CUL 112 Introduction to Poultry & Seafood -
This course is one of a four-part introduction course introducing commercial food preparation and production. Students learn basic principles of commercial cookery, including methods of preparation, nutrition, cost, and organization and management of commercial kitchens. Topics include the purpose and use of recipes; portion control techniques; and the selection, cooking, and handling of Poultry, Fish, Shellfish and Soup. Students learn basic principles of kitchen operation and the safe usage of food service equipment. Students apply their knowledge in both HRM-run operations and in their corresponding Co-op placement. Credits: 2 Corequisites: HRM 110 or HRM 115 Semester Offered: F/S

CUL 113 Introduction to Vegetables, Fruits & Grains -
This course is one part of a four-part introduction course introducing commercial food preparation and production. Students learn basic principles of commercial cookery, including methods of preparation, nutrition, cost, and organization and management of commercial kitchens. Topics include the purpose and use of recipes; portion control techniques; and the selection, cooking, and handling of Vegetables, Fruits, Potatoes, Grains and Pasta. Students learn basic principles of kitchen operation and the safe usage of food service equipment. Students apply their knowledge in both HRM-run operations and in their corresponding Co-op placement. Credits: 2 Corequisites: HRM 110 or HRM 115 Semester Offered: F/S

CUL 114 Introduction to Dairy, Salads & Sandwiches -
This course is one part of a four-part introduction course introducing commercial food preparation and production. Students learn basic principles of commercial cookery, including methods of preparation, nutrition, cost, and organization and management of commercial kitchens. Topics include the purpose and use of recipes; portion control techniques; and the selection, cooking, and handling of Eggs, Breakfast foods, Dairy products, Salads and Dressings, and Sandwiches. Students learn basic principles of kitchen operation and the safe usage of food service equipment. Students apply their knowledge in both HRM-run operations and in their corresponding Co-op placement. Credits: 2 Corequisites: HRM 110 or HRM 115 Semester Offered: F/S

CUL 131 Pies, Pastries & Cookies -
Students learn basic principles of commercial baking, when producing pies, pastries, and cookies. Students apply their knowledge in the HRM Lab. Credits: 1 Semester Offered: F/S

CUL 132 Cakes & Frostings -
Students learn basic principles of commercial baking, when producing cakes and frostings. Students apply their knowledge in the HRM Lab. Credits: 1 Semester Offered: F/S

CUL 133 Custards, Creams & Desserts -
Students learn basic principles of sweet concoctions that are not baked, such as sweet custard, creams, frozen desserts and dessert sauces. Students apply their knowledge in the HRM Lab. Credits: 1 Semester Offered: F/S

CUL 141 Trawl to Table -
Students explore the theory and practice of fisheries' sustainability through lectures, readings, laboratory exercises, and by interacting with local fishermen. This course focuses primarily on species harvested in the Gulf of Maine, with an emphasis on sustainable seafood options for local chefs. Credits: 1 Semester Offered: F

CUL 142 Farm to Table -
This course explores the ecology of food and sustainable food practices. Students learn how environmental and ecological health affect flavor and nutrition of farmed animals. Together the class considers the best way to locally source ingredients in a sustainable operation. Topics include foraging, farming, hydroponics on location, whole animal butchery, preservation techniques, menu planning and branding. Credits: 1 Semester Offered: S

CUL 152 Asian Cuisine -
Students immerse themselves in studies of the cuisines from different corners of the world, with an emphasis in Asian cuisine. Topics include menu planning, menu research and authentic reproduction of ethnic menus for service. Ingredients indigenous to Asia will play key roles in learning the native dishes, food cultures and their cooking techniques. Credits: 1 Semester Offered: F/S

CUL 153 Middle Eastern Cuisine -
Students immerse themselves in the cuisines from countries in the Middle East. Topics include menu planning, menu research and authentic reproduction of ethnic menus for service. Ingredients indigenous to the Middle East will play key roles in learning the native dishes, food cultures and cultural cooking techniques. Credits: 1 Semester Offered: F/S

CUL 154 Latin American Cuisine -
Students study the cuisines from different Latin American countries, regions in Africa and Mexico. Topics include menu planning, menu research and authentic reproduction of ethnic menus for service. Ingredients indigenous to various Latin countries will play key roles in learning the native dishes, food culture and cultural cooking techniques. Credits: 1 Semester Offered: F/S

4/1/2024