College Catalog Fall 2004 - Spring 2006
CULN

CULN 100 CULINARY ARTS I

This is a basic class that deals with the fundamentals of cooking. Focusing on the necessary skills related to the culinary arts, students are introduced to the vocabulary and skills required of the culinary professional. Proper cooking principles, food science, nutrition, and sanitation are emphasized.

Prerequisite: None

Corequisite: CULN 115

(3: 3, 0)

CULN 115 CULINARY ARTS I LABORATORY

This food preparation course focuses on the practical and hands-on skills related to the culinary arts. (Fee)

Prerequisite: None

Corequisite: CULN 100

(1: 0, 4)

CULN 120 PROFESSIONAL BAKING

This course gives students an understanding of the importance of techniques, measurements, ingredients, mathematical calculations, and chemical changes that must be a part of all successful baked goods.

Prerequisites: CULN 100 and CULN 115 or permission of the instructor

Corequisite: CULN 125

(3: 3, 0)

CULN 125 PROFESSIONAL BAKING LABORATORY

This is a practical application course designed to give students an understanding of the importance of successful baked goods. A hands-on approach to the techniques, measurements, ingredients, mathematical calculations, and chemical changes that take place in formulas of the professional bakeshop is presented.

Prerequisites: CULN 100 and CULN 115 or permission of the instructor

Corequisite: CULN 120

(1: 0, 4)

CULN 130 ADVANCED PASTRY AND CONFECTIONS

The course is designed to expose the student to the preparation of classical pastries and confections for retail sale. Students will prepare classical puff pastry, Danish pastry, croissants, and other classic desserts (Vacherin, Savarin, Gateau St. Honore, Croquembouche). Students will also construct a chocolate centerpiece, a pastillage display piece, sugarpaste flowers, marzipan decorations, candies, decorated occasion cakes, a gingerbread construction using a template, and a wedding cake. Students will explore such techniques as run-out, extension work, chocolate painting, and frosting embroidery. Students will calculate pricing for all projects.

Prerequisites: CULN 120 and CULN 125

(3: 1, 6) Spring

CULN 180 PROFESSIONAL TABLE SERVICE IN THE HOSPITALITY INDUSTRY

This course is designed to instill in students that "service is an honorable profession." Students will have the opportunity to learn and practice in the "Signatures by Candlelight" culinary restaurant the techniques of professional restaurant service. The course will focus on both the procedural side of service (the systems and procedures used to meet guest needs), and the personal side of service (how servers interact with guests, their attitudes, behaviors, and verbal skills). Ben Franklin observed, "The taste of the roast is often determined by the handshake of the host." The quality of service is a direct responsibility of the service staff.

Prerequisite: Second-semester status

Corequisite: CULN 280

(1: 1, 2) Spring

CULN 200 CULINARY INTERNSHIP

This course is comprised of an approved full-time summer employment experience in the culinary industry designed to provide a professionally significant addition to a student's body of knowledge. Twelve weeks of full-time employment (40 hours/week) or the equivalent of 480 hours are required.

Prerequisites: CULN 120, CULN 125, completion of at least one semester, and full-time matriculated status in the Culinary program.

(2: 0, 40)

CULN 250 ADVANCED CULINARY ARTS/Garde Manger and charcuterie

The preparation and presentation of cold food is taught with an emphasis on the standards, principles, methods, and techniques required to produce quality, wholesome garde manger and charcuterie products. The course presents advanced vocabulary and the evolution of garde manger and charcuterie through history to the present day. Lectures are supplemented with class cooking demonstrations and grande buffet layout and design. Practical application occurs in the lab component combining the elements of artistry, creativity, and proper cooking principles.

Prerequisites: CULN 100 and CULN 115

Corequisite: CULN 255

(3: 3, 0)

CULN 255 ADVANCED CULINARY ARTS/Garde Manger and Charcuterie
LABORATORY

This course presents the practical application and presentation of cold food. Students work with various buffet displays and centerpiece items. Students prepare quality garde manger and charcuterie items, emphasizing wholesomeness of ingredients, taste, texture, and the importance of sanitation. Students learn to lay out a grande buffet and the importance of aesthetically pleasing buffets. How to price such buffets to be competitive in today's market is also taught. (Fee)

Prerequisites: CULN 100 and CULN 115

Corequisite: CULN 250

(1: 0, 4)

CULN 265 ADVANCED MEAT CUTTING AND IDENTIFICATION

This class will deal with advanced meat-cutting techniques. Students will be introduced to terminology dealing with the meat industry. Students will also learn to identify the many fabricated cuts of meat that are products of whole beef, veal, lamb, and pork. Students will learn how to specify meat requirements for various foodservice establishments such as restaurants, hotels, and institutions. Importance of precision and exactness as it relates to finished yield and the bottom line will be established. (Fee)

Prerequisites: CULN 100 and CULN 115 or permission of instructor

(3: 1, 6) Fall

CULN 275 CULINARY COMPETITION

This class will deal with the exciting and challenging aspect of the culinary competition world. Students will learn how to successfully prepare for a culinary competition. Students will refine their skill level and mental thought process while learning the discipline needed to be properly prepared for culinary competitions, learn how to craft a professional entry packet for hot food competitions, and follow the rigorous process of completing a cold food competition entry for a competition. Opportunities may exist for students to take part in American Culinary Federation and Société Culinare Philanthropique competitions. (Fee)

Prerequisites: CULN 250 and CULN 255 or permission of instructor

(3: 1, 6) Fall

CULN 280 CULINARY RESTAURANT OPERATIONS

This course is designed to give students a realistic understanding of how to operate a restaurant. Students get experience in food preparation and service, along with managerial skills which include training and supervising employees, purchasing food products, planning strategy and managerial decision making, and how to keep and use financial records and information.

Prerequisites: CULN 250 and CULN 255 or permission of the instructor

Corequisite: CULN 180

(5: 1, 12) Spring

CULN 290 CULINARY SCULPTING

This class will deal with edible and non-edible food displays. Students will learn the art and science of sculpting for practical purposes and show displays. Students will deal with common and uncommon food sculpting materials. The history of food displays will be studied and discussed. Cost restrictions and challenges of non-edible food displays in today's modern kitchens will also be discussed.

Prerequisites: CULN 100, CULN 115, CULN 120, and CULN 125 or permission of instructor

(3: 1, 6) Spring

CULN 350 HISTORY OF WINES

This introductory course emphasizes the types of soils in vineyards, weather cycles, the major grapes used to make wine, and the primary styles of wine produced. To validate the discussions, tasting will be periodically conducted.

Prerequisite: Junior status or permission of the instructor

(3: 3, 0) Spring

CULN 420 FOOD AND CULTURE

This course is designed to broaden the student's body of knowledge in the area of food and culture and how the two blend together to form characteristics of different geographical areas and groups of people. The course will explore food and culture throughout history from pre-historic times through ancient Egypt, Greece, and Rome down to the present day. Students will follow the progression of food and food technology.

Prerequisites: REST 310 and CULN 350

(3: 3, 0) Spring

Call us Toll-free:
1-800-96-DELHI

Or write to us at:
SUNY Delhi
454 Delhi Drive
Delhi, NY 13753

Or contact us online:
Online Form

Last Updated: 8/3/08