We offer distance learning courses that are recommended for college credit by the NCCRS in the following subjects:
Culinary and Hospitality
Bar and Beverage Management
(HOS-203)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
August 2018 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary Arts and Event Planning
Upon successful completion of this course, students will be able to: explain the chemical makeup of alcoholic beverages; describe the physiological effects of drinking alcohol; identify different types of establishments that serve alcoholic beverages; classify wines by their characteristics; identify the seven major spirits; and explain proper alcohol handling as stated by the National Restaurant Association’s Educational Foundation.
This is a self-study course that culminates in a final exam. Students are introduced to all the components of the Bar and Beverage Industry. Students are eligible to take the National Restaurant Associations ManageFirst Program’s exam upon completion of this course. The ManageFirst program is a management training certificate program that exemplifies the NRAEF’s commitment to developing materials by the industry and for the industry.
In the lower division baccalaureate/associate degree category, 3 semester hours in Hospitality, Culinary Arts, or Introduction to Bar and Beverage Management (8/18).
Beyond Cuisine: The Cultural Messages of Cookbooks
(SOC-205)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
December 2019 – Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary and Hospitality
Upon successful completion of this course, students will be able to: decipher biographical clues about cookbook authors; deduce inferences from cookbooks about the authors’ stance on sociopolitical issues; discover hidden narrative within cookbook texts; assert the role of cookbooks in preserving regional, ethnic and family history; explain the role of cookbooks in creating matrilineal family heritage; describe the contribution of cookbooks to women’s literacy; illustrate the role of cookbooks in creating national identity; explain the historic relationship of cookbooks and recipes to the self-image of women; and achieve familiarity with numerous manuscript and printed cookbooks and the meaning that each adds to the discussion of culture in cookbooks.
This course provides students with a basic understanding of the cultural meaning found in cookbooks. The material focuses on the roles of women and their relationship to cookery and recipes, along with cookbooks that explore the connection to national, regional, and ethics groups. Instructional methods include: study guide, required readings, and a final exam.
In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 3 semester hours in Culinary Arts, Food and Beverage Management, Food Studies, or Anthropology (1/20).
Buffet Catering and Garde Manger
(HOS-201)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
August 2018 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary Arts and Event Planning
Upon successful completion of this course, students will be able to: use various knives such as chef, boning, and paring to prepare foods; prepare amuse bouche, appetizers and Hors d’Oeuvres; create gourmet sandwiches, salads and finger foods; use various cookery methods such as roasting, steaming, frying, sautéing and poaching; assist in the preparation of food for buffets such as wedding banquets, receptions, cocktail parties and corporate events; and practice proper food handling and sanitation as stated in the National Restaurant Association’s Educational Foundation’s manual, ServSafe.
This course covers planning, production and supervision aspects of catering for special occasions such as receptions, teas, formal and informal meals and buffets. Major topics include: food preparation, cost of operation, equipment and labor requirements as well as the basic concepts and techniques of breakfast cooking and garde manger.
In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 3 semester hours in Advanced Culinary Arts, Garde Manger, or Hospitality (8/18).
Cooking for Special Diets
(CUL-244)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
April 2020 - Present
Instructional Delivery Format:
Online/distance learning
Category:
Culinary and Hospitality
Upon successful completion of the learning experience, students will be able to: investigate common medical conditions that impact diets; analyze body mass index (BMI) and how to calculate it; examine food allergies and common symptoms; compare nutritional cooking to traditional home cooking; contrast cooking from scratch to buying ready-made convenience foods; and assess the importance of contrasting textures, flavors, and temperatures in foods to make them appealing.
Major topics include: the principles of cooking for specialized diets such as gluten-free, low-sodium, low carbohydrate and sugar-free. Topics include health concerns, nutritional cooking, healthful ingredients, daily requirements, portion control, allergens and techniques for optimizing maximum nutritional value.
In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category 3 semester hours in Hospitality Management, Food Service Management, Restaurant Management, Culinary Management, Nutrition and Dietetics, or Culinary Arts (4/20).
Culinary Arts Techniques
(CUL-101)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
January 2015 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary Arts and Event Planning
Upon successful completion of the course, students will be able to: describe various aspects of the culinary profession; describe proper food safety and sanitation procedures; identify a variety of professional kitchen tools and the procedures necessary to use them safely; distinguish the various types of knives and discuss the best practices for their maintenance; select the proper flavorings to enhance a dish; describe how heat alters food through various heating mediums; select and describe various types of stocks and sauces; differentiate between and describe categories of soups; distinguish between the different cuts of beef, veal and lamb; distinguish between the types of poultry and describe their inspection and grading processes; identify a variety of vegetables and their proper storage procedures; describe the various types of potatoes, pastas and grains; select the best greens and vegetables, garnishes and dressing for cold salads; and differentiate varieties of fruits and identify the best practices for their storage.
