Skip to Main Content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.
Library Logo Kalamazoo Valley Home Library Home Library Search

Agrifood, Brewing, Culinary

Resources to support KVCC AGF, BREW, CUL Students

Trace Food Sources

Code Number Trackers and Food Labels

Trace Produce Use Product Lot Identification Number to find where produce came from

HarvestMark   Type in Harvest Mark Code from produce labeling

Barcode Decoding First three digits of barcodes on food containers are country codes of origin (where the food was manufactured, not necessarily on where food originated).

Food Label Understanding  Food label info from the Food and Drug Administration 

 

Food Ingredients

Behind The Brands  Assesses agricultural sourcing policies of world's 10 largest food/beverage companies

Food Composition  USDA Nutrient Info

Food Research Info USDA guide

Gale Virtual Reference Library  KVCC eBooks. Explore history and production of raw ingredients.

IFT Global Food Traceability Center

 

Meat and Meat Products Traceability page Info from Food and Agriculture Organization (FAO) United Nations

 

Real Time Farms  Crowd-sourced food guide traces food back to the farm whether staying in or dining out.

What's in My Food? Nutrient profiles for foods eaten in the US

CUL Courses at KVCC

(Current as of January 2017)

CUL 100 Food Safety Essentials
2-2-0 (Lecture/Discussion)/Online/Blended Contact Hours: 2 This course will provide students with an introduction to principles of sanitation, characteristics and causes of food borne illness and measures to prevent unsanitary conditions that cause food borne illness, including safe food handling, chemical use and storage, and management training tools. On farms, GAP/GHP (good agricultural practices/good handling practices) must include a food safety plan. This course will address employee practices, risk associated with illness, proper attire, first aid, field and packing house policies, record keeping and equipment and tool sanitation - the basic requirements for writing a GAP manual and being ready for an audit. The course will conclude with the National Restaurant Association Educational Foundation SERVSAFE Manager certification examination. Minimum benchmarks will be enforced.

CUL 106 The Science of Food
3-2.5-1.5 (Lecture/Standard Lab) Contact Hours: 4 This course will employ lectures, lab activities and demonstrations to help students develop the scientific understanding required for a successful career as a culinary professional or in the food industry. Principles of food production and preparation are explored in the context of scientific concepts and scientific thinking. Topics including the chemical and physical properties of food, influence of environmental factors on food quality and the science of cooking and other methods of food preparation will be explored. The science of molecular gastronomy will be introduced. Minimum benchmarks will be enforced.

CUL 110 Culinary Foundations
4-0-12 (Standard Lab) Contact Hours: 12 This course will introduce skills in fundamental food preparation skills. This is a "hands-on" laboratory course designed to develop applied knowledge and skills in product identification, knife use, cooking methods, sanitation practices, professionalism, food safety, sustainability, and equipment usage. The preparation of stocks, sauces, soups, starches, vegetables, and proteins will be practiced. Preparation of meat, fish, poultry, game, and alternative proteins is included. Recipes using ingredients from all food categories will be prepared and sampled. Minimum benchmarks will be enforced.

CUL 130 Purchasing Practices
2-2-0 (Lecture/Discussion)/Online/Blended Contact Hours: 2 This course emphasizes purchasing and receiving practices in the food industry in relationship to control and cost. Students will increase their understanding of products by sampling a diversity of seafood, meats, poultry, dairy, and fresh/canned products. Product quality will be emphasized and principles and practices of sustainable food supply/inventory will be reinforced. Minimum benchmarks will be enforced.

CUL 170 Food Preservation
2-1-2 (Lecture/Standard Lab) Contact Hours: 3 This course will provide students with an overview and direct experience related to techniques for the preservation of food. Topics such as the history, underlying science, and fundamental processes of extending the seasons will be covered through legacy and modern methods. Through lectures, demonstrations and activities, students will explore techniques used to preserve a diversity of food products via fermentation, curing, dehydration, canning, and charcuterie. Minimum benchmarks will be enforced.

CUL 200 Menus for Diet and Health
3-3-0 (Lecture/Discussion)/Online/Blended Contact Hours: 3 This course will explore advanced concepts in nutrition and how it relates to health and wellness. Information will be provided on alternative diets and medical dietary requirements. Students will work with nutrition information to create healthy menu offerings considering allergies, food sensitivities and other dietary concerns. PREREQUISITE: Successful completion of WPE 130 is REQUIRED.

