| |
Cooperative Education Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required. |
| |
-
COOP 143 - Cooperative Education: Arts and Humanities 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 161 - Cooperative Education: Science and Mathematics 1-0-1
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 162 - Cooperative Education: Science and Mathematics 2-0-2
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 163 - Cooperative Education: Science and Mathematics 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 201 - Cooperative Education: Business 1-0-1
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 202 - Cooperative Education: Business 2-0-2
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 203 - Cooperative Education: Business 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 204 - Cooperative Education: Business 1-0-1
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 205 - Cooperative Education: Business 2-0-2
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 206 - Cooperative Education: Business 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 209 - Cooperative Education: Communication 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 211 - Cooperative Education: Communication 1-0-1
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 212 - Cooperative Education: Communication 2-0-2
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 213 - Cooperative Education: Technology 1-0-1
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 214 - Cooperative Education: Communication 1-0-1
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 215 - Cooperative Education: Communication 2-0-2
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 216 - Cooperative Education: Technology 1-0-1
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 219 - Cooperative Education: Communication 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 231 - Cooperative Education: Technology 2-0-2
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 233 - Cooperative Education: Technology 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 234 - Cooperative Education: Technology 2-0-2
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 236 - Cooperative Education: Technology 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 241 - Cooperative Education: Arts and Humanities 1-0-1
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 242 - Cooperative Education: Arts and Humanities 2-0-2
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 243 - Cooperative Education: Arts and Humanities 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 244 - Cooperative Education: Arts and Humanities 1-0-1
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 245 - Cooperative Education: Arts and Humanities 2-0-2
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 246 - Cooperative Education: Arts and Humanities 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 261 - Cooperative Education: Science and Mathematics 1-0-1
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 262 - Cooperative Education: Science and Mathematics 2-0-2
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 263 - Cooperative Education: Science and Mathematics 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 264 - Cooperative Education: Science and Mathematics 1-0-1
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 265 - Cooperative Education: Science and Mathematics 2-0-2
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 266 - Cooperative Education: Science and Mathematics 3-0-3
Cooperative Education courses are designed to fulfill the experiential education component in a student’s major field. Experience/education is gained from employment in the major, allied, or related field of study. Periodic reports by the student while on the job, evaluation by the employer, and an observation report by a member of the cooperative education staff are required.
|
| |
-
COOP 270 - Apprentice Practicum 1-6-3
Supervised study in an approved apprentice area. May include capstone work experience in the area of study or work, research, seminar, and reporting in a specific related area of study. Career exploration, skill assessment, and individualized work plans are completed under the supervision of an advisor. Prerequisite(s): Must hold apprentice status at an approved agency and permission of instructor. Normally taken during one of the last two semesters of study.
|
Cosmetology |
| |
-
COSM 111 - Introduction to Cosmetology 2-4-3
History, ethics, grooming, safety, and first aid. The LA State Board of Cosmetology Rules and Regulations are discussed. Types and methods of decontamination and sanitation are explained and demonstrated Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 112 - Properties: Skin, Scalp, and Hair 1-5-2
Skin and scalp are analyzed according to structure and function. The diseases of the skin, scalp, and hair are also explored. Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 113 - Shampooing, Rinsing, and Conditioning 2-6-4
Discussion and demonstration of shampooing, rinsing, and conditioning using appropriate solutions and techniques for each procedure to meet the individual needs of the client. Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 121 - Cosmetology Anatomy and Physiology 1-3-2
Basic functions of organs and body systems related to specific cosmetology skills are discussed in this course. Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 122 - Manicuring and Pedicuring 1-8-3
Identification of composition and structure of the nails, as well as characteristics of nail disorders/ diseases are explained. Manicure and pedicure procedures are discussed and performed using appropriate safety precautions. Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 124 - Hairstyling 3-9-4
Facial shapes, profiles, and body structures are analyzed in order to suggest the most becoming hairstyles for clients. Identification, discussion, and student demonstration of various thermal services are also covered. Prerequisite(s): COSM 111 and COSM 112 and COSM 113 and COSM 121. Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 125 - Chemical Services 3-9-4
Covers the history and trends of permanent waving and chemical hair relaxing methods as well as the methods, procedures, and skills required. Prerequisite(s): COSM 111 and COSM 112 and COSM 113 and COSM 121.
Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 131 - Haircutting 2-8-4
Equipment and procedures for hair shaping techniques are covered. Facial shapes, profiles, and body structure are analyzed to meet client’s needs and desires for an attractive cut. Prerequisite(s): COSM 111 and COSM 112 and COSM 113 and COSM 121. Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 143 - Hair Coloring 3-9-4
Fundamentals of temporary, semi-permanent, and permanent hair color and the methods, skills, and procedures required for each. Prerequisite(s): COSM 111 and COSM 112 and COSM 113 and COSM 121.
Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 251 - Facial Services, Massage, and Make-up 2-6-3
Skin types are discussed in order to recommend and perform appropriate facial treatments and massage movements. Factors affecting the choice and application of cosmetic make-up are also explored. Prerequisite(s): COSM 111 and COSM 112 and COSM 113 and COSM 121.
Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 252 - Artistry of Artifical Hair 2-5-3
Overview of the types, uses, and special care techniques of wigs and hair accessories. Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 254 - Salon Management 3-3-4
Students plan, operate, and manage the school-based salon according to the LA State Board of Cosmetology rules and regulations under instructor supervision. Note(s): Advising by the Cosmetology program faculty is prerequisite to all COSM courses.
|
| |
-
COSM 260 - Cosmetology Theory Review 3-0-3
Comprehensive review of theory in preparation for taking the state and national board exams for licensure. Prerequisite(s): Permsiion of Department
|
| |
-
COSM 261 - Cosmetolgoy Practical Review Laboratory 0-12-4
Comprehensive review of the phases of the state practical board exam for licensure. Prerequisite(s): Permission of Department.
|
Criminal Justice |
| |
-
CRJU 101 - Introduction to Policing 3-0-3
[LCCN: CCRJ 2313]
Study of the role, scope, organization, and management of police agencies at local, state, and federal levels.
|
| |
-
CRJU 103 - Introduction to Corrections 3-0-3
[LCCN: CCRJ 2013]
Study of the American correctional process with emphasis on the development of current correctional programs and practice, modern rehabilitative processes, and community-based correctional efforts. Focus is also given to the roles of correctional system and its interrelation with the other components of the criminal justice system.
|
| |
-
CRJU 105 - Introduction to Criminal Justice 3-0-3
[LCCN: CCRJ 1013]
Examination of the history, organization, and function of the local, state, and federal agencies that make up the criminal justice system. The survey course is organized around the three major components of the criminal justice system: police, courts, and corrections.
|
| |
-
CRJU 110 - Introduction to Terrorism 3-0-3
Analysis of terrorist acts in the context of foundations and aims of terrorist organizations, types of terrorism, tactics and strengths of terrorists, and counter-terrorism measures.
|
| |
-
CRJU 160 - Criminal Law 3-0-3
[LCCN: CCRJ 2213]
Survey of law, crime, general principles of criminal responsibility, elements of major crimes, punishments, conditions or circumstances that may excuse criminal responsibility or mitigate punishment, the court systems of Louisiana and the US, basic concepts of criminal law.
|
| |
-
CRJU 162 - The Judicial Process 3-0-3
Organization and function of courts and operation of judicial process from arrest through sentencing. Examines roles of judge, prosecutor, defense counsel, jury, and court administrator.
|
| |
-
CRJU 203 - Evidence 3-0-3
Rules of evidence in law enforcement and criminal procedures in areas such as arrest, force, search, and seizure. Discusses court decisions affecting law enforcement. Prerequisite(s): CRJU 105.
|
| |
-
CRJU 204 - Legal Rights of the Confined 3-0-3
Impact of recent court decisions on inmates’ rights, correctional institutions, and correctional personnel. Prerequisite(s): CRJU 103 OR CRJU 105.
|
| |
-
CRJU 209 - Criminology 3-0-3
[LCCN: CCRJ 2113]
Study of the theoretical perspectives used to explain the causation, prevalence, and societal impacts of crime.
