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Culinary Arts

Search the Schedule of Classes for all Culinary Arts classes.
Effective Fall 2019. Previous descriptions may have had different requirements. Have questions? See an advisor.
CUL101 Principles of Restaurant Operations Credit Hours: 3.00
Fundamentals of operating and managing a restaurant, such as concept development; menu development and food purchases; kitchen equipment; and budgeting and cost control. Includes restaurant organization, job definitions and staffing, employee training, marketing, sales and promotion, customer relations and fundamentals of managing an off-premise catering service. In accordance with UNESCO certification, also includes ethical ingredients (local produce, protein, seafood, seeds, and grains); sourcing locally based on seasonality; sustainable kitchen practices; and offering menu items that complement the Southern Arizona growing region.
Prerequisite(s): CUL105 and 140.
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Course Outlines
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CUL105 Food Service Nutrition and Sanitation Credit Hours: 3.00
Basic nutrition concepts with emphasis on the nutritional concerns of restaurants and other types of food service operations. Includes the theory of nutritional label reading; nutritional food values; and the effects food has on the body. Also includes optimal sanitation policies and procedures; maintaining a clean work environment safe from food-borne illnesses; Hazard Analysis Critical Control Points (HACCP); safety and accident prevention; storage, preparation, and cleaning of work surfaces; and legal requirements based on regulations of the local municipality.
Prerequisite(s):
Course Corequisites: CUL 140 CUL 140.
Information: Consent of Culinary Arts Department is required before enrolling in this course. Students are required to pass the National ServSafe Exam prior to enrolling in additional Hospitality or Culinary classes.
Course Outlines
Schedule of Classes
 
CUL110 Food Service Nutrition Credit Hours: 2.00
Basic nutrition concepts with an emphasis on the nutritional concerns of restaurants and other types of food service operations. Includes health and nutrition; evaluation and use of popular and commercial nutrition information; nutrition elements, such as carbohydrates, lipids, proteins, vitamins, minerals, and water; energy metabolism/balance; and nutrition principles and the life cycle.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
CUL115 Food Service Sanitation and Safety Credit Hours: 3.00
Theory and practice of food service safety and sanitation. Includes creating a safe food service environment; food- borne illnesses; Hazard Analysis Critical Control Points (HACCP); sanitation in the purchasing, receiving, and storage of food; and sanitation in the preparation and service of food. Also includes maintaining sanitary facilities and equipment, safety and accident prevention, and legal requirements for food service safety and sanitation. Reviews legal elements of food service sanitation based on requirements and recommendations of Pima County Health Department.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
CUL130 Savory Cuisine Credit Hours: 3.00
Introduction to all facets of hot foods. Includes classic uses of stocks; sauces; soups; liaisons such as roux and starches; cooking techniques; knife and cutting skills; preparation of vegetables; menu scaling; costing; and percentage of yields.
Prerequisite(s): CUL 105 and 140.
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Course Outlines
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CUL140 Culinary Principles Credit Hours: 3.00
Introduction to the hospitality and culinary arts profession. Includes professionalism; kitchen operations and culinary techniques; kitchen skills; cutting skills and proper knife use; equipment and utensil identification; use and storage of ingredients; and safety precautions. Also includes demonstrations of various cooking methods, such as dry heat cooking (roasting, grilling, sautéing, pan frying), moist heat cooking (braising, shallow poaching, deep poaching, steaming), baking (techniques and production), and other sauces. Also includes herb and spice identification, along with scaling of a recipe, portion yields, and costing.
Prerequisite(s):
Course Corequisites: CUL 105 CUL 105.
Information: Consent of Culinary Arts Department is required before enrolling in this course.
Course Outlines
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CUL145 Meat Fabrication Credit Hours: 3.00
Identification and preparation of meat proteins. Includes identification of primal, subprimal, and retail cuts; fabrication of meat into subprimal (wholesale) and retail cuts; meat preservation, and the seven principles underlying hazard analysis and critical control points (HACCP). Also includes shear force measurements and values, preservation methods, and costing principles.
Prerequisite(s): CUL 105 and 140.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
CUL150 Garde Manger Credit Hours: 3.00
Introduction to the fundamentals of Garde Manger. Includes care of equipment, sanitation, and knife skills. Also includes basic sandwiches; herbs and spices; composed salads; bound salad greens; dressings (emulsified and non-emulsified); charcuterie; terrine; and other aspects of garde manger food preservation and preparation.
Prerequisite(s): CUL 105 and 140.
