Culinary Arts Curriculum
Effective June 1, 2012
10-103-115-00 MS Word Beginning
Provides practice in using basic word processing functions and features of MS Word. Lecture/Lab. 1 credit.
10-316-111-00 Garde Manger
Methods and techniques of preparing and presenting food specialties created in the garde manager department are practiced. Hors d'oeuvres, salads, garnishing, food displays, charcuterie, and culinary competition units are included. Lecture/Lab. 2 credits.
10-316-115-00 Culinary Math
Application of math procedures used by preparation, service, and management personnel in food service operations. Students solve problems in recipe sizing, costing and conversion, measurements, and equivalents, controlling costs, forms, and reports. Culinary Arts students only. Lecture. 2 credits.
10-316-121-00 Sanitation and Safety Fundamentals
Applies sanitary, safety, and legal principles to practices in the food service industry. Successful completion of the course enables students to take a national sanitation certification examination. Culinary Arts students only. Lecture. 2 credits.
10-316-125-00 Food Theory
Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories. Corequisites: 10-316-126 and 10-316-121. Lecture. 3 credits.
10-316-126-00 Food Production Principles
Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques. Corequisites: 10-316-125 and 10-316-121. Lab. 3 credits.
Basic nutritional principles are applied to responsible food preparation in the food service industry. Recipe analysis, modification, and menu planning for clientele are discussed. Lecture. 2 credits.
10-316-140-00 Food Practicum I
Cafeteria style restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequisites: 10-316-121, 10-316-125, and 10-316-126. Lab. 3 credits.
10-316-141-00 Food Practicum II
A'la carte restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequisites: 10-316-121, 10-316-125 and 10-316-126. Lab. 3 credits.
Explores set-up and operation principles for on- and off-premise catering, deli and take-out food, and buffet and banquet management. International cuisines are investigated. Prerequisite: 10-316-140. Lecture/Lab. 3 credits.
10-316-151-00 Advanced Professional Cooking
Develops advanced culinary skills necessary for success in quality food service operations. Classical terminology, philosophies, and techniques are refined for the modern kitchen. Prerequisite: 10-316-140. Lecture/Lab. 3 credits.
10-316-152-00 Professional Baking
Introduces modern bakeshop principles used to produce quick and yeast breads, restaurant style desserts, and pastries. Products are evaluated for practicality, flavor, presentation, and correct techniques. Prerequisite: 10-316-140. Lecture/Lab. 3 credits.
10-316-155-00 Menu Planning
Develops skill in planning creative, well-designed, and informative menus for use in the food service industry. Includes planning, design elements, layout, and copy writing. Prerequisites: 10-316-121, 10-316-125, and 10-316-126. Lecture. 2 credits.
10-316-160-00 Food Purchasing
Examines standards and specifications of food purchasing with emphasis on quality, grading, optimal price, and ordering requirements. Situational problems develop skills for work situations. Prerequisites: 10-316-115, 10-316-125, and 16-316-126. Lecture. 2 credits.
10-316-170-00 Restaurant Practicum I
Refines techniques used in restaurant food production. Students plan menus, develop food purchasing requisitions, design work assignments, and operate the on-campus restaurant. Prerequisites: 10-316-140, 10-316-150, 10-316-151, 10-316-152, and 10-316-155. Lab. 3 credits.
10-316-171-00 Restaurant Practicum II
Refines techniques used in restaurant food production. Students plan menus, develop food purchasing requisitions, design work assignments, and operate the on-campus restaurant for a' la carte service. Prerequisites: 10-316-140, 10-316-141, 10-316-150, 10-316-151, 10-316-152, and 10-316-155. Lab. 3 credits.
10-316-175-00 Food Service Cost Control
Analysis of the factors affecting food and beverage cost control. Purchasing, receiving, preparation, storage, and inventory practices are examined. Prerequisites: 10-316-115, 10-316-125, and 10-316-126. Lecture. 2 credits.
10-316-180-00 Food Service Supervision
Introduction to food service management. Fundamentals of leadership, communication techniques, employee motivation, recruitment, hiring, training employees, and problem solving/decision making processes are covered. Lecture. 3 credits.
10-801-195-00 Written Communication
Develops writing skills which include prewriting, drafting, revising, and editing. A variety of writing assignments is designed to help the learner analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Also develops critical reading and thinking skills through the analysis of a variety of written documents. Lecture. 3 credits.
10-801-196-00 Oral Interpersonal Communication
Focuses upon developing speaking, verbal and nonverbal communications, and listening skills through individual presentations, groups activities, and other projects. Lecture. 3 credits.
10-804-123-00 Math W Business Apps
Covers real numbers, basic operations, linear equations, proportions with one variable, percent, simple interest, compound interest, annuity, applying math concepts to the purchasing/buying/selling processes, and basic statistics with business and consumer applications. Lecture. 3 credits.
10-809-166-00 Intro to Ethics Theory and Application
Provides a basic understanding of the theoretical foundations of ethical thought. Diverse ethical perspectives will be used to analyze and compare relevant issues. Students will critically evaluate individual, social and/or professional standards of behavior, and apply a systematic decision-making process to these situations. Lecture. 3 credits.
This course is designed to give an overview of how a market-oriented economic system operates, and it surveys the factors which influence national economic policy. Basic concepts and analyses are illustrated by reference to a variety of contemporary problems and public policy issues. Concepts include scarcity, resources, alternative economic system, growth, supply and demand, monetary and fiscal policy, inflation, unemployment and global economic issues. Lecture. 3 credits.
10-809-197-00 Contemporary American Society
Explores the American social and political institutions affecting the individual as a citizen, worker, and participant in various social groups. Topics studied will be flexible and responsive to contemporary issues. Lecture. 3 credits.
10-809-199-00 Psychology of Human Relations
Focuses on improving personal and job-related relationships through understanding and applying sound psychological principles. Topics include self-concept, motivation, emotions, stress management, conflict resolution, and human relation processes. Lecture. 3 credits.