This is a self-study course that is assessed by a final examination. It is an overview of the field of culinary arts and is designed to provide a snapshot of the fundamentals of the culinary profession as well as background on the theories that apply to the use of ingredients and preparation of foods. It focuses on the knowledge and skills a chef needs to operate and manage a food service operation and to prepare a variety of foods. The course also explores management areas such as food safety, sanitation, menu creation, recipe conversion, inventory and cost control.
In the associate/certificate degree category, 3 semester hours in Culinary Arts (1/15).
Culinary Math
(CUL-203)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
August 2018 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary Arts and Event Planning
Upon successful completion of this course, students will be able to: convert fractions to decimals and vice versa; convert percentage to a decimal and a decimal or fraction to a percentage; calculate kitchen ratios; calculate food cost; explain yield percentage; and identify common food service measures.
Students develop the math and calculation skills necessary for working in the culinary and hospitality fields. Major topics include: overviews of food cost calculation, units of measure, portion control, selling price, and yield percentage.
In the associate/certificate degree category OR in the lower division baccalaureate/associate degree category, 3 semester hours in Culinary Math, Food Cost Control, Hospitality, Restaurant Management, Culinary Arts, Catering or Resort Management (8/18).
Food Styling
(CUL-301)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
August 2018 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary Arts and Event Planning
Upon successful completion of this course, students will be able to: describe the history of food styling; demonstrate plating techniques; assess existing businesses to begin the process of developing a client base by use of food styling strategies; assess and choose props for photography; and describe how to work with food for the best results.
This course introduces students to the world of food styling, plating, food photography, props, working with sauces. Students learn the requirements and considerations for beginning a food styling business. Students are required to complete projects that include creating and plating food items for a food event. Students are tested through a comprehensive final exam covering topics such as teamwork, media, preparation, photographing, propping and overcoming challenges in food styling.
In the upper division baccalaureate degree category, 3 semester hours in Event Planning or Hospitality (8/18).
Hotel Sales and Marketing (BUS-222); Formerly Hotel Sales and Marketing (HOS-222)
(HOS-222 / BUS-222)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
April 2020 - Present
Instructional Delivery Format:
Online/distance learning
Category:
Culinary and Hospitality and Business
Upon successful completion of the learning experience, students will be able to: analyze the Marketing Mix and the 4 P’s; contrast Sales from Marketing; illustrate trends that affect marketing; analyze how automation is utilized in a sales office; interpret internal marketing and how it works in guest contact and back of the house areas; compare the various types of hospitality properties; and compare and contrast the different types of marketing products and how to target them to international clients.
Major topics include: an introduction to the procedures and principles of hotel sales and marketing, advertising, public relations, hotel sales departments and their operations and sales techniques targeting individuals, companies and organizations. Prerequisite: Introductory hospitality management course or basic foundational knowledge of the hospitality industry.
In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category 3 semester hours in Hospitality, Culinary Arts, Business, Hotel and Restaurant Management, Banquet Sales, or Marketing (4/20).
International Foods
(HOS-202)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
August 2018 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary Arts and Event Planning
Upon successful completion of this course, students will be able to: prepare foods from several of the countries being studied using ingredients indigenous to these countries; practice with an array of foods that might be used for events; practice proper food handling and sanitation; and practice proper food handling and sanitation as stated in the National Restaurant Association’s Educational Foundation’s manual, ServSafe.
The course focuses on concepts and techniques of food preparation used in various countries and cultures around the world. Students plan and prepare complete menus and study standard menu terminology from different countries. Management skills and proper equipment use are stressed. Students gain competence in professional supervision of food production and service. Students must complete projects in preparing full internationally inspired meals and complete comprehensive final exams.
Credit recommendation:
In the lower division baccalaureate/associate degree category, 3 semester hours in Advanced Culinary Arts or International Cuisines (8/18).
Introduction to Baking
(CUL-102)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
June 2017 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary Arts and Event Planning
Upon successful completion of the exam, students will be able to: describe the various aspects of baking as a profession; describe and practice proper sanitation and food handling; Identify ingredients such as flours, sugars, and leavening agents; Identify basic baking equipment; recognize and select proper flavoring agents such as extracts and oils; distinguish between heat sources such as convection and standard ovens; identify baking and pastry trends; and describe the various techniques necessary to create quality baked goods.
