To view LCCC credit course descriptions by department, please select your area of interest below:
CULN 131 - CAREER MANAGEMENT 1(1)
This course teaches students how to mange their own careers through a mastery of career planning, employment search techniques and skills verifications. Emphasis is placed on establishing individual career goals, developing self marketing documents and building credentials in major success categories.
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.
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 MANAGEMENT AND HUMAN RESOURCES 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.
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 cooing 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 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 - FOOD AND BEVERAGE COST CONTROLS 3(3)
This course is designed to give the student an overall appreciation and understanding of costs and sales within a food service operation. The student will learn how to effectively control food; beverage and labor costs while at the same time reduce waste. Profit and loss statements will be analyzed and students will have the opportunity to develop their own projected P&L for a theoretical restaurant. Labor controls and staff scheduling will also be studied.
Prerequisite: CULN 175 and TRSM 118
CULN 210 - MENU PLANNING AND MARKETING 2(2)
This class will incorporate all of the skills the previous culinary classes. Students will start their own restaurant from its conception utilizing a pro forma, demographics and current real estate prices. The student will develop a menu concept, develop recipes, cost them out and put together a professionally designed menu. Student will also develop a one-year P&L, with a marketing plan. In the second half of the class students will learn about facility planning as they construct their own blue prints of a kitchen a dining room. In some instances students will have the opportunity to work with the interior design students in developing their concepts with cad drawings of their restaurant, right down to the materials used and correct color schemes. Students will learn how to match their menu with the correct equipment and will lean 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.
Prerequisite: CULN 175
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 220 - CONTEMPORARY CUISINE 3(7)
this course combines the fundamentals of classical cooking with a modern approach to preparing and cooking food. Student produce hot and cold items that are used in the restaurant or in a production capacity. The elements of Garde manger, molecular cooking, and simple cooking techniques such as braising, stewing, Poele, grilling and vapor cooking will be completed by the students.
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.
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 255 - NEW WORLD 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. Focus is on menu production from areas including the United States, Central and South America, Asia, and the Caribbean. 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 heavy food production and plate presentation is emphasized.
Prerequisite: CULN 165, CULN 175, TRSM 118 and second year standing
CULN 265 - RESTAURANT CAPSTONE 3(9)
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. 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.