Culinary Course Descriptions

Also see HRM Hospitality Management course descriptions

CUL 110 Sanitation & Safety

This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

Course Hours Per Week: Class, 2; Lab, 0
Semester Hours Credit: 2
Prerequisites: None
Corequisites: None
CUL 110 Course Outline: Not Available


CUL 120 Purchasing

This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product.

Course Hours Per Week: Class, 2; Lab, 0
Semester Hours Credit: 2
Prerequisites: None
Corequisites: None
CUL 120 Course Outline: Not Available