CULA - Culinary Arts

CULA 102  Introduction to Culinary Arts: 3 Credits (2 Lec, 1 Lab)

(F) This course will introduce students to the variety of skills, equipment, culture and careers associated with culinary arts and the food service profession. Classes will expose students to kitchen sanitation principles, culinary vocabulary, and safe usage of culinary tools and equipment.

View Course Outcomes:

  1. Describe and report the safety rules, concepts, and operating characteristics of culinary equipment. ;
  2. Identify what types of maintenance is required for common culinary equipment.
  3. Name ;and demonstrate correct kitchen terminology and equipment vocabulary both in writing and verbally.
  4. Select and use basic kitchen utensils and professional equipment in a safe and productive manner.
  5. Execute basic cooking techniques.
  6. Demonstrate basic skills with knives and hand tools.

CULA 103  Professional Chef I: 4 Credits (2 Lec, 2 Lab)

(Sp) This experiential course will introduce the required foundational skills expected for a Professional Chef. Fundamental cooking and baking theories, techniques and principles for professional cooking, baking and food service will be presented and practiced. Gallatin College.

View Course Outcomes:

  1. Apply and utilize culinary terminology correctly;
  2. Demonstrate basic cooking and baking methods for food production;
  3. Exhibit kitchen pre-preparation organizational skills (mise en place) and time management;
  4. Prepare stocks; soups; sauces; vegetable cookery; starch cookery (including legumes, potatoes, grains, and pasta); quick breads; yeast breads; roll-in dough; beginning dessert sauces, syrups and creams; cookies.
  5. Present themselves in a professional manner, uniform appearance, and appropriate attitude;

CULA 104  Professional Chef II: 4 Credits (1 Lec, 3 Lab)

(F) Professional Chef II will prepare the student chef to enter the hospitality industry. Students will work scheduled sous chef shifts, coordinate pop-up events, build menus, cost and develop recipes, and purchase goods. This course will also include practicum hours outside of class.

View Course Outcomes:

  1. Develop an awareness of regional American cuisine, flavors, ingredients, historical impacts, culture, and contributing chefs.
  2. Demonstrate progressive cooking and baking techniques.
  3. Exhibit advanced organizational skills and time management.
  4. Use culinary math to cost food, price menus, and work within budgets.
  5. Present themselves in a professional manner.
  6. Act as sous chef and produce a sous chef report at the end of class.
  7. Apply skills developed in class at pop-ups, or catering, environments.
  8. Develop a student chef portfolio and résumé as a final project.

CULA 105  Food Safety Sanitation: 1 Credits (1 Lec)

(F) This course will teach the sanitation procedures for a clean, safe, and sanitary food service environment. Instruction will be given on safe, sanitary food handling and why this is critical in a professional food service environment.

View Course Outcomes:

  1. Demonstrate sanitation procedures for a clean and safe food service environment.
  2. Evaluate factors that affect food safety, from production through consumption.
  3. Recognize causes of food borne illness. ;
  4. Analyze facility safety and pest management problems.
  5. Apply methods for receiving, storing, thawing, cooking, cooling and reheating foods safely.
  6. Prepare hazardous materials and waste management procedure documents.
  7. Show appropriate personal hygiene, laundering processes and equipment sanitizing.

CULA 106  Kitchen and Food Production Fundamentals : 2 Credits (1 Lec, 1 Lab)

COREQUISITE: CULA 105, CULA 108, CULA 112. (Su) Culinary Skills majors only. CULA 106 touches on topics and specific kitchen skills aiming for development of foundational knowledge and abilities expected for a Culinarian entering the workforce. Product identification, culinary history, and an introduction to food systems will be introduced

View Course Outcomes:

  1. Demonstrate knife skills, knowledge of tools and equipment, and how to work safely; participate in daily kitchen lab exercises, including basic product identification, set-up and systems, and cleaning procedures to ensure sanitation regulations compliance.
  2. Demonstrate knowledge and understanding of basic kitchen workflow, from procurement schemes to production, communication, kitchen cooperation and etiquette, and guest service.
  3. Demonstrate a knowledge and understanding of basic preparation and production of stocks, soups, and sauces.
  4. Demonstrate a knowledge and understanding of preparation of basic cold food items, generally produced in the Pantry/Garde Manger section of a professional kitchen; salads, sandwiches, appetizers, some desserts, and basic vegetable preparations.

