Culinary Arts
CULN 1000 Kitchen Skills I 1 Credit
This introductory culinary course prepares students to learn the science of
the palate, knife skills, including use and maintenance, and the development of
stocks and basic soups.
CULN 1100 Kitchen Skills II 1 Credit
This course studies in detail the preparation and use of the five basic sauces,
or Mother Sauces, upon which all classical compound sauces are based. The
course will finish with the introduction of contemporary applications of these
sauces and the exploration of modern and international versions of sauces such
as vinaigrettes, purees, reductions and emulsions that are prevalent in multiple
soup recipes. Prerequisite(s): CULN 1000
CULN 1200 Kitchen Skills III 2 Credits
This course covers the principles of cooking in detail. Dry-heat cooking
methods (broiling/grilling, roasting, baking, sautéing, pan-frying and deepfrying)
and moist-heat cooking methods (poaching, steaming, boiling, braising
and stewing) are stressed. From this foundation the student learns to identify
various vegetables, legumes, rice and other grains and to properly prepare them
using the methods covered above. Prerequisite(s): CULN 1000 and 1100
CULN 1300 Kitchen Skills IV 2 Credits
This course covers the principles of cooking in detail. Dry-heat cooking
methods (broiling/grilling, roasting, baking, sautéing, pan-frying and deepfrying)
and moist-heat cooking methods (poaching, steaming, boiling, braising,
stewing) are stressed. From this foundation the student learns to identify various
cuts of meats, poultry, and fish and demonstrate how to select the proper preparation
techniques for these food items. Attention is paid to the proper balance of
flavors and textures of components within one meal or dish. Prerequisite(s):
CULN 1200
CULN 1400 Garde Manger I 2 Credits
This course provides the student with a foundation in Garde Manger or
the cold kitchen. Basic salad preparations, vinaigrettes, emulsified and nonemulsified
dressings, cold sauces, salad condiments, sandwiches, canapés, cold
hors d’oeuvres, desserts and their proper uses are covered. This course emphasizes
skill in the use of a variety of products and basic production methods.
Prerequisite(s): CULN 1300
CULN 1500 Garde Manger II 2 Credits
Through demonstration, lecture and hands-on techniques, the student
further refines cold preparation skills and begins an emphasis on classical and
modern presentation techniques. Appropriate garnishes and their preparation are
demonstrated by the chef instructor and then practiced by the class. This unit
includes ice carving demonstrations and practical sculpting. Prerequisite(s):
CULN 1400
CULN 2000 International Cooking 2 Credits
This course examines and demonstrates international cooking styles and
reiterates the cooking procedures learned in the Kitchen Skills courses. International
recipes are prepared. Skill in the use of international ingredients and basic
production methods is emphasized. Prerequisite(s): CULN 1300
CULN 2100 Breakfast Cookery 2 Credits
This course teaches the fundamental preparations and techniques to prepare
breakfast items for this segment of the culinary industry. Prerequisite(s): CULN
2000
CULN 2200 Baking Skills I 2 Credits
This introduction to basic bread making and pastry techniques includes
baguettes, soft rolls and pizza. Students learn a variety of doughs as well as
pastry cream and other pie and tart fillings. Prerequisite(s): CULN 1000 and
1100
CULN 2300 Baking Skills II 2 Credits
This course continues the baking skills series by concentrating on the study
of muffins, quick breads, scones and biscuits. Basic cakes and cream-based
icings are covered. Prerequisite(s): CULN 2200
CULN 2500 Culinary Internship 3 Credits
This course is a supervised work experience in the culinary field requiring
a minimum of 400 work hours. Work activities can range from entry-level to
professional cooking. Individual conferences are arranged instead of class
attendance. Grade P/NP. Prerequisite(s): Completion of 15 hours of CULN
courses, with a minimum 2.5 GPA in CULN courses and at least a 2.0 cumulative
GPA; pursuit of an A.A.S. degree as a Culinary Arts student; a completed
internship application submitted to the coordinator of BCT Internships prior to
the beginning of the enrolled term. Application and instructions are available on
the Web: www.pstcc.edu/departments/bctpi.
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