The Culinary Arts Center at RCBC

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Culinary Arts (AAS.CUL)

The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities. Course offerings emphasize practical application, a strong theoretical knowledge base, professionalism, and provide the critical competencies to successfully meet industry demands. Graduates should qualify for entry-level positions, such as line cook, station chef, and assistant pastry chef. With experience, graduates may advance to positions such as sous-chef, executive chef, or food service director.

Please note the difference in tuition cost per credit for "CUL" courses. To see a breakdown of the cost per credit at RCBC, click here.

General Education:

Credits
  Written and Oral Communications 6
  Mathematics (MTH 113 required) 3
  Natural Science           4
  Social Science 3
  Arts and Humanities 3
  Additional General Education 
(Required - any diversity course listed in the Catalog
3
  Total General Education 22
Program Courses:  
CUL-107 Culinary Arts 4
CUL-122 Techniques and Traditions 4
CUL-125 Foundations of Professional Baking 3
CUL-203 Garde Manger 4
CUL-206 Italian Traditions and American Regional Cuisine 4
CUL-211 Purchasing and Menu Planning 3
CUL-216 A La Carte 3
CUL-230 Culinary Arts Practicum 3
FSM-122 Quality Service in Food/Restaurant Operations 4
FSM-125 Food Service Sanitation and Accident Prevention 2
FSM-215 Elementary Nutrition 2
HOS-110 Introduction to Hospitality 3
     
  Total Program Course Credits 39
  Total Degree Credits 61

Required Culinary Arts/Pastry Arts Classes:

CUL 107 Culinary Arts
This introductory course in food preparation includes instruction and practice in sanitation, safety, tools, equipment, basic cooking principles, recipes, menus, work preparation, stocks, sauces, soups, meats, and poultry. This course also includes instruction and practice in the production of seafood; vegetables; potatoes and starches; garnish; international cuisine; and basic baking principles.

CUL 122 Techniques and Traditions
This course will cover the major cuisines of the world in a very broad and general overview. Each week covers a different geographical region and explores both general history and culinary aspects of the culture. Each week will include menus specifically for that region. Students will learn a variety of cooking methods and styles.

CUL 125 Foundations of Professional Baking – Baking I
This fundamental course in baking includes instruction and practice in sanitation; safety; tools; equipment; basic baking principles; recipes; recipe conversions; weights and measures; yeast doughs; artisan breads; quick breads; doughnuts; fritters; pancakes; waffles; basic syrups; creams; sauces;  pastry basics; and pies.

CUL 160 Patisserie – Baking II
This course in desserts includes instruction and practice in the preparation of tarts, special pastries, cakes, icings, cake decoration, special cakes, cookies, custards, puddings, mousses, soufflés, an introduction to frozen desserts, and fruit desserts.

CUL 203 Garde Manger
This culinary arts production course is designed to develop practical necessary skills for students to work in cold kitchen or garde manger positions in food service operations. An overview on the preparation of classical garde manger techniques, salad and salad dressings, sandwiches, cured and smoked meats; sausage; terrines and pates; canapés; hors d’oeuvers, cold soups; vegetable and fruit displays; basic cheese knowledge; and buffet presentation.

CUL 206 Italian Traditions and American Regional Cuisine
This course in the Italian and American traditions is an intensive experience in classical and authentic Italian and American foods and culture. Since “Italian cuisine” is actually a composite of foods of Italian regions, many towns and many households, this course will stress the importance of understanding the term “Regional Cuisine.” Likewise, students will gain an understanding in American cuisine by examining the history, diverse cultures and regional culinary traditions of the evolving United States from Native American and first settlers to the present. Throughout this course students will be presented with a variety of authentic Italian and American ingredients, terms, preparations and recipes.

CUL 211 Purchasing and Menu Planning
This course will prepare students to plan, evaluate and purchase everything that is needed to produce a set menu, including small wares and equipment. The course will also prepare students to evaluate vendors and determine suitability by price, service, and product line.

CUL 216 A la Carte
This course is designed to introduce students to the operation of a full service restaurant serving a la carte menus. Students will take orders, work cooking stations, and provide service to customers.

CUL 230 Culinary Arts Practicum
This work experience course consists of supervised on-the-job learning experiences at college-approved work sites. This includes at least 320 hours in planned activities in cooking, food preparation, and related duties. Students also develop a personal portfolio.

CUL 235 Advanced Baking – Baking III
This course will provide experience with fine decorating; showpieces; advanced dessert design; holiday themed desserts; cake decorating; and sugar and marzipan sculpture.

CUL 240 Confectionary Arts and Plated Desserts
This course will introduce students to the art of plated desserts and confections. The course will cover design, flavor profile, costing, presentation and feasibility for restaurant service of plated desserts. In addition, this course will provide an overview of the basic confectionary arts, including sugar candies; molded and filled chocolate; and packaging and product design for confections.

CUL 245 Café Operations and Artisanal Bread Baking
This course instructs students on the basics of running a simple café that specializes in baked goods, simple soups, salads and sandwiches, and dessert and confectionary items. As part of the course requirement students will be required to bake all the cafes breads, breakfast breads, and rolls. The laboratory is a café space open to the public.