|
Catalog Number |
Course Title |
Credits |
|
First Term |
||
|
10-103-115 |
MS Word, Beginning |
1 |
|
10-316-115 |
Culinary Math |
2 |
|
10-316-121 |
Sanitation and Safety Fundamentals |
2 |
|
10-316-125 |
Food Theory |
3 |
|
10-316-126 |
Food Production Principles |
3 |
|
10-801-195 |
Written Communication |
3 |
|
10-809-197 |
Contemporary American Society |
3 |
|
|
Total |
17 |
|
|
||
|
Second Term |
||
|
10-316-11 |
Garde-Manger |
2 |
|
10-316-130 |
Nutrition |
2 |
|
10-316-140 |
Food Practicum I |
3 |
|
10-316-141 |
Food Practicum II |
3 |
|
10-801-196 |
Oral/Interpersonal Communication |
3 |
|
10-809-166 |
Introduction to Ethics: Theory and Application |
3 |
|
(OR) 20-809-225 |
Ethics |
(3) |
|
|
Elective |
2 |
|
|
Total |
18 |
|
|
||
|
Summer Session (recommended) |
||
|
10-316-190 |
Culinary Internship (elective) |
2 |
|
|
||
|
Third Term |
||
|
10-316-150 |
Catering |
3 |
|
10-316-151 |
Advanced Professional Cooking |
3 |
|
10-316-152 |
Professional Baking |
3 |
|
10-316-155 |
Menu Planning |
2 |
|
10-316-160 |
Food Purchasing |
2 |
|
10-809-199 |
Psychology of Human Relations |
3 |
|
|
Elective |
2 |
|
Total |
18 |
|
|
|
||
|
Fourth Term |
||
|
10-316-170 |
Restaurant Practicum I |
3 |
|
10-316-171 |
Restaurant Practicum II |
3 |
|
10-316-175 |
Food Service Cost Control |
2 |
|
10-316-180 |
Food Service Supervision |
3 |
|
10-804-123 |
Math with Business Applications |
3 |
|
10-809-195 |
Economics |
3 |
|
|
Total |
17 |
|
|
||
|
Recommended Electives: |
||
|
10-316-153 |
Advanced Baking |
|
|
10-109-195 |
Beverage Management |
|
|
10-316-190 |
Internship in Culinary Arts |
|
Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.
10-109-159 RESTAURANT MANAGEMENT
Analyzes management principles used in commercial restaurants and food service operations. Emphasis on planning, service, menu design, staffing, and operational budgeting. Lecture. 3 credits.
10-109-195 BEVERAGE MANAGEMENT
Introduces the management, responsible service, and sales of beverages. The areas of planning, equipping, staffing, product knowledge and purchasing, inventory management, marketing, and legal regulations are included. Lecture. 2 credits.
10-316-111 GARDE-MANGER
Methods and techniques of preparing and presenting food specialties created in the garde-manger department are practiced. Hors d'oeuvres, salads, garnishing, food displays, charcuterie, and culinary competition units are included. Lecture/lab. 2 credits.
10-316-115 CULINARY MATH
Application of math procedures used by preparation, service, and management personnel in food service operations. Problems are solved in recipe sizing, costing and conversion, measurements and equivalents, controlling costs, forms, and reports. Lecture. 2 credits.
10-316-121 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 write a national sanitation certification examination. Lecture. 2 credits.
10-316-125 FOOD THEORY
Explores food science principles related 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 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. Demonstration/lab. 3 credits.
10-316-130 NUTRITION
Applies basic nutritional principles 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 FOOD PRACTICUM I
Cafeteria and a' la carte restaurant service applying the 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 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.
10-316-150 CATERING
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. Prerequisites: 10-316-140 or equivalent. Lecture/lab. 3 credits.
10-316-151 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. Prerequisites: 10-316-140 or equivalent. Lecture/ lab. 3 credits.
10-316-152 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 or equivalent. Lecture/lab. 3 credits.
10-316-153 ADVANCED BAKING
Application and refinement of basic baking knowledge and techniques gained in Professional Baking. Units include rolled-in dough, specialty breads, European-style desserts, petites fours, and decorative work. Prerequisites: 10-316-152 or equivalent. Lecture/lab. 3 credits.
10-316-155 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, 10-316-126 or equivalents. Lecture. 2 credits.
10-316-156 ADVANCED SAUCES
Focuses on classical cooking terminology, philosophies, and techniques as applied to sauce making. Primary, secondary, and modern sauces are made and evaluated. Prerequisite: 10-316-140 or equivalent. Lecture/lab. 1 credit.
10-316-157 ADVANCED ENTREES
Explores culinary techniques for advanced entree preparation. Tableside cooking is demonstrated. Presentation methods for gourmet entrees are introduced. Prerequisite: 10-316-140 or equivalent. Lecture/lab. 1 credit.
10-316-158 ADVANCED ACCOMPANIMENTS
Sophisticated first course, entree accompaniment, and desserts are prepared and evaluated. Classical and modern advanced techniques are applied. Prerequisite: 10-316-140 or equivalent. Lecture/lab. 1 credit.
10-316-160 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, 10-316-126 or equivalents. Lecture. 2 credits.
10-316-170 RESTAURANT PRACTICUM I
Refinement of techniques used in restaurant food production. Students plan menus, develop food purchasing requisitions, design work assignments, and operate the on-campus restaurant. Prerequisite: 10-316-140, 10-316-141, 10-316-150, 10-316-151, 10-316-152, 10-316-155, or equivalents. Lab. 3 credits.
10-316-171 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. Prerequisite: 10-316-140, 10-316-141, 10-316-150, 10-316-151, 10-316-152, 10-316-155, or equivalents. Lab. 3 credits.
10-316-175 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, 10-316-126, or equivalent. Lecture. 2 credits.
10-316-180 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.
10-316-190 CULINARY INTERNSHIP
Placement in selected restaurant establishments to gain experience in work situations. Work plans will be constructed to include multiple aspects of the food service industry. Prerequisites: Culinary Arts first year courses. Field Study. 2 credits.