Culinary

CUL 101 - Culinary Sanitation

Description: This Culinary Sanitation course is an introduction to Federal, State, and Local regulations and the origins of foodborne illness and the implementation of HACCP (Hazard Analysis and Critical Control Points). The importance of food safety, good personal hygiene, time and temperature control, preventing cross-contamination, cleaning and sanitizing, safe food preparation, receiving and storing food, methods of thawing, cooking, cooling and reheating food, HACCP and food safety regulations are intensively covered. The National Restaurant Association ServSafe exam will be administered in this course to fulfill course requirements. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 110 - Introduction to Culinary Arts

Description: Pre or Concurrent Requisites: CUL 101 This course is an introduction to food preparation emphasizing basic culinary skills, practices, and the complete sanitation program in food establishments. Chef Instructor demonstrates proper culinary methods and preparations. Students then perform learned skills. Students are required to produce foods and clean and sanitize the kitchen laboratory. Lifting required. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 120 - Classical French Cuisine

Description: Pre or Concurrent Requisites: CUL 101 The French Classical course utilizes lectures, demonstrations and production to expose students to the preparation of traditional French Cuisine. French menu terminology, tableside cooking and compound sauces are taught. Emphasis is placed on sautéing baking, roasting, braising, and poaching. Time management, station organization, palate development, and in depth knowledge of plate design and styling will be developed. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 130 - American Regional Cuisine

Description: Pre or Concurrent Requisites: CUL 101 The American Regional Cuisine course utilizes lectures, demonstration and production to focus on cuisines from across the United States, specifically, California, Hawaii, New England, Mid-Atlantic, South, Floribbean, Texas, Southwest and the Rocky Mountains. The proper use of knives, tools, small wares and kitchen equipment will be expounded upon. Grilling, broiling, roasting and deep frying will be thoroughly covered. Extensive focus will be placed on food cost control, ingredients and plate presentations. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 140 - Baking I

Description: Pre or Concurrent Requisites: CUL 101 The Baking I course utilizes lectures, demonstrations and cooking for an integrated approach to mastering the fundamentals of baking. The student is introduced to quick breads and yeast-raised laminated doughs (breads and rolls), puff pastry, pâté à choux, mousses, custards and creams, with a daily emphasis on plated desserts. The formulation and calculating baker’s mathematics, the uses of baking equipment, scaling, shaping techniques, inventory control and sanitation are also covered. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 155 - International Travel Culinary/Hospitality

Description: This course provides the opportunity for students to study abroad at various culinary, hospitality and tourism facilities with a purpose of enhancing their skills and cultural understanding. It will include hands on training at distinguished culinary schools, research on visits to cultural sites, farms, food producers, and hospitality facilities. Special expenses for students will include airfare, food and lodging, taxes, etc. for up to two weeks.. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Summer

Credit Hours: 3
Department: Hospitality Business

CUL 210 - Culinary Nutrition

Description: Pre or Concurrent Requisites: CUL 101 The Culinary Nutrition course utilizes lectures, demonstration and production to focus on the principles of nutrition, basic nutrients and related health concepts. Eating behaviors, recommended dietary intakes, and tools for healthy eating patterns are emphasized. Students are introduced to the cooking techniques of steaming, poaching, reduced salt and fat free meals. Lecture, demonstration and production revolve around nutritional analysis of menus and recipes, and the sensory properties of food. The focus is on production of flavorful and nutritionally balanced entrees, vegetables and grains. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 220 - International Cuisine

Prerequisites: CUL 110, CUL 120

Description: This 15 week International Cuisine course utilizes lectures, demonstrations and production to prepare, taste, serve and evaluate traditional and regional dishes of North America, South America, The Caribbean, Asia, Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the area. Students will also develop and in depth knowledge of plate design and styling. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 230 - Garde Manger

Description: Pre or Concurrent Requisites: CUL 101 The Garde Manger course utilizes lectures, demonstration, and production to focus in preparation of cold entrees. The student will be introduced to the production of pâté’s terrines, sausages, galantines and hors d’oeuvres. Special emphasis will be placed on preservation techniques (curing and aging). This course will emphasize platter designs and plate presentations. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 240 - Baking II

Prerequisites: CUL 140

Description: The Baking II course utilizes lectures, demonstration and cooking for an integrated approach to mastering the fundamentals of baking. This course provides students with the skills and knowledge of producing cakes, butter creams, and icings. Each student is taught proper mixing methods, assembling, icing, and finishing techniques of a variety of cakes and pies. Students are introduced to rolled fondant and develop their piping skills through intricate patterns and techniques. Students will learn how to temper chocolate for the use of fillings and decorative pieces. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 242 - Culinary Internship

Description: Student’s intern with appropriate Food Service Institutions to enrich theoretical concepts previously practiced in the classroom. Students must complete 200 hours on-the-job training as assigned by the instructor in conjunction with assigned papers and coursework. Some office visits are required by the assigned professor. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Summer

Credit Hours: 3
Department: Hospitality Business

CUL 245 - Commercial Baking

Prerequisites: CUL 240

Description: This course introduces students to the management and operation of a commercial retail bakery. Utilizing a combination of lectures and labs, students will acquire the manual skills and product knowledge necessary to produce and market a range of products. Students will work with mixes, bases, and frozen dough products as well as develop commercial products “from scratch.” Advanced methods of baking, product development, cost controls, sanitation and supervisory skills will be included. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 250 - Dining Room Service

Description: Pre or Concurrent Requisites: CUL 101 In the Dining Room course students are introduced to front-of-the-house operations including sales forecasting and professional dining service techniques. Effective communication skills, guest check writing, guest relations and service quality. Students will be introduced and responsible for performing American plate service, Banquets, Buffet, French, Russian, and Family service styles as well as hot and cold beverage service on a daily basis. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 255 - Advanced Dining Room & Banquet Operations

Prerequisites: CUL 250

Description: The Advanced Dining Room and Banquet Operations course builds on skills learned in CUL 250 Dining Room and HTL 178 Event Planning. Students will be responsible for executing all aspects of an on-site café and banquet facilities. Responsibilities will include menu and labor planning, product development, dining room and beverage service, and the complete execution of catered events. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 260 - Quantity Food Production

Prerequisites: CUL 101

Description: The Quantity Food Production course focuses on the food preparation and cooking methods needed to produce food products on a large scale. The use of quantity food production tools and equipment, standardized recipes, buffet set up and breakdown, and the application of speed and accuracy in large scale food production are stressed. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

CUL 265 - Culinary Seminar

Prerequisites: CUL 110

Description: In the Culinary Seminar, students will develop professional skills needed to market themselves in the workplace. They will be required to design personal portfolios and resumes, create self-marketing strategies and/or business plan. Topics of discussion will include business development skills including financial reconciliation; the use of technology in food service; “Green” techniques and strategies; labor planning and forecasting as well as inventory, receiving and storage. Guest lecturers and professional demonstrations will be included along with “networking” events. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business