PROGRAMS OF STUDY • COURSE DESCRIPTIONS
96
M assasoit Communit y College SUBJECT COURSE
TITLE
CREDITS
2 0 1 2 - 2 0 1 3 C ata l o g DESCRIPTION
CULINARY ARTS continued CULA 135 Garde Manger and Menu Design 3
Garde manger is the production of food that is not only flavorful but pleasing to the eye. This course familiarizes the students with several aspects of banquet and catering production, including the various design components related to banquets, special occasions, and buffet menus. Students also cover the planning and application of food garnishes, decorations, centerpiece displays, and other culinary art forms. Canapes, hors d’oeuvres, salads, and galantines are produced and served by the students. This course requires 15 hours of college-function participation in addition to lecture and lab components. Two lecture and two laboratory hours per week. Prerequisite: CULA 140 Culinary Concepts.
CULA 140 Culinary Concepts 3
In the first half of this course, students acquire an understanding of basic sanitation and safety skills, leading up to taking the Serv-Safe exam for national certification in sanitation. In the second part of this course, students acquire an understanding of the preparation of various types of foods and how foods interact with each other. Students learn the fundamental concepts and skills involved in correct measurements, procedures, and knife skills.
CULA 142 Storeroom and Inventory 3 Procedures
Students learn how to staff and operate a storeroom. Emphasis focuses on proper control and reporting procedures. Preparation of daily, weekly, and monthly reports is required. Lectures include discussion of grading specifications, food-purchasing regulations, federal and trade grades, yields, and quality controls.
CULA 143 Introduction to Baking 3
Introduces the fundamental concepts, skills, and techniques of basic baking. Special emphasis is placed on the study of baking equipment, trade terminology, ingredient identification, and analysis. Lectures and demonstrations cover yeast-raised dough mixing methods, pie crust varieties, pate choux and pastry cream, buttercream, and cake decorating techniques. Two lecture and two laboratory hours per week. Students should have successfully tested out of or completed ENGL 092 Preparing for College Reading II and MATH 010 Fundamentals of Mathematics before enrolling in this course.
CULA 144 Soups, Sauces, and Thickening 3 Agents
Special attention is paid to the five grand or mother sauces and the small or compound derivatives. Students prepare basic stocks and learn the various binding or thickening agents. The three categories of soups are also explained. Two lecture and two laboratory hours per week. Prerequisite: CULA 140 Culinary Concepts.
CULA 146 American Regional Cuisine 3 Provides an overview of the regional cuisine of America. Each week different styles of food consistent with the historical and current food trends in that region of America are prepared. Two lecture and two laboratory hours per week. Prerequisite: CULA 140 Culinary Concepts. CULA 151 International Cuisine 4 An overview of foods produced in different regions of the world. Each week different styles of food based on the historical and current food trends of that region are prepared. The student explores foreign cuisines, cultures, and cooking styles in different geographical regions through lectures, handouts, and the preparation of a luncheon buffet from that region. Two lecture and four laboratory hours per week. Prerequisite: CULA 146 American Regional Cuisine. CULA 152 Classical Cuisine 4
Concentrates on various classical foods and recipes. Students are required to prepare classical French menus following the principles and techniques recommended by Auguste Escoffier and other French masters. Dining concepts from around the world are emphasized and the preparation of gourmet foods and specialty dishes are also studied. Two lecture and four laboratory hours per week. Prerequisite: CULA 146 American Regional Cuisine.
CULA 155 Sanitation for Certification and 3 Facilities Planning
Studies the layout and design of food service operations, with emphasis on designs that allow for efficient production, service, and control. Students plan a facility of their own and will be required to include a blueprint of their project. Students learn regulations governing sanitation and methods for eliminating hazards. Testing for the NRAEF Sanitation Certificate is required. HACCP and Serv-Safe procedures will be thoroughly covered.
CULA 156 Nutrition and Food Trends 3
Acquaints students with basic nutritional concepts and their relationships to promotion of good health, consumer food choices, and appropriate means to ensure pleasurable and healthy dining experiences. The student is involved in the preparation of foods utilizing current nutritional trends and dietary practices. Two lecture and two laboratory hours per week. Prerequisite: CULA 140 Culinary Concepts or departmental approval.
CULA 157 Butchery and Meat Cutting 3
Students learn to identify meat structure and composition and are taught proper cutting techniques. Also, students study meat grading methods, storage procedures, and methods of preparation and cooking. Two lecture and two laboratory hours per week. Prerequisite: CULA 140 Culinary Concepts.