Course Descriptions

Culinary Arts

CUL 200
The Home Cook: From Eating to Dining
3 credits

This online course is designed to assist students who are interested in learning or improving their basic skills in home cooking. Students will develop and experiment with several cooking techniques. These skills will be used to develop their confidence and creativity in experimenting with new tastes and flavors in cooking. In addition, students will be sharing their learning experiences with one another in an online community. Students will read and research weekly resource materials and be required to complete weekly cooking assignments in addition to participating in class sharing and discussion. While the course does not have a lab fee or textbook, ordinary foodstuffs and kitchen supplies/equipment will be needed and some purchase of food will be required to complete the assignments. However, since students will be able to eat what they cook, it will be well invested. All ingredients will be easily available from a local supermarket. A digital camera or cell phone camera will be required for submitting the assignments.

CUL 302
World of Wines
3 credits

Introduction to the world of wines explores the different wine producing grapes and wine regions around the world in terms of growing conditions, and the skill of winemakers to produce wines which reflect the character and style of these world class regional wines. This will be accomplished with an in-depth study and discussion of the key wine grape regions in the world, including historical and geographical backgrounds, pertinent grape varietals and manufacturing processes. Each week will include a wine tasting and evaluation to support the premises. Sensory perception will also be utilized to gain a pragmatic approach to food and wine matching.

Prerequisite(s): Must be 21 years of age to register for this section. Lab fee required.

CUL 303
The Craft of Beer
3 credits

This course explores the history of beer, ingredients, brewing processes, beer styles and the business of beer. This will be accomplished with an in-depth study and discussion of beer past and present and the skill of brew masters in producing beers that reflect the character of each beer style.  Students will learn how to taste and evaluate beer, how it should be stored and served and how to pair it with food.  Each week will include a beer tasting and evaluation. The course will also include a field trip to a local brewery and an overview of home brewing.

Prerequisite(s): Must be 21 years of age to register for this section. Lab fee required.

CUL 410
Food: Art and Custom
3 credits

This course is designed to introduce the student to selected historical influences and customs that have evolved over time for the art of dining. Students will experience the enjoyment of dining that is enhanced by an appreciation of the art of food preparation and by experiencing a wider variety of meals. In addition to visiting some area restaurants during the course to participate in learning experiences from guest lecturers, students must complete weekly assignments, which may include reflection essays, book reviews, learning basic cooking techniques, or other assignments. Students must have no food allergies or cultural food prohibitions which would prevent them from fully participating in the food offerings or preparations required, including consumption of alcohol.  

Prerequisite(s): Must be 21 years of age to register for this section. Lab fee required.

CUL 411
Food: Art and Custom: International
3 credits

This course is designed to develop an understanding of the evolution of some international cuisines, and the relationship between the cuisines and their geography and social history. While experiencing a number of traditional elements of dishes from these countries through trips to area restaurants and interacting with presenters, students will learn to differentiate and compare flavor profiles, tastes and customs surrounding the food preparations in order to identify signature elements of those cuisines. In addition to visiting some area restaurants during the course, students must complete weekly assignments, which may include reflection essays, book reviews, cooking at home, or other assignments.  Students must have no food allergies or cultural food prohibitions which would prevent them from fully participating in the food offerings or preparations required.


Prerequisite(s): Must be 21 years of age to register for this section. Lab fee required.