Courses
St. Augustine College offers the following Business courses. Students enrolled in these courses may find this guide of particular use:
CUL 100 Food Service and Hospitality (4) (4, 0) This course will provide students an overview of food service management. Students will be introduced to the history of food service, modern food service operations, basic nutrition, menu planning, menu analysis, menu pricing, menu design and cost controls, and cooking terminology. Writing assignments, as appropriate to the discipline are included in this course. Prerequisite: None
CUL 101 Introduction to Culinary Arts (4) (2, 4) This course is an introduction to the Culinary Arts. It introduces the concepts, skills, and techniques used in professional cooking. Students learn through lectures/demonstrations basic cooking methods, basic ingredients, and basic knife skills. Students also gain skills and experience in the preparation of soups, sauces, vegetables, starches and grains. The structure and organization of a professional kitchen are also discussed. Prerequisite: None Course fee: This course carries a fee for utensils and uniform. Current fee may be inquired at the Bursar’s office.
CUL 103 Nutrition (4) (4, 0) This course is an introduction to the fundamentals of nutrition and their application to food preparation, menu planning, dietary requirements, and life cycle issues.
CUL 103 Nutrition (4) (4, 0) This course is an introduction to the fundamentals of nutrition and their application to food preparation, menu planning, dietary requirements, and life cycle issues.
CUL 105 Baking and Pastry I (4) (2, 4) This course presents the fundamentals of baking and pastry equipment, ingredients and their functions, weights and measures. Students apply basic baking concepts, methods, and techniques to breads, desserts, and rolls. Prerequisite: None
CUL 106 Principles and Production of Stocks, Soups and Sauces (4) (2, 4) In this course, students acquire knowledge and skills in the preparation of stocks, soups, and sauces. Students learn the use of basic sauces and many soups. They also learn how to thicken with roux, emulsion, slurry, and reduction of sauces. Prerequisites: CUL 100 and CUL 101
CUL 108 Fish, Shellfish, and Poultry (4) (2, 4) Students learn the basic and advanced principles and procedures of storing, cutting, and preparing fish and shellfish. Students also learn the fundamentals of boning and cooking techniques for poultry and game birds. Students will learn the proper techniques used in poultry cookery, such as sautéing, roasting, grilling, braising, pan-frying and deep-frying. Prerequisites: CUL 100 and CUL 101
CUL 120 Baking and Pastry II (4) (2, 4) This course builds on the basic understanding of baking principles learned in CUL 105. Students learn the fundamentals and methods of making pies, creams, and custards, meringues, etc. Students also learn how to create simple cakes, using a variety of techniques and methods. Prerequisite: CUL 105
CUL 125 Baking and Pastry III (4) (2, 4) Students taking this course gain experience baking and designing wedding cakes and other specialty cakes. The course involves learning how to ice cakes to create beautiful, aesthetic designs, complete with frosting. Students will create small, decorated cakes and more difficult cakes, such as wedding cakes, cake sculpture, gum pasta flower and gum paste figures and learn the best ways to display completed items for special presentations. Students will design a wedding cake to complete the course. Prerequisite: CUL 120
CUL 201 Culinary Principles and Meats (4) (2, 4) This course presents the fundamental concepts, theories, and techniques used in meat cookery. Through lectures, demonstrations, and “hands-on” practice, students learn product identification, and fabrication cuts of meats. Students will learn different cooking techniques, such as grilling, broiling, and sautéing will be learned. Prerequisites: CUL 100 and CUL 101
CUL 231 Advanced Culinary Skills (4) (2, 4) Beginning with fundamentals of plating, platter garnishing and table arrangements, students learn to prepare sausages, pâtés, terrines, and other cold foods. Course will include review of wine, beverages, and cheeses from around the world. Students will also learn how to setup and organize buffets. Prerequisites: CUL 104, CUL 106, and CUL 108
CUL 232 Externship/Internship Rotation (4) (2, 4) Allows students to apply skills learned in the classroom and laboratory to on-the-job training. Students will work in a food service establishment for 300 clock hours. The internship may be extended depending on the student’s interests and work schedules and the needs of the food service establishment. The internship is offered to students depending on the availability of a food service establishment and the student’s skills development as demonstrated in the classroom and laboratory. Prerequisites: CUL 104, CUL 106, and CUL 108
CUL 240 Latin America Cuisine (4) (2, 4) This course is designed to explore the cultures and cuisines of various Latin American countries. Emphasis is placed on traditional ingredients, flavor profiles, preparation and techniques. Prerequisites: CUL 104, CUL 106, and CUL 108
CUL 244 European Cuisine (4) (2, 4) This course will focus on Italian and French cuisine. Emphasis is placed on traditional ingredients, flavor profiles, preparation and techniques. Prerequisites: CUL 104, CUL 106, and CUL 108
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