Prerequisite(s): CRJU 105.
|
| |
-
CRJU 222 - Drug Abuse 3-0-3
Overview of American drug problem. Examines characteristics of major drug groups and history and philosophy of drug control legislation. Prerequisite(s): CRJU 105.
|
| |
-
CRJU 240 - Juvenile Delinquency 3-0-3
Theories of delinquency, nature of delinquent behavior, and juvenile justice system. Prerequisite(s): CRJU 103 OR CRJU 105.
|
| |
-
CRJU 246 - Juvenile Justice System 3-0-3
History, development, theories, current themes, underlying assumption, and language of juvenile justice in the United States. Prerequisite(s): CRJU 105.
|
| |
-
CRJU 261 - Constitutional Law 3-0-3
Police powers of the state and their limitations. Due-process privileges and immunities of criminal defendants and prisoners afforded by U.S. Constitution. Prerequisite(s): CRJU 105.
|
| |
-
CRJU 270 - Victimology 3-0-3
Overview of victims of crime in America, focusing on index crime victims, as well as the victim’s role in preventing or assisting crime, and the relation of the victim to the criminal justice system. Special crime victims such as missing children, abused children, the elderly and battered women will be given attention. Prerequisite(s): CRJU 105.
|
| |
-
CRJU 298 - Criminal Justice Practicum 2-5-3
Research and field work, under staff supervision, in student’s area of concentration. Preparation of research paper analyzing theory versus practice. Prerequisite(s): CRJU 105.
|
Culinary Arts |
| |
-
CULA 101 - Introduction to Culinary Arts 3-0-3
Entry-level culinary arts topics, including history of culinary arts, kitchen organizations, tools and equipment, principles of safety and sanitation, development of recipes and menus. Prerequisite(s): Eligibility for ENGL 101 and MATH 098.
|
| |
-
CULA 102 - Basic Culinary Skills 1-4-2
Cooking methods and vocabulary. Covers pantry, breakfast, and basic food preparation. Prerequisite(s): CULA 101 or PAST 101 or HOST 101; and CULA 103 or HOST 211.
|
| |
-
CULA 103 - Food Safety and Sanitation 2-0-2
Safe food and equipment handling and microbiological concerns. Certification exam taken upon completion of course.
|
| |
-
CULA 105 - Theory of Meat, Poultry, and Seafood 2-2-3
Theoretical and hands-on study of various meats, seafood, and poultry products used in a commercial kitchen setting. Includes instruction in basic fabrication of common commercial cuts. Prerequisite(s): CULA 101, CULA 102, and CULA 103.
|
| |
-
CULA 107 - Foodservice Purchasing and Storeroom Operations 2-2-3
Principles and practices of food, beverage, equipment, and supplies purchasing for hotel and restaurant operations. Proper procedures for inventory, ordering, setting par levels, filling requisitions, receiving, storage, rotation, and issuing product and production specifications are discussed. Students completing this course are eligible for National Restaurant Association certification. Prerequisite(s): CULA 101 and CULA 103.
|
| |
-
CULA 108 - A La Carte Preparations 3-9-3
Study of salad, sandwich, fry, grill, and breakfast stations, and the duties of station workers. Prerequisite(s): CULA 101 and CULA 103 and CULA 112.
|
| |
-
CULA 110 - Food and Beverage Operations 2-0-2
Maintaining food quality by implementing appropriate procedures for purchasing, receiving, and issuing food, food products, and cooking supplies. Includes menu development and management. Prerequisite(s): CULA 101 and CULA 103 and CULA 112.
|
| |
-
CULA 112 - Food and Beverage Service 1-0-1
Types of service used to enhance dining pleasure, as well as the preparation and service of beverages. Prerequisite(s): CULA 101.
|
| |
-
CULA 113 - Culinary Calculations 3-0-3
Solving culinary problems using fundamental math skills including cost per serving, adjusting recipe yields, and total cost and quantity of recipes.
