Course Search Results

• CUL 129: Storeroom & Purchasing

  3.00 Credits

  Horry-Georgetown Technical 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.
  ShareCUL 129 - Storeroom & Purchasing

• CUL 171: Food & Beverage Controls

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course covers the principles and procedures involved in an effective food and beverage control system including standards determination operating budgets cost-volume-profit analysis income and cost control menu pricing labor cost control and computer applications related to these concepts.
  ShareCUL 171 - Food & Beverage Controls

• CUL 186: Mediterranean Cuisine

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course is the study of the cuisine of the Mediterranean and the Mediterranean Dietary Pyramid including Spain France Italy Middle East and North Africa. Emphasis is on the culture cooking methods food products and beverages of the various countries.
  ShareCUL 186 - Mediterranean Cuisine

• CUL 187: Cuisines of Asia

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course covers the basic influences ingredients utensils and cooking techniques of various Asian cuisines. Students will identify the influence of Asian cuisines on western cooking and the development of East meets West cooking. Students prepare taste serve and critique regional dishes of China Japan Korea Vietnam Thailand and India.
  ShareCUL 187 - Cuisines of Asia

• CUL 215: Cuisine of the Americas

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course is a study of the cuisine of the culinary regions of the United States South and Central America Mexico and the Caribbean.
  ShareCUL 215 - Cuisine of the Americas

• CUL 220: Introduction to Garde Manger

  3.00 Credits

  Horry-Georgetown Technical College

  
  This production course provides students with skills and knowledge of the organization equipment and responsibilities of the cold kitchen. Students are introduced to classical garde manager techniques.
  ShareCUL 220 - Introduction to Garde Manger

• CUL 235: Menu Planning

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course is a study of the principles of menu planning and design with application of basic nutrition organization plans and record keeping techniques.
  ShareCUL 235 - Menu Planning

• CUL 236: Restaurant Capstone

  3.00 Credits

  Horry-Georgetown Technical 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.
  ShareCUL 236 - Restaurant Capstone

• CUL 277: SCWE in Culinary Arts

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course integrates culinary skills at an approved work site related to the culinary industry.
  ShareCUL 277 - SCWE in Culinary Arts

• CUL 299: Special Topics in Culinary Studies

  3.00 Credits

  Horry-Georgetown Technical College

  
  This course will focus on a special topic in culinary or baking pastry arts such as regional world cuisines food history or current trends.
  ShareCUL 299 - Special Topics in Culinary Studies