CULA 108  Station Cookery: 3 Credits (3 Lab)

COREQUISITE: CULA 105, CULA 106, CULA 112. (Su) Culinary Skills majors only. This course teaches the fundaments of working and managing professional kitchen “Stations”: Grill, Saute, Fryer, Expo, Lunch, Breakfast, Bakeshop, and aspects of banquet/catering service. Product preparation/organization, ala carte cooking techniques, line communication, order assembly, and guest service will be introduced

View Course Outcomes:

  1. Demonstrate basic kitchen etiquette, skills, knowledge, and communication, as relating to mise en place, set-up, execution, and services from specific kitchen and cook’s line stations.
  2. Demonstrate knowledge and understanding of basic workflow and execution from stations of the kitchen: Breakfast, Lunch and Sandwiches, Garde Manger, Broiler, Griddle, Fryer, Saute, Banquets and Catering, and Production Bakery.
  3. Demonstrate knife skills, knowledge of tools and equipment, safe and cooperative workflow, and knowledge of timing and sense of urgency related to efficient service as part of a team of cooks while executing individual recipes or plates from specific stations during meal services.
  4. Demonstrate planning, set-up, and execution of Banquet and Catering services, including advance preparation, batch cookery, buffet and platter service, restocking and guest service during meal periods, and break-down and sanitation after events.

CULA 112  Fundamentals of Protein Cookery: 4 Credits (1 Lec, 3 Lab)

COREQUISITE: CULA 105, CULA 106, CULA 108. (Su) Culinary Skills majors only. This course focuses on specific kitchen skills and cooking abilities of proteins, including identification of muscle types, fabrication of cuts, appropriate cooking methods, doneness and textures, and plating and presentation

View Course Outcomes:

  1. Demonstrate preparation and production of commonly recognized Entrée Proteins – Beef, Poultry, Seafood, Miscellaneous Meats, and Vegetarian Protein products, using established Cooking Techniques: Braising, Boiling, Poaching, Steaming, Roasting, Sautéing, Frying, and Baking, including showing an understanding of which protein product would be most appropriate for each cooking technique.
  2. Employ a working understanding of food service sanitation operational standards.
  3. Demonstrate an increase in: speed; use and selection of equipment and hand tools; knowledge of standard weights and measures; identification of product; achieving and holding foods at correct temperatures; developing an eye for size, scale and accurate portioning; how to operate safely in a commercial kitchen; and organization of work space and mise en place.
  4. Synthesize information given in demonstration, lecture, and daily production to form classic and unique dishes involved in the preparation of proteins.
  5. Develop complexity and balance in seasoning, flavoring and plating as it applies to all aspects of production and presentation.

CULA 123  American Regional Cuisine: 3 Credits (1 Lec, 2 Lab)

(F) CULA 123 is an experiential course that will introduce American regional cuisines, ingredients, preparation methods, and cultural influences on foods. Kitchen labs will focus on taste, flavors, and styles of America’s diverse cuisines. Students will demonstrate advanced cooking techniques with an emphasis on critical thinking then evaluate completed dishes.
Repeatable up to 3 credits.

View Course Outcomes:

  1. Recognize indigenous American dishes and foods.
  2. Analyze how culture, climate, and topography has influenced taste and preferred flavors of various regions.
  3. Demonstrate culinary techniques and cooking skills needed to prepare regional American fare.
  4. Evaluate how foods of immigrant populations were adapted and adopted into American cuisine.

CULA 131  World Cuisine: 3 Credits (1 Lec, 2 Lab)

(Sp) This experiential course will explore world cuisines and cookeries. Students will become acquainted with food customs, traditions, and ingredients and then prepare dishes for evaluation. Students will select recipes, develop menus, and purchase accordingly.

View Course Outcomes:

  1. Analyze the impact of location, tradition, and culture in relation to gastronomy.
  2. Recognize, select and prepare indigenous ingredients from other countries.
  3. Identify culinary equipment and tools needed for preparing dishes.
  4. Demonstrate cooking techniques used in world cuisines.
  5. Develop and source menus as needed for lab production.
  6. Describe the importance of nutrition and seasonality of foods in world cuisines.

CULA 157  Pantry and Garde Manager: 3 Credits (1 Lec, 2 Lab)

(Sp) Garde Manger introduces students to techniques, procedures and operations of the Garde Manger chef and cold kitchen (pantry). The preparation of salads, sauces, sandwiches, cheeses, and hors d'oeuvres will be covered in this class. Additionally, students will gain hands-on experience producing cold meat and fish dishes, carving ice butter and lard centerpieces, and designing cold food buffets.

