Culinary Arts and Design
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Specialization: Culinary Arts and Design
Course Code Course Name CF-210 Cooking Principles CF-220 Garde Manger CF-230 Vegetables, Fungi, Starches and Farinaceous Products CF-240 Stocks, Soups and Sauces CF-250 Meats, Poultry, Fish and Seafood CF-260 Patisserie and Baking CF-270 Breakfast and Dairy CF-280 Menu Planning and Food Costing CF-320 Culinary Arts Work Practicum -
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, identification, 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: NoneHours: 110
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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 PrinciplesHours: 110
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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 PrinciplesHours: 105
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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 PrinciplesHours: 105
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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 PrinciplesHours: 105
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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 PrinciplesHours: 105
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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 PrinciplesHours: 105
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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 PrinciplesHours: 108
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Culinary Arts 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-320
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 PrinciplesHours: 160
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