Course Descriptions

This course is the practical application of American Regional Cuisines. This course will explore the differences in spices, cooking techniques and flavors from around the United States. Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.

• Culinary
• 1 Credit(s)
• (2) Contact Hour(s)

This course will allow students to understand the USDA grading system for quality and yield, further enhance knife skills and practice different fabrication skills. Students will prepare sausage, ground beef, stew meat, and fabricate ducks, chickens, and both flat and round fish. Students will also learn various techniques for preparing these items.

• Culinary
• 1 Credit(s)
• (2) Contact Hour(s)

Students will examine the world of beers, wines, and spirits in the context of the foodservice industry. Students will learn relevant terminology as well as the fundamentals of production for each beverage group. Students will examine how differences in food and culture have led to similar offerings throughout the world. Responsible beverage service as well as pairing products with food will be covered as well as the significant availability of local products.

• Culinary
• 3 Credit(s)
• (3) Contact Hour(s)

Explore the most influential cultures and flavor profiles from around the globe. Learn to identify the distinctly different and common ingredients that identify each major cuisine, while practicing traditional and modern techniques to produce contemporary restaurant quality menu items.Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.

• Culinary
• 1 Credit(s)
• (2) Contact Hour(s)

This lab course will allow students to explore different areas of culinary specialty. The course would involve hands on instruction in varied areas in the discipline, sometimes with FLCC instructors, and sometimes with guest instructors depending on the topic selected for the term.Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.

• Culinary
• 1 Credit(s)
• (2) Contact Hour(s)

Students will examine the various factors that are responsible for cost fluctuations in a foodservice operation with regard to the areas of food, beverage, and labor. The class will focus on the following concepts: accurate cost assessment, interpretation of financial statements, tools and methods used for cost analysis as well as cost adjustments/control through operations, policy, purchasing, and human resources. Various types of fraud and ethics in operation will also be discussed.

• Culinary
• 3 Credit(s)
• (3) Contact Hour(s)

This is the third and final course in the culinary technical program. This course will explore the garde manger and charcuterie disciplines as well as other traditional preservation methods. The course will also address the pastry discipline and discuss the role of the modern pastry chef in today's foodservice industry. This course will examine the revival of local foods and artisanal products and students will develop tastings menus to feature these ingredients.Prerequisite: Take CUL-100 with a Minimum Grade of C-, Co-requisite: Co-requisite: CUL-205.

• Culinary
• 3 Credit(s)
• (3) Contact Hour(s)

This course is the practical application of Advanced Culinary Applications. This course teaches garde manger techniques as well as exploring the discipline of charcuterie. Students will learn more advanced food preparations as well as the basics of preserving foods for later use. Students will also learn to make complex plated dessert offerings. Significant emphasis will be placed on local food sourcing and executing tasting menu that feature and highlight local offerings. Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.Prerequisite: Take CUL-105 with a Minimum Grade of C-, Co-requisite: Co-requisite: CUL-200.

• Culinary
• 1 Credit(s)
• (4) Contact Hour(s)

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. This course will cover the basics of how sous vide works, buying the right equipment, how to season sous vide foods, and how to cook sous vide safely while achieving optimum results. Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.

• Culinary
• 1 Credit(s)
• (2) Contact Hour(s)

This is an experiential learning course of study in kitchen operations. Students will be required to complete a minimum of 180 work hours at a culinary institution based on their career goals. Students may choose to participate in a kitchen in the health care industry, restaurants, hotel banquet facilities, etc. Students will be required to enter into an internship contract. Elements of this class are taught in other classes as it is a summer experience.Prerequisite: Completion of all 100 level Culinary Core Courses.

• Culinary
• 2 Credit(s)
• (2) Contact Hour(s)