View Course Outcomes:

  1. Prepare cold foods utilizing both classic and modern cold kitchen techniques.
  2. Identify appropriate equipment and operate in a safe sanitary manner.
  3. Demonstrate and apply advanced techniques while maintaining balance of flavor and presentation.
  4. Develop an understanding of cold kitchen operations and systems.
  5. Produce evaluate and critique plates, platters, and centerpieces.
  6. Execute tasks and projects at a high level within the time requirements.
  7. Demonstrate cold kitchen product knowledge.

CULA 161  Meats and Vegetables: 3 Credits (3 Lec)

(Sp) This course will explore meats, vegetables, nuts and legumes as ingredients and center of the plate foods. A variety of cooking techniques and procedures will be utilized to complement foods and to cook to proper degree of doneness. The course work will reiterate, and expand upon, the skills learned in CULA 102 Intro to Culinary Arts and CULA 103 Professional Chef.

View Course Outcomes:

  1. Demonstrate knife skills, knowledge of tools and equipment, and how to work safely.
  2. Evaluate the quality of cooked foods and consider the method of cooking.
  3. Cook foods to proper doneness, or internal temperature, using all cooking methods.
  4. Recognize, utilize, and appreciate these cooking techniques: sautéing, pan-frying, deep-frying, roasting, baking, peeling, smoke-roasting, spit-roasting, barbeque, grilling, broiling, braising, stewing, shallow-poaching, poaching, simmering, boiling, steaming, blackening, sous vide, blanching, canning, etc.
  5. Identify and evaluate herbs, spices, oils and vinegar, condiments, cures, and brines.
  6. Apply technique for butchery / fabrication of meats, offal, birds, seafood.
  7. Identify cuts of meat, primals, types of sausages, and charcuterie.
  8. Cook meats and seafood to proper internal temperature.
  9. Evaluate the quality of prepared meats, offal, seafood, and poultry.
  10. Identify, evaluate, and prepare fruits, vegetables, starches, legumes and grains.

CULA 165  Baking and Pastry: 4 Credits (2 Lec, 2 Lab)

(Sp) This experiential course covers baking and pastry fundamentals including the history, terminology, ingredients, technology, equipment, storage, and sanitation in the bakery. There will be a focus on wheat, flours, grains, and fermentation. Students gain experience in using various mixing, holding, and baking techniques to create breads, laminated doughs, quick breads, and pastry items.

View Course Outcomes:

  1. Demonstrate proper sanitation practices when preparing baked goods and pastries.
  2. Identify and prepare: quick breads, yeast breads, cookies, pies, tarts, laminated doughs, pate choux, a variety of fillings and toppings for pastries and baked goods, and plated desserts
  3. Create quality baked goods and pastries by selecting proper ingredients and following production procedures.
  4. Apply baker’s math percentages to calculate formulas used for baking.
  5. Compute conversions, scales recipes, and properly measures ingredients.
  6. Recognize equipment and tools needed in baking and pastry production and comprehend proper use and care.
  7. Apply appropriate baking and pastry terms and vocabulary.

CULA 220  Purchasing and Cost Control: 2 Credits (2 Lec)

PREREQUISITE: ACTG 101 or M 108 or M 105Q or M 121Q or M 151Q or M 161Q or M 171Q. (Sp) The propose of this course is to develop an understanding of purchasing and receiving procedures in foodservice operations. This class will examine ways to maximize profits and minimize waste by establishing quality standards, procurement practices, and inventory control

View Course Outcomes:

  1. Demonstrate the ability to receive, store and rotate foods properly (Standards 2,3,4, 8)
  2. Explain the management of goods in a foodservice operation (Standards 1, 5,6)
  3. Develop a purchasing plan (6, 7, 9)
  4. Demonstrate technological applications for foodservice industry (10, 11, 12, 13)

CULA 247  Bar and Beverage Management: 3 Credits (3 Lec)

(F) Introduction to wine, beer, spirits, coffee and non-alcoholic beverages from a culinary perspective. Students will examine production, labeling, and laws of the beverage industry. Proper service, presentation and storage of beverages will be reviewed. This course will emphasize skills needed to pair food and beverage in casual and fine dining establishments.

View Course Outcomes:

  1. Discuss basic distillation and fermentation processes.
  2. Distinguish wines by grape, varietal, region, and country of origin.
  3. Apply deductive tasting methods to accurately describe the characteristics of a wine.
  4. Examine the relationship of beverages and foods.
  5. Demonstrate the presentation and service of wine (and other beverages) to a guest.
  6. Explain how to handle corked wine, or a beverage that does not meet quality standards.
  7. Identify and select appropriate glassware, vessel or decanter for beverage service.
  8. Properly use beverage equipment in a safe and sanitary manner.
  9. Explain the importance of responsible alcohol service and prohibiting over serving.
  10. Discuss standard operating procedures in a beverage operation such as opening, closing, internal controls, and proper beverage storage.
  11. Summarize the history and cultural impact of the beverages discussed in the course.

