Academics / Degrees / Culinary Arts Course Descriptions / Culinary Arts Course Descriptions Menu Degrees BS Fashion Merchandising Program BS Food and Beverage Business Management Program BFA Graphic Design Program BFA Interior Design Program AAS Baking and Pastry Arts Program AAS Culinary Arts Program AAB Fashion Merchandising Program Fashion Design DiplomaDepartments and FacultyCourse CatalogCollege Calendar 2021-2022College Calendar 2023-2024 Culinary Arts Course Descriptions BAKE100 Foundations of Baking - 3 Credits Foundations of Baking is a fundamental class which will introduce students to the basic principles and science of baking. Students will focus in yeast breads, including an introduction to artisanal breads, quick breads (laminated pastry), classic pies & fillings, classic custards and creams as well as basic cake mixing. CA100 Culinary Foundations - 3 Credits Understanding the ingredients, procedures, and underlying principles of cooking techniques are essential to the success of culinary professionals. A chef is responsible for training and supervising a safe, skilled, and efficient staff. To do this requires an ability to understand the ‘how’ behind what we do in the kitchen. Understanding the nature of food and how it reacts when cooked enables a chef to interpret, adapt, and create recipes with confidence. Culinary Foundations is designed to help students understand the relationship between practical cooking applications and theoretical information, especially as they are related to understanding and following recipes in a professional kitchen. Areas of focus include basic knife skills, vocabulary of cooking, and the fundamentals of starch, vegetable, and protein cooking methods. CA102 Culinary Foundations II - 3 Credits Culinary Foundations II both reinforces skills learned in the Foundations I class and introduces more advanced techniques. The course furthers student knowledge in modern kitchen operations, roles, responsibilities, methods, and best practices. Theoretical knowledge is transformed through extensive hands-on learning activities in the learning kitchen where students bring theory and skills together at a higher level of understanding, appreciation, and execution. CA103 Butchery - 3 Credits This elective course introduces students to the foundations of meat, poultry, and fish breakdown and portioning. Through lab assignments, discussions, and lectures, as well as guest lectures and off-campus experiences, students will learn the role of butchering in food-service operation and have the skills to contribute in this area of food production. Understanding the differences between locally raised, organic, and commodity meats and poultry, and between wild, farm-raised, and sustainably caught or harvested seafood is critical in developing menus. CA200 Culinary Methods - 3 Credits This course is designed to advance the techniques and knowledge of students in a variety of culinary areas. It builds upon the skills, techniques, and principles introduced in Culinary Foundations I & II to further the mastery of cooking methods. Topics to be includes include advanced knife skills, stocks, sauces, soups, vegetables, grains, and egg cookery. Students will also study plate presentation, cost controls, and menu conversions. CA201 Flavor Development - 3 Credits How does one create good flavor in food? What is good flavor? Flavor Development approaches this subject from three perspectives: how to develop and maintain good flavor, what denotes balance in food and beverage, and how cooking techniques affect the finished flavor of foods. Understanding these concepts assist in the development of an educated palate. Students will work to develop their confidence in selecting appropriate beverages with foods based on simple taste, aroma, and texture comparisons and contrasts. Concepts such as how physiology of our senses affects our perception of food and beverages are introduced. CD119 Career Development - 3 Credits The career development curriculum is designed to allow students to fully explore their chosen industry and the place in which they want to contribute. The course starts with strategic methods of student’s success and college life and transfers general college skills to real-world applications. In addition to resume writing and cover letters, the class includes multiple mock-interview exercises to bring out the professionalism in all students. Additionally, the class covers topics such as decision-making research for cross country relocation, how benefits work, comparing compensation packages. ENG101 English Writing - 3 Credits This course explores essay styles, reviews MLA fundamentals, business writing formats, and improves oral and written communication skills. EXT200 Externship - 6 Credits The final externship provides students with the opportunity to work alongside a food-service professional in a capacity that highlights. Students work with industry professionals to identify set learning goals and projects/responsibilities that align with those goals throughout the experience. HOSP100 Foundations of Hospitality - 3 Credits In this course, students are introduced to the essential components of hospitality, service and product knowledge. Emphasis is on the smooth and comprehensive execution of service aspects of a business that will distinguish an outstanding dining experience while contributing to profitability. Proper techniques in service execution, product knowledge, salesmanship and beverage service are supported by lab experiences throughout the semester. HUM270 Global Traditions and Practices: Culture and Cuisine - 3 Credits This class is designed to develop a sense of global food knowledge from around the world, including regions of Asia, Africa, and the Middle East. Students will study the food products of these regions, the taste and flavors developed within those regions as well as key aspects of food styles, cooking techniques, menu development, and food distribution within the regions. The study of global cuisine allows students to understand the quality of food products within those regions, and the importance of food sourcing from local, regional, and national gardening systems. The support of regional food sources and the necessity for understanding policies and procedures related to global cuisine are part of becoming a globally-responsible food service professional of the 21st century. MATH143 Foundations of Quantitative Literacy - 3 Credits The course is designed for non-math major students. It is an introductory course which broadens a student’s appreciation of mathematics’ interdisciplinary nature by exploring ways in which its principles develop quantitative reasons skills. Students will learn mathematics and basic statistics as a necessary tool of analytical problem-solving skills for success in future college courses, careers, and life-strategies. Topics include computational skills, basic concepts of algebra and geometry, statistics, and probability. PORT200 Portfolio - 3 Credits Throughout the program students will develop a “Learning Portfolio.” At the end of the program, the portfolio which represents each student’s unique journey through their education, will be used as the foundation of a selected topic of deeper learning. The course will also further prepare graduating students for the professional world by transforming their Learning Portfolio into a Professional Tool that works in conjunction with their resume and experiential learning activities. PRAC100 Practicum I - 6 Credits Practicums are experiential learning courses where students apply learned techniques and theory while developing additional skills. The Practicum takes place on-campus under the supervision of, and training by, college faculty. Various stations of the kitchen and front of house are included in all Practicums to create a well-rounded educational experience for the student. Responsibilities and activities are scaled to student’s educational level and advance in complexity in later practicums and externships. Students must complete a minimum of 18 hours per week, schedule by their practicum manager. Each term serves as a prerequisite to subsequent practicums and externship. PRAC102 Practicum II - 6 Credits Based on a higher level of technical ability and theoretical knowledge, the second practicum exposes students to higher-level food operations roles and responsibilities. Students will work directly with their instructor in the on-campus facility on a defined list of goals centered around specific interests and curricular benchmarks. Students must complete a minimum of 18 hours per week, schedule by their practicum instructor. Successful completion of both practicums are prerequisites for the final externship. SAN100 Sanitation, Allergens, and Cost Control - 3 Credits In this first semester course students are introduced to the proper food management systems with a focus on preserving food safety, quality and profitability. Students will study the identification, availability, seasonality, and price as they apply to quality, safe food. The course also introduces a study of food borne illness and accident prevention by providing students with knowledge in the principles of food microbiology, allergens, and standards enforced by regulatory agencies. The course culminates with the student earning the National Restaurant Association’s ServSafe Manager Certification as well as ServSafe Allergen Certification. These Certifications are requirements for graduation. SCI320 Nutritional Science - 3 Credits In this introductory class, students are exposed to the science of basic human nutrition through a variety of classroom activities, readings, projects, and guided research. Students learn about macro and micronutrients, absorption, digestion and bioavailability. The course includes exploration of diet and recipe assessment methods, food menu development, portions and satiety. This course will satisfy the 30-hour nutrition course required for ACF certification.