CULINARY ARTS, Associate of Applied Science Degree

This course introduces students to basic cooking techniques, culinary terminology and basic knife skills through lectures and hands-on practice. An introduction to equipment identification and industry standards for vegetable cuts and size is addressed. Students become acquainted with identifying common quality fruits, vegetables and herbs as well as rare exotic varieties. Emphasis is given to safety, creativity and presentation. Students are presented with a comprehensive program of the breakfast and mid-day meal. Attention is focused on the ability to prepare breakfast meats, waffles, pancakes, French toast and numerous egg dishes. Fundamental skills of baking are introduced with hands-on experience preparing muffins and coffeecakes. Salad and sandwich preparation includes exposure to an extensive variety of salad greens, basic dressings and a variety of hot and cold sandwiches. Emphasis is placed on retention of basic sandwich ingredients, taste, and preparation of luncheon service and plate presentation. Through lecture, students are introduced to a variety of flours to produce fresh pasta. In the laboratory, students will prepare a variety of rice and potatoes.

This course provides the foundation for all cuisine which originates with the creation of delectable sauces. Students begin by using fresh ingredients to prepare stocks such as beef, chicken, veal and fish. These “mother” sauces provide the base for all “small” sauces. Preparation of consommés, cream and bean soups as well as their thickening agents is emphasized. Additional sauce proficiency is acquired while used as an accompaniment. This course is designed to introduce the student to the processes of purchasing, receiving and handling fish and shellfish. Attention is given to techniques and procedures for fabricating fresh fish. Fundamental cooking concepts are introduced early on. Students progress through economical and attractive plate presentations. Emphasis is placed on the total use of whole fish, shellfish and mollusk.
Prerequisite: CA1010.

This course introduces students to the fabrication of primal cuts of meat and poultry for various industry operations. Emphasis is given to portion control, purchasing, costing and the utilization of by-products. Attention and encouragement are given to creativity and individual plate presentation. Attention is also given to the proper care and use of tools for grinding and smoking as well as the handling of forcemeats to create a variety of sausage.
Prerequisite: CA1020.

This course introduces students to the basic information, procedures and techniques necessary for an understanding and application of the function of baking ingredients. Product differentiation and ingredients identification are developed along with the application of weights and measures. Each student produces an assortment of breads, rolls, Danish and a variety of other bakery products. Students are exposed to advanced skills and decorating techniques required for the production of high-quality pastry products. Each student participates in producing items such as variety pies, tarts, puff pastry and pate choux products. Assorted cookies, mousses, hot and cold soufflés, European-style tortes, marzipan and pastillage are produced.
Prerequisite: CA1030.

This course improves the student’s culinary foundation through the preparation and presentation of classical French menus. Students prepare a classical French menu daily, following the principles and disciplines of Auguste Escoffier. Students are exposed to the “Garde Manger” department by applying proper techniques for cold food presentation. Attention is given to the proper care and use of tools for grinding and smoking as well as the handling of forcemeats to create a variety of sausage. Students are introduced to the organization and responsibilities of the cold kitchen. Attention to detail in the production of pate’s en crouts, terrines, hors d’oeuvres and classical garnishes is given. Students are exposed to the use of tallow for displays as well as creating a stunning centerpiece from a 300 lb. block of ice.
Prerequisite: CA1040.

This course requires students to prepare a variety of global cuisines daily using fresh indigenous products and current food service trends. Students are introduced to world cuisines, cultures and food presentations.
Prerequisite: CA1050.

Students have the opportunity to apply skills learned through theory and hands-on application to a practical / professional environment.

Students have the opportunity to apply skills learned through theory and hands-on application to a practical / professional environment. Although the externship chosen by the student is not considered continual employment, it should be selected with respect to permanency and the food service career path of the student.

This course provides instruction on the study of the principles of bacteriology, food borne illness, sanitation, safety, personal hygiene, housekeeping and health regulations and inspections. The safe use, cleaning and maintenance of equipment is also stressed. The principles of HACCP will be studied and applied to hypothetical situations. Each participant will be certified, upon successful completion with the sanitation requirements for certification, or re-certification, by the American Culinary Federation. Students are introduced to the proper procedures for the design of a professional kitchen. Each student designs a food service facility as part of the grade.

This course develops skills in mathematical computations that are frequently used in the food service industry. Areas of emphasis include recipe conversions, percentages and compound interest.

This course provides students with an overview of the purchasing procedures for foodservice operations, which includes the theory of the flow of goods, purchasing trends and cycles, and the ethical and legal considerations for purchasing and comparing product and bidding specifications. Students gain hands-on experience with inventory, proper receiving and issuing techniques, product quality, and comparison testing and various purchasing systems.

This course introduces students to basic computer skills. Students are given hands-on introduction to microcomputers and software. Students will learn to utilize word processing software and database.

This course is an introduction to the operation of the purchasing, inventory, maintenance, storage, and disbursement of food and kitchen supplies. Students learn to control food costs and maintain accurate records. Students will focus on food commodities, computers in the food service industry, supplies, and services.

This course introduces students to applying sound nutritional principles to food preparation and menu planning. Each student writes a Nutrition Cycle Menu. The American Culinary Federation Educational Institute approves this course.

This course provides students with an overview of the major wine regions of Europe and America. The how-to of wine making, wine label reading and champagne fermentation are thoroughly discussed. The course explains marketing and merchandising techniques helpful in today’s food service institutions.

This course introduces students to the understanding of the principles of food production and service management, purchasing, receiving, and bar management. Menu planning as well as banquet preparation are also studied.

This course introduces students the basics of the Front-of-the-House dining room operations. Included will be styles of service, the basics of service, an analysis of all dining room positions, customer service, human resource skill, and restaurant concepts. Additionally, the students will learn the basic skills of either Front or Back-of-the-House operations.

This course introduces the students to preparation for management positions in the hospitality industry. Attention is given to motivational techniques, management by objectives and the role of the mass media. The American Culinary Federation Educational Institute approves this course.

This course exposes students to effective job search techniques with in-class composition of cover letters, resumes and reference sheets. Emphasized are pre-interview techniques, mock interviews and post interview follow-up.

This course introduces students to the concepts behind creating, owning, and building a business. Entrepreneurship is a major factor in economic growth and renewal.

This course introduces the student to a variety of competent listening, writing, speaking, and organizational and leadership skills. Emphasis is placed on a career development paper and the creation of a restaurant concept implementing a market study to predict its viability.

This course provides students with an understanding of the basic principles of psychology. Topics such as sensation, perception, learning, memory, thinking, development and personality are discussed.

This course examines the basic concepts and terminology, research, theories, and facts associated with the understanding of human interrelations within various cultures, individual organizations, and distinct social groups. Through the scientific study of human behavior focused around the major sociological paradigms, human interactions within social institutions will be explored, including family, religion, economics, politics, government, medicine, as well as additional social groupings. Utilizing the sociological perspective, analysis will include stratification and institutional inequality, deviance, and other environmental dynamics. Numerous contemporary social issues will be discussed such as sexism, racism, class bias, and general inequality.

This course provides students with the basic skills necessary to organize their thoughts and communicate effectively through public speaking. Students learn to research, organize, and properly convey oral messages. Through practical classroom application, students gain sound experience in the art of oral presentation.

This course exposes students to effective job search techniques with in-class composition of cover letters, resumes and reference sheets. Emphasized are pre-interview techniques, mock interviews and post interview follow-up.

This course is designed to enhance the college learning experience and prepare students for personal and professional success. Concepts presented include managing change, setting and achieving goals, and thinking in ways to create success.