Culinary Arts

This course provides students with an understanding of the principles and practices of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food code and adherence to them in the food service operation are addressed. Successful completion of online Managerial Certification testing is required for this program. Students will use the internet to research, use Microsoft Word to create assignments and are required to submit work electronically.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or better or ABE 050 with a C or better, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or better, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or better or Instructor permission.

Future Offerings:

This course provides a background and history of the hospitality industry and introduces students to the broad spectrum of hospitality/food service organizations. The course will also explore the wide variety of career opportunities and job requirements needed for the professional chef in today's job market. Students will be introduced to weights and measures; ingredient yield analysis; recipe reading and writing; and various menu forms used in restaurants. Recipe conversions and pre-costing are covered as well.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or better or ABE 050 with a C or better, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or better, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or better or Instructor permission.

Future Offerings:

This course focuses on the foundational cooking techniques utilized in the culinary industry. Topics of study include basic mise en place skill development, foundational cooking methods, related terminology and additional foundational cooking preparations. Theory and lab topics include focus on meat cookery; the preparation of stocks, classical and contemporary mother sauces and derivate sauces, eggs and breakfast cookery and the application of herbs, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or higher or ABE 050 with a C or higher, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher or Instructor permission.

Future Offerings:

This course provides an introduction to basic identification and use of hand tools and equipment in meat and fish fabrication. Activities include composition, skeletal structures, muscle types and fabrication of meats, poultry and seafood. Students will apply basic yield analysis, portion cost calculations, purchasing and receiving, basic cooking methods, inspection and USDA regulations, sanitation and hygiene.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or better or ABE 050 with a C or better, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or better, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or better or Instructor permission.

Future Offerings:

This course provides comprehensive information about common kitchen equipment used in hotels, restaurants, resorts, and other food service establishments. Emphasis is placed on safety measures used in commercial kitchen, identification of a wide variety of commercial kitchen equipment, the common use in professional kitchens and the correct operation, safety, breakdown and cleaning procedures.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or better or ABE 050 with a C or better, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or better, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or better or Instructor permission.

Future Offerings:

This course covers mixing and production methods for Cookies, Quick Breads, Short Doughs, Tart doughs, Éclair Paste, Strudel and Phyllo Doughs and Baked Meringues. Students will study ingredients and their functions, learn correct baking methods, exercise accurate assessment of products, and practice safety and sanitation procedures. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

Prerequisites:
CUL110 with a C- or better

Future Offerings:

This course is a continuation of Culinary Skill Development I, with study and practice focused on soups, salads, salad dressings, nuts, fruits, potatoes, grains, dry legumes and pasta preparations, sandwiches, cheese and dairy products, vegetables and vegetarian cookery. Theory topics include common market forms, yield study and costing analysis, purchasing, receiving, handling and storage of these foundational food products. Through weekly labs, students will practice applying foundational cooking methods to these food products.

Prerequisites:
CUL 110, CUL 112, CUL 114, CUL 116, CUL 118 all with a C- or better.

Future Offerings:

This course provides the students with the principles and preparation of pies, custards, puddings, mousses, soufflés, frozen and fruit desserts, and an introduction of baking for special diets. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.

Prerequisites:
CUL110 with a C- or better.

Future Offerings:

This course emphasizes mathematics used in the professional technical occupations. Students will learn mathematical skills in the following: fractions, decimals, percents, ratios & proportions, U.S. Customary Units and metric measurement systems, basic geometry and elementary algebra. The course will include relevent technical applications and the use of a calculator.

Prerequisites:
ACCUPLACER Arithmetic score of 38 or ABE 050 with a C or higher or approved alternative placement criteria.

Future Offerings:

This course covers beginning and intermediate bread baking. Students will be introduced to the terms and techniques of bread production by making direct and indirect bread dough. Proper mixing, fermentation, shaping, proofing and baking of assorted breads will be the focus of this course. Basic bread production, laminated and rich yeast dough will be studied and prepared. Students will study bread ingredients and their function; learn correct baking methods and lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures.

