Culinary Arts Courses

CA1100 is an introductory course designed to expose students to many important cooking techniques and ingredients and to give them hands-on cooking opportunities. Students registered for CA1100 will have the opportunity to:

• Acquire important kitchen vocabulary about food, kitchen equipment, and classical and contemporary food preparation techniques.
• Learn to identify a wide range of fresh food products, their quality, and their uses.
• Practice a variety of cooking techniques including knife skills, basic baking, flavoring and seasoning, preparation of stocks and soups, basic vegetable and starch preparation, basic meat and fish preparation, breakfast cookery, and basic sauce making.

CA1200 is designed to build upon basic skills learned in CA1100 by focusing lessons on specific areas of culinary activity. As in CA1100, students will have the opportunity to learn from instructor lecture and demonstration, as well as hands-on application of the culinary skills being taught. Students registered for CA1200 will have the opportunity to:

• Acquire important kitchen vocabulary about classical and contemporary food preparation techniques.
• Utilize professional kitchen techniques while exploring tightly focused topical themes in six Instructional Units.
• Practice a variety of cooking techniques including professional techniques for appetizers and hors d’ouevres, preparation of pates and terrines, expanded pasta making, and expanded sauce making.
• Learn and utilize professional fabrication techniques and cooking methods for meat in the preparation of a variety of classical and contemporary dishes.
• Learn and utilize professional fabrication techniques and cooking methods for fish in the preparation of a variety of classical and contemporary dishes.
• Explore the intricacies of wine tasting including its manufacture, tasting, and pairing with various food.

CA2300 is an introductory course designed to develop a professional vocabulary of terms related to baking ingredients, preparation and kitchen equipment and introduces students to a variety of basic techniques in the preparation of baked goods, including: cookies, pies, quick breads, cheesecakes, strudel, custards, frozen desserts and cakes. Students registered for CA2300 will have the opportunity to:

• Acquire important bakeshop vocabulary about ingredients, bread and pastry products, kitchen equipment, and classical and contemporary food preparation techniques.
• Learn to identify a wide range of ingredients, their quality and their uses.
• Practice a variety of elementary baking techniques including the preparation of breads, cookies, pies, quick breads, cheesecakes, custards and puddings.
• Learn the procedures for the basic cake mixing, baking and finishing methods.

LS1100 will give students a complete overview of sanitation principles in the foodservice environment. Students will investigate the variety of foodborn illness causing pathogens, inorganic contaminants, and the illness symptoms they produce. Safe sanitation practices in the flow of food will be learned, culminating in study of the HACCP system and government regulation of foodservice establishments. Students will sit for the NRAEF ServSafe Food Safety Manager Certification Examination. Students who successfully complete LS1100 will:

• Learn important vocabulary and concepts related to general sanitation principles.
• Understand the government’s role in providing sanitation research, legislation, and oversight.
• Learn to implement sanitation “best practices” in various foodservice environments.
• Investigate foodservice ramifications of sanitation concepts including symptoms of various foodborn illnesses, the importance of adequate staff training and compliance with sanitation standards, and development of a HACCP plan.
• Obtain a valid NRAEF ServSafe Food Safety Manager Certificate upon passage of the NRAEF examination.

LS2100 will give students an overview of the function of food components and their sources, general nutritional concepts, and the American Diet. Students will investigate the dietary needs of consumers in foodservice institutions and some alternative diets and eating patterns. In hands-on sessions, this class will be a laboratory for experimenting with ways to alter popular recipes to fit particular eating habits and nutritionally informed menus. Students who successfully complete LS2100 will:

• Learn important vocabulary and concepts related to general nutrition principles.
• Understand the history of the government’s role in providing nutritional advice to its citizens.
• Learn the recommendations contained in Dietary Guidelines for Americans, 2010.
• Investigate foodservice ramifications of nutritional concepts including developing and marketing healthy menus, serving nutritionally conscious foods in a commercial environment, and making nutritional menu claims in accordance with the law.
• Understand the impact of nutrition on lifestyle with particular emphasis on cardiovascular disease, cancer, diabetes, weight and exercise, celiac disease, and nutrition over the course of a lifetime.
• Practice nutritional recipe analysis and modification of standard recipes to nutritionally conscious recipes.

