Lorain County Community College Catalog
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Course Descriptions

To view LCCC credit course descriptions by department, please select your area of interest below:


  Course Credit Hours (Contact Hours)
    CULN 152 , ESSENTIALS OF DINING ROOM SERVICE 3 (7)
  Students are introduced to front-of-the-house (FOH) operations and professional dining service techniques. Etiquette, quality service, positive guest relations, effective communications skills and guest check handling are emphasized. Students actively perform hot and cold food and beverage service using various service techniques.
 
    CULN 154 , INTRODUCTION TO BAKING AND PASTRY 3 (7)
  Production will include basic breads and rolls, starting with mixing, proofing and proper baking temperatures, muffins, quick breads, cookies and pies. Proper use of the baker's scale, liquid measurement and equipment identification are a primary focus of this course.
Prerequisite: TRSM 118
 
    CULN 157 , FUNDAMENTALS OF FOOD SERVICE PRODUCTION 3 (7)
  Students are introduced to basic cooking techniques through lecture, demonstration and production focused on stocks, sauces, soups, pantry, egg cookery and related ingredients. The proper and sanitary use of knives, tools, small wares and equipment will be emphasized. Student must successfully achieve certification through the National Restaurant Association or the American Culinary Federation.
 
    CULN 160 , FOODSERVICE OPERATIONS AND CAREER MANAGEMENT 3 (3)
  This course is the study of the theories and concepts of management with an emphasis placed on human relations skills and proven managerial techniques as applied to futures chefs and kitchen managers. Legal aspects of the industry are introduced as part of human resources and executive team responsibilities. Students will learn how to manage their own careers through mastery of career planning, employment search techniques and skills verifications, with emphasis placed on establishing individual career goals, developing self-marketing documents and building credentials in major success categories
Prerequisite: Concurrent: CULN 175
 
    CULN 165 , ADVANCED FOOD SERVICE PRODUCTION 3 (7)
  A continuation of Food Service Production I, demonstrating advanced culinary techniques in a hands-on lab setting. Students build upon skills learned while demonstrating proficiency in organization, sanitation, and cooking skills.
Prerequisite: CULN 157 and TRSM 118
 
    CULN 175 , PURCHASING AND PRODUCT IDENTIFICATION 3 (7)
  Students engage in identifying and handling various fresh, frozen, canned, dry ingredients and sundry items. Food service purchasing, receiving, handling, storage, issuing and evaluation processes are discussed and demonstrated. Purchasing automation, computerized purchasing and HACCP systems are discussed and demonstrated. USDA Grading and Quality Standards are a focus. Sustainable food sources and locally grown markets are explored.
 
    CULN 194 , CULINARY BRIDGE COURSE 4 (4)
  This class will familiarize students with the general operation of the culinary arts program at LCCC. Students will become familiar with lab set up, storeroom procedures, and overall course expectations. This will also prepare students to enter the rigorous culinary classes at LCCC reviewing the basic fundamental skills required for a successful experience. Review time and temperature guidelines, HACCP procedures, and LCCC culinary storage and sanitation procedures.Basic Bakery skills such as: Yeast doughs, quick breads, pie doughs and fillings. Culinary fundamentals such as: Knife skills, cold and hot sauces, basic cooking methods, and meat fabrication techniques. Teamwork and leadership skills imbedded through this course. A special fee will be assessed.
Prerequisite: Must have current ServSafe Manager Certification. This course is designed for students who are transferring to LCCC with articulated credits from a JVS or Career Center.
 
    CULN 200 , CULINARY EXTERNSHIP 2 (30)
  Through a field externship/internship experience, students apply their technical knowledge, skills and professionalism in a working kitchen. Students have the opportunity to observe and participate in an operation related to their field of study, gaining practical work experience prior to graduation.
 
    CULN 205 , RESTAURANT AND MENU DEVELOPMENT 3 (3)
  Students will plan their own restaurant from its conception utilizing market data. The student will develop a professionally designed menu, including concept, recipes, and costs. Students will also develop a one-year profit and loss statement with a marketing plan. Students will also learn about facility planning as they construct their own blue prints of a kitchen and dining room, incorporating correct equipment, zoning and maximized workspace. Students will also develop a staff diagram, projecting labor costs, and human resources plan. Finally, students will present their plans to potential investors.
Prerequisite: CULN 157 and TRSM 118
 
    CULN 215 , BEVERAGE MANAGEMENT 3 (3)
  This course addresses the principles of beverage service and is designed to prepare students for management responsibilities in the culinary and hospitality industries. Students must successfully complete the Serve Safe Alcohol Advanced Alcohol Course.
 
