Culinary Arts

These total immersion courses in Advanced Professional Culinary Arts are designed for individuals who have completed a basic culinary arts certificate program or for those with comparable industry experience who wish to take their careers to the next level.  Each class is 32 hours of intensive hands-on training designed to maximize skill attainment in the specific area of study.  Classes are limited to 15 students and are offered in eight-week sessions on Mondays during the fall and spring semesters and in one-week sessions in the summer sessions.

For a listing of Advanced Culinary classes being offered click here CUL to check the SCC course schedule:  

CUL235 - Advanced Culinary Techniques I - Meats - 2 Credits                            Fee-$275.00
Theory and practice of the varied uses and preparation of protein products. Emphasis on butchering, creating stocks, soups and sauces, cooking methodologies, cost effective applications, plating and selection of appropriate accompaniments and garnishes. Prerequisites: CUL230 or industry equivalent.

Offered:  M, 9:00am-12:20pm, March 19-May 7th, 2007.
             MTWR, 8:00am-3:00pm, May 21-May 24, 2007.

CUL236 - Advanced Culinary Techniques II - Seafood - 2 Credits                        Fee-$275.00
Theory and practice of the varied uses and preparation of seafood products. Emphasis on butchering, creating stocks, soups and sauces, cooking methodologies, cost-effective applications, plating and selection of appropriate accompaniments and garnishes. Prerequisites: CUL230 or industry equivalent.

Offered:  MTWR, 8:00am-3:00pm, June 4-June7, 2007.

CUL237 - Advanced Culinary Techniques III - Game and Poultry - 2 Credits       Fee-$275.00
Theory and practice of the varied uses and preparation of game and poultry products. Emphasis on butchering, creating stocks, soups and sauces, cooking methodologies, cost effective applications, plating and selection of appropriate accompaniments and garnishes. Prerequisites: CUL230 or industry equivalent.

Offered:  MTWR, 8:00am-3:00pm, June 11-June14, 2007.

CUL245 - Professional Kitchen Management Techniques - 2 credits                     Fee-$50.00
Theory and practice of the key elements of kitchen leadership.  Emphasis on identifying leadership and communication skills, understanding employment laws, establishing performance criteria, developing accountability, utilizing motivational procedures and training practices, controlling labor and food costs, maintaining guest satisfaction and bottom line profits.  Prerequisites: CUL240 or industry equivalent.

Offered:  Not currently scheduled for this spring or summer.

CUL255 - Advanced Garde Manger I - Salads and Sandwiches - 2 Credits          Fee-$225.00
Theory and practice of creating simple and complex salads and sandwiches. Emphasis on use of multiple ingredients for hot and cold products, dressings, emulsified oils and vinegars, condiments, production methodologies, cost effective applications, plating and appropriate accompaniments and garnishes. Prerequisites: CUL250 or industry equivalent.

Offered:  Not currently scheduled for this spring or summer.

CUL256 - Advanced Garde Manger II - Appetizers & Hors d'oeuvres - 2 Credits Fee-$225.00
Theory and practice of the key elements in production of appetizers and hors d'oeuvres. Emphasis on ingredient selection, flavor combinations, preparation methodologies, cost effective applications, displaying, garnishing and plating. Prerequisites: CUL250 or industry equivalent.

Offered:  MTWR, 8:00am-3:00pm, May 21-May 24, 2007.

CUL265 - Professional Baking I - Base Products and Sauces - 2 Credits               Fee-$225.00
Theory and practice of the preparation of base products and sauces. Emphasis on creating finished products using basic components, creating sauces, and study of cooking methodologies, cost effective applications and plating techniques. Prerequisites: CUL260 or industry equivalent.

Offered:  Not currently scheduled for this spring or summer.

CUL266 - Professional Baking II - Breads and Rolls - 2 Credits                             Fee-$225.00
Theory and practice of cooking techniques and procedures in the preparation of breads and rolls. Emphasis on hands-on production of scratch recipes, understanding formulas, ratios and ingredient interaction for producing high quality breads and rolls, cooking methodologies, and cost-effective applications. Focus on production of yeast-leavened breads, quick breads, laminated dough, unleavened dough and artisan style breads. Prerequisites: CUL260 or industry equivalent.

Offered:  MTWR, 8:00am-3:00pm, June 4-June7, 2007.

CUL267 - Professional Baking III - Pastries, Pies and Cakes - 2 Credits                Fee-$250.00
Theory and practice of the preparation of complex pastries, pies and cakes. Emphasis on cooking methodologies, high quality cost effective applications, and visually dramatic plating and garnishing techniques. Prerequisites: CUL260 or industry equivalent.

Offered:  MTWR, 8:00am-3:00pm, May 21-May 24, 2007.

CUL268 - Professional Baking IV - Decorative and Design Work - 2 Credits        Fee-$350.00
Theory and practice of the varied uses and preparation of chocolate and sugar as decorative items. Emphasis on applications for advanced show work, cooking methodologies, cost effective applications for plated desserts and use as appropriate display pieces. Prerequisites: CUL260 or industry equivalent.

Offered:  M, 9:00am-12:20pm, March 19-May 7th, 2007.
             MTWR, 8:00am-3:00pm, June 11-June 14, 2007.