Culinaire Foods & Hospitality Academy

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Culinaire Foods & Hospitality Academy"

Transcription

1 Culinaire Foods & Hospitality Academy Curriculum Bringing Sound Culinary Techniques to Economically Developing Regions For those who come amongst us we do not introduce culinary tricks but rather, inspire them to prosper through the consistent practice of sound culinary applications and techniques! Culinaire Foods & Hospitality Academy is a business model under CULINAIRE ENTERPRISES, Inc., Sacramento CA USA

2 2 Orientation for Culinary Techs During orientation students will meet all school staff and tour the facility and its grounds. Their uniforms, program policies and procedures manuals, knife kits and schedules will also be distributed. The chef and chef assistants will provide an overview of the curriculum, grading policies and will respond to all questions. Any students involved with receiving financial aid will be asked to stay behind for the second segment to assist them with any concerns left outstanding. Food Safety and Sanitation Students shall learn the latest information on food safety from their areas including the Hazard Analysis Critical Control Point (HACCP) food safety system along with U.S. Food and Drug Administration s Food Codes. Emphasis of the course will focus on the practical application and implementation of food safety and sanitation guidelines. The ServSafe training that will be taught is a U.S. recognized certificate program and must be successfully completed by each student in order complete their respective culinary tech training program. Upon successful completion of the course students will receive a ServSafe certificate from the National Restaurant Association USA and issued by the administration of the culinary program. Safely handle food utilizing current information on food handling and safety. Apply and implement ServSafe guidelines. Safely use and care for equipment and food products. Operate within a professional kitchen observing Health Department regulations. Palette Development & Product Identification This is an introductory course in identification of key ingredients used in culinary applications. Using exceptional quality ingredients and sensory evaluation, students gain a broad knowledge of foundation ingredients such as salt, sugar, herbs, spices, artisan cheeses, and greens. Periodic field trips to local farms and local farmer s markets to help create a richer appreciation of how and where ingredients are produced. Discern and select ingredients for individual culinary uses. Understand sustainable practices from a culinary standpoint. Identify flavors and uses of various salts, sugars, oils, vinegars, cheeses, spices, herbs, grains and greens. Understand the five tastes and how they distinguish in different flavor profiles.

3 Essential Tech Prep Skills This course is designed to introduce the student to essential aspects of the professional kitchen to enhance their abilities to aid Chefs and Sous Chefs. Lessons will include equipment identification, basic culinary math, US standard and metric measuring systems, knife identification, knife handling and sharpening, all culinary knife cuts, potato, egg, vegetable and grain cookery, as well as wet and dry cooking methods. Recipe writing and the production of order sheets and prep-sheets are also covered. Identify equipment and how to apply appropriate calculations in the use of that equipment Understand US standard and metric measurement systems Identify, handle, and sharpen commercial grade knives. Demonstrate many culinary knife cuts. Apply appropriate cooking methods for various common proteins, vegetables, and grains. Understand and apply wet and dry cooking methods. 3 Weights & Measurements This course is designed to introduce the student to all aspects of properly weighing ingredients and scaling those ingredients to being able to be properly integrated in sequence within an assigned recipe per the Chef s desired end results. Lessons will include equipment identification per US standard and metric measuring systems. Read and properly interpret the author s intent within a given written recipe Identify and use appropriate weighing and measuring equipment and devices per each recipe Calculate and convert metric measurements to American Standard and vise-versa Baking & Pastry Fundamentals This course is designed to introduce students to skills and techniques required in the production of some yeast breads, short pastry dough, custards, and cake batters. Culinaire Foods & Hospitality Academy promote that all qualified culinary techs be proficient in all aspects of the kitchen, including initial bread making and pastry work. Upon successful completion of this course, students will be able to demonstrate: Making a Brioche, Wheat bread, and Focaccia Production of various savory and dessert custard Making specialty and standard pie dough

4 Stocks & Soups This course is an introduction to modern preparations including white and brown stock, vegetable and fruit stock, some classic soups including: cream, puree, and consommé as well specialty cold soups. Various interpretations of emulsified, reduction, puree, and fruit sauces are also covered. Prepare classic protein based stocks. Prepare stocks including chicken, veal, demi-glace, vegetable and fruits. Understand and demonstrate preparation methods for cream, puree, consommé, and cold soups. Garde Manger During this course students learn proper terminology and technique for cold emulsification, salads and dressings, canapé and hors d oeuvres preparation. Students will be introduced to some aspects of a classical Garde Manger position including appetizers common to the Americas and Mediterranean. Upon successful completion of this course, students will be able to demonstrate a thorough understanding of: Use of proper terminology. Cold emulsifications. Identification, care for, and handle of salad greens. Canapés, hors d oeuvres, salads, dressings and other cold preparations related to Garde Manger. Prepare food for and serve approximately 100 people. 4 Sauce Development This course introduces students to classic and modern preparations of sauces. Cream sauces, white stock based sauces, brown stock or demi-glace sauces, vegetable stock sauces and emulsified butter sauces are all included. This unit focuses upon techniques that produce high quality and well-flavored products. Prepare classic white and brown protein based sauces. Prepare modern sauces including vegetable and fruit sauces. Prepare various interpretations of emulsified, reduction, puree, infusion, juice, butter, foam sauces.

