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Course Descriptions

CULINARY ARTS (CUL)

CUL100 - Introduction to Culinary Arts Credits: 2
This course is designed to introduce the student to the basic principles of Culinary Arts. Emphasis will be placed on: culinary terminology, the effects of heat on food, cooking methods, knife skills, equipment identification/operation, ingredient identification, recipe comprehension and conversion.

CUL102 - Pantry and Cold Food Production Credits: 4
This course will consist of lectures and demonstrations intended to familiarize the student with breakfast cookery which includes egg cookery. The luncheon menu is also designed at this station which includes sandwich preparation, salad preparation and the preparation of salad dressing. The pantry cook is also responsible for the preparation of appetizers, non-baked desserts and cold foods for buffets.

CUL103 - Meat Analysis and Preparation Credits: 4
This course will consist of lectures and demonstrations intended to familiarize the student with Primal Cuts of Meat and how to best utilize such cuts. In addition, students will learn to butcher poultry and how to best utilize this food. The students will prepare meat and poultry using many different methods of cooking.

CUL104 - Principles of Vegetables, Starches and Fruits Credits: 2
This course will consist of lectures and demonstrations intended to familiarize the student with vegetable, starch and fruit identification. Emphasis will be placed on cooking methods and the effects of heat on each category of food.

Co- requisite: CUL-100

CUL105 - Soup and Sauce Analysis/Production Credits: 4
This course will consist of lectures and demonstrations, to familiarize the student with soup and sauce cookery; the actual preparation of all basic stocks, types of soups and sauces. The use of thickening agents in the preparation of this type of product, sweet sauce and their uses. Other sauces.

CUL106 - Baking Techniques and Analysis Credits: 3
This course will consist of lectures and demonstrations intended to familiarize the student with baked products produced from yeast, baking powder, etc. Em­phasis will be placed on baking methods and products used to produce different products. Emphasis is also placed on methods of mixing and baking equipment.

CUL110 - Fish and Seafood Analysis and Production Credits: 3
This course will consist of lectures and demonstrations intended to familiarize the student with all types of edible fish and seafood. To learn the basic principles of structures, handling and cooking methods, so that they can utilize the numerous varieties of seafood.