Prerequisites:
CUL110, CUL 121, and CUL 125 all with a C- or better.

Future Offerings:

This course is an introduction to regional American cuisine. Students will identify 15 distinct regional American cuisines. The history, techniques, indigenous foods and recipes from the regions will be explored and prepared in lecture and labs. Students will study the cuisine of Chesapeake Bay shore, Louisiana; Mid-Atlantic states; Appalachian South, Western Ranchlands, Plantation South; South Florida and the Caribbean; the Central Plains, Rocky Mountains and Great Basin, Mexican Border, California, Hawaii, the Pacific Northwest. Lab practice topics include station set-up and organization, food preparation, planning sheets, portion control, timing, temperature control, teamwork, communication, productivity skills, and sanitary/safety production skills. Weekly participation in a' la carte production provides students with opportunity to refine fundamental culinary skills and develop a' la minute production skills. Upon completion of this course, the student should be able to effectively set-up and operate an a' la carte station.

Prerequisites:
CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 122 all with a C- or better.

Future Offerings:

This course provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cakes; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.

Prerequisites:
CUL 110, CUL 121, and CUL 125 all with a C- or better.

Future Offerings:

This applied English course focuses on the workplace communication skills needed to send, receive, and process oral and written information. Along with a review of writing fundamentals, learners will use principles of clear communication, professionalism, and cultural awareness in occupational contexts. Learners will sharpen their reading, writing, and presentation skills.

Prerequisites:
Accuplacer Reading Comprehension score of 71 or RDG 085 with a C or higher, and Accuplacer Sentence Skills score of 71 or ENGL 092 with a C or higher.

Future Offerings:

This course provides students with industry job experience in a college approved professional kitchen, allowing students to apply first year curriculum cooking skills and culinary knowledge to professional restaurants, hotels, clubs, caterers and other hospitality organizations.

Prerequisites:
Instructor permission.

Future Offerings:

Prerequisites:
Instructor permission, student membership in the American Culinary Federation and successful tryout for competition team.

Future Offerings:

This course provides students with an introduction to nutrition, cultural food pyramids including nutritive value of foods, factors influencing body food requirements, their importance in promoting health and preventing disease, and the body processes and their relation to total nutrition. We will examine nutritional requirements throughout the human life cycle with attention to retaining nutritive values through the cooking process.

Future Offerings:

This course introduces students to the proper techniques, procedures and implementation of the Garde Manger chef. Students will create and prepare various cold foods, hors d’oeuvres, pates and galantines. Sausage making, cold and hot smoking, curing techniques, preparation of pates, terrines, galantines, canapés, mousses and gelatins are included in the course. Also covered are cold food decoration techniques, cold platter and appetizer buffet design and presentation, and developing skills in centerpieces and show pieces.

Prerequisites:
CUL 122, CUL 141, and CUL 144 all with a C- or higher.

Future Offerings:

In this course students gain an overview of specific concepts necessary to successfully utilize human resources in a food service environment. Lectures on selected topics, student projects and assignments related to workplace activities form the majority of the material presented.

Prerequisites:
AENGL 100, CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 121, CUL 122, CUL 125, CUL 141, CUL 144, and CUL 145 all with a C- or higher or Instructor permission.

Future Offerings:

Designed to introduce students to the application of basic interpersonal communication theory, with a focus on achieving success in the workplace. Topics explored include self-awareness, self-disclosure, conversation skills, relationship development and maintenance, assertiveness, teamwork and group dynamics, conflict management strategies, and communicating in a diverse world.

Prerequisites:
Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085, and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092.

Future Offerings:

An overview of the factors affecting behavior including topics related to theories of learning, the senses, perceptions, nervous system, emotions, personality theory, motivation, abnormal behavior and therapy, and social psychology.