    CULN 221 , PRINCIPLES OF BEVERAGE SERVICE 2 (3)
  The course combines introduction and application of beverage, bartending and service. Students are introduced to the identification, production, and service of nonalcoholic beverages, beer, wine, spirits, cordials, cocktails, mixed drinks, coffee and tea. Students are introduced to sensory evaluation of beverages. This class incorporates and requires the student becoming certified in an industry recognized alcohol training intervention procedures program. Students much successfully complete the Serve Safe Alcohol Advanced Alcohol Course.
 
    CULN 224 , FROM THE FARM TO THE FORK 3 (7)
  This course explores traditional farming methods used throughout Ohio and around the world. Students will study heirloom varieties of vegetables as well as animal husbandry and feeds. Students will use farm products in traditional classical cooking methods and techniques.
 
    CULN 225 , ADVANCED BAKESHOP 3 (7)
  This course is a study of the preparation of advanced, classical and international pastries. Emphasis is placed on producing quality commercial baked goods for sale in the retail outlet or restaurant of the school. Students produce advance cakes, ice cream, tortes, and mini pastries.
Prerequisite: CULN 154 and TRSM 118
 
    CULN 254 , INTERNATIONAL CUISINE 3 (7)
  This course will focus on practicing baking, roasting, frying, sautéing, stir-frying, braising and steaming through menu production from countries including the Caribbean; Morocco; Greece and Turkey; India; Japan; Korea; China and Southeast Asia.
Prerequisite: CULN 165 and CULN 175 and TRSM 118 and second year standing
 
    CULN 255G , WORLD CUISINE 3 (7)
  This course will focus on practicing baking, roasting, frying, Sautéing, stir-frying, braising and steaming through menu production from regions including the United States, Central and South America, Asia, the Caribbean and all of Europe. Various food items including meats, poultry, game, seafood, vegetables, fruits, legumes, grains and cereals will be produced an served as part of this course. Students will be involved in food production and plate presentation is emphasized.
Prerequisite: CULN 165, CULN 175, TRSM 118 and second year standing
 
    CULN 266 , RESTAURANT CAPSTONE 5 (12)
  The overall goal of this class is to further develop and refine the student's culinary skills within the confines of a fine dining restaurant and to allow the student creative opportunities in developing specials and management foundations. Students will learn and implement the newest culinary trends, culinary techniques, and regional dishes while preparing various hot and cold food including but not limited to braised, stewed, grilled roasted, garde manger, molecular gastronomy, and pastry items. Throughout the class the students will work in a team setting and will partake in specific duties assigned to him or her in positions developed around the needs of the restaurant. Students will also be involved in the everyday managerial operations of the restaurant dealing with developing a restaurant manual and accounting procedures that mange the profitability of the restaurant.
Prerequisite: CULN 255, second year standing and Divisional Approval
 
    CULN 291 , MENU DEVELOPMENT 2 (5)
  The student will develop a menu concept, develop recipes, cost them out and put together a professionally designed menu. Students will learn how to match their menu with the correct equipment and will learn about zoning and maximizing workspace. Students will also develop a labor cost to include benefits.The students will make a presentation at the end of the class to potential investors.
 
    CULN 292 , RESTAURANT DEVELOPMENT 2 (5)
  Students will plan their own restaurant from its conception utilizing market data. Students will also develop a one-year profit and loss statement with a marketing plan. Students will also learn about facility planning as they construct their own blue prints of a kitchen and dining room, incorporating correct equipment, zoning and maximized workspace. Students will also develop a staff diagram, projecting labor costs, and human resources plan. Finally, students will present their plans to potential investors.
Prerequisite: CULN 157 and TRSM 118
 
    CULN 294 , ADVANCED CULINARY 3 (7)
  This is an intense culinary training course. Students will blend traditional cooking techniques with contemporary techniques to prepare plated appetizer, entrée, and dessert courses. The design of this course is to emphasize and maximize students skills learned in previous classes while students create finished service ready dishes. Additionally, the pace of this class and will enhance student organizational and overall speed in the kitchen. Students may have the opportunity to open up the Rathskellar restaurant as a luncheon venue. A special fee will be assessed.
Prerequisite: CULN 157, CULN 165 and CULN 175.
 
    CULN 299 , INDIVIDUALIZED STUDIES - CULN 1 (1)
  An in-depth study of areas in culinary arts through discussion and/or individual research and reading. Topics will vary. Repeatable up to a total of four (4) credit hours. Prerequisite: Second year standing and divisional approval.
Prerequisite: Prerequisite: Second year standing and divisional approval.