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If courses have no
designation(s), they are generally offered each semester, but student‘s should
contact individual departments for variations.
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Summer Session course
offerings vary greatly. Students must consult with their Dean's office for
summer course offerings.
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The University
reserves the right to withdraw, modify, or add to the courses offered.
The four capital letters in parentheses represent
the computerized abbreviation for that subject field; the abbreviation is often
used on documents and course schedules. The numbers in parentheses represent
the Integrated Post-secondary Education Data System (IPEDS).
Culinary Arts CULA-12.05)
CULA
101. Culinary History and
Development. 3-3-0. History and development of
cuisine, food preparation methods, and the
foodservice industry. Emphasis on World cuisine
and the foodservice industry. Current trends and
career opportunities in the culinary field.
Includes a service learning requirement.
(12.0503)
CULA
111.
Culinary
Foundations. 3-2-3. Co-registration
required in CULA 221 or permission of Dean.
Theory, legal aspects, and techniques of sanitary
and safe food preparation; standard kitchen hand
tools including proper knife usage; operation of
equipment in a commercial kitchen; and culinary
terminology. Combines lecture and laboratory
experience to qualify students for food-handler
certification. (12.0503)
CULA
219.
Meat
Identification and Fabrication. 2-1-3.
Prerequisites: CULA 111, 221, and
non-developmental placement. Co-registration
required in CULA 222, or permission of Dean.
Identification and fabrication of meat, seafood,
and poultry. Selection, procurement, and
preparation of products in commercial food
service. (12.0503)
CULA
221.
Institutional
Kitchen I. 2-1-3. Co-registration required
in CULA 111 or permission of Dean. Characteristics
of fats, oils, and egg and dairy products.
Principles of preparation of vegetables, fruits,
farinaceous products, and other food products will
be studied and applied in the laboratory kitchen.
(12.0503)
CULA
222.
Institutional
Kitchen II. 2-1-3. Prerequisites: CULA 111,
221 and non-development placement or permission of
Dean. Co-registration required in CULA 219, or
permission of Dean. Principles of preparation of
stocks, soups, sauces, and various types of meat,
poultry and seafood dishes, and their application.
(12.0503)
CULA
223.
Principles of
Food and Beverage Service. 3-2-3.
Prerequisites: CULA 230 and 250 or permission of
Dean. Co-registration required in CULA 225, 279,
or permission of Dean. Guest service with emphasis
in a laboratory on proper service techniques.
Selection and service of wine and spirits.
(12.0503)
CULA
225.
A La Carte
I. 2-0-6. Prerequisites: CULA 222 and 231.
Co-registration required in CULA 223, 279, or
permission of Dean. Experiential course involving
all facets of food preparation and operations in a
culinary enterprise. (12.0503)
CULA
230.
Garde
Manger. 2-1-3. Prerequisites: CULA 111,
MATH 101, and ENGL 101. Co-registration required
in CULA 250, or permission of Dean. Principles of
preparation of salads, cold sauces, appetizers,
and garnishes and their applications. Emphasis on
color, texture, and temperature in preparation and
presentation. (12.0503)
CULA
231.
Food, Beverage
and Labor Cost Control. 3-3-0.
Prerequisites: MATH 101 and CMPS 101. Principles
of menu development; menu writing; recipe costing,
usage, and conversion; yield percentage;
production control; and food selection and
procurement. This course is also available via
Internet. Basic computer knowledge is required for
students enrolled in the Internet section.
(12.0503)
CULA 233.
Buffet and
Banquet. 2-1-3. Prerequisite: CULA 222.
Principles of banquet and buffet preparation,
presentation, coordination, and their
applications. (12.0503)
CULA 235.
Introductory
Presentation and Showmanship. 2-1-3.
Prerequisites: CULA 230 and 250 or permission of
Dean. Principles of product preparation,
presentation, and coordination for demonstration
and culinary competition. Participation in
approved culinary salon required. (12.0503)
CULA
241.
Culinary Arts
Externship. 3-0-36. Prerequisites: CULA
101, 111, 219, 221, 222, 230, and 250. Field work
consisting of 360 clock hours in an approved
foodservice operation under supervision of chef
and/or manager. (12.0503)
CULA 243.
Culinary
Service. 3-3-0. Prerequisites: CULA 101 and
231 or permission of Dean. Commercial kitchen
organizational and cultural characteristics.
Environmental, facility and resource direction and
disposition. (12.0503)
CULA
250.
Baking I.
2-1-3. Co-registration required in CULA 230 or
permission of Dean. Basic principles of
preparation and presentation of various
traditional yeast and quick breads, pies, cakes,
and other desserts, and their applications.
Chemical and physical factors in baking.
(12.0503)
CULA 252.
Baking
II. 2-1-3. Prerequisite: CULA 250 or
permission of Dean. Preparation and presentation
of various specialty yeast and quick breads,
tortes, pastries, specialty cakes, and other
desserts, and their applications. Emphasis on
high-level taste, eye appeal, and nutritional
balance. (12.0503)
CULA 259.
Patissier
Showpiece. 2-1-3. Prerequisite: CULA 252 or
permission of Dean. Principles of preparation and
presentation of various specialty decorative works
including chocolate handling, sugar work,
marzipan, royal icing, and pastillage.
(12.0503)
CULA 270.
Food of the
Americas. 3-3-0. Foods indigenous to the
Americas, effect on world cuisines, and current
supply profile. Emphasis on foods of Louisiana.
(12.0503)
CULA
279.