|
| |
-
CULA 114 - Basic Food Preparation 3-9-3
Tools/equipment, recipe use, menu making, as well as the “mise en place” preparation principles for effective execution in the culinary industry.
|
| |
-
CULA 121 - American Regional Cuisine 1-4-2
Fundamental concepts and techniques of food preparation utilizing the cooking methods and recipes of the geographical regions of the United States. Prerequisite(s): “C” or better in all of the following: CULA 101, CULA 102, and CULA 103.
|
| |
-
CULA 178 - Introductory Work Experience 0-24-2
Work in cooperating restaurant or food service. Requires logbook of work experiences, recipe files, and photos of displayed work.
|
| |
-
CULA 179 - Introductory Work Experience 0-24-2
Work in cooperating restaurant or food service. Requires logbook of work experiences, recipe files, and photos of displayed work.
|
| |
-
CULA 180 - Introductory Work Experience 0-24-2
Work in cooperating restaurant or food service. Requires logbook of work experiences, recipe files, and photos of displayed work.
|
| |
-
CULA 200 - International Foods 3-9-3
Team preparation of a specified number and variety of international meals using advanced skills. Prerequisite(s): CULA 101 and CULA 103 and CULA 112.
|
| |
-
CULA 204 - Baking I 3-9-3
Preparation of yeast dough products, quick breads, cakes and icings, and pies. Prerequisite(s): CULA 101 and CULA 103 and CULA 112.
|
| |
-
CULA 207 - Fundamentals of Baking 1-4-2
Introductory bakery and pastry techniques. Includes physical and chemical nature of yeast breads, cakes, pies, cookies, and quick breads. Prerequisite(s): CULA 101, and CULA 102, and CULA 103.
|
| |
-
CULA 208 - Soups, Stocks, and Sauces 1-4-2
Foundations of basic stocks and their relationship to classical soup and sauce preparation in a commercial kitchen. Stocks, soups, and sauces used in commercial cooking are prepared. Fundamentals of sauce station discussed. Prerequisite(s): CULA 101 and CULA 102 and CULA 103.
|
| |
-
CULA 209 - Dining Room and Beverage Service 2-2-3
Front of house positions. Table setting, service styles, proper service etiquette, alcoholic and non-alcoholic beverages and their service are taught in a simulated restaurant setting. Prerequisite(s): CULA 101 or HOST 101, and CULA 102, and CULA 103 or HOST 211, or permission of instructor.
|
| |
-
CULA 210 - Introduction to Garde Manger 1-4-2
Beginning course in the garde manger station, including production of cold and hot hors d’oeuvres, specialty salads, dressings, dips, and assorted canapés. Prerequisite(s): CULA 101, CULA 102, CULA 103, CULA 105
|
| |
-
CULA 211 - Dessert Fundamentals 1-4-2
Hands-on course in production of French and European desserts. Includes puddings, mousses, pastries, puff paste, tarts, soufflés, ice creams, sorbets, sherbets, candies and sweet sauces. Prerequisite(s): CULA 101, CULA 102, CULA 103.
|
| |
-
CULA 212 - Food Writing 1-0-1
Composition, style, and writing designed especially for food journalism. Designed for the student who is interested in food writing and critique to develop a portfolio specific to writing about the food industry. Prerequisite(s): CULA-101, CULA-102, CULA-103, and ENGL-101.
|
| |
-
CULA 213 - Nutrition for the Culinary Professional 2-0-2
Study of nutrients including functions, food sources, dietary allowances, food habits, special needs in life cycle, current issues in nutrition, and marketing nutrition in food service industry.
|
| |
-
CULA 214 - Restaurant and Hospitality Supervision 3-0-3
National Restaurant Association Certification Course. Basic principles of effective supervision, including human relations, motivation, communication, correct training principles, interviewing of staff, and discipline. Emphasizes working with supervisors and subordinates in food service and hospitality industries. Prerequisite(s): Eligibility for ENGL 101.
