CUL 208 - Galley Cooking

Course Description

This course is designed to teach students how to complete meal planning, preparation, and presentation in the constraints of a galley kitchen on large US Flag merchant vessels. Emphasis is placed on sustainable meal planning, ordering, controlling inventory, working in small spaces, zero and reduced waste and environmental stewardship. Group 2 course.

Credit Hours


Contact Hours


Lab Hours


Required Prerequisites

CUL 102, CUL 110, CUL 111, CUL 118

General Education Outcomes supported by this course

Quantitative Reasoning

Course Learning Outcomes

  • Identify and prepare food based on standardized recipes.
  • Identify and utilize equipment and utensils properly.
  • Identify cost controls and their use in the food service industry.
  • Organize and lay out a food preparation station.
  • Evaluate quality aspects of prepared foods and recipes.
  • Coordinate timely customer service.
  • Manage time-sensitive issues in stressful conditions.
  • Utilize basic cooking methods to develop proficiency.
  • Construct proper recipe interpretation skills.
  • Evaluate industry journals as a source of current trends and ideas.
  • Connect skill development to career success.
  • Connect personal life skills to professional life success.
  • Connect food safety to personal life situations.
Human Dimension:
  • Understand the personal and societal impact of utilizing sustainable foods.
  • Interact with others regarding food allergies and health concerns.
  • Be aware of global and cultural influences in the maritime industry to better serve the mariner clientele.
Caring - Civic Learning:
  • Evaluate personal diet choices.
  • Recognize the value of "whole" foods as a quality source of sustenance.
  • Take time to think ethically about the foods that are placed on their menus.
Learning How to Learn:
  • Take responsibility for executing timelines and goals.
  • Commit to the continuous development of knowledge and skills as a life goal.