CA1100 is an introductory course designed to expose students to many important cooking techniques and ingredients and to give them hands-on cooking opportunities. Students registered for CA1100 will have the opportunity to:

• Acquire important kitchen vocabulary about food, kitchen equipment, and classical and contemporary food preparation techniques.
• Learn to identify a wide range of fresh food products, their quality, and their uses.
• Practice a variety of cooking techniques including knife skills, basic baking, flavoring and seasoning, preparation of stocks and soups, basic vegetable and starch preparation, basic meat and fish preparation, breakfast cookery, and basic sauce making.

CA1200 is designed to build upon basic skills learned in CA1100 by focusing lessons on specific areas of culinary activity. As in CA1100, students will have the opportunity to learn from instructor lecture and demonstration, as well as hands-on application of the culinary skills being taught. Students registered for CA1200 will have the opportunity to:

• Acquire important kitchen vocabulary about classical and contemporary food preparation techniques.
• Utilize professional kitchen techniques while exploring tightly focused topical themes in six Instructional Units.
• Practice a variety of cooking techniques including professional techniques for appetizers and hors d’ouevres, preparation of pates and terrines, expanded pasta making, and expanded sauce making.
• Learn and utilize professional fabrication techniques and cooking methods for meat in the preparation of a variety of classical and contemporary dishes.
• Learn and utilize professional fabrication techniques and cooking methods for fish in the preparation of a variety of classical and contemporary dishes.
• Explore the intricacies of wine tasting including its manufacture, tasting, and pairing with various food.

CA2100 will immerse students into intensive study of specific culinary topics. The four Instructional Units will focus on culinary, historical, and cultural aspects of the cuisines of Europe, the Middle East, and North Africa. Regional and national usage and adaptation of fundamental cooking techniques will be explored, as will ingredient utilization and typical daily meal patterns. Students registered for CA2100 will have the opportunity to:

• Explore the cultures and learn the cooking techniques of the culinary regions of France, Italy, nations of the Mediterranean basin, and nations of Northern, Central, and Eastern Europe.
• Learn to identify and utilize a range of specialty ingredients particular to each of the cuisines studied.
• Learn to prepare authentic classic recipes from each of the cuisines studied.
• Identify eating patterns and typical meal arrangements in each culture investigated.
• Practice advanced skills and learn to creatively apply techniques of the great cuisines of the world through self-directed and self-conceived unit projects that include preparation of written research papers, creation of menus and recipe sets, and practical cooking.

CA2200 will immerse students into intensive study of specific culinary topics. The four Instructional Units will focus on culinary, historical, and cultural aspects of the cuisines of China and Northeast Asia, India and Southeast Asia, Mexico and Latin America, and the United States. Regional and national usage and adaptation of fundamental cooking techniques will be explored, as will ingredient utilization and typical daily meal patterns. Students registered for CA2200 will have the opportunity to:

• Explore the cultures and learn the cooking techniques of the culinary regions of Asia, North America, and South America.
• Learn to identify and utilize a range of specialty ingredients particular to each of the cuisines studied.
• Learn to prepare authentic classic recipes from each of the cuisines studied.
• Identify eating patterns and typical meal arrangements in each culture investigated.

CA2300 is an introductory course designed to develop a professional vocabulary of terms related to baking ingredients, preparation and kitchen equipment and introduces students to a variety of basic techniques in the preparation of baked goods, including: cookies, pies, quick breads, cheesecakes, strudel, custards, frozen desserts and cakes. Students registered for CA2300 will have the opportunity to:

• Acquire important bakeshop vocabulary about ingredients, bread and pastry products, kitchen equipment, and classical and contemporary food preparation techniques.
• Learn to identify a wide range of ingredients, their quality and their uses.
• Practice a variety of elementary baking techniques including the preparation of breads, cookies, pies, quick breads, cheesecakes, custards and puddings.
• Learn the procedures for the basic cake mixing, baking and finishing methods.