|
| |
-
CULA 215 - Food, Sales, Beverage, and Labor Cost Control 3-0-3
Introduces food service methods and procedures, including purchasing techniques, storeroom operations, and inventory control. Lectures include food specifications, product quality, and reporting procedure. Scheduling and labor cost control. Prerequisite(s): Eligibility for MATH 120.
|
| |
-
CULA 216 - Pop-ups, Food Trucks, and Festival Restauranteering 1-0-1
Special considerations for small transient foodservice business. Overview of mobile foodservice business start-up. Cost control, menu writing and design, and legal considerations will be addressed. Includes guest speakers and field trips. Prerequisite(s): CULA 101 or PAST-101, and CULA 102 or PAST 102, and CULA 103, and CULA 215; eligible for MATH 120.
|
| |
-
CULA 217 - Culinary Cafe 2-7-4
Practical application in the use of theoretical, technical, and hands-on cooking skills as related to culinary arts. Students are provided opportunities to apply skills learned while operating in a simulated restaurant setting. Students will rotate to a variety of stations that are similar to those in the food service industry. Prerequisite(s): “C” or better in all of the following: CULA 101, CULA 102, CULA 103, CULA 105, CULA 107, CULA 121, CULA 208, CULA 209, CULA 210, CULA 211, CULA 213, CULA 214, CULA 215, CULA 226
|
| |
-
CULA 218 - Culinary Capstone 2-4-3
Preparation for an assessment of the outcomes achieved in the Culinary Arts program. Synthesis and evaluation course to determine the student’s ability to enter the food service industry. Prerequisite(s): CULA 217
|
| |
-
CULA 219 - Chef’s Tour: Dining Experience 1-2-1
Comparative tour of several businesses across the Greater New Orleans region. Menu choices, prices, style, and design are analyzed. Prerequisite(s): CULA 101 or PAST 101, and CULA 102 or PAST 102, and CULA 103.
|
| |
-
CULA 220 - Culinary Competition 1-3-2
Basic foundation of culinary competition. Includes how to compete at the local, regional, national, and international levels from dress code through menu selection, final presentation, and sanitation. Prerequisite(s): CULA 101, 102, 103, 105, 106, 107, or permission of instructor.
|
| |
-
CULA 221 - Latin Flavors 1-2-1
Overview of the spices, flavors, and specialized ingredients used in cuisines of the Caribbean, South America, and Central America. Prerequisite(s): CULA 101, CULA 102, CULA 103, and CULA 226.
|
| |
-
CULA 222 - Pantry Preparations 3-9-3
Cold appetizers, salads, dressings, sandwiches, pasta, dumplings using appropriate preparation, holding, and serving procedures to maintain a quality product while investigating molecular gastronomy. Prerequisite(s): CULA 101 and CULA 103 and CULA 112.
|
| |
-
CULA 223 - Volume Food Production 3-9-3
Preparing large quantities of hot and cold foods using appropriate preparation, holding, and serving procedures to maintain a quality food product. Prerequisite(s): CULA 101 and CULA 103 and CULA 112.
|
| |
-
CULA 225 - Culinology 3-0-3
Theory, application and practice of beginning, intermediate and advanced culinary techniques. Foundation course designed to teach basic and advanced understanding of Culinology, the blending of culinary arts and the science of food and how to compete at the local, regional and nation level.
|
| |
-
CULA 226 - International Cuisine 1-4-2
Fundamental concepts and techniques of food preparation utilizing the classical cooking methods, with an emphasis on international cuisines. Prerequisite(s): CULA 101, CULA 102, and CULA 103.
|
| |
-
CULA 227 - Menu Design and Management 3-0-3
Utilization of the menu as an effective management tool. Impact of the menu on all aspects of the operation, including planning the facility, purchasing the food items, promoting the items to customers, and providing excellent service. Students will plan and write a variety of menus.” Prerequisite(s): Eligibility for ENGL 101 and MATH 098.
|
| |
Page: 1
| 2
| 3
| 4
| 5
| 6
| 7
| 8
| 9
| 10
| 11
… Forward 10 -> 16 |
Print this Page