Culinary Arts

In this course, students will analyze culinary terminology, cooking equipment, common tools, and ingredients. They will also examine the process for preparing stocks, sauces, and soups to meet industry standards. Students will differentiate between dry-moist-heat cooking methods. In addition, they will evaluate basic cooking methods with numerous ingredients, including the different applications and purposes of each method in relation to the ingredients used. Furthermore, students will develop mise en place skills, focusing on knife cutting.

Prerequisite: CUL1121

In this course, students will examine the food service industry, gastronomic history, and basic cooking terminology. They will analyze the fundamentals of the kitchen’s organizational structure, equipment and utensils used in foodservice operations, basic ingredients, and their applications. They will also assess the importance of mise en place, food classification, and French cuisine, and their influence in the food service industry.

In this course, students will examine the fundamental principles of baking as they relate to occupational and industry terminology, product and ingredient identification, equipment, and elaboration processes. They will demonstrate safety and hygiene measures during baking and pastry making. Furthermore, students will practice the preparation of quick breads, cookies, pies, tarts, and plated desserts, along with piping techniques and basic knife cuts performed in the industry.

Prerequisite: CUL1121

In this course, students will analyze basic principles of sanitation, safe food handling, and workplace safety as they relate to the flow of food in foodservice operations. They will also examine potentially harmful allergens and foodborne pathogens that can be the result of cross-contamination. Additionally, students will demonstrate knowledge of food safety regulations and standards, including prevention of workplace hazards and staff training.

In this course, students will evaluate primal and subprimal cuts of meat according to industry standards. In addition, they will analyze the structure and fabrication of forcemeats, sausage, and game meats. Furthermore, students will examine various salt and freshwater fish species, as well as shellfish and mollusks.

Prerequisite: CUL1105

In this course, students will explore the history and methods related to preparing food items served cold. They will also analyze advanced and appropriate culinary techniques for small batch cooking and large-scale volume events. Additionally, students will demonstrate traditional and modern plate and platter presentations.

Prerequisite: CUL1105

In this course, students will explore a variety of mathematical operations. They will also assess mathematical formulas and their applications within the food service industry. Furthermore, they will analyze procedures and systems used to keep the costs of food and beverages, labor, and operations at acceptable levels.

In this course, students will examine key principles related to providing excellent service within the modern food service industry. They will also implement table setup procedures for restaurants and buffet service within mock settings. Likewise, students will identify common beverage service practices. Furthermore, they will analyze the importance of effective communication between the front and back of the house.

In this course, students will examine modern and historic interpretations of regional cookery associated with diverse cultures around the world. In addition, students will apply various techniques in the preparation of foods and flavors from several world regions. Furthermore, students will ensure compliance with HACCP guidelines applicable to international recipes.

In this course, students will examine the primary roles and legal responsibilities of all supervisory, managerial, and human resource staff members within the realm of foodservice operations. Students will also analyze those strategies essential for effective employee recruitment and evaluation within this context. Furthermore, students will explore the key leadership roles of a manager as they relate to team building.

Prerequisite: HCUL1115

In this course, students will demonstrate mastery of nutrition fundamentals, recipe transformations, nutrition in menu planning, special requests from clients, sales, and marketing. They will create nutritious and balanced menu plans as well as market surveys. In addition, students will examine the fundamentals of menu planning for all ages, the components of weight management programs, and the evolution of menu design and menu types in relation to the current trends in the industry. Furthermore, students will practice acquired skills by completing practical lab exercises.

Prerequisite: HCUL1115

In this course, students will apply skills related to the food service and hospitality industry. They will also perform cooking techniques in an approved commercial food service and hospitality establishment. Moreover, students will demonstrate professionalism in the workplace during the practical experience.

Prerequisite(s): All Previous Program Courses