Culinary Arts Course Descriptions

Finish in about five months, not two years. The culinary arts certificate program covers 26 subjects through 643.5 clock hours of instruction. Rather than spreading that out over two years, this intensive program is designed to be taken on a full-time basis, Monday through Friday, allowing you to complete your training in 100 days!

 

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Semester 1

Food And Kitchen Safety (FKS 101)

Clock Hours – 12.5 (Lecture: 12.5)

Students will participate in discussions and demonstrations of proper food and kitchen safety procedures. Students’ food and kitchen safety practices will be observed and discussed.

Kitchen Equipment Operation And Maintenance (CKE 101)

Clock Hours – 12.5 (Lecture: 12.5)

Students will participate in discussions and demonstrations of the proper nomenclature, use, operation and care of large and small kitchen equipment items such as ovens, ranges, fryers, grills, mixers, ice machines, refrigerators, steam tables, kettles, slicers and blenders. Students’ practices using these equipment items will be observed and discussed.

Product Knowledge I (CPK 101)

Clock Hours – 12.5 (Lecture: 12.5)

Students will participate in discussions and demonstrations of the proper classification, purchasing, storage and use of multiple culinary ingredients. Students’ practices handling these ingredients will be observed and discussed.

Culinary Math Across The Curriculum I (CMC 101)

Clock Hours – 12.5 (Lecture: 6.25 | Lab: 6.25)

Students will participate in discussions and demonstrations of how to employ the principles of mathematics to various culinary applications. Students will submit written work for feedback and grading.

Culinary Fundamentals I (CCF 101)

Clock Hours – 45 (Lecture: 10 | Lab: 35)

Students will participate in discussions and demonstrations of: the proper and safe handling of knives and other common kitchen tools; the preparation and use of a variety of classic vegetable cuts; and the preparation of basic stocks, sauces and soups. Students will taste and discuss the differences in quality between scratch-made and commercial-based stocks, soups and sauces. Students’ practices will be observed and discussed.

Meat Identification And Fabrication (CMF 101)

Clock Hours – 13.5 (Lecture: 1.5 | Lab: 12)

Students will participate in discussions and demonstrations of the anatomy, inspection standards and quality grading standards for beef, pork, lamb and poultry, as well as the fabrication techniques for making smaller restaurant cuts from larger wholesale cuts. Students will fabricate and utilize various cuts of meat for use later in the curriculum. Students’ practices handling and fabricating meats will be observed and discussed.

Seafood Identification And Fabrication (CSF 101)

Clock Hours – 9 (Lecture: 1 | Lab: 8)

Students will participate in discussions and demonstrations of the anatomy, activity levels and quality standards for a variety of species of finfish and shellfish, as well as the fabrication techniques for making usable restaurant cuts. Students will fabricate and utilize various cuts of fish for use later in the curriculum. Students’ practices handling and fabricating fish will be observed and discussed.

Culinary Fundamentals II (CCF 102)

Clock Hours – 45 (Lecture: 10 | Lab: 35)

Students will participate in discussions and demonstrations of the proper execution of moist and dry heat cooking methods and apply those methods to various meat and fish cuts. They will also participate in demonstrations and discussions of the proper handling and cooking of various classifications of vegetables, grains and starch preparations. Students will practice preparing a number of complete dishes including a properly cooked main protein and appropriate sauce, vegetable, grain and starch accompaniments. Students’ practices will be observed and discussed.


 

Semester 2

Product Knowledge II (CPK 202)

Clock Hours – 12.5 (Lecture: 12.5)

Building on topics covered in Product Knowledge I (CPK 101), students will participate in discussions and demonstrations of the proper classification, purchasing, storage and use of multiple culinary ingredients. Students’ practices handling these ingredients will be observed and discussed.

Culinary Math Across The Curriculum II (CMC 202)

Clock Hours – 12.5 (Lecture: 6.25 | Lab: 6.25)

Building on topics covered in Culinary Math Across The Curriculum I (CMC 101), students will participate in discussions and demonstrations of how to employ the principles of mathematics to various culinary applications. Students will submit written work for feedback and grading.

Baking And Pastry Fundamentals For Culinary Arts (CBP 201)

Clock hours – 55 (Lecture: 10 | Lab: 45)

Students will participate in discussions and demonstrations of: the fundamental ingredients, equipment and processes of baking; various mixing methods; custards and creams; and traditional and contemporary desserts and baked goods. Students will practice preparing a variety of components and finished items to create a number of plated desserts and saleable baked goods. Students’ practices will be observed and discussed.

Breakfast And Brunch Cookery (CBB 201)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the proper preparation of a variety of breakfast and brunch dishes and drinks. Students will practice preparing a number of complete breakfast and brunch dishes and drinks. Students’ practices will be observed and discussed.

