Course Search Results

• CUL 129: Storeroom

  3.00 Credits

  Spartanburg Community College

  
  This course combines purchasing theory with practical experience in the storeroom. Students develop skills in purchasing, developing requisitions, food transfers, inventory and organization of the storeroom.
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• CUL 135: Intro to DR Service

  3.00 Credits

  Spartanburg Community College

  
  This course introduces the student to the basics of the dining room to include buffet, banquet, tableside and a la carte styles of service.
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• CUL 145: Dining Room Operations

  3.00 Credits

  Spartanburg Community College

  
  This course is a study of the principles of operational procedures of the dining area and of managerial concerns for effective dining service.
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• CUL 155: Sanitation

  3.00 Credits

  Spartanburg Community College

  
  This course is a study of local, state, and national regulations governing sanitary food handling practices.
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• CUL 178: Farm to Plate

  3.00 Credits

  Spartanburg Community College

  
  This course explores traditional farming methods used throughout South Carolina and around the world. Student will study heirloom varieties of vegetables as well as animal husbandry and feeds. Students will use farm products in traditional classical cooking methods and techniques.
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• CUL 216: International Cuisine

  3.00 Credits

  Spartanburg Community College

  
  This course is a study of the cuisines of the world, including Asia, Europe, the Mediterranean, and Africa. Students are exposed to history, cultural influences and common recipes.
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• CUL 220: Intro to Garde Manger

  3.00 Credits

  Spartanburg Community College

  
  This production course provides students with skills and knowledge of the organization, equipment and responsibilities of the cold kitchen. Student are introduced to classical garde manger techniques.
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• CUL 235: Menu

  3.00 Credits

  Spartanburg Community College

  
  This course is a study of the principles of menu planning and design with application of basic nutrition, organization plans, and recordkeeping techniques.
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• CUL 236: Restaurant Capstone

  3.00 Credits

  Spartanburg Community College

  
  This course will include capstone competencies for culinary arts students. Students will manage and work multiple stations, develop food specials, cost menus, take inventories, produce a menu analysis and expedite food from the kitchen to the dining room.
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• CWE 114: Cooperative Work Experience I

  4.00 Credits

  Spartanburg Community College

  
  This course includes cooperative work experience in an approved setting.
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