Culinary Arts (CUL) at Piedmont Virginia Community College


         
 
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CUL 106 - Principles of Culinary Arts I
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II.
Lecture 2-3 hours. Laboratory 2-3 hours. Total 4-6 hours per week.
3-4 credits
CUL 106 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 107 - Principles of Culinary Arts II
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part II of II.
Lecture 2-3 hours. Laboratory 2-3 hours. Total 4-6 hours per week.
3-4 credits
CUL 107 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 119 - Applied Nutrition for Food Service
Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals.
Lecture 2-3 hours. Total 2-3 hours per week.
2-3 credits
CUL 119 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 145 - Garde Manger
Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 145 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 205 - Fundamentals of Wine
Familiarizes the student with basic knowledge needed to make decisions relative to the purchase, storage, and service of wine, as well as decisions relative to the use of wine in the hospitality and food service industry.
Lecture 2-3 hours. Laboratory 2-3 hours. Total 4-6 hours per week.
3-4 credits
CUL 205 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 206 - International Cuisine
Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 206 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 207 - American Regional Cuisine
Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients, as well as the cultural aspect of each region?s cooking style. Includes the preparation of the various regional foods.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 207 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 218 - Fruit, Vegetable, and Starch Preparation
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes, and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 218 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 220 - Meat, Seafood, and Poultry Preparation
Provides the study and preparation of meat, poultry, shellfish, fish, and game, including alternative protein sources. Promotes the knowledge/skills required to select appropriate use of these foods as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 220 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 256 - Principles and Applications of Catering
Analyzes and compares the principles of on-premise and off-premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/employee positions emphasizing planning, organizing, operating, managing and evaluating.
Lecture 2-3 hours. Laboratory 2-3 hours. Total 4-6 hours per week.
3-4 credits
CUL 256 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 259 - Beverage Management
Involves the systematic study of beverages, emphasizing the use of beverages as a complement to food. Covers topics including both alcoholic and non-alcoholic beverages, beverage equipment and bar setup in addition to mixology, beer, wine and spirits.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
CUL 259 Detailed Outline (VCCS Faculty & Staff Only) icon
CUL 290 - Coordinated Internship
Supervises on-the-job training in selected business, industrial or service firms coordinated by the college.
Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours. 1-5 credits. Lecture 1-5 hours. Total 1-25 hours per week.
1-5 credits