Cuisine (CUIS)

CULINARY FUNDAMENTALS I
CUIS 110 5 Credits/Units

22 hours of lecture / 66 hours of lab

Concurrent enrollment in CUIS 111.

Prerequisites: Eligible for ENGL 098 and MATH 030 or MATH 092.

Introduction to fundamentals of cooking. Includes history of food service industry, professionalism in the workplace, kitchen safety and sanitation, nutrition, equipment, kitchen math, weights and measures, knife skills, aromatics and flavorings. Theory of cooking methods, stocks and sauces. Valid Washington State food handlers card.

PROFESSIONAL COOKING I
CUIS 111 8 Credits/Units

176 hours of lab

Concurrent enrollment in CUIS 110.

Prerequisites: Eligible for ENGL 098 and MATH 030 or MATH 092.

Hands-on preparation of product utilizing those skills introduced in culinary fundamentals I. Emphasizes kitchen safety, knife skills, basic cooking preparations, sanitation, stock preparation, basic meat/protein fabrication. Production for customer service and application of techniques through kitchen station rotation. Valid Washington State food handlers card.

CULINARY FUNDAMENTALS II
CUIS 120 5 Credits/Units

22 hours of lecture / 66 hours of lab

Concurrent enrollment in CUIS 121.

Prerequisites: A grade of "C" or better in CUIS 110 and CUIS 111 or consent of Instructional Unit.

Continuation of Culinary Fundamentals I with greater emphasis on cooking techniques, specific food and flavoring identification, nutrition with healthy cooking techniques, breakfast cookery, salads, cold dressings and sauces. Introduction to regional and international fare. Valid Washington State food handlers card.

PROFESSIONAL COOKING II
CUIS 121 8 Credits/Units

176 hours of lab

Concurrent enrollment in CUIS 120.

Prerequisites: A grade of "C" or better in CUIS 110 and CUIS 111 or consent of Instructional Unit.

Hands-on preparation of product utilizing those skills introduced in Culinary Fundamentals I and II through kitchen station rotation. Emphasis on breakfast cookery, healthy cooking, regional and international dishes for customer service. Apply cooking techniques and refine customer service through kiosk service and station rotation. Valid Washington State food handlers card.

CULINARY FUNDAMENTALS III
CUIS 130 5 Credits/Units

22 hours of lecture / 66 hours of lab

Concurrent enrollment in CUIS 131.

Prerequisites: A grade of "C" or better in CUIS 120 and CUIS 121 or consent of Instructional Unit.

Introduction to restaurant-level cooking, menu planning, preparing/producing complete meals, restaurant and dining organization. Focus on recipe conversions, yields, and yield grades, fabrication, plate presentation, inventory and cost controls. Valid Washington State food handlers card.

PROFESSIONAL COOKING III
CUIS 131 8 Credits/Units

176 hours of lab

Concurrent enrollment in CUIS 130.

Prerequisites: A grade of "C" or better in CUIS 120 and CUIS 121 or consent of Instructional Unit.

Hands on preparation of product utilizing those skills introduced in culinary fundamentals theory through kitchen station rotation. Emphasis on breakfast cookery, healthy cooking, regional and international dishes for customer service. Apply cooking techniques and refine customer service through kiosk service and station rotation. Valid Washington State food handlers card.

CLASSIC AND MODERN SOUPS AND SAUCES
CUIS 140 2 Credits/Units

11 hours of lecture / 22 hours of lab

Prerequisites: A grade of "C" or better in CUIS 110 and CUIS 111 or consent of Instructional Unit.

Hands-on exploration of classic soups and sauces and their advancement into the modern cuisine. Create updated versions to reflect today's culture and healthy lifestyle. Valid Washington State food handlers card.

MEAT CUTTING AND FABRICATION
CUIS 141 3 Credits/Units

11 hours of lecture / 44 hours of lab

Prerequisites: A grade of "C" or better in CUIS 110 and CUIS 111 or consent of Instructional Unit.

Identification of carcass and boxed meats and their fabrication into restaurant cuts. Cutting of poultry, beef, hog, lamb, fish and introduction to sausage production. Valid Washington State food handlers card.

WINE, BEER, SPIRITS AND FOOD PAIRINGS
CUIS 142 2 Credits/Units

11 hours of lecture / 22 hours of lab

Prerequisites: A grade of "C" or better in CUIS 110 and CUIS 111 or consent of Instructional Unit.

Gain an understanding of how to choose a wine, beer or spirit to compliment a dish. Discuss flavor profiles and how incorporating beverages can elevate the dining experience. Hands on use of beverages in production of a variety of flavorful dishes. Valid Washington State food handlers card.

