Culinary Arts

Academic Term

Notes

Lab Fee: $50. Class Dates: 9/25-11/20/2025. Making Gingerbread Houses. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.

Section

8001

Minimum Units (Decimal)

2.00

Maximum Units (Decimal)

2.00

Description

Various short courses and workshops covering a variety of subjects. The course will be a variable credit of one-half to six credits depending on the course content and number of hours required. The course may be repeated for up to six credits.

Class Type

Status

Open

Subject Term Reference

Late Start

Catalog Number

198

Day or Night Section

Night

Is Late Start

Late Start Only

Session

Normal

Class Subject Reference

Crytime Formatted

6:00–9:30 p.m. • TH • Dandini Campus • 09/25/25–11/20/25

Department Phone

674-4845

Notes (For Filter)

Class Subject Abbr

CUL

Work Experience in Culinary Arts

kwall — Thu, 06 Feb 2025 17:15:25 +0000

Work Experience in Culinary Arts kwall Thu, 02/06/2025 - 09:15 AM

Course ID

101718

Topic ID

Academic Term

Independent Study (Web-Based)

Notes

Online Course Fee: $15. Internship Class: Contact department for more information. Student will apply knowledge and skills to real on-the- job situations. Program is designed by a company official and a faculty advisor to maximize learning experiences. Available to students who have completed most core and major requirements and have a 2.5 GPA. Contact the placement specialist at 775-673-7060 for application, screening and required skills evaluation. Up to 6 credit hours may be earned on the basis of 45 hours of internship for one credit.

Section

9001

Minimum Units (Decimal)

1.00

Maximum Units (Decimal)

6.00

Description

Students will apply knowledge and skills to real on-the-job situations in a program designed by a company official and a faculty advisor to maximize learning experiences. Available to students who have completed most core and major requirements and have a 2.5 G.P.A. Contact the Program Coordinator at 775-674-7917 for the application, screening and required skills evaluation. Up to six credit hours may be earned on the basis of 75 hours of internship for one credit.

Class Type

Status

Open

Subject Term Reference

Late Start

Catalog Number

295

Day or Night Section

Day

Is Late Start

Normal Start

Session

Normal

Class Subject Reference

Crytime Formatted

See course notes or contact department for details about meeting times/locations.

Department Phone

674-4845

Notes (For Filter)

Prerequisites (For Filter)

Prerequisite: CUL 100, CUL 106, CUL 125 and department approval.

Class Subject Abbr

CUL

Saucier

kwall — Thu, 06 Feb 2025 17:15:25 +0000

Saucier kwall Thu, 02/06/2025 - 09:15 AM

Course ID

101711

Topic ID

Course Location

Academic Term

Notes

Lab Fee: $50. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.

Section

2002

Minimum Units (Decimal)

3.00

Maximum Units (Decimal)

3.00

Description

This course teaches that sauces are created through patience, diligence and study and encourages the use of top quality ingredients. Students learn both classical and modern methods of sauce making and learn to use each sauce in at least one dish while learning other uses for the same sauce.

Class Type

Status

Open

Subject Term Reference

Late Start

Catalog Number

250

Day or Night Section

Night

Is Late Start

Normal Start

Session

Normal

Class Subject Reference

Crytime Formatted

7:00–10:00 p.m. • TH • Dandini Campus • 08/28/25–12/11/25

Department Phone

674-4845

Notes (For Filter)

Prerequisites (For Filter)

Prerequisites: CUL 100, CUL 106 and CUL 108 (or department approval).

Class Subject Abbr

CUL

The Business Chef

kwall — Thu, 06 Feb 2025 17:15:25 +0000

The Business Chef kwall Thu, 02/06/2025 - 09:15 AM

Course ID

101709

Topic ID

Course Location

WebCollege

Academic Term

Web Course (Asynchronous)

Notes

Online Course Fee: $15. This class is WEB-BASED and offered asynchronously as a traditional online class. Students must log into Canvas on the first day of class or risk being dropped for non-attendance.