Cajun and Creole
Cuisine. 2-1-3. Co-registration required in
CULA 223, 225, or permission of Dean. History and
principles of preparation of Cajun and Creole
cuisine, and their applications. (12.0503)
CULA 325.
A La Carte
II. 2-0-6. Prerequisite: CULA 225. Advanced
experiential course involving all facets in
regional foods preparation and in operations of
culinary enterprises. (12.0503)
CULA
336.
Food Presentation
Techniques and Ice Carving. 3-2-2.
Prerequisite: Junior standing or consent of
instructor. Advanced food presentation and ice
carving techniques. Competition in an approved
culinary salon or ice carving competition
required. (12.0503)
CULA
338.
Foodservice
Inventory Selection, Procurement, and
Control. 3-3-0. Prerequisite: CULA 231 or
consent of instructor. Selection and procurement
of food and non-food products. Inventory control
principles and applications. (12.0503)
CULA
351.
Beverage
Operations. 3-3-0. Prerequisite: CULA 231
recommended. Must be at least 21 years of age to
enroll. Principles and legal aspects of managing
the selection, procurement, storage, and sales of
alcoholic and non-alcoholic beverages. Product
characteristics and legal aspects of handling and
service. (12.0504)
CULA 352.
International
Pastry. 3-2-2. Prerequisite: CULA 250 or
permission of Dean. Study and application of
principles of classical pastry production.
(12.0501)
CULA 355.
Baking and
Pastries of the South. 3-2-2.
Prerequisites: CULA 250 or permission of Dean.
Study and application of principles of preparation
and presentation of traditional southern pastries
and breads. (12.0501)
CULA
371.
Classical French
Cuisine. 3-2-2. Prerequisites: CULA 222 and
230 or permission of Dean. History and development
of French cuisine. Principles of preparation and
presentation of Classical French cuisine.
(12.0503)
CULA
382.
Foodservice
Facility Layout and Design. 3-3-0.
Principles and applications of Foodservice
facility layout and design including site
selection, structural characteristics, access
issues, equipment selection and specifications,
and legal aspects. (12.0504)
CULA 409.
Seminar in
Culinary Operations. 3-3-0. Prerequisite:
Senior standing or permission of Dean. In-depth
study of culinary operations and entrepreneurial
strategies through selected cases related to
culinary development and operations. (12.0504)
CULA 423.
Contract
Foodservice. 3-2-2. Prerequisite: CULA 222
or permission of instructor. Principles of
operations and product preparation in contract
foodservice settings. (12.0503)
CULA
429.
Seminar in
Restaurant Operations. 3-3-0. Prerequisite:
Senior standing or permission of Dean. In-depth
study of current trends in restaurant management
and development. Case approach involving the
integration of current managerial concepts in the
restaurant industry. (12.0503)
CULA 431.
Culinary
Training Materials Development and Design.
3-3-0. Prerequisite: Junior standing or permission
of Dean. Development, design, and application of
training materials for culinary arts operations.
(12.0503)
CULA
435.
Advanced
Principles of Culinary Training. 3-0-6.
Prerequisite: Senior standing or permission of
Dean. Application of methods of training,
instruction, and evaluation for culinary arts and
operations. (12.0503)
CULA 437.
Advanced
Decorative Work and Showpieces. 3-2-2.
Prerequisite: CULA 259 or 336 or permission of
Dean. Presentation of decorative mediums and
techniques. Creation of original works in a
minimum of two mediums. (12.0503)
CULA 438.
Culinary
Demonstration and Food Styling. 3-2-2.
Prerequisite: CULA 336 or permission of Dean.
Techniques of showmanship, coordination and
planning of live and video culinary
demonstrations. Principles and techniques of food
styling for a variety of media. (12.0503)
CULA
442.
Menu Design,
Integration, and Promotion. 3-3-0.
Prerequisite: CULA 231. Menu development, layout,
and media selection. Integration of the menu in
the operation with respect to market, facility,
and personnel. (12.0503)
CULA
475.
Regional
Cuisine. 3-2-2. Prerequisite: Junior
standing or permission of Dean. In-depth study of
the cuisine of one or more regions. May be
repeated for credit if content differs, but not
more than six semester hours can be applied toward
degree requirements. (12.0503)
CULA
485. Product Development and
Evaluation. 3-1-4. Prerequisite: CULA 223, 225 and
279, and DIET 200 or permission of instructor.
Development of products for commercial/retail food
manufacture and foodservice operations from
concept through sensory, production, and market
evaluation. Development and evaluation of an
original product. (12.0503)
CULA
490.
Special Topics in
Culinary Arts. 3-2-3. Prerequisite: Junior
standing or permission of Dean. Selected topics in
Culinary Arts. May be repeated for credit if
content differs, but not more than six semester
hours can be applied toward degree requirements.
(12.0503)
CULA 492.
Special
Topics in Culinary Operations. 3-3-0.
Prerequisite: Junior standing or permission of
Dean. Selected topics in culinary operations. May
be repeated for credit if content differs, but not
more than six semester hours can be applied toward
degree requirements. (12.0503)
CULA
495.
Culinary Senior
Externship. 3-0-36. Prerequisite:
Successful completion of all other degree
requirements. Field work in an approved
foodservice operation or culinary education
facility under supervision of chef,
chef-instructor, or manager. (12.0503)
CULA 499.
Independent
Study in Culinary Arts or Operations.
3-0-6. Prerequisite: Senior standing or permission
of Dean. Directed research, readings, or
experiential learning in culinary preparation,
operations, training or product development under
faculty supervision. Not more than six semester
hours can be applied toward degree requirements.
(12.0503)
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