Tompkins Cortland Community College

CULI Discipline Courses


Course SubTypes Description
Culinary Elective
Lecture No course description available
Food Service and Preparation I
Lecture Basic procedures and techniques for large quantity food preparation and service are covered. The practice of sanitation, safety, e...
Food Service & Preparation II
Ind Study, Lecture Building on introductory concepts learned in CULI 101, the course focuses on culinary operations concepts, including kitchen struc...
Introduction to Baking & Pastry
Lecture This introductory-level course covers the basic theory and skill sets used throughout the field of baking and pastry. Topics cover...
Principles of Food Preservation
Lecture This lab course is designed to explore the basic principles of food preservation for students interested in culinary arts and or s...
Back of House Kitchen Practicum
Laboratory, Lecture An experiential learning course within a 'back of the house' culinary operation teaches students about the nuances of a busy kitch...
Garde-Manger & Catering Kitchen
Ind Study, Lecture The basics of garde manger production are learned through preparation of appetizers, condiments, and hors d'oeuvres. Emphasis is p...
Restaurant Operations & Front of House
Ind Study, Lecture Students are introduced to the use of technology in group restaurant reservations, guest orders, point of sale, scheduling and inv...