Section

3001

Minimum Units (Decimal)

3.00

Maximum Units (Decimal)

3.00

Description

Course is intended to give the student the tools needed in today's tight labor market for advancement in the food service industry. Chefs, sous chefs, food managers, as well as owners, must know and understand food service math and the importance of the bottom line to an operations success. Students will be exposed to such topics as organizing a business's food costs, purchasing, equipment selection, facilities design, scheduling staff, calculate cost percentages, and breakeven points.

Class Type

Status

Open

Subject Term Reference

Late Start

Catalog Number

245

Day or Night Section

Day

Is Late Start

Normal Start

Session

Normal

Class Subject Reference

Crytime Formatted

WebCollege • 08/25/25–12/13/25

Department Phone

674-4845

Notes (For Filter)

Prerequisites (For Filter)

Prerequisite: ENG 100 or higher.

Class Subject Abbr

CUL

Advanced Baking

kwall — Thu, 06 Feb 2025 17:15:25 +0000

Advanced Baking kwall Thu, 02/06/2025 - 09:15 AM

Course ID

101705

Topic ID

Course Location

Academic Term

Notes

Lab Fee: $50. Permission to enroll required. Contact Karen Cannan (kcannan@tmcc.edu). In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.

Section

8002

Minimum Units (Decimal)

3.00

Maximum Units (Decimal)

3.00

Description

An advanced course, utilizing CUL 125 principles with emphasis on more sophisticated American and European goods such as layered dough, baked custards, gelatinization, and restaurant type desserts. Students are expected to continue development of skills for producing quality products.

Class Type

Status

Open

Subject Term Reference

Late Start

Catalog Number

225

Day or Night Section

Day

Is Late Start

Late Start Only

Session

Normal

Class Subject Reference

Crytime Formatted

2:00–6:00 p.m. • T TH • Dandini Campus • 10/14/25–12/11/25

Department Phone

674-4845

Notes (For Filter)

Prerequisites (For Filter)

Prerequisites: CUL 100, CUL 106 and CUL 125.

Class Subject Abbr

CUL

American Regional Cuisine

kwall — Thu, 06 Feb 2025 17:15:24 +0000

American Regional Cuisine kwall Thu, 02/06/2025 - 09:15 AM

Course ID

101699

Topic ID

Course Location

Academic Term

Notes

Section

5001

Minimum Units (Decimal)

3.00

Maximum Units (Decimal)

3.00

Description

Through lecture and hands-on cooking, students explore seven American regional cuisines and their local food specialties - New England, Middle Atlantic, Deep South, Texas and Southwest, Midwest and Mountain States, Pacific Northwest, California and Hawaii. Authentic recipes and ingredients will be utilized. Correct cooking techniques and authentic traditional seasonings are emphasized.

Class Type

Status

Open

Subject Term Reference

Late Start

Catalog Number

210

Day or Night Section

Day

Is Late Start

Normal Start

Session

Normal

Class Subject Reference

Crytime Formatted

9:00 a.m.–2:00 p.m. • T TH • Dandini Campus • 08/26/25–10/09/25

Department Phone

674-4845

Notes (For Filter)

Prerequisites (For Filter)

Prerequisite: CUL 108.

Class Subject Abbr

CUL

Principles of Baking

kwall — Thu, 06 Feb 2025 17:15:24 +0000

Principles of Baking kwall Thu, 02/06/2025 - 09:15 AM

Course ID

101667

Topic ID

Course Location

Academic Term

Notes

Section

8001

Minimum Units (Decimal)

3.00

Maximum Units (Decimal)

3.00

Description

Students learn fundamentals of bread and pastry making, with the emphasis on American products. Included are: baking ingredient properties, function and use of equipment, understanding bakery procedures, recipe conversion, proper storage and sanitation. Students produce home style products including pies, cookies, quick breads, yeast leavened goods, cakes and icings. Elementary cake decoration techniques are introduced; however, emphasis is on production of quality hand-crafted products.

