Culinary Arts Essentials Certificate

This foundational course provides the student with an introduction to foundational professional cooking.  It includes study of the basic tenets of kitchen safety, sanitation and food service mathematics.  The primary focus is the theory and skill development of knife handling, preparation of stocks, soups and sauces and primary cooking methods.  Also covered is product identification, use of herbs, spices and seasonings as well as fundamental fabrication techniques.

This foundational course provides the student with an introduction to foundational professional cooking.  It includes study of the basic tenets of kitchen safety, sanitation and food service mathematics.  The primary focus is the theory and skill development of knife handling, preparation of stocks, soups and sauces and primary cooking methods.  Also covered is product identification, use of herbs, spices and seasonings as well as fundamental fabrication techniques.

This is a continuation of Professional Cooking Foundational I. The course provides the students with the opportunity to strengthen the skill development and application of cooking techniques as introduced in that course through application in breakfast cookery, grains, potato and vegetable cookery.

This is a continuation of Professional Cooking Foundational I. The course provides the students with the opportunity to strengthen the skill development and application of cooking techniques as introduced in that course through application in breakfast cookery, grains, potato and vegetable cookery.

This course focuses on the functions that carbohydrates, fats, protein, water, vitamins, and minerals have in the body. The course will include measurement of nutritional status and labels as well as the application of dietary guidelines and recommendations.  The student will study human nutritional requirements throughout the life cycle.

This course will focus on the importance of sanitation in the food service industry. Students will gain an understanding of the causes of food-borne illnesses and learn how sound sanitation management practices can reduce disease as well as improve food quality and overall success of a restaurant operation. Details concerning food supplies, food handling, the facility and training with regard to sanitation will be included. The process of the HACCP food safety program will be presented and applied. Students will be expected to take the ServSafe  Manager certification exam through the Educational Foundation of the National Restaurant Association.

Social and Cultural Food Studies is an innovative approach to the study of food and food ways and the ways in which they are discussed and represented today. Through an approach that merges foreign languages with an emphasis on Spanish and French and the impact of those languages in the culinary world, meal etiquette from around the world, anthropology, history, sociology, communications, and a wide range of other subjects, students acquire the tools for developing new conceptualizations, communications, and educational strategies within the realm of high-quality gastronomy.

This course is designed for culinary students. In this lecture/laboratory course, students will be exposed to a foundational array of baking preparations and skills. Students will be taught techniques and procedures used in introductions of cookies, quick breads, pies, tarts, cakes, and frostings. Additional emphasis will be placed on food cost, formula conversion, scaling, mixing methods, and techniques that differentiate baking from cooking. This course may use alcoholic beverages to flavor some production items.

As an exploration and examination of global cuisines this course is intended to build upon the students culinary repertoire while expanding students understanding and appreciation of others cultures.   Students will explore the factors that have had an affect on the evolution of foods in a variety of countries. These factors include geography and climate; historical and political events and various cultural and religious influences. Prerequisites: (CUL 111 Fund Chef Skills I, CUL 112 Fund Chef Skills II, CUL 113 Fund Chef Skills III, CUL 114 Fund Chef Skills IV) or (CUL 101 Professional Cookery Fund I and CUL 102 Professional Cookery Fund II)

This Lecture/Lab course provides an opportunity to synthesize the various techniques that students have learned to date in the certificate program to create diverse preparations with contemporary applications and approach. Emphasis will be placed on presentation and the introduction of modern plating design and techniques. Additionally, with the growing awareness that diet plays an important role in physical health, foods prepared will incorporate a lighter and more nutritionally sound methodology. Prerequisites: CUL 111 Fund Chef Skills I, CUL 112 Fund Chef Skills II, CUL 113 Fund Chef Skills III, CUL 114 Fund Chef Skills IV

A lecture/ lab that focuses on the methods and theories related to cold food preparation, hors d’eourves, display platters, charcuterie, smoking meats, butchering, seafood and preparing centerpieces from edible foodstuffs. Production methods and safe food handling are emphasized. Prerequisites: CUL 111 Fund Chef Skills I, CUL 112 Fund Chef Skills II, CUL 113 Fund Chef Skills III, CUL 114 Fund Chef Skills IV

This is a two-credit course designed to assist with career planning and development in the food industry. Students will work through a series of self-paced modules to accomplish course objectives. This course involves thoughtful self-assessment, career exploration, planning and follow-through with preliminary employment strategies. Students will develop the requisite skill sets, courses, and experiences for an entry-level job in the food industry that will be the best starting point on one’s chosen career path.

Controlling costs and inventory is the very basis of good business management. In this course students will learn to utilize inventory and cost control systems used widely in the food and beverage industry. This will include developing objectives, setting standards, tracking results, identifying problems, creating action plans and assessing.