5 5 Catering and Special Events Exposure This course is designed with a focus on volume prep work and coordination with those in charge. Students work together to prepare a luncheon for 70 guests. Principles of dining room service, including various table settings, fine dining service standards and the role of staff management are introduced. Appreciate the magnitude of the quantity of ingredients, staff, space, tools and equipment required for large scale food service. Set up a dining room for a fine dining restaurant. Calculate prep, plating schedules and timing. Articulate the high standards of service required for a fine dining restaurant s Chef and their staff. Student-Staffed Restaurant This exciting and intensive course is a student staffed restaurant, created with the goal of providing real time, hands on experience of the operations of a fine dining establishment under a Chef. On a rotating schedule, students are responsible for kitchen prep and station planning with set-up, creating prep and order lists for lunch and dinner service of up to 70 guests. Understand the needs of the Chef and Sous Chef during service. Understand the maitre d and front-of-the-house functions. Be exposed to wine pairing and perform wine prep and service. Review set up of kitchen stations and their part in aiding the Expeditor. Create prep and order lists. Perform line service in both savory and dessert stations. Understand and execute the décor and set-up of the dining roo in a fine dining restaurant.

CURRICULUM SERVSAFE PRODUCT IDENTIFICATION

CURRICULUM SERVSAFE PRODUCT IDENTIFICATION MISSION STATEMENT The Napa Valley Cooking School offers high quality, fast paced, intensive training for aspiring chefs. The goal of the program is to provide each student with hands-on, technique driven,

More information

Vegetarian Culinary Arts Courses 2015/2016

Vegetarian Culinary Arts Courses 2015/2016 Vegetarian Culinary Arts Courses 2015/2016 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,

More information

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours CULINARY ARTS COURSE DESCRIPTIONS Beginning Production and Baking Certificate 16 Credits CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours Covers the basic rules of sanitation, food borne illnesses,

More information

Culinary Arts (CULA) Table of Contents:

Culinary Arts (CULA) Table of Contents: Culinary Arts (CULA) Courses in CULA focus on the general study of the cooking and related culinary arts, and prepare individuals for a variety of jobs within the food service industry. CULA includes instruction

More information

HOSPITALITY MANAGEMENT

HOSPITALITY MANAGEMENT Area: Fine & Applied Arts Dean: Dr. Adam Karp Phone: (96) 484-8433 Counseling: (96) 484-8572 DEGREES AND CERTIFICATES Culinary Arts/Restaurant Management Degree This degree focuses on basic and advanced

More information

Goals. Students will demonstrate the ability to:

Goals. Students will demonstrate the ability to: Goals Students will demonstrate the ability to: Goal 1: Goal 2: Goal 3: Goal 4: Goal 5: Goal 6: Goal 7: Goal 8: Analyze the impact of historical developments and advancements within the food production

More information

PROFESSIONAL COOK 1 OCCUPATIONAL ANALYSIS CHART

PROFESSIONAL COOK 1 OCCUPATIONAL ANALYSIS CHART OCCUPATIONAL SKILLS A. Trade knowledge personal attributes and professionalism in roles and responsibilities in food service occupations foodservice training programs and certification pathways history

More information

CURRICULUM ASSESSMENT CHECKLIST: COOK - LEVEL 1

CURRICULUM ASSESSMENT CHECKLIST: COOK - LEVEL 1 CURRICULUM ASSESSMENT CHECKLIST: COOK - LEVEL 1 Apprenticeship Manitoba prescribes time and content specific curriculum standards for technical training in the trade of Cook. To assist accreditation applicants

More information

Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science

Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science Mission Statement The relationship between work and family is our unique focus. The mission of Geneva Community

More information

Culinary Arts Level 2 Cook

Culinary Arts Level 2 Cook Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

Culinary Arts Program Syllabus

Culinary Arts Program Syllabus Culinary Arts Program Syllabus Organization Washburn Institute of Technology Program Number 12.0505 Instructional Level Certificate Target Population Grades 11 & 12 Post-secondary Description This program

More information

2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT

2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT 2008 PROGRAM OUTCOMES ASSESSMENT SUMMARY REPORT PROGRAM: INARY ARTS AAS DEGREE AND CERTIFICATE DATE: 30 JANUARY 2008 DEMONSTRATION OF LEARNING: What assignments or projects demonstrate student learning

More information

Monroe Technology Center Culinary Arts I Syllabus 2013-2014

Monroe Technology Center Culinary Arts I Syllabus 2013-2014 Monroe Technology Center Culinary Arts I Syllabus 2013-2014 Teacher Joy Anderson E-Mail Joy.Anderson@lcps.org Availability M-F 8:30 to 9:15 AM Phone 571-252-2083 Course Description: This two-year program