RESTAURANT BAKING
CUIS 143 2 Credits/Units

11 hours of lecture / 22 hours of lab

Prerequisites: A grade of "C" or better in CUIS 110 and CUIS 111 or consent of Instructional Unit.

Introduction of restaurant style baking including yeast breads, biscuits, scones, muffins, cookies, pies, quick breads, plated desserts and sauces. Basic understanding of baking science. Valid Washington State food handlers card.

BANQUET AND BUFFET PLANNING AND EXECUTION
CUIS 144 2 Credits/Units

11 hours of lecture / 22 hours of lab

Prerequisite: A grade of "C" or better in CUIS 110 and CUIS 111 or consent of Instructional Unit.

Effective planning and execution of banquet and buffet operations including service, buffet settings, menu design, yields, and cooking techniques. Includes hors d'oeuvres production and basic garniture. Valid Washington State food handlers card.

WINE APPRECIATION
CUIS 145 3 Credits/Units

33 hours of lecture

A course designed for the student to understand the components necessary to becoming a competent and consistent wine taster and appreciator, a valuable asset for the wine enthusiast.

APPLIED PROFESSIONAL DEVELOPMENT
CUIS 200 9 Credits/Units

11 hours of lecture / 176 hours of lab

Prerequisite: A grade of "C" or better in CUIS 130 and CUIS 131 or consent of Instructional Unit.

Apply acquired knowledge providing food service to the campus community through Kiosk cookery. Students will rotate within various cooking stations to hone culinary skills preparation of second year curriculum. Valid Washington State food handlers card.

ADVANCED CULINARY FUNDAMENTALS
CUIS 210 5 Credits/Units

22 hours of lecture / 66 hours of lab

Concurrent enrollment in CUIS 211.

Prerequisite: A grade of "C" or better in CUIS 130, CUIS 131, and CUIS 200 or consent of Instructional Unit.

Advanced theory with emphasis on international and regional cuisine including terminology, nutrition discussion, menu feasibility and ingredient identification, international cooking methods and adaptations. Advanced plate presentation, garnitures, menu writing and recipe study. Understanding of management skills focusing on team leadership. Introduction to banquet and buffet. Valid Washington State food handlers card.

ADVANCED CULINARY PRACTICES
CUIS 211 8 Credits/Units

176 hours of lab

Concurrent enrollment in CUIS 210.

Prerequisite: A grade of "C" or better in CUIS 130, CUIS 131 and CUIS 200 or consent of Instructional Unit.

Utilizing skills and knowledge gained, focusing on international and regional cuisine, prepare meals for campus service. Build management skills by supervision of students in skills and teamwork to achieve food service goals through rotation within the food service areas and/or banquet and buffet settings applying appropriate customer relations. Valid Washington State food handlers card.

MANAGEMENT AND BANQUET THEORY
CUIS 220 5 Credits/Units

22 hours of lecture / 66 hours of lab

Concurrent enrollment in CUIS 221.

Prerequisite: A grade of "C" or better in CUIS 210 and CUIS 211 or consent of Instructional Unit.

Explores the expectations of a kitchen manager through numerous aspects of the position including leadership, safety and sanitation, training, production and service, menu and sales analysis and cost control. Banquet and catering practices. Identify and arrange internship with a local food service vendor. Plan activities in preparation of final quarter capstone project. Valid Washington State food handlers card.

MANAGEMENT PRACTICES
CUIS 221 8 Credits/Units

176 hours of lab

Concurrent enrollment in CUIS 220.

Prerequisite: A grade of "C" or better in CUIS 210 and CUIS 211 or consent of Instructional Unit.

Utilizing acquired skills, supervise workers in food service settings. Manage product ordering, inventory and control for selected menu. Display proper execution of the entire menu including preparation, personnel management, service, menu and sales analysis. Valid Washington State food handlers card.

CUISINE CAPSTONE
CUIS 230 6 Credits/Units

11 hours of lecture / 110 hours of lab

Concurrent enrollment in CUIS 231.

Prerequisite: A grade of "C" or better in CUIS 220 and CUIS 221 or consent of Instructional Unit.

In conjunction with the management of assigned kitchen stations, students in their final quarter shall plan and execute one or more restaurant dinner service, and/or banquet service to include menu planning, inventory and requisition, kitchen management and function execution. Valid Washington State food handlers card.

INDUSTRY INTERNSHIP
CUIS 231 4 Credits/Units

132 hours of clinical

Concurrent enrollment in CUIS 230.

Prerequisite: A grade of "C" or better in CUIS 220 and CUIS 221 or consent of Instructional Unit.

Supervised on-the-job work experience at an approved industry location in the local community with specific learning objectives and employer evaluation. Students will apply and hone their culinary skills, as well as, further develop employment skills within industry. Valid Washington State food handlers card.