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Introduces culinary principles and procedures used in commercial food preparation and practical application of classical culinary techniques to include knife skills, safety and sanitation and cooking techniques.

A continuation of CULA 1110, this foundational course introduces the professional kitchen through lecture, demonstration and production. Classical and contemporary techniques with recipe and menu development and plating principles.

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

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

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

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.

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

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

This course familiarizes students with the preparation and planting of a raised-bed culinary garden using organic techniques. Students will practice indoor and outdoor seed sowing; learn to promote soil health and study the relationships between the kitchen and the garden. The harvested spring produce is used for various culinary applications.

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

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

This course familiarizes students with the preparation and planting of a raised-bed culinary garden using organic techniques. Students will practice indoor and outdoor seed sowing; learn to promote soil health and study the relationships between the kitchen and the garden. The harvested spring produce is used for various culinary applications.

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.

This course explores culinary techniques through a progressive four-level framework inspired by the concept of beginner, intermediate, professional, and food science approaches to cooking. Students will analyze how the same dish or ingredient can be prepared at increasing levels of complexity, skill, and scientific understanding. This course emphasizes culinary skill development, critical analysis of cooking methods, and an understanding of how chefs and food scientists refine and innovate traditional recipes.

This course explores culinary techniques through a progressive four-level framework inspired by the concept of beginner, intermediate, professional, and food science approaches to cooking. Students will analyze how the same dish or ingredient can be prepared at increasing levels of complexity, skill, and scientific understanding. This course emphasizes culinary skill development, critical analysis of cooking methods, and an understanding of how chefs and food scientists refine and innovate traditional recipes.

This experiential course explores the role of culinary medicine in cancer prevention and survivorship. Students examine the biological foundations of cancer development and treatment, review evidence-based dietary guidelines, and translate research into practical culinary strategies. Through hands-on culinary labs and case-based learning, students apply principles related to plant-forward dietary patterns, healthy fats, fiber, glycemic control, and symptom management. Emphasis is placed on culturally responsive, family-centered approaches that support treatment tolerance, quality of life, and long-term health.

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 experiential course explores the role of culinary medicine in cancer prevention and survivorship. Students examine the biological foundations of cancer development and treatment, review evidence-based dietary guidelines, and translate research into practical culinary strategies. Through hands-on culinary labs and case-based learning, students apply principles related to plant-forward dietary patterns, healthy fats, fiber, glycemic control, and symptom management. Emphasis is placed on culturally responsive, family-centered approaches that support treatment tolerance, quality of life, and long-term health.

This course examines how food and culinary practices influence physical performance, cognitive function, and mood. Students explore the physiological foundations of energy metabolism, recovery, inflammation, and brain health, and translate nutrition science into practical culinary applications. Through experiential labs and applied case studies, students design meals that support metabolic flexibility, sustained energy, muscle recovery, and mental clarity. Emphasis is placed on whole-food, minimally processed dietary patterns that enhance performance across the lifespan.

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.

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 examines how food and culinary practices influence physical performance, cognitive function, and mood. Students explore the physiological foundations of energy metabolism, recovery, inflammation, and brain health, and translate nutrition science into practical culinary applications. Through experiential labs and applied case studies, students design meals that support metabolic flexibility, sustained energy, muscle recovery, and mental clarity. Emphasis is placed on whole-food, minimally processed dietary patterns that enhance performance across the lifespan.

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.