More information

ACF Culinary Arts Certification

ACF Culinary Arts Certification Assessment Blueprint ACF Culinary Arts Certification Test Code: 3990 and 3991 / Version: 01 Copyright 2013. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

Culinary Arts & Food Service Management

Culinary Arts & Food Service Management Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: James B. J.B. Ward, director; Peter Mitchell, Paul Porras Odessa College offers the student two associate in applied science

More information

Foundations of Restaurant Management & Culinary Arts

Foundations of Restaurant Management & Culinary Arts A Correlation of Foundations of Restaurant Management & Culinary Arts Levels One & Two, 2011 Virginia Tasks and Competencies for Culinary Arts I Level INTRODUCTION This document demonstrates how well Pearson

More information

CTE Culinary Arts II

CTE Culinary Arts II Culinary Arts II Curriculum Map Teacher Pages Culinary II Curriculum Map Teacher Pages Semester 1 1.0 APPLY SAFETY AND SANITATION PROCEDURES 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.4

More information

Culinary Arts Level 1 Prep Cook

Culinary Arts Level 1 Prep Cook Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4236 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

Become aware of the many career opportunities in the foodservices industry Wear and manage proper workplace attire

Become aware of the many career opportunities in the foodservices industry Wear and manage proper workplace attire Course: Culinary Arts II August/September 1.2 1.3 Career Opportunities in foodservice industry Ethics and Professionalism in the workplace Become aware of the many career opportunities in the foodservices

More information

Culinary Arts & Food Service Management www.odessa.edu/dept/culinary

Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: Desmond Stout, director; Paul Porras Odessa College offers the student two associate in applied science degree options in culinary

More information

Culinary Arts. Degrees. Culinary Arts Courses. Oakland Community College 2015-2016 Catalog 1

Culinary Arts. Degrees. Culinary Arts Courses. Oakland Community College 2015-2016 Catalog 1 Oakland Community College 2015-2016 Catalog 1 Culinary Arts Degrees Culinary Arts (CUL.AASX) (http://catalog.oaklandcc.edu/programs/ culinary-arts/culinary-arts-aas-extended-degree) Certificate Culinary

More information

MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS TIME ALLOWED: 3 HOURS

MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS TIME ALLOWED: 3 HOURS MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS PERCENT OF TEST: TIME ALLOWED: 3 HOURS 12 % Health and Safety - Sanitation

More information

Culinary Arts COURSE OUTLINE

Culinary Arts COURSE OUTLINE Culinary Arts COURSE OUTLINE 1. Course Title: Culinary Arts 2. CBEDS Title: Food and Services 3. CBEDS Number: 4420 4. Job Titles: Food Service Worker Caterer Catering Assistant Baker Pastry Chef Assistant

More information

CWCS PRE-CULINARY COLLEGE COURSE

CWCS PRE-CULINARY COLLEGE COURSE CWCS PRE-CULINARY COLLEGE COURSE WHY SPEND THE FULL TUITION! For students who dream of owning or operating their own food business, there is no better education than Chef Walters unparalleled Culinary

More information

National Schools Bakery Arts Curriculum

National Schools Bakery Arts Curriculum National Schools Bakery Arts Curriculum Course 101 A: Food Service Industry, Sanitation and Safety Course starts end: Contact Hours: 30 Hours Instructor: Office hours: Email: Text: Serve safe Course Handbook,

More information

FAMILY AND CONSUMER SCIENCES CULINARY ARTS I & II GRADES 11-12

FAMILY AND CONSUMER SCIENCES CULINARY ARTS I & II GRADES 11-12 PARENT/STUDENT COURSE INFORMATION FAMILY AND CONSUMER SCIENCES CULINARY ARTS I & II GRADES 11-12 Counselors are available to assist parents and students with course selections and career planning. Parents

More information

CAREER PATHWAY CULINARY ARTS CIP Code 12.0508. Pennsylvania's Targeted Industry Cluster: Hospitality & Tourism

CAREER PATHWAY CULINARY ARTS CIP Code 12.0508. Pennsylvania's Targeted Industry Cluster: Hospitality & Tourism CAREER PATHWAY CULINARY ARTS CIP Code 12.0508 Pennsylvania's Targeted Industry Cluster: Hospitality & Tourism Potential Careers 35-1012 Supervisors Food Preparation & Serving Workers 35-2014 Cooks, Restaurant

More information

DIABLO VALLEY COLLEGE CATALOG 2015-2016

DIABLO VALLEY COLLEGE CATALOG 2015-2016 CULINARY ARTS CULN Despina Prapavessi, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a

More information

Unit 1: Introduction to Culinary Arts

Unit 1: Introduction to Culinary Arts Unit 1: Introduction to Culinary Arts 1.1 Identify terms related to culinary professions, employability skills, and customer relations 1.2 Discuss the development of the modern food service industry 1.2.1

More information

Prentice Hall. Introduction to Culinary Arts, CIA 1st Edition North Carolina VoCATS Course Blueprint for Culinary Arts & Hospitality 1

