CULA 105 Food Safety Sanitation – 2 Credit hours

This course will teach the sanitation procedures for a clean, safe, and sanitary food service environment.  Upon completion students will be ServSafe certified with Hazard Analysis Critical Control Point (HACCP) training for food manufacturing.

 

CULA 102 Introduction to Culinary Arts -  3 Credit hours

Prerequisite:  CULA 105

This course introduces the variety of skills, equipment and career pathways involved in the culinary arts profession.

 

CULA 103 Professional Chef I – 4 Credit hours

Prerequisite:  CULA 105, CULA 102

This course is the introduction to the Culinary Arts profession and the required foundational skills expected for a Chef.  It will set the stage for program expectations and begin teaching the requirements for a foodservice professional.  The course also introduces culinary history, terminology and methods.

 

CULA 161 Meats and Vegetables – 3 Credit hours

Prerequisite:  CULA 105, CULA 102

This course will explore meats, vegetables, nuts and legumes as ingredients and center of the plate foods.  The class work will reiterate, and expand upon, the skills learned in CULA 102 Intro to Culinary Arts.

 

CULA 270 Purchasing and Cost Control – 4 Credit hours

This course develops an understanding of purchasing and receiving procedures in foodservice operations.  This class will examine ways to maximize profits and minimize waste by establishing quality standards, procurement practices, and inventory control.

 

SFBS 296 Towne’s Harvest – 3 Credit hours 

This course provides a hands-on learning experience in small-scale sustainable production and marketing. Towne's Harvest Garden is a six-acre mixed vegetable farm that grows produce for a Community Supported Agriculture (CSA) program, local farmers' markets, and the Gallatin Valley Food Bank.

 

CULA 298 Internship – 3 Credit hours

This course applies the concepts and competencies learned while in school in a real-world environment, under the supervision of an industry professional. 

 

CULA 157 Pantry and Garde Manger – 3 Credit hours

Prerequisite:  CULA 105, CULA 102

This course introduces students to techniques, procedures and operations of the Garde Manger chef and cold kitchen (pantry).   Students will gain hands-on experience producing cold meat and fish hors d'oeuvres, carving ice, butter and lard centerpieces, and designing cold food buffets.  

 

CULA 104 Professional Chef II – 4 Credit hours

Prerequisite:  CULA 105, CULA 102

This course will prepare the student chef to enter the hospitality industry.  A final portfolio project will be required to document accomplishments, certifications, affiliations, and coursework. 

 

CULA 255 Montana Meats and Charcuterie – 3 Credit hours

Prerequisite:  CULA 105, CULA 102, CULA 103

This course will analyze traditional butchery techniques and small batch charcuterie production.   Students will gain hands-on experience processing meats, fowl, and seafood. 

 

CULA 247 Bar and Beverage Management – 3 Credit hours

This course introduces wine, beer, spirits, coffee and non-alcoholic beverages from a culinary perspective.  Students will examine production, labeling, service, storage, and laws of the beverage industry.  

  

CULA 165 Baking and Pastry – 3 Credit hours

Prerequisite:  CULA 105, CULA 102, CULA 103

This course is a study of the fundamentals of baking including breads, cakes, pastry doughs, mousses, cookies, candies and confections.    Additionally, students will gain hands-on experience with chocolate work, cake decorating, and plated desserts.

 

CULA 260 International Cuisine – 3 Credit hours

Prerequisite:  CULA 105, CULA 102, CULA 103

This course will focus on ethnic foods from all over the world.  Students will become acquainted with food customs, traditions, and ingredients and then prepare international dishes.

    

CULA 265 Dairy Foods and Culturing – 3 Credit hours

This course will familiarize the student with basic fermentation and preserving processes.   Students will prepare crème fraîche, kefir, yogurt, cheeses, ginger beer, shrub, kombucha, kimchi, and sauerkraut.

 

CULA 250 Hospitality Supervision and Customer Service – 3 Credit hours

Analysis of service concepts for both the internal and external customer focused on service quality, loyalty, and internal service systems. Analysis of the role of manager as supervisor within the responsibilities associated with planning, organizing, coordinating, controlling, and commanding.