Course Corequisites: CUL 130, CUL 160
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CUL153 Cakes Credit Hours: 1.00
Introduction to the art of cake baking. Includes the ingredients, preparation, and baking of cakes. Also includes icings, decorations, and fillings.
Prerequisite(s): CUL 105 and 140.
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CUL156 Pies Credit Hours: 1.00
Introduction to the art of baking pies. Includes a variety of pastry dough, fillings, and other ingredients for creating pies and tarts. Also includes mixing; shaping; baking; and plating and presentation.
Prerequisite(s): CUL 105 and 140.
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CUL160 Pastry Arts I Credit Hours: 3.00
A comprehensive introduction to preparing an array of baked goods and sweets. Includes yeast breads; quick breads; creams and custards; cakes; filling and frostings; cookies and brownies; elementary plating; and decorating and garnishing techniques. Also includes ingredients; bakery and pastry vocabulary; and safety and sanitation.
Prerequisite(s): CUL 105 and 140.
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CUL161 Cake Decorating and Candy Making Credit Hours: 3.00
Basic principles and methods of cake decorating and candy making. Includes history of cakes; selection of ingredients; cooking procedures; cake assembly; and presentation. Also includes techniques for creating basic candies, including holiday treats.
Prerequisite(s): CUL 105 and 140.
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CUL162 Art of Chocolate Credit Hours: 3.00
Introduction to chocolate in the culinary arts. Includes an introduction to the properties of chocolate and the history of chocolate. Also includes the history and preparation of truffles, dough and batter; and molded and free form chocolate art work.
Prerequisite(s): CUL 105 and 140.
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CUL163 Sauces Credit Hours: 3.00
Concepts, skills, and techniques for sauce and stock creation. Includes preparation of stocks and sauces in a traditional manner and their uses in classic and contemporary kitchens. Also includes identification of and appropriate uses for liaisons.
Prerequisite(s): CUL 105 and 140.
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CUL166 Gluten-Free Baking Credit Hours: 1.00
Introduction to the art of gluten-free baking. Includes gluten-free breads, desserts, and pizza. Also includes mixing, shaping, baking, and plating and presentation.
Prerequisite(s): CUL 105 and 140.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
CUL168 Specialty and Hearth Breads Credit Hours: 3.00
Preparation, baking, and evaluation of specialty and hearth breads. Includes the evolution of bread products, bread preparation, and the proper use of flour and yeast. Also includes preparing a variety of classic artisan bread shapes, presenting attractive finished products, and judging the quality of finished breads. Also includes health and sanitation considerations in bread making. In accordance with UNESCO certification, also includes local sourcing and sustainability of local bread making.
Prerequisite(s): CUL 105 and 140.
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CUL170 Dining Room Operations Credit Hours: 2.00
Theory and practice of operating a casual dining room. Includes preparation for proper dining and service etiquette for staff. Also includes proper techniques for clearing tables, service of wine, beverage sales and techniques, salesmanship, and customer service.
Prerequisite(s): CUL 105 and 140.
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CUL174 From Garden to Table Credit Hours: 3.00
Introduction to preparing edible plants grown in the Sonoran Desert. Includes the best vegetable and herb selection for year-round harvest, as well as an investigation of optimal soil composition, composting, planting and harvesting techniques, seed saving, and preserving and storage methods. Also includes the nutritional advantage of locally grown plants and how to prepare them for optimal nutritional value. In accordance with UNESCO certification, also includes a survey of best practices for sustainability and recycling in the food service industry.
Prerequisite(s): CUL105 and 140.
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CUL180 Food in History Credit Hours: 3.00
History of food, the story of cuisine, and the social history of eating. Includes collecting, gathering and hunting food; stock-breeding and farming; sacramental foods; the economy of food markets; the era of merchants; New World food discoveries; seed migration; and professional food preparation. Also includes local indigenous foods of the people who resided in Southern Arizona; Native cultivation and methods of desert foraging; and Spanish (Father Kino) and Mexican/Chinese influences.
Prerequisite(s): CUL 105 and 140.
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CUL185 Catering Operations Credit Hours: 3.00
Theory and practice of planning and executing catering functions. Includes booking and planning, banquet room set-up and staffing, banquet service, guest payment and follow up, and specialized functions.
Prerequisite(s): CUL 105 and 140.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
CUL189 Culinary Arts Capstone I Credit Hours: 1.00
Preparation of a final culinary project that meets the learning outcomes required in the specific cooking/lab and lecture courses. Also includes review of culinary principles and demonstration of sanitation skills and safety practices.