Prentice Hall. Introduction to Culinary Arts, CIA 1st Edition North Carolina VoCATS Course Blueprint for Culinary Arts & Hospitality 1 Prentice Hall Introduction to Culinary Arts, CIA 1st Edition 2007 Grades 9-12 C O R R E L A T E D T O North Carolina VoCATS Course Blueprint for Culinary Arts & Hospitality 1 Grades 9-12 A THE CULINARY

More information

TEKS Tracker Form P a g e 1 Culinary Arts TEKS Tracker Form Culinary Arts

TEKS Tracker Form P a g e 1 Culinary Arts TEKS Tracker Form Culinary Arts TEKS Tracker Form P a g e 1 TEKS Tracker Form Cluster: Hospitality and Tourism PEIMS#: Course Name: Course Description: begins with the fundamentals and principles of the art of cooking and the science

More information

Southern California Regional Occupational Center SCROC COURSE DESCRIPTION

Southern California Regional Occupational Center SCROC COURSE DESCRIPTION COURSE DESCRIPTION Course Title: CBEDS Title: Culinary Arts Food & Nutrition CBEDS Number: 4361 Job Titles: Baker Helper Waiter/Waitress Cook Helper Host Cashier Course Description: This culinary arts

More information

Culinary Arts Diploma. For entry-level aspiring chefs

Culinary Arts Diploma. For entry-level aspiring chefs Culinary Arts Diploma For entry-level aspiring chefs FOR Culinary Arts Diploma PRE-REQUISITE Launch your culinary career Designed specifically for entry-level professionals in the food-related services,

More information

Culinary Arts. CAREER OPPORTUNITIES: Chef, Pastry Chef, Line Cook, Restaurant & Banquet Management

Culinary Arts. CAREER OPPORTUNITIES: Chef, Pastry Chef, Line Cook, Restaurant & Banquet Management CULINARY ARTS Culinary Arts Today, you re a foodie and a talented home cook. Tomorrow, you could be a chef cooking up something amazing! The Culinary Arts program at the Institute of Technology at Syracuse

More information

Pastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015. 866.Macomb1 (866.622.6621) www.macomb.edu

Pastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015. 866.Macomb1 (866.622.6621) www.macomb.edu Pastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015 866.Macomb1 (866.622.6621) www.macomb.edu Pastry Arts PROGRAM OPTIONS CREDENTIAL TITLE CREDIT HOURS REQUIRED NOTES Associate of Applied Science Pastry

More information

Culinary Essentials. For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs

Culinary Essentials. For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs Culinary Essentials For Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs FOR Serious enthusiasts Culinary or hospitality school students Career changers Entrepreneurs

More information

Food and Nutrition Technology Essential Curriculum

Food and Nutrition Technology Essential Curriculum UNIT I: Kitchen Fundamentals Food and Nutrition Technology Essential Curriculum 2010-2011 The student will recognize factors that affect food safety, from production to consumption, and techniques to prevent

More information

Culinary Arts/ Hospitality Management

Culinary Arts/ Hospitality Management Culinary Arts / Hospitality Management 111 Culinary Arts/ Hospitality Management Location: Downtown Site (8 Commerce Street) Program Information Trenholm State Technical College s Culinary Arts program

More information

Culinary Arts. Course Outlines - CUL Courses. 2014-2015 Academic Year

Culinary Arts. Course Outlines - CUL Courses. 2014-2015 Academic Year Culinary Arts Course Outlines - CUL Courses Information was extracted from ACRES (Academic Curriculum Review and Evaluation System) Ctrl+Click on course number to access the Course Outline Last Revised

More information

Chapter 1: Overview of the Restaurant and Foodservice Industry

Chapter 1: Overview of the Restaurant and Foodservice Industry Foundations of Restaurant Management & Culinary Arts, Level One Chapter 1: Overview of the Restaurant and Foodservice Industry Section 1.1 1.1 Identify the two segments of the restaurant and foodservice

More information

Major in Culinary Arts (Dual Language Curriculum) 71 Credits. Program Description

Major in Culinary Arts (Dual Language Curriculum) 71 Credits. Program Description ASSOCIATE DEGREES ASSOCIATE IN SCIENCE (AS) Major in Culinary Arts (Dual Language Curriculum) 71 Credits Program Description The Associate Degree program in Science in Culinary Arts in its dual language

More information

HOSPITALITY & TOURISM Endorsement: Business & Industry

HOSPITALITY & TOURISM Endorsement: Business & Industry HOSPITALITY & TOURISM Endorsement: Business & Industry Restaurant Management Food Safety & Sanitation Management Principles of Hospitality & Tourism Baking & Pastry Arts Prereq: Restaurant Man or Food

More information

Hospitality and Culinary PROGRAMS STUDY

Hospitality and Culinary PROGRAMS STUDY PROGRAMS STUDY of BAKING AND PASTRY ARTS 365 Associate in Applied Science Degree (A.A.S.) 62 Credit Hours (CH) The A.A.S. degree in Baking and Pastry Arts is a sequential learning program taught over four

