Course Descriptions

Culinary Arts

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

Food appreciation explores the rituals of dining, with emphasis on terminology and techniques used in the preparation and presentation of each dinner course, including complimentary beverages. Social and business implications of food will be discussed and demonstrated. The course will emphasize the pleasure that awareness of the art of food preparation affords the diner.

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

Food: International explores the cultural impact of dining in countries currently playing major roles in the global economy. Recognizing that the future will require traveling and working in the world community, this course will provide an introduction to the traditional dishes of the selected countries, the etiquette of dining in those countries, and the fusion of that food into American cuisine.

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