Culinary Arts

This course provides the knowledge necessary to function as a fluent computer user in today’s technological society. Topics include computer terminology, computer hardware and software 
capabilities, what makes a computer powerful, the societal impact of computers, ergonomics, ethical computing behavior, information privacy, and computer security. Students complete projects encompassing Microsoft Windows, Microsoft Office (Word, Excel, and PowerPoint), as well as an 0information literacy project focusing on effective use of the Web. Students with no computing experience are encouraged to complete a computing keyboarding course (CIS 103) before taking this course.

This course introduces the student on how to achieve his or her goal in the Culinary Arts Program. A brief history of key figures and developments in culinary arts is also covered. Students will learn studying techniques, ethics, professionalism and image making. Students will develop marketability skills while learning what the industry requires of them and will begin to assemble their career portfolio, their certificates, and to build their resume.

This course covers the essentials for entering the food industry as a working professional chef’s assistant doing prep work. It covers culinary terminology, techniques, and theories. This culinary lab offers hands on techniques in proper knife skills that will be practiced and mastered. Students will learn to scale and weigh ingredients, produce stocks and 
sauces, and the identification and fabrication of meat, poultry and fish. Students will practice using herbs and spices, cooking eggs and vegetables, and how to handle food safely. Production, organization, and timing skills will be stressed.

This course focuses on the stages of the writing process and includes a formal research paper. A variety of writing and reading assignments are designed to develop analytical and critical-thinking skills.

- General Education Course

This course covers the essentials for entering the food service industry as a working professional baker's assistant. It covers baking terminology, techniques and theories, proper knife handling, 
cooking and baking methods, safe food handling, seasoning and tasting, production organization, and timing skills. Students are introduced and produce quick breads, yeast breads, cookies, pies and tarts, custards, creams, chocolates, tarts, and do beginning pastry work. This course is open to all non-majoring students but must obtain their uniform and knives.

This course is designed to teach students sanitation and safety concepts in the operation of a food and beverage service establishment. Focus is on current laws, food-borne illnesses, safe storage of food, food protection in receiving, preparationand serving, pest control, accident prevention and crisis management. Students alsolearn about alcohol law, the prevention of intoxication, and handling issues that may arise in an establishment serving alcohol.

This course is designed to teach students Customer Service. Students will understand the importanceof customer-centric as they learn dining room maintenance, how to greet and seat customers, and provide customer service in a dining room setting. They will learn what it takes to exceed guest expectations and how to handle guest payments and recovery.

This kitchen laboratory course expands on the techniques introduced in Culinary Fundamentals, and prepares the student for an introductory level position in the food service industry in Garde Manger. Intermediate knife skills, food fabrication, kitchen sanitation, and classic techniques in making soups, salads, charcuterie items, sandwiches, hors d’oeuvres, and breakfast cookery are accomplished. Recipe comprehension, cooking methods, and techniques will be stressed.

This course expands on the fundamentals introduced in CU 104 Culinary Fundamentals and prepares the student for an introductory level position in the food service industry. Intermediate knife skills, food fabrication, kitchen sanitation, and classic essential cooking methods such as sautéing, grilling, stewing, braising, frying and poaching are accomplished. Modern cooking techniques such as sous vide, will be introduced. Recipe comprehension and technique will be stressed.

This course is designed to provide the student with an opportunity to practice culinary skills and knowledge learned in the culinary lab. Under the supervision of experienced chefs, students will assist with preparation, cooking and service of food. Continued development of paper and photographic portfolios is required for this course. 135-hour practicum plus weekly 50-minute seminar (supervision) must be completed.

This course covers some intermediate methods and techniques for entering the food service industry as a working professional baker or pastry chef in a restaurant or food service facility. Students expand their knowledge and skills obtained in PA 114 to create a variety of bakeshop items that are ready to serve or can be plated and served. Breads, pies and tarts, cakes, custards, puddings, pastry items, sauces, frozen desserts, healthful and gluten free desserts are created. Students learn menu development, costing, and plating techniques.

This course is designed to teach students how to control foodservice costs by doing forecasting and budgeting, determining menu prices, controlling food costs in purchasing, receiving, storage, and issuing. Students will learn to project restaurant revenue and how to manage buffets and banquets.

This course introduces students to the biochemical basis of nutrient action. Topics include the structure, function and metabolism of the three primary nutrients—carbohydrates, lipids, and proteins, as well as the interaction of various enzymes, vitamins, and hormones on food metabolism. Physiology of nutrient deficiencies and study in methods of research in nutrition are also covered. Laboratory experiments include chemical analysis of major nutrients, measurement of kilocalories, metric units, and percentages of nutrients.

- General Education Course