More information

Home Ec/Vocational HE

Home Ec/Vocational HE Home Ec/Vocational HE The following matrix indicates those courses deemed transferable among institutions listed across the top of the matrix. The numbers on the matrix represent the number of semester

More information

Florida Department of Education Instructional Materials Correlation Culinary Arts Course

Florida Department of Education Instructional Materials Correlation Culinary Arts Course Correlations of To the Florida Department of Education Instructional Materials Correlation Culinary Arts Course 8800500 SUBJECT: Career and Technical Education GRADE LEVEL: 9-12 COURSE TITLE: Culinary

More information

HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690

HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690 Family and Consumer Science HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690 Department of Curriculum and Instruction CAREER EDUCATION AND CONSUMER, FAMILY, AND LIFE SKILLS

More information

Culinary Arts/ Hospitality Management

Culinary Arts/ Hospitality Management Culinary Arts / Hospitality Management 118 Culinary Arts/ Hospitality Management Location: Downtown Site Program Information Cosmetology is the study or art of cosmetics and its use. However, in the last

More information

DIABLO VALLEY COLLEGE CATALOG 2014-2015

DIABLO VALLEY COLLEGE CATALOG 2014-2015 CULINARY ARTS CULN Michael Norris, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef,

More information

CULINARY ARTS COURSE SYLLABUS Fall 2015

CULINARY ARTS COURSE SYLLABUS Fall 2015 CULINARY ARTS COURSE SYLLABUS Fall 2015 COURSE TITLE: Stations & Tools CREDITS: 3 COURSE NUMBER: CA112 NUMBER OF SESSIONS: 8 INSTRUCTOR: Chef Todd Ketterman LENGTH OF SESSIONS: 5 Hrs GRADING: A to F GRADING

More information

Professional Cook Practical Assessment Information

Professional Cook Practical Assessment Information Practical Assessment Information The following pages contain basic information about the practical assessment tasks for s. Review the description of each level and the assessment information to help you

More information

Culinary Arts INDIVIDUAL PROGRAM INFORMATION 2015 2016. 866.Macomb1 (866.622.6621) www.macomb.edu

Culinary Arts INDIVIDUAL PROGRAM INFORMATION 2015 2016. 866.Macomb1 (866.622.6621) www.macomb.edu Culinary Arts INDIVIDUAL PROGRAM INFORMATION 2015 2016 866.Macomb1 (866.622.6621) www.macomb.edu Culinary Arts CREDENTIAL TITLE PROGRAM OPTIONS Credit Hours Required NOTES Associate of Applied Science

More information

NATIONAL CULINARY SCHOOL Culinary Arts Specialist

NATIONAL CULINARY SCHOOL Culinary Arts Specialist NATIONAL CULINARY SCHOOL Culinary Arts Specialist Culinary Arts Program Index:4 Sanitation and Safety (Serve safe) 30 hours Skill Development 1 8 hours (Portion control, the menu, Basic and Advanced cooking

More information

Culinary Arts Exploratory Program Grade 9 CIP Code: 200401. McCann Technical High School 70 Hodges Crossroads North Adams, MA. 01247.

Culinary Arts Exploratory Program Grade 9 CIP Code: 200401. McCann Technical High School 70 Hodges Crossroads North Adams, MA. 01247. Culinary Arts Exploratory Program Grade 9 CIP Code: 0401 McCann Technical High School 70 Hodges Crossroads North Adams, MA. 01247 Instructors: Patrick Cariddi Kimberly Kaigle Developed: February 11 1 Course

More information

THE PROFESSIONAL COOK APPRENTICE GUIDE FOR BC 1

THE PROFESSIONAL COOK APPRENTICE GUIDE FOR BC 1 THE COOK APPRENTICE GUIDE FOR BC 1 Congratulations! You re on your way to an exciting and rewarding career as a professional cook. Becoming a certified cook in BC means you can progress in your career,

More information

Accelerated One-Year Degree Programs in

Accelerated One-Year Degree Programs in 2015 2016 Accelerated One-Year Degree Programs in Culinary Arts and Baking & Pastry Arts Providence North Miami Denver Charlotte Advanced Standing Program Program Options Who Should Apply Program Begins

More information

Luna Community College Culinary Arts Program 2012-2015. Curriculum Profile

Luna Community College Culinary Arts Program 2012-2015. Curriculum Profile Luna Community College Culinary Arts Program 2012-2015 Curriculum Profile Table of Contents Program Goals 2 Degree/Certificate Requirements 3 Course Descriptions/Outcomes 4 Luna Community College Culinary

More information

FRENCH CULINARY ARTS. 2 0 1 0 STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students

FRENCH CULINARY ARTS. 2 0 1 0 STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students FRENCH CULINARY ARTS at the Institut Paul Bocuse L y o n-ecully (Franc e ) 2 0 1 0 STUDENT S PROGRAM ( 1 7 t h of May 17 t h of September) A n exclusive 16-week pro gram f o r adv a nced students T o improve

