Culinology (CULG)

This is the beginning course in Culinology designed to familiarize the student with the breadth and scope of Culinology as a new discipline, encompassing both culinary arts and food science. Students will gain an overview of the role of the Culinologist, and how the blending of taste and technology enhances the food product development process. The course will include tours, presentations, and guest speakers from the industry.

This is an in-depth study of the basic core components in the creative study of culinary arts and food production. Students achieve basic competency in theories, science, and applications of working with food. Students are exposed to professional techniques of the culinary artist. Introduction to culinary terminology and ingredients will be presented. Areas of study include: tools, equipment, knife skills, food and plate presentation, food evaluation, basic cooking principles to include moist and dry heat methods, seasonings, flavorings and aromatics, fats, foams, gels, emulsions, dairy products, stocks, thickeners, roux based sauces to include the four mother sauces, hot and cold butter sauces, emulsion sauces, salsas, sambas, vinegrettes, and reductions as well as soups to include cream, clear, and potage soups.

Continued in-depth study of intermediate level processes in culinary arts and food production. Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include rice and grains, potato products, beans and soy products, fruits, vegetables, salads and sandwiches, shellfish, fin fish, poultry identification and fabrication, poultry cookery, meat identification and fabrication, beef, veal, pork, lamb and offals.

A fundamental course in baking methods and principles, to include yeast breads, quick breads, pastries, pies, cakes, custards, creams, and sauces.

This course is designed to provide an opportunity for students to experience a special or experimental enrichment course.

Students study International Cuisine focusing on indigenous foods, cultural and religious influences and historical events. A technical and scientific approach to flavor profiles is used. The student will build a professional palate through sensory experience of new ingredients and flavor combinations and by utilizing cooking methods practiced by each ethnic group visited.

Overview of major food components (carbohydrates, proteins, fats, vitamins, and minerals) and the bases for food preservation, including processing, food legislation, food safety, and current food issues are covered. Structure-function relationship of water, protein, lipid, carbohydrates, minerals and natural food products in food systems will be covered also. Students will be able to relate fundamental chemical, physical, and biological principles to the preparation of food upon completion of this course.

CULG 325 focuses on the significance of the presence and/or growth of microorganisms in foods and their importance in the production and safety of foods. Contents include the microbial ecology of food, beneficial microorganisms in food systems, pathogenic and spoilage microorganisms, toxins, characteristics of foodborne infection, food intoxication, and the influence within the food system. Good manufacturing practices (GMP), Standard Operating Procedures (SOP), and HACCP basics will be introduced. Food microbiology will also address the safety and quality of foods. Dealing with food following microbial safety protocol will be taught in industrial and food management setups.

This course includes the fundamentals of sensory perception through food appearance, texture, aroma, flavor and physiology of sensory receptors. Test designs, methods, laboratory, and consumer panels are used in studying sensory qualities of foods and interpretation of data.

All aspects of new food product development from concept to store shelves will be covered, including market screening; focus groups; idea generation; prototype development; ingredient functionality and interactions; statistical designs for product development; processing; packaging; scale-up of operations; regulatory issues; labeling; physical, chemical, microbiological, and sensory evaluations; quality control procedures; and HACCP plans.

This course covers methods for quantitative, physical, and chemical analyses of foods and food products. Analytical techniques covered will include spectroscopy, chromatography, mass spectrometry, immunochemistry, and atomic absorption. The analyses will be related to standards and regulations for food processing. Students will also study the principles of physical and chemical methods and instrumentation for measuring protein, fat, moisture, and ash content. Students will also learn to identify and determine fat and oil quality characteristics.

The study of some basic ingredients used in food processing, principles of preserving and processing of foods, and food packaging. The course identifies the specific applications of engineering principles to unit operations in food production, including equipment design and effects of processing on food quality, both chemical and microbiological.

This course covers food laws, regulation, labeling, additives, and residues. Current trends in market forms, packaging, and utilization of various foods will also be covered.

This course covers the primary constituents that affect the sensory, nutritional, and structural properties of food, including colorants, flavor compounds, vitamins, probiotics, and additives. Students will also study the effects of food processing and preparation using these functional and technical ingredients.

This course is designed to provide students with comprehensive knowledge of food quality control and safety assurance. It covers all the aspects of quality assurance and safety practice in the food industry, such as and specifications of quality assurance (QA), sensorial and instrumental evaluation techniques, current federal regulatory requirements and food safety practice. Students also learn how to develop, implement, and maintain a sanitation plan, which is Hazard Analysis and Critical Control Points (HACCP). This course includes a hands-on lab component.

This course is designed to provide an opportunity for students to experience a special or experimental curriculum enrichment course.

Students have the lead in the development of products for commercial or retail food manufacturers and foodservice operations from conception, market analysis, and sensory evaluation to production and packaging. This is an interactive course that introduces students to the principles of new product development, from identification and testing of new product concepts, through prototype testing, to basic process design using examples from industry. A hands-on, real-world course.

Independent study and research within the Culinology area. Course restricted to Culinology majors with consent of Culinology advisor and selected instructor only.

100 hours per credit hour practical work experience in approved supervised and structured environment. Internships must comprise of a culinary experience as well as a research and development experience. The culinary component may include experiential learning in a quantity food production kitchen or a fine dining restaurant. The research and development component must include experiential learning in R&D facility of test kitchen.

100 hours per credit hour practical work experience in approved supervised and structured environment. Internships must comprise of a culinary experience as well as a research and development experience. The culinary component may include experiential learning in a quantity food production kitchen or a fine dining restaurant. The research and development component must include experiential learning in R&D facility of test kitchen.