CUL 121—Apprenticeship I 1-40-2
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the skilled culinarian or restaurant/culinary manager. Job site must be approved by coordinator. Uniforms required. Prerequisite: Must be enrolled in the chef apprenticeship program or the restaurant/culinary management program in partnership with Nemacolin Woodlands Resort.
CUL 122—Apprenticeship II 1-40-2
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the skilled culinarian or restaurant/culinary manager. Uniforms required. Prerequisite: CUL 121
CUL 123—Apprenticeship III 1-40-2
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the skilled culinarian or restaurant/culinary manager. Uniforms required. Prerequisite: CUL 122
CUL 130—Basic Culinary Skills 1-4-3
This course is designed to prepare the student for entry level cook positions. Equipment usage, care and safety will be demonstrated and practiced by the students. Basic preparation skills such as dicing, chopping, mincing, breading, etc., will be demonstrated and practiced by the student. Uniforms, cutlery set and decorative tips required.
CUL 132—Garde Manger 1-4-3
Stresses basic garde manger principles as well as the functions and duties of the department as it relates and integrates into the other kitchen operations. In addition, emphasis is placed on introduction to specialty work which includes ice carving, buffet decorations, and culinary competitions. Uniforms, cutlery set and decorative tips required. Prerequisite: FSM 105
CUL 135—Speed Scratch Cooking 1-4-3
The student will study and prepare convenience foods used in commercial operations. Emphasis is placed on researching and analyzing the most up-to-date convenience products available. Menus will be evaluated for food and labor costs and as to where convenience products can be introduced without changing quality of product.
CUL 224—Apprenticeship IV 1-40-2
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the skilled culinarian or restaurant/culinary manager. Uniforms required. Prerequisite: CUL 123
CUL 232—Food Specialties 1-4-3
Advanced food preparation skills to include regional and ethnic cuisine and food trends. Uniforms, cutlery set and decorative tips required. Prerequisite: FSM 105
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