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Culinary Arts and Design

Culinary Arts and Design

  • Specialization: Culinary Arts and Design
    • Cooking Principles

      This course is an introduction to the fundamental theory and practical skills necessary to begin a career in the field of Culinary Arts. Components of this program include an overview of career opportunities in the food service industry, sanitation and safety principles and practices, indentification, operation, and maintenance of tools and equipment, measurement techniques, cooking principles and methods, and mise en place skills. The students will also learn knife handling and safety and the procedure used to read and follow a recipe.

      Course Code: CF-210
      Course Requirements: None

      Hours: 110

    • Garde Manger

      This course takes the student through all of the advanced preparation of garde manger skills. Garde manger is a French term that describes a cool kitchen where cold items such as salads, salad dressings, sandwiches, buffet items, pates, and cold hors d’oeuvres are prepared.

      Course Code: CF-220
      Course Requirements: Cooking Principles

      Hours: 110

    • Vegetables, Fungi, Starches and Farinaceous Products

      This course is an introduction to proper vegetable and starch cookery, handling, and storage.

      Course Code: CF-230
      Course Requirements: Cooking Principles

      Hours: 110

    • Stocks, Soups and Sauces

      This course provides an overview of the basic principles of soups, stocks and sauces, specifically procedures, production, and handling.

      Course Code: CF-240
      Course Requirements: Cooking Principles

      Hours: 110

    • Meats, Poultry, Fish and Seafood

      This course is an introduction to the composition, structure, inspection, cutting, handling, storage, and various cooking methods as they apply to meats, game, poultry, fish and seafood.

      Course Code: CF-250
      Course Requirements: Cooking Principles

      Hours: 110

    • Patisserie and Baking

      This course provides an overview of bakeshop principles and ingredients, quick breads (muffins, biscuits and other quick breads), pies and pastries, cookies, bars, squares and yeast products.

      Course Code: CF-260
      Course Requirements: Cooking Principles

      Hours: 110

    • Breakfast and Dairy

      This course includes the study of breakfast cookery, the preparation of a variety of breakfast items, and dairy product cookery, handling, and storage.

      Course Code: CF-270
      Course Requirements: Cooking Principles

      Hours: 110

    • Menu Planning and Food Costing

      In this course, students learn various kinds of recipes, their structure and how recipes are used in a commercial kitchen. Students also learn to construct a menu that builds sales by offering the best nutritional choices to the customer and promotes efficiency and productivity.

      Course Code: CF-280
      Course Requirements: Cooking Principles

      Hours: 110

    • Applied Food Prep (Work Practicum)

      Work Practicum: The student will be placed at a food service establishment determined by availability, student capabilities and/or preference, where they will practice their skills and expand their knowledge. This course offers students the opportunity to practice and refine technical and employability skills relevant to the industry and to further their career training.

      Course Code: CF-305
      Course Requirements: Menu Planning and Food Costing,Breakfast and Dairy,Patisserie and Baking,Meats, Poultry, Fish and Seafood,Stocks, Soups and Sauces,Vegetables, Fungi, Starches and Farinaceous Products,Garde Manger,Cooking Principles

      Hours: 160

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