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Introduces culinary principles and procedures used in commercial food preparation and practical application of classical culinary techniques.

Students will gain work experience in culinary production while under faculty supervision. Students obtain industry jobs, work a minimum of 60 hours, log their experiences, and write a final analysis. The networking opportunities often lead to rewarding co-op, part time, or full time employment opportunities. Students take CULA 290 or CULA 291.

Students will gain work experience in culinary production while under faculty supervision. Students obtain industry jobs, work a minimum of 120 hours, log their experiences, and write a final analysis. The networking opportunities often lead to rewarding co-op, part time, or full time employment opportunities. Students take either CULA 290 or CULA 291.

Under the direction of culinary industry leaders and program faculty students will prepare and produce finished plates using a variety of previously learned skills. Finished products will reflect the style of a chosen culinary industry leader executed with the judgment and professionalism of the student.

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

Topics decided upon by faculty will vary within the area of study.

Topics decided upon by faculty will vary within the area of study.

Topics decided upon by faculty will vary within the area of study.

Topics decided upon by faculty will vary within the area of study.

Examines basic principles of applied culinary medicine and teaches students to integrate nutrition and culinary knowledge and skills to prevent and support treatment of chronic illness.

Examines basic principles of applied culinary medicine and teaches students to integrate nutrition and culinary knowledge and skills to prevent and support treatment of chronic illness.

This course focuses on improvisational, interactive exercises designed to build culinary skills rather than replicate recipes. The emphasis is on culinary arts as an integrative creative enterprise synthesizing food science, aesthetics, management and performance. Activities are structured around five competencies: problem solving, speed, flavor and palate development, leadership and teamwork, and communication.

Students pursuing a thesis consult with a faculty advisor to identify a suitable problem are in food science and develop and carry out appropriate methodology to address the problem. This course may be repeated for credit.

In this course, current topics in food studies will be studied with presentations by invited speakers and students. Students receiving credit for this course must present their work at least once during the quarter.