Prerequisite(s): CUL 105 and 140 or concurrent enrollment.
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Information: Course activities may take place in a simulated work setting. This is the capstone experience.
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CUL199WK Co-op Work: Culinary Arts Credit Hours: 1-3.00
A supervised cooperative work program for students in culinary arts. Teacher-coordinators work with students and their supervisors. Variable credit is available by special arrangement.
Prerequisite(s): CUL 130.
Course Corequisites: CUL 199
Information: May be taken three times for a maximum of nine credit hours. If this course is repeated, see a financial aid or Veteran's Affairs advisor to determine funding eligibility as appropriate.
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CUL230 Hot Foods II Credit Hours: 3.00
Continuation of preparation and service of hot food in a contemporary kitchen. Includes cooking techniques; contemporary sauce making; vegetables, grains, and starches; natural liaisons; food plating; and sanitation procedures and techniques.
Prerequisite(s): CUL 130 and 140.
Course Corequisites: CUL 250, CUL 260
Course Outlines
This course is not offered in the current Schedule of Classes.
 
CUL244 Confections, Show Pieces, & Plated Desserts Credit Hours: 3.00
Concepts, skills, and techniques used to create chocolate and sugar decorations that embellish other desserts or function as artistic showpieces for display. Includes techniques such as applying chocolate colors with a spray gun, use of various types of molds, and making cut-out decorations and silk screens that will be applied to showpieces. Also includes an introduction to sugar techniques such as pastillage, saturated sugar, pulled sugar (e.g., ribbons and flowers), blown sugar (spun, piped, bubble, straw) to create three-dimensional shapes, and poured sugar to create showpieces.
Prerequisite(s): CUL 160.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
CUL251 International Cuisine: World of Flavor Credit Hours: 3.00
Concepts, skills, and techniques used to create global cuisine. Includes ingredients and foods from around the world. Also includes culinary techniques that incorporate culture and food traditions from Latin America, the Mediterranean, Europe, Asia, and the United States.
Prerequisite(s): CUL 130, 150, and 160.
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CUL256 Special Diets Credit Hours: 3.00
Skills and techniques needed to plan and prepare special diets while providing culinary inspiration for healthy, wholesome meals. Includes a wide range of dietary challenges chefs must consider, such as nutrition, taste, and healthy ingredients while preparing gluten free, vegetarian, and vegan meals. Also includes substitutions as alternatives to prohibited ingredients.
Prerequisite(s): CUL 130, 150, and 160.
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CUL260 Pastry Arts II Credit Hours: 3.00
Advanced theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Includes planning, ordering, and scheduling for bakery production; safety and sanitation; and bakery and pastry vocabulary. Also includes advanced yeast breads; classic French pastries; ice cream and frozen desserts; pastry assembly; pastry garnishes; and complex plated desserts.
Prerequisite(s): CUL 160
Course Corequisites: CUL 230, CUL 251
Course Outlines
This course is not offered in the current Schedule of Classes.
 
CUL266 Ice Creams/Bavarians/Mousse/Sauces Credit Hours: 3.00
Professional dessert presentations using both classical and modern techniques of mousse, Bavarians, ice creams, sorbets and sauces. Includes the theory and applications necessary to prepare light desserts: the science and effects of egg coagulation, ice crystallization, and gelatin on liquids and fats in a hands-on situation. Also includes current application of fruit cookery, dessert sauces and tableside desserts.
Prerequisite(s): CUL 160.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
CUL276 Pastry Production Credit Hours: 3.00
Techniques and principles of skill development, production planning, and pace of production in the bakeshop. Includes preparation of a variety of cookies, sponge and specialty cakes, and breads.
Prerequisite(s): CUL 160.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
CUL289 Culinary Arts Capstone II Credit Hours: 1.00
The capstone experience for the Culinary concentration of the Hospitality Leadership Associate of Applied Science. Includes preparation of a final culinary project that meets the learning outcomes required in specific cooking/lab and lecture courses. Also includes a review of culinary principles, the demonstration of sanitation skills and safety practices, and the display of an advanced level of professionalism and proficiency in kitchen operations and food preparation.
Prerequisite(s): CUL 130, 150, 160; prerequisite or concurrent enrollment in 174, 180, 251, and 256.
Course Corequisites:
Information: Course activities may take place in a simulated work setting.
Course Outlines
This course is not offered in the current Schedule of Classes.