Global Flavors (CGF 201)

Clock hours – 55 (Lecture: 10 | Lab: 45)

Students will participate in discussions and demonstrations of the flavor profiles, systems and identities of various emerging global regions. Students will taste a variety of dishes from each region and discuss how different ingredients are used to create distinct and unique dishes. Students will practice preparing a number of regional dishes and create a capstone buffet of original dishes based on regional flavor identities. Students’ practices will be observed and discussed.


 

Semester 3

Product Knowledge III (CPK 303)

Clock hours – 10 (Lecture: 10)

Building on topics covered in Product Knowledge II (CPK 202), students will participate in discussions and demonstrations of the proper classification, purchasing, storage and use of multiple culinary ingredients. Students’ practices handling these ingredients will be observed and discussed.

Culinary Math Across The Curriculum III (CMC 303)

Clock hours – 12.5 (Lecture: 6.25 | Lab: 6.25)

Building on topics covered in Culinary Math Across The Curriculum II (CMC 202), students will participate in discussions and demonstrations of how to employ the principles of mathematics to various culinary applications. Students will submit written work for feedback and grading.

Culinary Café Production I (CCP 301)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the proper handling of salad ingredients, preparation of various salads and salad dressings, and the creation of a number of traditional and contemporary examples of salads and cold dishes. Students will practice preparing an assortment of styles of salads and cold dishes with proper accompaniments and dressings. Students’ practices will be observed and discussed.

Culinary Café Production II (CCP 302)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the proper handling of sandwich ingredients and the preparation of various styles of sandwiches and traditional and contemporary condiments. Students will practice preparing an assortment of styles of sandwiches in a production model. Students’ practices will be observed and discussed.

Healthy Cooking (CHC 301)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the principles of healthy cooking and eating, different dietary requirements and eating styles and the application of basic cooking methods from a healthy perspective. Students will taste a variety of healthier ingredients including whole grains, healthy oils, beans and legumes. Students will practice preparing dishes that meet the guidelines for a number of dining styles and dietary restrictions. Students’ practices will be observed and discussed.

Banqueting And Catering (CBC 301)

Clock hours – 27.5 (Lecture: 5 | Lab: 22.5)

Students will participate in discussions and demonstrations of the various types of catering operations and events (e.g., on-premise, off-premise and drop-off) and the logistics involved with each, as well as the application of principles of batch cookery to the basic culinary fundamentals. Students will plan and execute hot buffet presentations, plated banquets and hors d’oeuvre receptions. Students will practice preparing foods using batch cookery and prepare a variety of hors d’oeuvres and cocktail reception dishes. Students’ practices will be observed and discussed.

Culinary Restaurant Planning (CRP 301)

Clock hours -15 (Lecture: 7.5 | Lab: 7.5)

Students will participate in discussions and demonstrations of the process of designing a restaurant concept. Students will work together in groups to create written restaurant concepts. One concept will be selected for execution and opened to the public for a period of eight days. Students’ concepts will be reviewed and discussed.

Culinary Career Development (CCD 301)

Clock hours – 15 (Lecture: 7.5 | Lab: 7.5)

Over the course of the semester, students will participate in discussions and demonstrations of how to create a professional career portfolio including resumes, cover letters and photographs depicting their skills and competencies. Students will take part in field trips and research projects to familiarize themselves with various opportunities in the multiple facets of the foodservice industry and other related fields. Students will create a professional social media presence and a virtual and physical career portfolio. Students’ portfolios will be reviewed and discussed.


 

Semester 4

Culinary Math Across The Curriculum IV (CMC 404)

Clock hours – 12 (Lecture: 6 | Lab: 6)

Building on topics covered in Culinary Math Across The Curriculum III (CMC 303), students will participate in discussions and demonstrations of how to employ the principles of mathematics to various culinary applications. Students will submit written work for feedback and grading.

Introduction To À La Carte Cookery (CAC 401)

Clock hours – 30 (Lecture: 5 | Lab: 25)

Students will participate in discussions and demonstrations to review the basic cooking fundamentals practiced in previous courses relevant to actual à la carte restaurant service. Students will practice preparing a limited number of menu items that represent the various stations or categories of a restaurant kitchen and menu. Students’ practices will be observed and discussed.

Culinary Restaurant Operations (CRO 401)

Clock hours – 60 (Lecture: 10 | Lab: 50)

Using knowledge gained in previous courses, students will design menus and create recipes to support their restaurant concept and develop a budget. Students will operate their restaurant for a limited period and review the results at the end. Students will also learn and practice customer service and front-of-house skills. Students’ concept submissions, design documents, budgets, execution plans and review reports will be discussed.

Culinary Final Assessment Preparation Workshop (CFW 401)

Clock hours – 30 (Lecture: 5 | Lab: 25)

Students will be given a series of mock exam assignments and exercises designed to simulate the actual Final Assessment practical and written testing. Strategies for success will be discussed and extensive feedback will be given.

Culinary Final Assessment (CFA 401)

Clock hours – 24 (Lecture: 12 | Lab: 12)

Students will participate in practical and written exams for their Final Assessment.

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