CUL Culinary Arts (CUL)

This class prepares the student to earn the ServSafe Food Protection Manager Certification sponsored by the National Restaurant Association Educational Foundation. The training will cover the concepts of: food safety and handling, good personal hygiene, time and temperature control, prevention of cross contamination, cleaning and sanitizing, safe food preparation, receiving and storing of food, methods of food handling, HACCP, food safety regulations and food borne illness. Upon completion of the course, the student will be able to take the Food Protection Manager Certification Exam.

This course prepares the student to use a Food Protection Certification. The training will cover the concepts of: food safety and handling, good personal hygiene, time and temperature control, prevention of cross contamination, cleaning and sanitizing, safe food preparation, receiving and storing of food, methods of food handling, HACCP, food safety regulations and food borne illness with emphasis on application in a professional kitchen. CTAG approved CTCF001 effective Spring 2018 ITAG approved ITCF001, effective summer 2022

The Food Fundamentals course is an introduction to the development and application of fundamental cooking and techniques. The course introduces the student to entry-level fundamentals such as recipe interpretation, integrated culinary math, culinary terminology, knife skills, large and small equipment identification and use, careers in culinary arts and food service, industry professionalism and entry-level cooking procedures, practices, and techniques. CTCF005 effective fall 2018

This course addresses the development and application of cooking practices, procedures and techniques. The students will understand the techniques of preparation and prepare soups, stocks, sauces, and dairy items. They will use dry heat methods of cooking, moist heat cooking methods, prepare pantry items and perform garde manger (cold food preparation) duties.

This course will provide training and skill development in preparing meat and fish dishes used in a culinary arts environment. Students will use a variety of preparation and cooking methods to demonstrate ability to work with meat and fish products.

This course covers key concepts of menu planning including: design, writing, costing of menu items, marketing and merchandising of a menu. Also included is basic culinary nutrition information as well as research, surveys and sales analysis that are key to menu planning.

This course will provide Culinary Arts students with coverage of the essential concepts of purchasing, storeroom operations and fiscal responsibilities in a culinary operation. The students will be able to create market and distribution systems, design storeroom operation and inventory control procedures, determine cost controls and research product information. CTCF009 effective fall 2018

This course is designed to offer baking and pastry preparation information and techniques. Students will focus on an introduction to baking, use of baking equipment and tools, principles of cake baking and decoration, preparation of pastries and desserts as well as career opportunities in baking.

This course provides students the opportunity to develop advanced cooking skills and use advanced techniques in food preparation. Students will study cooking methods and food preparation of other cultures to develop an understanding in depth of flavors and techniques used in more complex recipes.

This course will provide information for students to be able to plan, coordinate and execute catering jobs, set up and manage buffets, and schedule and plan events as well as manage the events. Classical and contemporary service styles will be discussed and practiced. Students will learn to coordinate the “front of the house” and “back of the house” activities to conduct a well-planned event which is catered on or off premise. Students will understand the responsible and profitable service of alcohol in the food service industry. This course will include the Alcohol Servsafe certification.

This course provides students the opportunity to refine and improve advanced cooking techniques. Students will produce and document complex recipes and develop individual portfolios including self-critique and visual documentation that can be presented to future potential employers.

This course provides students the opportunity to learn and practice techniques and methods in cold food production. Students will produce and critique several categories of cold food including the safe production of salads, dressings, and charcuterie. Students will study methods and techniques used in both classic and contemporary kitchens.

This is a capstone experience designed for the student to put their learning into practice. The student will work with a mentor in a food service operation to gain practical experience and work in a wide range of culinary areas. The course will be a blend of work experience, job performance and a series of designated face to face meetings.