Course Descriptions & Syllabi

Course Descriptions & Syllabi

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Note: some or all of the courses in the subjects marked as "Transfer" can be used towards a transfer degree: Associate of Science and Arts or Associate of Engineering Science at DACC. Transferability for specific institutions and majors varies. Consult a counselor for this information.

Areas of Study | Culinary Arts - 13 courses
CULA405 Food Sanitation and Safety (Fall) – 3.0 hours
Course Description: This lecture/lab course is designed as a comprehensive study of food sanitation and food safety for the hospitality industry.  Areas of study include: cause and prevention of food borne illness, desired personal hygiene practices, proper procedures for cleaning and sanitizing, and pest control and prevention.  In addition, basic HACCP procedures will be introduced. Upon successful course completion, the student will be prepared to take the Illinois Food Handlers Sanitation Certification exam.
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CULA410 Culinary Essentials (Fall) – 3.0 hours
Course Description: Introduction to basic cooking methods, the identification and use of ingredients, and the handling of tools and equipment are the core components of this course. The lecture aspect focuses on the basic principles and techniques of quantity food production and work methods. The laboratory aspect prepares students with the skills, knowledge, and experience necessary to work in a production facility. Customer service fundamentals will be emphasized. This is a lecture/lab course.
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CULA415 Cooking Methods and Principles (Spring) – 3.0 hours
Course Description: This course deals with basic food preparation principles. You will learn about what happens to food when it is heated, about how food is cooked by different cooking methods, and about rules of seasoning and flavoring. It is important to understand the theories so you can successfully put them into practice in the kitchen. A cook's judgement is based on experience, on the understanding of the raw materials in the recipe, and on the knowledge of basic cooking principles.This is a lecture/lab course.
Notes

CULA420 Bakeshop I (Fall) – 3.0 hours
Course Description: This lecture/lab course initially covers the basic principles and ingredients of Baking. Centering on yeast products, quick breads, and pies and pastries, course topics include: understanding yeast products; dough formulas and techniques; quick breads formulas along with mixing and production methods; preparation of pie crusts and fillings; and puff pastry, eclair paste, meringues, and fruit desserts.
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CULA425 Bakeshop II (Spring) – 3.0 hours
Course Description: Continuing with bakeshop production, this lecture/lab course covers cakes and icings, cookies, and creams, custards, puddings, frozen desserts, and sauces. Topics include: basic cake mixing methods and cake formula types; icings: production and application; cookie characteristics and their causes; and panning, baking, and cooling.
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CULA430 Salads, Sandwiches, Hors d'Oeurves (Summer) – 3.0 hours
Course Description: The focus of this course is divided into three segments: Salads and Salad Dressings, Hot and Cold Sandwiches, and Hors d' Oeuvres. Topics include: Salads: Types, Ingredients, Recipes, and Techniques; Sandwiches: Breads, Spreads, Fillings; and Hors d' Oeuvre: Canapés, Cocktails, Relishes, and Dips.
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CULA435 Stocks, Sauces, and Soups (Fall) – 3.0 hours
Course Description: The finest cuisine still depends on soups and sauces based on high-quality stocks, so stock-making remains an essential skill that you should learn early in your training.  Stocks and sauces are almost never served by themselves but are components of many other preparations.  After studying the preparation of stocks and sauces, you will have at your disposal the major techniques for the preparation of soups.  As in sauce-making, basic techniques are the building blocks you can use to create a wide variety of appetizing soups.
Notes

CULA440 Meats, Poultry, Fish and Eggs (Summer) – 3.0 hours
Course Description: This lecture/lab class will focus on the essential development of the student's understanding of the structure and basic quality factors; cuts/classifications; cooking methods; proper handling and storage methods for preparing meats, poultry, fish and eggs.
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CULA445 Vegetables and Starches (Fall) – 3.0 hours
Course Description: Because they are so perishable, vegetables require extra care from receiving to service. The goals of proper vegetable cookery are to preserve and enhance fresh flavor, texture, and color, and to prepare and serve vegetables that are not just accepted but sought after. Areas of study with respect to potatoes, legumes, grains, pasta, noodles, and dumplings include: controlling quality changes during cooking; handling and storage; production and holding problems; and various cooking methods.
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CULA450 Nutrition and Menu Planning (Spring) – 3.0 hours
Course Description: This lecture/lab course identifies the categories of nutrients and explains their importance in a healthy diet and the nutrition trends that affect food service.  Students will learn to appreciate the use of alternative ingredients and substitutes in developing recipes and menus to provide guests with nutritious foods.  Importantly, students understand the effects of storage and preparation techniques on the nutritional value of food.  Students will learn to appreciate the different types and styles of menus.  An important lesson is in the conversion of recipe yield amounts.  Students learn to value the need for cost controls in any food service operation.
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CULA455 Serving the Customer (Fall) – 3.0 hours
Course Description: This lecture/lab course will teach the proper steps in Service for food and beverage employees.  Customers consider service to be an important part of their overall dining experience.  The course will train students in the three main areas:  Waitstaff Service - designed for those wanting to acquire the necessary skills for the positions of host/hostess, bartender, server, and busser; Wine Service - teaches the essentials of Wine with Food Pairing Techniques; and Alcohol Service - presents the Fundamentals of Responsible Alcohol Service.
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CULA460 Farm to Fork (Summer) – 3.0 hours
Course Description: Fruits and vegetables require extra care from planting and harvesting to preparation. This course is designed to give students an overview of what gardening techniques have been proven to be effective. With a hands-on approach, students will be involved with the design, planting and maintenance of the DACC farm land. From there, they will take harvesting into the kitchen and learn about storing, freezing, canning and preparation of the cultivated produce.
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CULA465 Catering Fundamentals (Spring) – 3.0 hours
Course Description: Whether you are thinking about starting a catering company or your own or just want to learn the fundamentals of the business, this course will teach you how to prepare for all types of catering events. Catering can be an exciting and creative career and we will help you put your cooking and party planning skills to work. Learn to plan, manage, prepare and deliver your banquet or other catered function, from a breakfast buffet to lavish formal dinners. Staffing, scheduling and ordering are all topics that will be included.
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