More information

Release: 1. Assessment Requirements for SITHCCC006 Prepare appetisers and salads

Release: 1. Assessment Requirements for SITHCCC006 Prepare appetisers and salads Release: 1 Assessment Requirements for SITHCCC006 Prepare appetisers and salads Assessment Requirements for SITHCCC006 Prepare appetisers and salads Modification History Not applicable. Approved Page 2

More information

Culinary Arts Curriculum Profile 2012-2015

Culinary Arts Curriculum Profile 2012-2015 Luna Community College Culinary Arts Curriculum Profile 2012-2015 Content Page Program Goals 1 Degree/Certificate Requirements 2 Course Descriptions/Outcomes 3 Laboratory Assessment Rubric 10 Course Syllabi

More information

Education & Training Plan. Professional Cooking & Catering Certificate Program

Education & Training Plan. Professional Cooking & Catering Certificate Program Office of Professional & Continuing Education 301 OD Smith Hall Auburn, AL 36849 http://www.auburn.edu/mycaa Contact: Shavon Williams 334-844-5100 Last revised July 6, 2015 Auburn University is an equal

More information

SkillsUSA. National Culinary Arts Contest High School June 26, 2014 Kansas City, Missouri

SkillsUSA. National Culinary Arts Contest High School June 26, 2014 Kansas City, Missouri SkillsUSA National Culinary Arts Contest High School June 26, 2014 Kansas City, Missouri SkillsUSA High School Culinary Arts Contest June 26, 2014 MENU Composed Salad with Emulsified Dressing Clear Soup

More information

CAREER OPPORTUNITIES:

CAREER OPPORTUNITIES: Culinary Arts Today, you re a foodie and a talented home cook. Tomorrow, you could be a chef cooking up something amazing! The Culinary Arts program at the Institute of Technology at Syracuse Central provides

More information

CULINARY ARTS Effective Date: December 5, 2012

CULINARY ARTS Effective Date: December 5, 2012 MASSACHUSETTS STATE ARTICULATION AGREEMENT BETWEEN MASSACHUSETTS COMMUNITY COLLEGES AND MASSACHUSETTS CHAPTER 74 APPROVED SECONDARY CAREER/VOCATIONAL TECHNICAL PROGRAMS CULINARY ARTS Effective Date: December

More information

Culinary Arts Learner Objectives

Culinary Arts Learner Objectives Culinary Arts Learner Objectives Learner Objective: Understand and evaluate the importance of customer service, working with others, interviewing, orientation, training and evaluation in food service.

More information

Copyright 2014 NOCTI. All rights reserved

Copyright 2014 NOCTI. All rights reserved Copyright 2014 NOCTI All rights reserved 2 Sample Study Guide Information This document provides information about NOCTI study guides which are available for all Job Ready and Pathway assessments. Study

More information

FRENCH CUISINE / FRENCH PASTRY. Turn your passion into a career

FRENCH CUISINE / FRENCH PASTRY. Turn your passion into a career Intensive Professional Programs in English FRENCH CUISINE / FRENCH PASTRY Turn your passion into a career Edito It has been 25 years since FERRANDI launched its culinary arts program in English, designed

More information

Cook for Kids: SchoolFood Kitchen Training Program

Cook for Kids: SchoolFood Kitchen Training Program Cook for Kids: SchoolFood Kitchen Training Program Wellness in the Schools (WITS) provides the Cook for Kids program to approximately 60 NYCDOE public schools. As part of this program WITS Chefs assist

More information

Baking & Pastry Arts COURSE OUTLINE

Baking & Pastry Arts COURSE OUTLINE Baking & Pastry Arts COURSE OUTLINE 1. Course Title: Baking & Pastry Arts 2. CBEDS Title: Food and Services 3. CBEDS Number: 4420 4. Job Titles: Food Service Worker Baker Pastry Chef Assistant Pastry Chef

More information

Cabrillo College Catalog 2015-2016

Cabrillo College Catalog 2015-2016 CULINARY ARTS AND HOSPITALITY MANAGEMENT Human Arts and Social Sciences Division Isabel O'Connor, Division Dean Division Office, Room 420 Sue Slater, Department Chair, (831) 477-5205 Aptos Counselor: (831)

More information

Internship Program. Food & Beverage Department

Internship Program. Food & Beverage Department Internship Program Food & Beverage Department This program is designed for students that would like to get practical experience in F&B operations. Students will be exposed to various positions in Restaurants

More information

220 Culinary Arts and Hotel Management

220 Culinary Arts and Hotel Management 220 Culinary Arts and Hotel Management Culinary Arts and Hotel Management The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry.

More information

Entry Level Culinary Arts Certificate Program Course Syllabus

Entry Level Culinary Arts Certificate Program Course Syllabus Entry Level Culinary Arts Certificate Program Course Syllabus Instructors: ARC Broward Culinary Arts Faculty Office: Room 223 Office Hours: Mon-Fri, 8:00-4:00 Phone: 954-746-9400 email: info@arcbrowardlearning.com

More information

STANDARD 1 Students will review and apply the skills of kitchen management, safety and sanitation.

