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Course Search Results

  • CUL 220: Menu Planning

    3.00 Credits
    Montgomery County Community College

    This course will introduce students into the art of menu writing. Topics include menu layout, design, development, descriptions, government regulations, pricing, sales mix, and management. Students will analyze different types of menus based on concept, cost, design, and efficiency. This course is subject to a course fee.
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  • CUL 221: Garde Manger and Buffet Design

    3.00 Credits
    Montgomery County Community College

    This course presents the basic principles of Garde Manger for hotel, restaurant and industrial food catering establishments. Topics covered include charcuterie and preservation techniques found in various cultures, hors d'oeuvre and canapes, decorative centerpieces, cheese identification, additional cold food items and discussion and research of modern buffet displays. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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  • CUL 250: European Cuisines

    3.00 Credits
    Montgomery County Community College

    This course presents the principles of traditional dishes of cuisines throughout the continent of Europe. Ingredients, flavor profiles, preparations, and techniques of each cuisine will be analyzed. Students will have the opportunity to prepare, taste, and analyze dishes from each cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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  • CUL 260: Global Cuisines

    3.00 Credits
    Montgomery County Community College

    This course presents the principles of traditional dishes of cuisines from around the globe. Ingredients, flavor profiles, preparations, and techniques of each cuisine will be analyzed. Students will have the opportunity to prepare, taste, and analyze dishes from each cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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  • CUL 270: Culinary Entrepreneurship

    3.00 Credits
    Montgomery County Community College

    This course introduces students to concept development and business plan writing. Students will complete a business plan and market analysis based on real life scenarios. Topics include forms of business ownership, concept development, menu analysis, inventory, staffing, marketing and financials. There will be research of food industry success and failure examples of restaurants and concepts. Profit and loss statements will also be taught and researched. This class is an accumulation of business foundations to succeed within the hospitality & food service industries. This course is subject to a course fee.
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  • CUL 272: Front of the House Operations

    3.00 Credits
    Montgomery County Community College

    This course presents the principles of the front of the house operations within a restaurant. This hands-on course will instruct students on the various positions of the Front of the House (including servers, hosts, bussers, bartenders, bar backs, and managers). In this live learning lab, students will learn the fundamentals of table set-ups, styles of service, position responsibilities handling of monies, point of sales (POS) systems, reservations, and how to serve customers in a restaurant. Students will operate the front of the house portion of Hospitality Institute's restaurant in conjunction with CUL282 Restaurant Operations class. This course is subject to a course fee.
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  • CUL 282: Restaurant Operations

    3.00 Credits
    Montgomery County Community College

    This course presents the principles of restaurant operations for culinary arts students. This hands-on course will involve production for the public for the college's restaurant entities enforcing practical skills with public evaluation. Students will be executing full menu production. Also, the etiquette of an open kitchen live learning lab will allow students to understand the mechanics of full production restaurant operations, from menu development to final turnout. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform and front of the house uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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  • CUL 298: Culinary Internship

    3.00 Credits
    Montgomery County Community College

    The Culinary Internship is an applied work experience designed to solidify learned fundamental skills and to gain a broader professional understanding of the business of the food industry. Students enrolled in the semester-long course will integrate knowledge and skills learned in the classroom within a professional setting. Students are required to complete 240 hours of work experience. Students on internship will receive feedback from their supervisor and submit assignments to record and reflect on their work experience. This course is subject to a course fee.
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  • CUL 298A: Culinary Practicum II

    3.00 Credits
    Montgomery County Community College

    This course is the second component of the Hospitality Institute practicum experience. Students are required to select a college approved practicum site or remain at their previously designated site and perform 90 hours minimum of practical work experience and provide documentation upon completion to the assigned Faculty. Students are required to maintain the standards of the Hospitality Institute while representing the program at their host site. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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  • CUL 298B: Culinary Practicum III

    3.00 Credits
    Montgomery County Community College

    This course is the final component of the Hospitality Institute practicum experience. Students are required to select a college approved practicum site or remain at their previously designated site and perform 90 hours minimum of practical work experience and provide documentation upon completion to the assigned Faculty. Students are required to maintain the standards of the Hospitality Institute while representing the program at their host site. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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