Tompkins Cortland Community College

CULI Discipline Courses

 

Course SubTypes Description
Food Service and Preparation I
CULI101
Lecture Basic procedures and techniques for large quantity food preparation and service are covered. The practice of sanitation, safety, e...
Food Service & Preparation II
CULI102
Ind Study, Lecture Building on introductory concepts learned in CULI 101, the course focuses on culinary operations concepts, including kitchen struc...
Back of House Kitchen Practicum
CULI160
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
CULI205
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
CULI270
Ind Study, Lecture Students are introduced to the use of technology in group restaurant reservations, guest orders, point of sale, scheduling and inv...