STANDARD 1 Students will review and apply the skills of kitchen management, safety and sanitation. Food and Nutrition II Revised 8-2014 Levels: Grades 9-12 Units of Credit: 0.50 CIP Code: 20.0118 Core Code: 34-01-00-00-160 Prerequisite: Foods and Nutrition I Skill Test: #343 COURSE DESCRIPTION This

More information

Textbook: Chapter 3 Teacher made information packet Video: Digestion Assessments/Resources

Textbook: Chapter 3 Teacher made information packet Video: Digestion Assessments/Resources Department: Industrial and Fine Arts Nutrition and Culinary Arts (730Z) Unit 1, September Unit 2, October Introduction to Nutrition and Culinary Arts: What materials will each student need to have for

More information

West Hills College Lemoore Program Level Student Learning Outcomes

West Hills College Lemoore Program Level Student Learning Outcomes West Hills College Lemoore Program Level Student Learning Outcomes Program Name/Title: Originator(s): Christian Raia Date: Fall 2012 I. Expected Program Level Student Learning Outcomes Defined SLO 1: ServSafe

More information

CULINARY ARTS /BAKING. Revised April 2005

CULINARY ARTS /BAKING. Revised April 2005 CULINARY ARTS /BAKING Revised April 2005 I. DESCRIPTION This course teaches the student the evolutionary stages of baking. From such basics as cakes, bread baking, quick breads like muffins, pies, cookies,

More information

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4963 COURSE TITLE: GARDE MANGER

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4963 COURSE TITLE: GARDE MANGER NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4963 COURSE TITLE: GARDE MANGER CLASS HOURS: 1.5 LAB HOURS: 3.5 CREDITS: 3 1. COURSE DESCRIPTION

More information

Hospitality Mathematics Test-Out Study Guide

Hospitality Mathematics Test-Out Study Guide Name Hospitality Mathematics Test-Out Study Guide Directions: There are 110 answers to be calculated for this practice exam spread over 9 pages. For easy reference, place all answers in the appropriate

More information

CTE Culinary Arts I Curriculum Map Teacher Pages Chandler Unified School District #80

CTE Culinary Arts I Curriculum Map Teacher Pages Chandler Unified School District #80 Culinary Arts I Curriculum Map Teacher Pages Culinary I Curriculum Map Teacher Pages Semester 1 1.0 APPLY SANITATION AND SAFETY PROCEDURES 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.2

More information

Culinary Arts Program. Better Food, Advanced Training

Culinary Arts Program. Better Food, Advanced Training Culinary Arts Program Better Food, Advanced Training Culinary Program What is the Return on Investment in the Army Culinary Arts Program? AR 30-22 1. Improve the overall quality of food and training. 2.

More information

Market District Professional Culinary Competition

Market District Professional Culinary Competition Market District Professional Culinary Competition What: Mystery Basket Competition. Hot-food competitions are those events in which competitors cook and present food to be judged on taste as well as execution

More information

ODESSA COLLEGE CULINARY ARTS. 201 West University Odessa, Texas COURSE SYLLABUS

ODESSA COLLEGE CULINARY ARTS. 201 West University Odessa, Texas COURSE SYLLABUS ODESSA COLLEGE CULINARY ARTS 201 West University Odessa, Texas 79764 COURSE SYLLABUS COURSE NUMBER : PSTR 1301 COURSE TITLE : Fundamentals Of Baking CREDIT HOURS : 3 [Lecture hours: 32, Laboratory hours:

More information

Culinary Arts Contest 2015 SkillsUSA Texas Leadership and Skills Conference

Culinary Arts Contest 2015 SkillsUSA Texas Leadership and Skills Conference Culinary Arts Contest 2015 SkillsUSA Texas Leadership and Skills Conference American Bank Center Corpus Christi, TX March 25-28, 2015 SkillsUSA Texas High School Culinary Arts Contest March 27 MENU Chicken

More information

HONORS CULINARY ARTS AND HOSPITALITY MANAGEMENT II

HONORS CULINARY ARTS AND HOSPITALITY MANAGEMENT II FREEHOLD REGIONAL HIGH SCHOOL DISTRICT OFFICE OF CURRICULUM AND INSTRUCTION CULINARY ARTS ACADEMY HONORS CULINARY ARTS AND HOSPITALITY MANAGEMENT II COURSE PHILOSOPHY The Freehold Regional High School

More information

Crocus Plains Course Outline. Course Title: FSD30S. 2015/16 Term #1 AND Term # 2 Teacher; Derek May

Crocus Plains Course Outline. Course Title: FSD30S. 2015/16 Term #1 AND Term # 2 Teacher; Derek May Course Title: FSD30S 2015/16 Term #1 AND Term # 2 Teacher; Derek May Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. Students will learn the basics

More information

CUL 101 Introduction to Culinary 4 Credits College Now/CTE Student Outcome Checklist http://cocc.edu/college-now

