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Culinary Arts

Search the Schedule of Classes for all Culinary Arts classes.
Effective Fall 2014. Previous descriptions may have had different requirements. Have questions? See an advisor.
CUL100 Culinary Bootcamp Credit Hours: 3.00
Intensive introduction to the fundamentals of cooking that covers kitchen operation and culinary techniques. Includes instruction in kitchen skills; equipment and utensils; 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 sauce preparation. Also includes instruction in culinary and kitchen terminology.
Prerequisite(s):
Course Corequisites:
Information: Students who enter the AAS program in Culinary Arts may use this course as an elective.
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
CUL101 Principles of Restaurant Operations Credit Hours: 3.00
Fundamentals of operating and managing small and large restaurants. Includes concept development; menu development and food purchases; kitchen equipment; budgeting and cost control; financing and leasing; and legal and tax matters. Also includes restaurant organization, job definitions and staffing, employee training, marketing, sales and promotion, and customer relations.
Prerequisite(s):
Course Corequisites:
Offered: Fall, Spring.
Course Outline 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.
Prerequisite(s):
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Offered: Fall, Spring.
Course Outline 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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Offered: Fall, Spring.
Course Outline Schedule of Classes
 
CUL126 Applied Math for Culinary Credit Hours: 1.00
Fundamentals of cost control in food service operations. Includes an introduction to profit and loss; balance sheets; net worth statements; unit and recipe costing; inventory and food cost percentages; controlling food costs; and menu pricing. Also includes measurements and conversions, yield tests, and recipe conversions.
Prerequisite(s):
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Offered: May not be offered this year, check class schedule.
Course Outline This course is not offered in the current Schedule of Classes.
 
CUL130 Hot Foods I Credit Hours: 3.00
Introduction to all facets of hot foods. Includes classic stocks; sauces; soups; liaisons such as roux and starches; cooking techniques; preparation of vegetables; and butchering.
Prerequisite(s):
Course Corequisites: CUL 150, CUL 160
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
CUL140 Culinary Principles Credit Hours: 3.00
Introduction to the culinary profession. Includes professionalism, responsibilities, food service vocabulary, menu elements, principles of cooking, and tools and equipment. Also includes knives and knife skills, food tasting, identifying and describing stocks and sauces, herbs and spices, chocolate, and vegetables.
Prerequisite(s):
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Offered: Fall, Spring.
Course Outline Schedule of Classes
 
CUL150 Garde Manger Credit Hours: 3.00
Introduction to the fundamentals of Garde Manger. Includes care of equipment; knife skills; basic sandwiches; herbs and spices; salad greens; dressings (emulsified and non-emulsified); and commercial cooking techniques.
Prerequisite(s):
Course Corequisites: CUL 130, CUL 160
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
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.
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Offered: Fall, Spring.
Course Outline Schedule of Classes
 
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):
Course Corequisites:
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
CUL160 Bakery and Pastry Production 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):
Course Corequisites: CUL 130, CUL 150
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
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.
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Offered: Fall, Spring.
Course Outline Schedule of Classes
 
CUL162 Art of Chocolate Credit Hours: 1.00
Introduction to chocolate used in the culinary arts. Includes an introduction and history of chocolate; truffles, dough and batters; and molded and free form art work.
Prerequisite(s):
Course Corequisites:
Offered: May not be offered this year, check class schedule.
Course Outline Schedule of Classes
 
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.
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Offered: Fall, Spring.
Course Outline Schedule of Classes
 
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.
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Course Corequisites:
Offered: Fall, Spring.
Course Outline 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.
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Information: Consent of Culinary Arts Department is required before enrolling in this course.
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
CUL170 Dining Room Operations Credit Hours: 2.00
Theory and practice of operating a casual dining room. Includes preparation for guest service, proper etiquette for serving guests and clearing tables, wine and beverage sales and service, salesmanship, and customer service.
Prerequisite(s):
Course Corequisites:
Offered: Fall.
Course Outline This course is not offered in the current Schedule of Classes.
 
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; and professional food preparation.
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Offered: Fall, Spring.
Course Outline Schedule of Classes
 
CUL185 Catering Operations Credit Hours: 2.00
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.
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Offered: Fall, Spring.
Course Outline Schedule of Classes
 
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):
Course Corequisites:
Information: May be taken three times for a maximum of nine credit hours.
Offered: May not be offered this year, check class schedule.
Course Outline Schedule of Classes
 
CUL199 Co-op: Culinary Arts Credit Hours: 1.00
See Cooperative Education section for description.
Prerequisite(s):
Course Corequisites:
Offered: May not be offered this year, check class schedule.
Course Outline This course is not offered in the current Schedule of Classes.
 
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): CUL130.
Course Corequisites: CUL 250, CUL 260
Offered: May not be offered this year, check class schedule.
Course Outline 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):
Course Corequisites: CUL 230, CUL 260
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
CUL260 Bakery and Pastry Production 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
Offered: Fall.
Course Outline Schedule of Classes
 
CUL261 Advanced Cake Decorating Credit Hours: 3.00
Advanced principles and methods of cake decorating. Includes advanced flower design, gum paste, airbrush, photo transfer, fondant, and chocolate artistry. Also includes advanced techniques for creating cakes for weddings and other special occasions.
Prerequisite(s): CUL 161.
Course Corequisites:
Offered: May not be offered this year, check class schedule.
Course Outline This course is not offered in the current Schedule of Classes.