• CULA 2400: CLASSICAL ITALIAN CUISINE

  3.00 Credits

  Northern Wyoming Community College District

  
  This course prepares the students to be proficient in preparing classical Italian cuisine. Students explore cuisine of the many different regions of Italy and prepare dishes from each region. Students also learn a competent knowledge base that enhances their career success in the culinary arts.
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• CULA 2500: CULINARY NUTRITION

  3.00 Credits

  Northern Wyoming Community College District

  
  This course is designed around the nutritional principles used to evaluate and modify menus and recipes to create more nutritional dishes and introduces students to the nutritional requirements of a variety of potential customers and how to effectively respond to those customers' needs.
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• CULA 2600: CHARCUTERIE

  3.00 Credits

  Northern Wyoming Community College District

  
  This course takes a systems approach to the planning and preparation of sausages and other cold food preparation techniques as an alternative to other conventional types of food preparation. Cold kitchen principles are thoroughly covered for sanitation, menu planning, purchasing, preparation, presentation, and storage of cold foods. Students tailor the guidelines of cold food preparation to fit the specific needs of any operation.
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• CULA 2620: CLASSICAL ITALIAN CUISINE

  3.00 Credits

  Northern Wyoming Community College District

  
  This course prepares students to be proficient in preparing classical Italian cuisine. Students explore the many different regions of Italy and prepare dishes from each region. Students also learn a competent knowledge base that enhances their career success in the culinary arts.
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• CULA 2640: INTERNATIONAL CUISINE

  3.00 Credits

  Northern Wyoming Community College District

  
  This course takes a hands-on approach to the planning, development and creation of seven known food styles from around the world. Cooking principles are thoroughly covered including sanitation, ethnic ingredients, menu planning, cooking techniques and plate presentation. Cuisines that will be covered are Indian, Asian, Mexican, Italian, Mediterranean Spanish, and French.
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• CULA 2700: ADVANCED BAKING & PASTRY

  3.00 Credits

  Northern Wyoming Community College District

  
  This course provides an extensive, hands-on approach to the planning and preparation of advanced baked goods. Advanced baking principles are applied in the planning, purchasing, preparation, presentation, and proper storage of baked goods. Students tailor the guidelines of baking techniques to fit the specific needs of any operation.
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• CULA 2720: NORTH AMERICAN CUISINE

  3.00 Credits

  Northern Wyoming Community College District

  
  This course takes a hands-on approach to the planning, development and the creation of popular food styles from North America. Cooking principles and practices are thoroughly covered including sanitation, preparation, ingredient identification, menu planning, cooking techniques and plate presentation.
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• CULA 2750: PASTRY I

  1.00 Credits

  Northern Wyoming Community College District

  
  In this advanced course, students learn extensive methods and the utilization of various chocolates as an artistic medium. It covers advanced chocolate topics such as decorations, centerpieces, miniature candies, bonbons, and the proper techniques used to prepare and display them.
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• CULA 2775: PASTRY II

  1.00 Credits

  Northern Wyoming Community College District

  
  This is an advanced course in pastries where students learn the art of safely pouring, blowing, and pulling sugar and its different applications in modern patisserie. Displaying techniques, storage, and setup are extensively covered in this course.
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• CULA 2900: CLASSICAL FRENCH CUISINE

  3.00 Credits

  Northern Wyoming Community College District

  
  Classical French Cuisine is a hands-on approach to the study of the evolution of modern day cuisine. This course covers cuisine of the various regions of France, emphasizing indigenous ingredients and preparation methods. Students will become familiar with the gastronomy of Auguste Escoffier and his contributions to classical French cuisine.
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