Culinary Arts – Course Descriptions

45

An exploration of standard units of measure and unit conversion, estimation, percent’s, ratios, yield tests, recipe scaling, and recipe costing as they relate to the food industry. Students will learn to use mathematics in preparing requisitions, price lists, purchase orders, invoicing, weight and measurement conversions, costing, and yield calculations.

Prerequisites:

None

Co-Requisites:

None

75

Students are introduced to front-of-the-house procedures from guest relations to basic dining room skills and table service. The students will learn dining room service functions using a variety of types of service. Students will also be introduction to the many components of the travel industry with emphasis on automation, types of travelers, safety, international travel, political, and environmental issues facing the industry

Prerequisites:

None

Co-Requisites:

None

45

Students will develop an understanding of the basic principles of sanitation and safety, personal hygiene; explore the fundamentals of microbiology and the application to food and environmental sanitation. Students will be able to describe the origins of food-borne disease and the importance of utilizing proper sanitation and safety procedures required to prevent food-borne illnesses in the work place. Students successfully completing the course and the national exam will receive a food safety certificate. (This course is a lecture only course; the hands on skills will be applied throughout the remaining food service lab classes).

Prerequisites:

None

Co-Requisites:

None

150

The students will develop the understanding and demonstrate hands on managerial concepts of the food service industry, sanitation and safety, tools and equipment, menus, recipes, and cost management, nutrition, basic principles of cooking and food science, and mise en place. The Student will develop the understanding and demonstrate their skills in making stocks, and sauces soups as well as the composition, structure, cuts, cooking and handling of meats and game, poultry and game bird, fish and shellfish, vegetables, potatoes, legumes, grains and pasta and other starches. Students will be exposed to the foundations of modern restaurant cooking, allowing them to refine their skills and build their repertoire

Prerequisites:

None

Co-Requisites:

None

45

This course provides an introduction to the fundamentals of nutrition and analysis of the relationship between nutrient intake and health throughout the life cycle. Students will explore the role of nutrients in the metabolic processes of the cell and the human body. Students will develop an in-depth personal nutrient analysis.

Prerequisites:

None

Co-Requisites:

None

105

This course will enable the students to prepare and serve foods in meats and game, poultry and game birds, fish and shell fish, vegetables, cooking potatoes, legumes, grains, pasta, and other starches, egg and breakfast product cookery, and advanced food cookery using the following cooking techniques: Poaching, simmering, boiling, steaming, braising, roasting, baking, broiling, grilling, griddle, pan broiling, sautéing pan frying and deep frying using appropriate preparation, holding, and serving procedures to maintain a quality product. The student will also prepare stocks, soups, the five mother sauces and there variations, as well as learning the use of thickening agents, reductions, and glazes.  The student will provide hands on managerial concepts of food and labor cost, scheduling, purchasing, and menu planning dining room service functions using a variety of types of service as well as providing hands on sanitation and safety procedures required to prevent food-borne illnesses in the work place. Students will be exposed to the foundations of modern restaurant cooking, allowing them to refine their skills and build their repertoire.

Prerequisites:

“C” or better in: CULN 1103, CULN 1172,CULN 1133 CULN 1223,CULN 1506

Co-Requisites:

None

75

Students are introduced to Regional Cuisines including traditional Cajun and Creole as well as local regional fare. Menus incorporate a broad range of skills, cooking techniques and ingredients. Students will be exposed to the foundations of modern restaurant cooking, allowing them to refine their skills and build their repertoire. This course includes an individual or team(s) preparation of a specified number and variety of regional dishes for portfolio, using advanced skills, instructor-prepared criteria, and evaluation processes.  Includes a research paper.

Prerequisites:

“C” or better in: CULN 1103, CULN 1172,CULN 1133 CULN 1223,CULN 1506

Co-Requisites:

None

75

This course prepares the student for basic cooking methods and includes the study and hands on duties of salad bar/station, hot/cold sandwich station, sauté station, fry station, grill/broil station. The student will provide hands on managerial concepts of food and labor cost, scheduling, purchasing, and menu planning dining room service functions using a variety of types of service as well as providing hands on sanitation and safety procedures required to prevent food-borne illnesses in the work place. Students will be exposed to the foundations of modern restaurant cooking, allowing them to refine their skills and build their repertoire.

Prerequisites:

“C” or better in: CULN 1103, CULN 1172,CULN 1133 CULN 1223,CULN 1506

Co-Requisites:

None

75

Students will learn the principles of preparation of salads, salad dressings, fruits, sandwiches, charcuterie, hors d’Oeuvres and canapés, pate, terrines and other cold food, cold sauces, appetizers, and garnishes and their applications. Emphasis is place on color, texture, and temperature in preparation and presentation. The student will provide hands on managerial concepts of food and labor cost, scheduling, purchasing, and menu planning dining room service functions using a variety of types of service as well as providing hands on sanitation and safety procedures required to prevent food-borne illnesses in the work place. Students will be exposed to the foundations of modern restaurant cooking, allowing them to refine their skills and build their repertoire.

Prerequisites:

“C” or better in: CULN 1103, CULN 1172,CULN 1133 CULN 1223,CULN 1506

Co-Requisites:

None

90

Students will learn fundamentals of baking science, preparation of yeast dough products, quick breads, cakes and icings, cookies, pies, puff pastry, éclair and cream puffs, meringues, soufflés, as well as creams, custards, puddings, sauces, and frozen and fruit desserts. Emphasis is placed on the principles of baking, chemistry, formulas, the use of weights and measures, and identification, use and care of equipment normally found in the bakeshop. Students will apply the knowledge of laws and regulations relating to safety and sanitation in the kitchen. Whole dessert presentations and creative plate presentations are also emphasized. The student will provide hands on dining room service functions using a variety of types of service as well as providing hands on sanitation and safety procedures required to prevent food-borne illnesses in the work place. Students will be exposed to the foundations of modern restaurant baking allowing them to refine their skills and build their repertoire.

Prerequisites:

None

Co-Requisites:

None

45

The course will prepare the student for the transition from employee to supervisor. The students will be able to conduct an analysis and explanation of basic supervisory management skills, management styles, motivation and emphasis on human relations, delegation, training, evaluation, and communication. This course also covers employee termination procedures. Students will also be introduction to the many components of the travel industry with emphasis on automation, types of travelers, safety, international travel, political, and environmental issues facing the industry.

Prerequisites:

None

Co-Requisites:

None