon completion, students should be able to demonstrate knowledge of sociological concepts as they apply to the interplay among individuals, groups, and societies.

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Semester Total 22 15
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CUL-250 Classical Cuisine 9 5
CUL-250   Classical Cuisine PREREQUISITES and COREQUISITES • Take CUL-110 and CUL-140 and CUL-230 and CUL-240 and CUL-270 and CUL-280

This course is designed to reinforce the classical culinary kitchen. Topics include the working Grand Brigade of the kitchen, signature dishes and classical banquets. Upon completion, students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting.

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HRM-245 Human Resource Management-Hospitality 3 3
HRM-245   Human Resource Management-Hospitality PREREQUISITES and COREQUISITES • NONE

This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefit administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry.

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Semester Total 12 8
TOTAL CREDITS 64