CUL 101 Introduction to Culinary 4 Credits College Now/CTE Student Outcome Checklist http://cocc.edu/college-now CUL 101 Introduction to Culinary 4 Credits College Now/CTE Student Outcome Checklist http://cocc.edu/college-now Student s Signature Completion Date High School Teacher s Signature Recommended Grade High

More information

A GREAT CULINARY ARTS DEPARTMENT

A GREAT CULINARY ARTS DEPARTMENT A GREAT CULINARY ARTS DEPARTMENT We believe that anyone interested in a culinary arts education will be able to find an appropriate class or program of study here at Scottsdale Community College. Our intention

More information

GMTCC Culinary Arts Curriculum Map

GMTCC Culinary Arts Curriculum Map Semester 1 8/26 9/12 11 GMTCC UT: ServSafe Food Safety, Sanitation, Nutrition, Allergens None How does understanding food safety and sanitation keep you and our community safe from foodborne illness? S.001

More information

The Sylvia Center Cooking Together Family Culinary Program

The Sylvia Center Cooking Together Family Culinary Program The Sylvia Center Cooking Together Family Culinary Program Participant Workbook Winter, 2016 2016 The Sylvia Center 1 The Sylvia Center s Cooking Together Family Culinary Program Family Culinary Course:

More information

Red Rose Culinary Academy For Prospective Students

Red Rose Culinary Academy For Prospective Students Red Rose Culinary Academy For Prospective Students About Red Rose Culinary Academy Description of the Program: Red Rose Culinary Academy is a 16-week training program 6 weeks will be completed in a classroom

More information

SITHASC201 Produce dishes using basic methods of Asian cookery

SITHASC201 Produce dishes using basic methods of Asian cookery SITHASC201 Produce dishes using basic methods of Asian cookery Release 1 SITHASC201 Produce dishes using basic methods of Asian cookery Modification History The version details of this endorsed unit of

More information

WESTFIELD VOCATIONAL TECHNICAL HIGH SCHOOL CURRICULUM

WESTFIELD VOCATIONAL TECHNICAL HIGH SCHOOL CURRICULUM Term 1 Students will be able to identify ingredients and prepare dressings and dips. Students will be able to understand the garde mange station. Students will be able to identify ingredients for and different

More information

" A PROFESSIONAL START TO A CREATIVE FUTURE " JANUARY 2016 PROSPECTUS

 A PROFESSIONAL START TO A CREATIVE FUTURE  JANUARY 2016 PROSPECTUS " A PROFESSIONAL START TO A CREATIVE FUTURE " JANUARY 2016 PROSPECTUS In 1991, Kevin Warwick opened the doors of the Warwick's Chef School, in Onrust River, near Hermanus. (Approximately 120 kilometres

More information

Converting English and Metric Recipes

Converting English and Metric Recipes Appendix E Converting English and Metric Recipes In this chapter, you will learn the following to World Class standards: Knowing the English to Metric Conversion Making the Mathematical Conversion Between

More information

TRANSFER ARTICULATION AGREEMENT

TRANSFER ARTICULATION AGREEMENT Student Academic Services TRANSFER ARTICULATION AGREEMENT Central New Mexico Community College and Johnson & Wales University 1 College of Management School of Hospitality Central New Mexico Community

More information

Course Title: Culinary Arts II

Course Title: Culinary Arts II Course Title: Culinary Arts II Unit: 1 Food Service Operations Content Standard(s) and 1. Exhibit skills related to property, personnel, and fiscal management in the food and hospitality industries Examples:

More information

Youth Summer Cooking CAmp

Youth Summer Cooking CAmp Youth Summer Cooking CAmp The Restaurant School at Walnut Hill College Youth Summer Cooking Camp Brochure 2012 Does your child love to cook? The Restaurant School at Walnut Hill College has a unique cooking

More information

CHAPTER 1 THE FOOD-SERVICE INDUSTRY

CHAPTER 1 THE FOOD-SERVICE INDUSTRY CHAPTER 1 THE FOOD-SERVICE INDUSTRY Chapter Goals After studying this chapter, the student should be able to: 1. Name and describe four major developments that have significantly changed the food service

More information

SITHCCC308 Produce cakes, pastries and breads

SITHCCC308 Produce cakes, pastries and breads SITHCCC308 Produce cakes, pastries and breads Release 1 SITHCCC308 Produce cakes, pastries and breads Modification History The version details of this endorsed unit of competency set are in the table below.

More information

PASSAIC COUNTY TECHNICAL INSTITUTE CULINARY ARTS / PRODUCTION

PASSAIC COUNTY TECHNICAL INSTITUTE CULINARY ARTS / PRODUCTION PASSAIC COUNTY TECHNICAL INSTITUTE CULINARY ARTS / PRODUCTION APRIL 2005 file:////pcti.tec.nj.us/dfs/hdirs/2010/100225/home/pcti_h...lums/old_curriculum_1_4_10/culinary%20arts-production.htm (1 of 10)

More information