CULI 1130 - Industry Essentials

3.0 Credits

Students learn about the CULI curriculum, ICA building, MCC, and procedures and methods of the ICA, along with sanitation practices, masters of the craft, and the history of the hospitality industry. They identify and discuss contemporary issues in food service, and actively practice good habits that are essential to safe and successful completion of all programs in CULI, and that are necessary to demonstrate in industry. In addition, students practice palate development and food quality evaluation.

Lecture Hours: 2.0
Lab Hours: 3.0
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Navigate the Institute for the Culinary Arts building, MCC campus and CULI curriculum.

Define the history of hospitality and culinary arts in society.

Identify and discuss contemporary food service issues.

Evaluate food quality, taste foods objectively, and begin to broaden their palate.

Describe foodservice professionals’ legal and ethical responsibilities to public health and safety.

Identify the physical, chemical, and biological hazards in food handling, storage and service.

Recognize effective training methods for foodservice workers.

Practice safe and sanitary habits in a professional kitchen.

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