Course Descriptions
Culinary Arts
CUL 200
The Home Cook: From Eating to Dining
3 credits
This online course is designed to assist students who are interested in learning or improving their basic skills in home cooking. Students will develop and experiment with several cooking techniques. These skills will be used to develop their confidence and creativity in experimenting with new tastes and flavors in cooking. In addition, students will be sharing their learning experiences with one another in an online community. Students will read and research weekly resource materials and be required to complete weekly cooking assignments in addition to participating in class sharing and discussion. While the course does not have a lab fee or textbook, ordinary foodstuffs and kitchen supplies/equipment will be needed and some purchase of food will be required to complete the assignments. However, since students will be able to eat what they cook, it will be well invested. All ingredients will be easily available from a local supermarket. A digital camera or cell phone camera will be required for submitting the assignments.
CUL 201
The Home Cook: Savory & Sweet
3 credits
This online course is designed for novice cooks interested in exploring dual worlds of taste in home cooking: savory and sweet. Students will be introduced to cooking techniques, each of which can be executed in either sweet or savory modes. The techniques involved are solid, basic and everyday family type cooking techniques and teach students to prepare the same basic dishes in both modes in order to develop their palates and their ability to distinguish tastes. Students will read and research weekly resource materials and be required to complete weekly cooking assignments in addition to participating in class sharing and discussion. This obviously means that a kitchen for cooking is readily available for all the assignments. While the course does not have a lab fee or textbook, ordinary foodstuffs and kitchen supplies, and some purchase of food will be required to complete the assignments. Weekly shopping lists are posted on the course Canvas site. However, since students will be able to share and eat what they cook, it will be well invested. All ingredients will be easily available from local supermarkets and no special or unusual equipment is required.
CUL 302
World of Wines
3 credits
Introduction to the world of wines explores the many wine growing regions around the world in terms of wine grapes, growing conditions, and the skill of winemakers to produce wines which reflect the unique character and style of these regions. This will be accomplished with an in-depth study and discussion of the key wine grape regions of the world, including historical and geographical backgrounds, pertinent grape varietals and wine-making processes. Each week will include a wine tasting and evaluation to support the premises. Sensory perception will also be utilized to gain a pragmatic approach to food and wine matching. All students must be over 21 years of age, and have no allergies or cultural prohibitions that might prevent them from fully participating in the tastings or required preparations. A lab fee is required for face-to-face sections.
CUL 303
The Craft of Beer
3 credits
This course explores the history of beer, ingredients, brewing processes, beer styles and the business of beer. This will be accomplished with an in-depth study and discussion of beer past and present and the skill of brew masters in producing beers that reflect the character of each beer style. Learn how to taste and evaluate beer, how it should be stored and served and how to pair it with food. All students must be over 21 years of age, and have no allergies or cultural prohibitions that might prevent them from fully participating in the tastings or required preparations. Lab fee required for face-to-face sections.
CUL 305
Alcohol: Global History & Culture
3 credits
This course will study the major types of alcohol and alcohol-producing regions of the world to understand them from both a culinary and geo-political perspective. To that end, the curriculum will emphasize both the flavors of the products and the historical, economic, and political context in which they were and are produced and consumed. More specifically, for each region we’ll examine the interaction between terroir, climate, and agricultural capabilities and how together they determine the past, present and future cultivation of ingredients, other local crops, foodways and drinking formats. In other words, we’ll answer the questions, “What does it mean to say, ‘If it grows together, it goes together?’” and “What will climate change do to the continued existence of this product and what sorts of developments will need to occur to allow it to survive?” Additionally, the course, rich in socio-cultural meaning, will pair these teachings with explorations of the historical, political, economic, and human forces that shaped each drink, including labor and trade, drinking occasions, target consumers, marketing, rituals, and myths that surround it, availability in the US, regional varieties, and laws governing production and sale (including protected geographical indications). Students will draw from readings and videotaped lessons and live demonstrations from diverse subject matter experts.
CUL 410
Food: Art and Custom
3 credits
This course is designed to introduce the student to selected historical influences and customs for the art of dining that have evolved over time. Students will experience the enjoyment of dining that is enhanced by an appreciation of the art of food preparation and by experiencing a wider variety of meals. In addition to visiting some area restaurants during the course to participate in learning experiences from guest lecturers, students must complete weekly assignments, which may include reflection essays, book reviews, learning basic cooking techniques, or other assignments. All students must be over 21 years of age, and especially have no food allergies or cultural food prohibitions which would prevent them from fully participating in the food offerings or preparations required, including consumption of alcohol. Lab fee required.
CUL 411
Food: Art and Custom: International
3 credits
This course is designed to develop an understanding of the evolution of some international cuisines, and the relationship between the cuisines and their geography and social history. While experiencing a number of traditional elements of dishes from these countries through trips to area restaurants and interacting with presenters, students will learn to differentiate and compare flavor profiles, tastes and customs surrounding the food preparations in order to identify signature elements of those cuisines. In addition to visiting some area restaurants during the course, students must complete weekly assignments, which may include reflection essays, book reviews, cooking at home, or other assignments. All students must be over 21 years of age, and have no food allergies or cultural food prohibitions that might prevent them from fully participating in the food and drink offerings or required preparations.Students must have no food allergies or cultural food prohibitions which would prevent them from fully participating in the food offerings or preparations required. Lab fee required.