Syllabus written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.
Syllabus written for Chef Vivian Ray CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.
Syllabus written by Chef Marshall Welsh for CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.
CULA 221 Syllabus created by Chef Marcelle Bienvenu for the course on fruits, vegetables, and farinaceous products at the Chef John Folse Culinary Institute at Nicholls State University.
Syllabus written by Chef Amelie Benoit Zeringue for CULA 222: Stocks, Sauces, and Soups at the Chef John Folse Culinary Institute at Nicholls State University.
Syllabus written by Chef Marshall Welsh for CULA 230: Garde Manger at the Chef John Folse Culinary Institute at Nicholls State University.
The internship process is structured to: (1) reduce the time required for interns to become “part” of their working environment; (2) ease the traditional anxiety that accompanies learning; (3) increase productivity in less time; (4) provide a structured system for strengthening and assuring assimilation of the their new organization culture; (5) increase the number and diversity of successful internship experiences; (6) increase intern-workplace collaboration; and overall, (7) increase the potential for academic success.
Syllabus written by Chef Tammy Rink for CULA 250: Introduction to Baking and Pastries at the Chef John Folse Culinary Institute at Nicholls State University.
This book moves the reader through eleven chapters, which provide a logical path from developing the concept to success operation of a new restaurant. Part one: evaluating the marketplace comprises chapter one through six concerning the city, who lives there, what competitive forces exist, the market segments that would enjoy a particular concept, and how one positions themselves in a marketplace.Part 2: From Concept to Marketplace comprises chapters seven through eleven. Once the marketplace itself, potential consumers, and competitive force evaluations occur, the operation focuses on defining market segments and positioning strategy, and developing a marketing plan that speaks to customers who best fit their business model.
This material supports a special topics course on crisis management addressing operational reality the hospitality industry confronts because of the coronavirus pandemic and other crises. This course integrates risk management and crisis phase literature into the analysis of a hospitality operation to increase its chances for survival. It covers the analysis, clear communication, and focused decision making to proceed to the crisis resolution stage.
People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.
Reviews available here: https://open.umn.edu/opentextbooks/textbooks/chemistry-of-cooking
Culinary customer service and resiliency training prepares students to identify, address, and respond to demands of working in the culinary arts field including customer service and emergency situations.
Preface: Culinary arts, in which ‘culinary’ means "related to cooking", are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners as an exemplar, ("the table arts") are sometimes referred to as a culinary art.
Expert chefs are required to have knowledge of food science, nutrition, and diet and are
responsible for preparing meals that are as pleasing to the eye as they are to the palate.
This text was written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.
Preface: With a fundamental knowledge of the variety of sauce making methods available, the chef can make his or her own decisions based on the needs of the clientele, the budget, and style of the restaurant. It is important for a chef to know how liquids, flavorings, and thickeners work and to explain traditional approaches and combinations that will provide the chef with technical guidelines and underlying aesthetic principles.
This text was written by Chef Amelie Zeringue for CULA 222: Stocks, Sauces, and Soups at the Chef John Folse Culinary Institute at Nicholls State University.
1 Food Safety: Introduction to Personal Hygiene
2 Food Safety: Introduction to Water Quality
3 Food Safety: Introduction to Product Contamination Control
4 Food Safety: Introduction to Pest Control
5 Food Safety: Introduction to Control of Food Hazards- General and Specific
6 Food Safety: Introduction to Control of Food Hazards- Allergens
7 Food Safety: Introduction to Incident Management
Approximately 55 short videos (approximately 2-5 minutes each) where each of the foundational cooking methods or principles typically covered in a theory class are demonstrated.
Foundational Cooking Methods with Michael Frigm was made possible by the Academic Senate for California Community Colleges. Additional support is provided by Cosumnes River College and the Los Rios Community College District
This work is licensed under a Creative Commons Attribution 4.0 International License.
Peer Reviewer Note: Wood cutting boards and tools were used in these videos to provide contrast and better show detail, in a commercial setting, wood is not typically used. In these videos the host wore a watch, depending on your local health department regulations this may or may not be allowed.
Files available here: https://drive.google.com/drive/folders/1us8Vp4HVPHe6LGelc968faIICpVokbeu
This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.
Preface: "The Garde Manger course is an introduction to the art and craft of the cold kitchen. It is rooted in preservation methods and techniques dating back to the days when the Garde Manger or 'keeper of the food' had no refrigeration and needed to preserve food for its wholesomeness. Techniques such as aspics and terrines are making a resurgence in the modern kitchen and a good foundation is important for you to be able to create your own niche as a modern chef. First, learn the old then redefine the new."
This text was created for CULA 230: Garde Manger at the Chef John Folse Culinary Institute at Nicholls State University.
This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
This resource was written by Chef Tammy Rink for Nicholls State University CULA 250 course.
Preface: The Meat Identification and Fabrication course is an introductory class that offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is not to become a professional butcher after this class but rather to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts.
This text was written by Chef Marshall Welsh CEC® Emeritus for the CULA 219 course at the Chef John Folse Culinary Institute at Nicholls State University.