CULC101 Fundamentals of Culinary Concepts & Practices - 1 Class Hour/2 Lab Hours/3 Credits
The course offers an overview of fundamental culinary concepts and practices. Students will be introduced to the essential elements of food sanitation and safety as well as the basics of safe and unsafe working conditions in food service environments. In addition, students will be introduced to fundamentals of food preparation tools and equipment, food storage and food inventory, nutrition, menu planning, cooking techniques, and dining room practices.

CULC102 Food and Beverage Management - 1 Class Hour/2 Lab Hours/3 Credits
This course is designed to distinguish restaurant and institutional catering from hotel food and beverage operations. Students will analyze organizational, marketing, operational, and financial aspects of modern food and beverage (F&B) operations. Labor cost controls, introduction to feasibility studies, specific marketing and budget analysis, and banquet and catering are stressed.

CULC103 Food and Beverage Service Techniques - 3Class Hours/3 Credits
Craft-based learning in food and beverage service techniques offers students foundation level skills knowledge. Students are prepared to work effectively and efficiently in teams to provide timely and appropriate food and beverage service. Demonstrations, simulations, and practical activities by students will familiarize them with aspects of modern and classical service techniques. This program will prepare them for the “realities” of the industry. Furthermore, practical work will foster and instill skills in interpersonal communication, organization of work, and personal presentation. The working environment of the school is designed for students to take an active role in a real work environment and will familiarize students with various forms of authority. Craft-based learning will not only develop technical skills but equally will develop students to respect procedures and instruction and will encourage them to develop their sense of responsibility, self-discipline, and leadership. The course will be delivered in the form of workshops, demonstration lectures, practical application, group work, and group discussion.

CULC104 Principles of Bar and Beverage Operations - 3 Class Hours/3 Credits
The course explains and examines the theoretical aspects of bar/beverage operation. The student will gain a good understanding of both alcohol and non-alcoholic beverages. By examining the history, people, and culture of well-known production regions.The course is designed to build awareness of opportunities and service styles within a bar concept. Within an environment for responsible serving of alcohol, students will be introduced to food and wine mixology. Various beverage trends, controls, and bar psychology will be analyzed. The course will be delivered in the form of lectures, classroom discussion, research, field trips, tasting, and hands-on operation.

CULC105 Culinary Craft Based Learning - 1 Class Hour/2 Lab Hours/3 Credits
The course offers students basic skill development in order to prepare food. Students will develop skills in all major cooking methods using proper hygiene, energy conservation, and wastage prevention. Students will learn to appreciate quality and gain an understanding of raw materials. The course is designed for students to work in teams or individually to produce quality food in an effective and efficient way. Students are exposed to the main systems of food production from "modem free flow concept" to a la carte, "fast food," and "classical banquet" production. The kitchen working environment will provide students with the opportunity to learn the proper use and maintenance of kitchen equipment. Planning and supervisory skills as well as self-sufficiency are developed through the division of work. The practical class activities will foster skills in prioritizing and time management. It will develop the student's creativity, at the same time the student will learn to respect procedures and instructions. It will encourage them to develop their sense of responsibility and leadership. The theoretical knowledge learned is based on industry relevant requirements and will assist students selecting and combining ingredients correctly.

CULC170 Internship - 3 Lab Hours/3Credits
The 45hour internship in a professional environment is designed to enable the student to develop personal and professional skills acquired during previous study. Tasks undertaken in the internship should be of an operational nature. The student will prepare a personal journal and action plan. (Prerequisites: All courses required in Culinary Services must be completed with a grade of C or above.)