LS1100 will give students a complete overview of sanitation principles in the foodservice environment. Students will investigate the variety of foodborn illness causing pathogens, inorganic contaminants, and the illness symptoms they produce. Safe sanitation practices in the flow of food will be learned, culminating in study of the HACCP system and government regulation of foodservice establishments. Students will sit for the NRAEF ServSafe Food Safety Manager Certification Examination. Students who successfully complete LS1100 will:

• Learn important vocabulary and concepts related to general sanitation principles.
• Understand the government’s role in providing sanitation research, legislation, and oversight.
• Learn to implement sanitation “best practices” in various foodservice environments.
• Investigate foodservice ramifications of sanitation concepts including symptoms of various foodborn illnesses, the importance of adequate staff training and compliance with sanitation standards, and development of a HACCP plan.
• Obtain a valid NRAEF ServSafe Food Safety Manager Certificate upon passage of the NRAEF examination.

LS2100 will give students an overview of the function of food components and their sources, general nutritional concepts, and the American Diet. Students will investigate the dietary needs of consumers in foodservice institutions and some alternative diets and eating patterns. In hands-on sessions, this class will be a laboratory for experimenting with ways to alter popular recipes to fit particular eating habits and nutritionally informed menus. Students who successfully complete LS2100 will:

• Learn important vocabulary and concepts related to general nutrition principles.
• Understand the history of the government’s role in providing nutritional advice to its citizens.
• Learn the recommendations contained in Dietary Guidelines for Americans, 2010.
• Investigate foodservice ramifications of nutritional concepts including developing and marketing healthy menus, serving nutritionally conscious foods in a commercial environment, and making nutritional menu claims in accordance with the law.
• Understand the impact of nutrition on lifestyle with particular emphasis on cardiovascular disease, cancer, diabetes, weight and exercise, celiac disease, and nutrition over the course of a lifetime.
• Practice nutritional recipe analysis and modification of standard recipes to nutritionally conscious recipes.

LS2200 is designed to introduce students to operational skills and techniques necessary to successfully engage in various foodservice management tasks and responsibilities including: planning kitchen production and analyzing food costs, managing and overseeing dining room service, and planning and executing catered events. Through lecture and “hands-on” experiences, students will have the opportunity to write resumes, explore career options, experiment with plate presentation, and learn to develop discriminating palates by participating in a set of recipe development and modification exercises.

LS2300 is a seminar format course designed to expose students to many important foodservice management concepts, practices, and techniques through the creation of individualized hypothetical businesses. Students in Foodservice Management 2 must be prepared to make class presentations in every class session. The course is taught in a seminar format which requires intense interaction between each student and the instructor and each student and his or her classmates. Each class, a different portion of the Foodservice Management Project Assignment will be due. The course will culminate in presentation of the entire FSM package by each student. As students work through the FSM assignment, they may change or improve upon prior work submissions. The goal of this class is to use class-time interaction to help each student improve upon his or her own FSM package.

CA2400 is the final course in the Culinary Arts and Pastry Arts Diploma programs. It is designed to allow students to integrate and practice all of the skills learned in prior classes through the planning and production of several meal events. Students registered for CA2400 will have the opportunity to:

• Create original menus for ISC events.
• Develop original recipes for ISC events.
• Calculate preliminary food cost data and create food purchase orders for ISC events.
• Develop a prep work plan, assign tasks, and produce all foods necessary to execute ISC events.
• Execute ISC luncheon events according to customer orders (Student Café luncheons).
• Critique performance at ISC events with supervising chef-instructors.

Students have the opportunity to work in a professional situation under the guidance of a trained culinary chef. Students must commit to a minimum of 200 hours and are compensated for their work.