CULA 1950 Explorations:
This course is designed for the student wishing to explore a select skillset or special topic in a culinary-related area. The course will be offered for one, two, or three credits depending on the topic and semester. Topics will be identified in the current schedule. This course may be repeated for a maximum of six credits applicable toward graduation. (1 lect., 2 lect., 3 lect.) (Max 6)
Major Topics
- Historical context and considerations
- Cooking concepts and terminologies
- Proper equipment, tools, and usage
- Specialized culinary skills
- Health and safety principles
- Community impact and engagement
- Practical applications and opportunities
Outcomes
In order to successfully complete this course, the student will:
1. Describe the historical perspective and cultural considerations that have shaped the specific culinary topic and practice.
2. Define key cooking concepts, terminologies, and practices relevant to the culinary experience.
3. Demonstrate proper usage of specialized culinary equipment and tools.
4. Apply the learned culinary skills to produce quality food products and experiences.
5. Explain health and safety principles related to food preparation and service.
6. Assess the community significance and potential opportunities associated with the culinary topic.