CULA 250  Hospitality Supervision and Customer Service: 3 Credits (3 Lec)

PREREQUISITE: HTR 107. (Sp) A holistic analysis of concepts, methods, and strategies that are necessary for success in hospitality supervision and customer service

View Course Outcomes:

  1. Identify various types of hospitality operations, factors affecting growth, recent trends within the industry, and the challenges to be faced in the future.
  2. Classify hospitality systems and apply various theories and ;strategies for managing/supervising ;and motivating staff and improving productivity.
  3. Use basic accounting procedures for creating a financial plan or budget, forecasting or projecting sales, and cost controls.
  4. Explain the principles of marketing and their value to the hospitality industry.
  5. Compare and contrast the major theories of management and leadership styles as the relate to hospitality supervision.
  6. Examine the essential U.S. laws related to equal employment opportunities and fair employment practices.
  7. Summarize how to develop a guest centered culture within the hospitality industry.

CULA 255  Montana Meats and Charcuterie: 3 Credits (1 Lec, 2 Lab)

(F) This experiential learning course analyzes traditional butchery techniques and small batch charcuterie production. Students will gain hands-on experience processing meats, fowl, and seafood. Demonstrated techniques will include whole animal butchery, seam cutting, dry-aging, boning, curing, drying, brining, fermentation, potting, preserving, forcemeats, and sausage production.

View Course Outcomes:

  1. Identify tools and equipment used in charcuterie production.
  2. Discuss proper handling and storage of meats.
  3. Follow safety, sanitation, and HAACP procedures to insure safe products.
  4. Develop fundamental knife skills needed for butchery and meat fabrication.
  5. Produce decorative meat centerpieces.
  6. Identify and discuss ingredients used in meat production and preservation.
  7. Identify and discuss meat and charcuterie products.
  8. Analyze and prepare processed meats, forcemeats, seafood and fowl.
  9. Research and develop a charcuterie project utilizing techniques covered in class.

CULA 265  Dairy Foods and Culturing: 2 Credits (1 Lec, 1 Lab)

(Sp) This experiential course will familiarize students with traditional and modern techniques of cheese making, dairy culturing, basic fermentation and preserving. Sanitation and HACCP procedures will be applied to the production of foods such as crème fraîche, kefir, yogurt, cheeses, ginger beer, shrub, kombucha, kimchi, and sauerkraut.

View Course Outcomes:

  1. Identify and apply the specific techniques, ingredients and spices unique to dairy culturing, cheese making, fermentation, and preservation.
  2. Identify and list the basic methods applied in dairy culturing, cheese making, fermentation, and preservation.
  3. Describe the importance of tradition, seasonality, nutrition, modern methods, and presentation when preparing these foods.
  4. Discuss the impact dairy culturing, cheese making, fermentation, and preservation have had on cultures and civilizations of the world.

CULA 280  Senior Practicum: 3 Credits (3 Lab)

PREREQUISITE: CULA 102, CULA 103, and CULA 104. (Sp) CULA 280 Senior Practicum will serve as an experiential capstone course in which students will plan and prepare dinners for paying guests utilizing the skill set they have accumulated throughout their culinary coursework. This course will also focus on menu design, facilities planning, marketing, labor, purchasing, writing a business plan and critiquing the work of other teams

View Course Outcomes:

  1. Demonstrate communication and skills to effectively work as a team in planning an a la carte restaurant environment.
  2. Implement creative menus and pricing based upon accurate plate costs.
  3. Explain and demonstrate the quality "a la minute" cooking skills for an American style a la carte restaurant.
  4. Comprehend data and orders from a point-of-sale system.
  5. Monitor cleanliness and sanitation standards required for a professional food service operation.
  6. Predict guest expectations and special requests.
  7. Describe why the most important aspect of the restaurant business is customer service.

CULA 298  Internship: 3 Credits (3 Other)

(F, Sp) The Internship is a required course, in which the student applies the concepts and competencies learned while in school in a real-world environment, under the supervision of an industry professional.

View Course Outcomes:

  1. Apply skills and technique in a business environment.
  2. Build job search and interview skills.
  3. Gain relevant work experience.
  4. Function in industry as a culinary professional.