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CULA 1301 Basic Food Preparation (3)
This is a WECM course number. Former course prefix/number FHSV 1377.
Prerequisite: None.
A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. The student will discuss and prepare various stocks, sauces, soups, fruit, vegetables, starches, sandwiches, salads and dressings. (2 Lec., 4 Lab.)
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CULA 1305 Sanitation and Safety (3)
This is a WECM course number. Former course prefix/number FHSV 1379.
Prerequisite: None.
A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. (3 Lec., 1 Lab.)
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CULA 1364 Practicum (or Field Experience) - Culinary Arts/Chef Training (3)
This is a WECM course number.
Prerequisite: None.
Practical general training and experiences in the workplace. The college with the employer develops and documents an individualized plan for the student. The plan relates the workplace training and experiences to the student’s general and technical course of study. The guided external experiences may be for pay or no pay. This course may be repeated if topics and learning outcomes vary. (21 Ext.)
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CULA 1409 Garde Manger (4)
This is a WECM course number. Former course prefix/number FHSV 2375.
Prerequisite: CULA 2331.
A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Students will learn preparations in the cold kitchen to include salads, appetizers, cold sauces, and cold buffet display principles. (2 Lec., 4 Lab.)
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CULA 1441 American Regional Cuisine (4)
This is a WECM course number. Former course prefix/number FHSV 2470.
Prerequisite: CULA 2331.
A study of the development of regional cuisine’s in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. (2 Lec., 6 Lab.)
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CULA 1445 International Cuisine (4)
This is a WECM course number. Former course prefix/number FHSV 2471.
Prerequisite: CULA 2331.
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisine’s. Topics include similarities between food production systems used in the United States and other regions of the world. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. (2 Lec., 6 Lab.)
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CULA 2302 Saucier (3)
This is a WECM course number. Former course prefix/number FHSV 2376.
Prerequisite: CULA 2331.
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Students will learn classical preparations and butchering skills in addition to plate presentation and design. Emphasis will be on alternative varieties of meats, poultry, game and seafood. (2 Lec., 4 Lab.)
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CULA 2331 Advanced Food Preparation (3)
This is a WECM course number. Former course prefix/number FHSV 1378.
Prerequisite: CULA 1301.
Reinforces the course material of Intermediate Food Preparation. Topics include the concept of pre-cooked food items and the preparation of canapes, hors d’oeuvres, and breakfast items. Meat, seafood, and poultry preparation, baking and menu planning are also included. The student will discuss and review Basic Food Preparation. WECM intermediate food preparation topics are covered in Basic and Advanced Food Preparation at El Centro College. (2 Lec., 4 Lab.)
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CULA 2341 Advanced Pastry/Culinary Competition (3)
This is a WECM course number. Former course prefix/number FHSV 2371 and FHSV 2381.
Prerequisite: CULA 1409 or PSTR 2331.
Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. (2 Lec., 4 Lab.)
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CULA 2364 Practicum (or Field Experience) - Culinary Arts/Chef Training (3)
This is a WECM course number.
Prerequisite: None.
Practical general training and experiences in the workplace. The college with the employer develops and documents an individualized plan for the student. The plan relates to workplace training and experiences to the student’s general and technical course of study. The guided external experiences may be for pay or no pay. This course may be repeated if topics and learning outcomes vary. (21 Ext.)
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Academic Courses
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.
WECM Courses
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four year colleges and universities.
