Culinary Arts Courses

A basic course to prepare students for kitchen study, Kitchen Fundamentals covers areas of basic purchasing procedures, product identification, food costing, and kitchen equipment. In addition, measurements and basic recipe calculations are covered.

The course will provide a foundational level of the basics of professional cooking.  Students completing Basic Culinary Methods & Techniques will learn about knife skills, basics of stocks and sauces, and the four primary methods of cooking: Dry Heat without fats or oils, Dry Heat with fats or oils, Moist Cookery, and Combination Cookery.  This course will provide the basic fundamental skills necessary to continue with the study of Culinary Arts, and a career as a culinarian.

This course deals with proper food handling procedures, common errors in food handling and the negative impact when the system breaks down. The course explains basic hazards associated with food safety, correct food handling, sanitizing and maintaining clean food contact surfaces and food storage. Completion of a food safety exam and earning a ""safe food handling certificate"" are required to pass Food Safety & Sanitation.

This is the Culinary Arts lab and competition course. A course in individual and team building skills, team strategy and develop critical standards in basic and intermediate culinary skills. The course may be taken at the completion of CUL 103 Basic Culinary Methods & Techniques and for each semester after the student is enrolled in the program curriculum as a full-time student.

This is the Culinary Arts lab and competition course. A course in individual and team-building skills, team strategy and developing critical standards in basic and intermediate culinary skills. The course may be taken at the completion of CUL 103 Basic Culinary Methods and Techniques and for each semester after the student is enrolled in the program as curriculum as a full-time student.

This is the Culinary Arts lab and competition course. A course in individual and team building skills, team strategy and develop critical standards in basic and intermediate culinary skills. The course may be taken at the completion of CUL 103 Basic Culinary Methods & Techniques and for each semester after the student is enrolled in the program curriculum as a full-time student.

The course will provide a foundational level in the basics of baking. The study of yeast raised breads, quick breads, cakes, pies and basic pastries will be covered along with the products used in their making. The student will be exposed to lecture and extensive hands-on work in the bakery lab learning how variables can affect the outcome of the bakeshop products.

This course is the study of the development and use of concepts and the development of relevant menus common to all foodservice establishments. Concept Planning and Nutritional Menus will explore the development of a concept through the steps necessary to a final menu.  Students will discover the basics of the essential nutrients and their value in various food groups, their functions in the body, and how to build nutritional menus and prepare foods for affect nutritional outcomes.

A continuation of Basic Culinary Methods and Techniques, this course centers on a la carte and banquet cooking that will be served in different ways. Students will be assigned different stations of the kitchen while participating in guest service meals. Intermediate Culinary Methods & Techniques is taught concurrently with Dining Room Management & Table Service to emphasize the needs of cooking and serving together for the guest's positive dining experience. 

This course identifies the different types of service methods used in current meal service. Students will be able to identify and experience the similarities and differences of various serving techniques, all while demonstrating the proper interpersonal relationship between the front and back of the house. 

This course addresses the theory of table service techniques and the importance of a properly executed meal service. Students are exposed to diverse restaurant services, introduced to a variety of traditional breakfast meats, eggs, and batter products and their preparation techniques.

The internship is intended to give the culinarian in training a perspective of an active working kitchen under the supervision of a chef or foodservice manager. Students are required to have eight working weeks in a kitchen or bakeshop, which is the equivalent of a minimum 256 hours of work. The work experience will be observed by an instructor from the Culinary Department. During the internship, students are required to keep a weekly journal and up-to-date times worked.

This course is the study of specific types, cuts, and fabrications of meats, poultry and fish. Students will advance their knowledge and skills learned in Purchasing & Product Identification. Areas in meat, poultry and fish standards, grading, and yields will be taught with students breaking down and butchering these items into restaurant grade cuts.

This is an intermediate course in skill development as well as providing the fundamental understanding of Garde Manger and Charcuterie. Areas covered combine classical elements of the cold kitchen such as forcemeats, cold platter work, salads, cold appetizers, ice carving, general pantry products, and planning/executing a course-specific buffet. Students will learn from lecture, demonstrations, and hands-on practice of processes.

This course challenges the culinary student to learn about the banquet process from start to finish in the capacity of menu developer, food preparation and planning, food service, function breakdown, and customer relations. As an advanced course, it draws on all elements to learn successful banquet and catering operations. Students are required to participate, as a manager or staff, in five planned functions that may not be within the scheduled class times.

The course includes aspects of management methods and styles, marketing, management structure and other business elements unique to the food and beverage industry. Students will also become acquainted with the business plan and how it benefits a new business.

This course will examine human resources as it relates to the foodservice operation. Effective communication in a kitchen situation and leadership skills are areas of study. Students will also learn about management styles and problem-solving for positive management results. Students will learn how to prepare a portfolio and resume for career management.

This class will introduce the student to the management side of Culinary Arts. Including management styles, marketing, and fundamental elements involving owning and operating one's restaurant. Students will also be introduced to Human Resources Management, resume writing, communications and leadership skills relevant to the Hospitality Industry.

This course will touch on four areas of the world and explore their culture and cuisine. Areas to be studied will not fall in the ""Western"" cuisine students have studied as part of Basic Culinary Methods & Techniques but more of the ""new world"" and non-western civilizations. The course is intended to give the student an appreciation of cultures we are not normally familiar with.

This is an advanced course for culinary arts majors. In utilizing skills and knowledge learned throughout the program the students, as a working team, will operate a restaurant of their own design while guided by the instructor. This includes alterations to the present menu, food preparation and service, and maintaining a positive financial balance on their activities. Students participate as managers/restaurant owners as well as staff.

Skills and knowledge acquired from Beverage Management directly relate to a better understanding of the whole operation of a food and beverage business. Areas of study include responsible service of alcoholic and non-alcoholic beverages, different types of spirits, beers, and wines, the study of viticulture and viniculture for wines, and maintaining proper beverage management methods for profitable operations.

This is an advanced course that builds on skills and theory learned in Fundamentals of Baking. Areas to be covered include: classical and modern desserts and pastries, chocolate use in confections and desserts, pulled sugars and other classical confections. Also covered is how to plan/execute a course specific buffet. Students will learn from lecture, demonstrations and hands-on practice of processes.

This is an assessment of students who have completed the culinary arts core classes within the semester. It is a structured three-part exam encompassing skills and knowledge learned during the program. Part one is basic knife skills and mise en place evaluation. Part two is skills evaluation of cooking and culinary ability. Part three is a written comprehensive exam using the guidelines of the American Culinary Federation's certification exam.

A specialized program of study directly related to the department's area of expertise. The course is arranged between a faculty member and student and takes into consideration the needs, interests and background of the student.

Courses are offered to accommodate special interests of students and/or faculty. Typically, the course will cover new material not currently contained in the curriculum at ECC.