CUL 210 Baking & Dessert Fundamentals
4-0-12 (Standard Lab) Contact Hours: 12 This course will introduce principles of professional baking, which includes instruction and hands-on production of yeast-raised goods, layered dough, quick breads, cakes, pastries, tortes, pies and cookies. Students will be trained in a simulated production/instructional setting in practical baking labs. Ancient grains will be studied and incorporated into baking recipes following healthy and nutritious recipe guidelines. Decorating techniques will be introduced in the preparation of cakes, tortes, frozen desserts, ice creams, hot-plated desserts, and cold-plated desserts to maximize plate architecture and visual appeal. An emphasis on nutrition and sustainability issues will be provided. Minimum benchmarks will be enforced.

CUL 220 Culinary Production Lab I
4-0-12 (Standard Lab) Contact Hours: 12 Principles, procedures and standards of quality in commercial and institutional styles of cooking will be covered in this course. Students will prepare entrees, soups, sandwiches, salads and vegetables for the program's open-to-the public restaurant to experience the time, pressure, and quality concerns of a production kitchen. Protein size and plate presentation will be highlighted. Sustainable, seasonal, and local ingredient sourcing will be integrated into the recipes, preparation and presentation of the food. PREREQUISITE: Successful completion of CUL 100 and CUL 110 are REQUIRED.

CUL 230 Service Lab I
4-0-12 (Standard Lab) Contact Hours: 12 In this course, American, French, Russian, Banquet, Butler, and Family style service will be introduced and practiced in a real-time service environment. Dining room management, guest relations, and practice in the roles of various service personnel will be emphasized in the program's cafe and restaurant. PREREQUISITE: Successful completion of CUL 100 and CUL 110 are REQUIRED.

CUL 240 Culinary Production Lab II
4-0-12 (Standard Lab) Contact Hours: 12 This course will provide students with advanced training in banquet/tableside recipes and preparations. Students will train in the evening restaurant and off-premise catering. Techniques in charcuterie, garde manger, and the techniques, tastes and flavors of global cuisines will be presented with an emphasis on organization, preparation, execution and service. Continuing training in preparing vegan and vegetarian recipes will be included. PREREQUISITE: Successful completion of CUL 210, CUL 220 and CUL 230 are REQUIRED.

CUL 250 Service Lab II
4-0-12 (Standard Lab) Contact Hours: 12 This second service training course will continue table service instruction, featuring tableside preparations. Dining room management skills will be studied, with a focus on exceptional guest service. Advanced skills will be demonstrated in the college restaurant as students serve paying guests. Wine service will be taught and practiced, along with additional training on tea and coffee service. As part of the course, students will prepare for SERVSAFE Alcohol certification. PREREQUISITE: Successful completion of CUL 210, CUL 220, and CUL 230 are REQUIRED.

CUL 260 Medical Nutrition Therapy
3-2-3 (Lecture/Standard Lab) Contact Hours: 5 This course will provide students with skills related to the collection, assessment, evaluation and application of nutritional data, which are essential to providing clients with appropriate food choices based on physicians' orders. The skills introduced in this course will expand upon previous knowledge of basic nutrition and menu planning to cover concepts and approaches in medical nutrition. Through lectures, discussions, and field experiences in institutional food service settings, students will learn to function in the role of a Dietary Manager. PREREQUISITE: Successful completion of WPE 130 is REQUIRED. Corequisite: Concurrent enrollment in CUL 200 or instructor permission is required.

CUL 265 Dietary Manager Internship
3-0-0 to 9-0-0 (Variable) Contact Hours: 3 to 9 This course in intended to give students field experience required to sit for the Certified Dietary Manager/Certified Food Protection Professional examination. Students will be supervised by Registered Dieticians and approved food service managers within institutional settings. Students will gain field experience with medical nutrition therapy, nutrition education, menu planning, and business operations and food safety patient care procedures in food service settings. A preceptor evaluation will be included in the academic assessment of the student. This course may be used in place of CUL 275 to satisfy the internship requirement for the culinary degree program. PREREQUISITE: Successful completion of CUL 200 is REQUIRED.

CUL 275 Culinary Internship
2-0-0 to 9-0-0 (Variable) Contact Hours: 2 to 9 Through this course, students will gain additional field experience under the supervision of an approved culinary employer. As part of the internship experience, students create and employer worksite training plan and document their activities in culinary production and/or service. An employer evaluation will be included in the academic assessment of the student. PREREQUISITE: Successful completion of CUL 110, CUL 220, and CUL 230 are REQUIRED.