This exam introduces students to all the necessary techniques to successfully bake quick breads, muffins, yeast breads, cakes, cupcakes, brownies and other baked goods. It is an overview of the field of baking and pastry arts and is designed to introduce students to the basics of using ingredients to create baked goods for consumption both personally and professionally. The knowledge and skills necessary to operate a bakery are discussed. Other topics include: explore food safety and sanitation, pastry and bread origins, menus, recipe and measurement conversions and cost control.
In the associate/certificate degree category, 3 semester hours as Introductory Baking for a culinary/hospitality certificate or associate degree program (6/17).
Introduction to Beer and Beer-making
(CUL-220)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
July 2022- Present
Instructional Delivery Format:
Online/distance learning
Category:
Culinary and Hospitality
Upon completion of this course, students will be able to: describe the history of beer and its origins in Mesopotamia, Europe and Canada; outline the proper techniques in beer-making including the use of quality ingredients and their nutritional benefits; discuss the importance of the craft beer movement in the United States and its impact on the beverage industry; and compare and contrast major breweries and microbreweries and the importance of each.
Introduction to Beer and Beer-making (CUL-220) is an undergraduate self-study course that culminates with a final exam. This course will examine the history of beer dating back to the Mesopotamian era, its journey to Europe and the United States and its nutritional benefits. Topics include how beer making has become a substantial hobby, culture and how it has impacted the beverage industry and the economy.
In the lower division baccalaureate / associate degree category, 3 semester hours in Brewing Science, Food Science, Introduction to Beermaking, or Cultural Studies, or Fermentation History (6/22).
Introduction to Hospitality
(HOS-101)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
April 2020 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary and Hospitality
Upon successful completion of the learning experience, students will be able to: show the history of the hospitality industry; compare and contrast the types of hotel and lodging facilities and rooms; investigate the gaming industry; compare the various types of meeting, conventions and expositions; contrast the types of tourism worldwide; categorize a variety of restaurants and eating establishments as they influence the hospitality industry and business.
Major topics include: an introduction to the hospitality industry, hotels and lodging, restaurants, food, beverages, gaming, tourism, recreation and meetings, conventions, and expositions.
In the associate/certificate degree category OR in the lower division baccalaureate/associate degree category, 3 semester hours in Hospitality Management or Business Management (4/20).
Menu Planning and Design
(CUL-314)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
April 2020 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary and Hospitality
Nutritional Cooking
(CUL-202)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
August 2018 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary Arts and Event Planning
Upon successful completion of this course, students will be able to: examine nutritional guidelines and the new food pyramid; evaluate how carbohydrates, proteins and fats are classified; distinguish between fat and water soluble vitamins; determine how to incorporate major and trace minerals into recipes; arrange and formulate menus that address the needs of those affected by heart disease, diabetes, hypertension and arthritis; and compose recipes for healthy meals.
This course is an overview of the field of nutritional cooking. Major topics include: nutritional guidelines, carbohydrates, proteins and fats, weight control, and recipes for healthier meals.
In the lower division baccalaureate/associate degree category, 3 semester hours in Culinary Arts, Nutrition for Food Service, or Healthy Cooking (8/18).
Special Events and Meeting Planning
(SMP-101)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
June 2017 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Business and Culinary Arts and Event Planning
Upon successful completion of the exam, students will be able to: identify and explain the basic components of the event market; detail the elements used in designing and holding an event; describe the principles of sales and marketing an event; identify laws, contracts, permits and licenses that are necessary for execution of an event.
This course introduces students to the exciting world of event planning, corporate meeting planning and conventions. Topics include new trends and techniques. Case studies are explored.
In the lower division baccalaureate/associate degree category, 3 semester hours in Communication, Office Administration, Marketing, Journalism, Public Relations, or Sales (6/17).
The History and Health Benefits of Vegan Cooking
(CUL-280)
$150.00Location:
Various: distance learning format
Length:
Varies (self-study; self-paced)
Dates:
March 2022 - Present.
Instructional Delivery Format:
Online/distance learning
Category:
Culinary and Hospitality
Upon completion of this course, students will be able to: evaluate and understand the advantages of cooking and eating vegan; apply nutritional principles of clean eating to their diet; analyze the various elements in a variety of carbohydrate based ingredients; and convert an unhealthy recipe into a healthy one using plant-based substitutions.
The History and Health Benefits of Vegan Cooking (CUL-280) explores the foundation and benefits of cooking vegan and the history behind this new phenomenon. Topics include how to obtain protein power from plants, clean vegan eating, minding your minerals and the two faces of carbohydrates. Included in this course is the historical perspective of where food comes from with a narrative by Michael Twitty, an acclaimed food historian, author and a practicing vegan.
In the associate/certificate degree category, 3 semester hours in Culinary Arts, or Food Studies (2/22).