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Bossier Parish Community College
2011 - 2012 General Catalog

 

 

Course Descriptions

Culinary Arts (CULA)

100:
Sanitation. (3-3-0)
Students will develop an understanding of the basic principles of sanitation and safety, explore the fundamentals of microbiology and the application to food and environmental sanitation. Students will be able to describe the origins of food-borne disease and the importance of utilizing proper sanitation and safety procedures. Course includes lecture, demonstration, and food preparation. Students receive a food safety certificate.
110:
Nutrition. (3-3-0)
This course provides an introduction to the fundamentals of nutrition and analysis of the relationship between nutrient intake and health throughout the life cycle. Students will explore the role of nutrients in the metabolic processes of the cell and the human body. Students will develop an in-depth personal nutrient analysis.
115:
Mathematics of Culinary Arts. (2-2-0)
Fundamentals of mathematics including review of basic mathematic and algebraic skills as related to the culinary arts profession. Students will learn to use mathematics in preparing price lists, requisitions, purchase orders, invoicing, weight and measurement conversions, costing, and yield calculations.
120:
Food Preparation Principles. (9-0-25)
This course will enable the students to develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. Students will demonstrate the ability to operate equipment correctly and safely. The students will be able to demonstrate knowledge of the effects of heat on foods, heat transfer and cooking times, as well as skills in grilling, frying, broiling, sautéing, steaming, poaching, recipe conversion, and salad preparation. Students focus on stocks, soups, the five basic sauces, thickening agents, reductions, and glazes.
130:
The Hospitality Industry. (1-1-0)
Students will develop an understanding of the hospitality industry and career opportunities in the field. Students will also investigate trade publications and professional organizations appropriate for continuing education. Students will also become familiar with the organizational structure and basic functions of departments within hospitality and food service establishments.
140:
Food Preparation Fundamentals. (7-0-25)
Students will learn fundamentals of baking science, production of rolls, folded dough, pies, cookies, breads, cakes, icing, creams, tortes, and meringues. Emphasis is placed on the principles of baking, chemistry, formulas, the use of weights and measures, and identification, use and care of equipment normally found in the bakeshop. Students will apply the knowledge of laws and regulations relating to safety and sanitation in the kitchen. Whole dessert presentations and creative plate presentations are also emphasized. Students will also become familiar with varieties of alcoholic and non-alcoholic beverages in order to develop an appreciation for wine and food affinity. The students will also be able to explain laws and procedures related to responsible alcohol service.
150:
Menu Planning. (3-3-0)
This course includes the explanation of menu planning for every type of service and facility. Students will create an example of a menu layout, including selection, development, price structure, and restaurant style. It will also include food service design concept including the menu, the location, and the type of clientele expected. Students will be exposed to purchasing procedures, including specifications of product as well as proper handling and storage of foods. The course includes lecture, demonstration and food preparation.
160:
Dining Room Service. (1-1-1)
Students are introduced to front-of-the-house procedures from guest relations to basic dining room skills and table service. The students will perform dining room service functions using a variety of types of service. The course includes lecture, demonstration and food preparation.
170:
Supervisory Management. (3-3-0)
The course will prepare the student for the transition from employee to supervisor. The students will be able to conduct an analysis and explanation of basic supervisory management skills, management styles, motivation and emphasis on human relations, delegation, training, evaluation, and communication. This course also covers employee termination procedures. The course includes lecture, demonstration and food preparation.
180:
Culinary Arts Externship. (2 hrs. credit)
The externship is scheduled at the end of the final semester (spring) of the Culinary Arts program. The externship involves on-the-job training in the performance of all food service duties. This course requires a minimum of 100 hours in an assigned food service facility.

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