Class Type

Status

Open

Subject Term Reference

Late Start

Catalog Number

125

Day or Night Section

Day

Is Late Start

Normal Start

Session

Normal

Class Subject Reference

Crytime Formatted

2:00–6:00 p.m. • T TH • Dandini Campus • 08/26/25–10/09/25

Department Phone

674-4845

Notes (For Filter)

Prerequisites (For Filter)

Prerequisite: CUL 100 and 106.

Class Subject Abbr

CUL

Buffet Catering

kwall — Thu, 06 Feb 2025 17:15:24 +0000

Buffet Catering kwall Thu, 02/06/2025 - 09:15 AM

Course ID

101662

Topic ID

Course Location

Academic Term

Notes

Section

8001

Minimum Units (Decimal)

3.00

Maximum Units (Decimal)

3.00

Description

An introduction to on and off premise catering. Students learn professional techniques used by caterers to developing and market services. They develop menus, practice writing proposals and contracts, plan and execute functions. In the kitchen students prepare typical caterer foods such as fruit and vegetable mirrors, canapes, hors d'oeuvres, tea sandwiches and buffet sweets. Students gain experience as they work with phyllo dough, puff pastry, eclair paste, pie and tart dough, savory butters and fillings.

Class Type

Status

Open

Subject Term Reference

Late Start

Catalog Number

114

Day or Night Section

Day

Is Late Start

Late Start Only

Session

Normal

Class Subject Reference

Crytime Formatted

9:00 a.m.–2:00 p.m. • T TH • Dandini Campus • 10/14/25–12/11/25

Department Phone

674-4845

Notes (For Filter)

Prerequisites (For Filter)

Prerequisite: CUL 100 and 106.

Class Subject Abbr

CUL

Understanding Culinary Techniques II

kwall — Thu, 06 Feb 2025 17:15:24 +0000

Understanding Culinary Techniques II kwall Thu, 02/06/2025 - 09:15 AM

Course ID

101660

Topic ID

Course Location

Academic Term

Notes

In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.

Section

1001

Minimum Units (Decimal)

6.00

Maximum Units (Decimal)

6.00

Description

Continuation of CUL 106 covering the remainder of the portions of text not covered in CUL 105 or CUL 106. Instruction and kitchen expectations become more intense as students hone their skills on more difficult techniques and recipes. They will expand their repertoire in the preparation of sauces, proteins, starches, vegetables and fruits. Students receive a hands-on practical introduction to Garde Manger and the Bakeshop. Techniques and lectures augmented and reinforced by chef demonstrations.

Class Type

Status

Open

Subject Term Reference

Late Start

Catalog Number

108

Day or Night Section

Day

Is Late Start

Normal Start

Session

Normal

Class Subject Reference

Crytime Formatted

12:00–4:00 p.m. • M W • Dandini Campus • 08/25/25–12/10/25

Department Phone

674-4845

Notes (For Filter)

Prerequisites (For Filter)

Prerequisite: CUL 100 and 106.

Class Subject Abbr

CUL

Understanding Culinary Techniques I

kwall — Thu, 06 Feb 2025 17:15:23 +0000

Understanding Culinary Techniques I kwall Thu, 02/06/2025 - 09:15 AM

Course ID

101657

Topic ID

Course Location

Academic Term

Notes

Lab Fee: $100. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.

Section

2001

Minimum Units (Decimal)

6.00

Maximum Units (Decimal)

6.00

Description

Course teaches introductory hot food cookery with emphasis on product utilization, cost effectiveness, timing and presentation. Students practice traditional and modern cooking techniques and good nutrition. Students will receive hands-on practice utilizing moist and dry heat cooking methods. Students prepare sauces, soups, starches, vegetables and center of the plate entrees. Some menus include practical baking of quick breads and home baked desserts. Chef instructors make frequent demonstrations to reinforce and amplify recipes and lectures.

Class Type

Status

Open

Subject Term Reference

Late Start

Catalog Number

106

Day or Night Section

Night

Is Late Start

Normal Start

Session

Normal

Class Subject Reference