Prerequisites:
ACCUPLACER Classic Reading (85) or higher OR ACCUPLACER NextGen Reading (256) OR RDG 085 with a B or higher and ACCUPLACER Classic Sentence Skills (86) or higher OR ACCUPLACER NextGen Writing (255) or higher OR AENGL 100 with a C or higher OR BUS 191 with a C or higher.

Future Offerings:

This course introduces the major concepts and definitions of the science of sociology. Basic sociological inquiry is covered, and how social forces shape communal and individual behaviors and attitudes. Topics include socialization, cultures, deviance, social control, inequality, power, social class, race, gender, and institutions. Students learn the basic theories and perspectives of sociology and how those theories apply to the social landscape.

Prerequisites:
Accuplacer Reading Comprehension score of 85 or RDG 085 with a B or higher, and Accuplacer Sentence Skills score of 86 or ENGL 092 with a B or higher or AENGL 100 with a C or higher.

Future Offerings:

In this course, students apply advanced concepts related to business and operations management in the culinary industry. Students will plan and develop menus, create a kitchen design and dining room lay out, analyze point of sale operations and create business projections.

Prerequisites:
AMATH 100, AENGL 100, CMST& 210, all first year program classes, CUL 142, CUL 218, and CUL 222 all with a C- or better.

Future Offerings:

This course assists students in developing food and beverage service skills based on dining room operations in a wide variety of service styles. The students are instructed in principles of front of the house operations, point of sale systems and guest relations. Students will learn the fundamentals of non-alcoholic and alcoholic beverages, appropriate beverage laws, and service for a variety of food and beverage establishments.

Prerequisites:
CUL 120 with a C- or better and CUL 124 with a C- or better.

Future Offerings:

This course provides students with practical experience in the preparation and service of foods from international countries. Emphasis is placed on eating habits, ethic influences, indigenous foods and customs, cooking methods used, traditional equipment and each regions overall influence on today’s restaurant market. Weekly participation in theme buffet productions enhances student’s technical skills.

Prerequisites:
All first year Culinary Arts program classes AND CUL 218 with a C- or better. Co-requisite: CUL 228.

Future Offerings:

In Banquet and Catering Management, students will learn the fundamental skills and knowledge needed to set-up and run banquet and catering events. Theory subjects include plated and buffet banquet menus, buffet layout and design, catering contracts, event planning, organization, staffing, home meal replacement, private and personal chef industry, optional services, and pricing formats. Weekly buffets provide hands-on experience in setting up and managing a full service buffet event.

Prerequisites:
All first year Culinary Arts program classes AND CUL 218 with a C- or better. Co-requisite: CUL 226.

Future Offerings:

This course provides students with an opportunity to apply the vast majority of the Culinary Arts curriculum as students rotate through several stations creating Northwest cuisine in the a' la carte restaurant kitchen. Students are expected to manage the responsibilities in setting up and running an a' la carte restaurant station including food preparation, planning sheets, organization, portion control, timing, temperature control, teamwork, communication, productivity and sanitary production skills. In addition, students will practice expeditor skills including coordinating and controlling the flow of finished menu items from the station chefs and working closely with student service staff and maître d' positions. Students will study a variety of modern food sourcing topics including buying local, sustainability topics, organic food production, GMO’s, irradiation and other staple food production methods.

Prerequisites:
CUL 142, CUL 220, CUL 224, CUL 226, and CUL 228 all with a C- or higher OR Instructor permission.

Future Offerings:

In this course students apply service skills, knowledge, guest relations, tableside cookery, point-of-sale operations, cash handling, reservations, seating, and greeting, in Café Culinaire. The students are responsible for excellent customer service under all conditions. Students work in various dining room positions at Bellingham Technical College’s Café Culinaire such as; maître d’, front server and back server.

Prerequisites:
Successful competition of the first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.

Future Offerings:

This course provides comprehensive information about wine from all the major wine producing countries in the world. Emphasis is placed on the history of wine, production characteristics and laws, food and wine paring, cooking with wine, wine menus, purchasing, formal wine service and storage requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes.

Prerequisites:
Successful completion of first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.

Future Offerings: