Home  |   A-Z Index  |   Campus Maps  |   Directory  |   MyPellissippi  |   Webmail
Culinary students
Instructor assisting student on the computer
Nursing student with Sim man

College Catalog

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.

Return to The Catalog Index
Return to the Course Descriptions Index