Culinary Arts & Food Service Management

Transcription

1 Culinary Arts & Food Service Management Faculty: James B. J.B. Ward, director; Peter Mitchell, Paul Porras Odessa College offers the student two associate in applied science degree options in culinary arts. Option one, Culinary Arts, focuses on basic and advanced food preparation and baking skills; option two, Food Service Management, focuses on basic food preparation and food service management skills. Both options prepare individuals for entrylevel employment positions and provides those individuals with sufficient thinking, reasoning and application skills to pursue and obtain advancement in their chosen profession. Course of Study for Associate in Applied Science Degree Culinary Arts Major Requirements 31 CHEF 1214 A La Carte Cooking 2 CHEF 1310 Garde Manger 3 CHEF 1341 American Regional Cuisine 3 CHEF 1345 International Cuisine 3 CHEF 2232 Buffet Theory & Production 2 CHEF 2236 Charcuterie 2 CHEF 2380 Cooperative Education Culinary Arts/Chef Training 3 Core Requirements 23 BCIS 1305 Business Computer Applications 3 English (from OC Core) 3 Social/Behavioral Sciences (from OC Core) 3 Mathematics (from OC Core) 3 PHED Any two one-hour activity courses 2 PSYC 2302 Applied Psychology 3 Speech (from OC Core) 3 Humanities/Fine Arts (from OC Core) 3 Related Requirements 18 PSTR 1301 Fundamentals of Baking 3 PSTR 2331 Advanced Pastry Shop 3 RSTO 1221 Menu Management 2 RSTO 1313 Hospitality Supervision 3 Total Semester Hours

2 Course of Study for Associate in Applied Science Degree Food Service Management Major Requirements 49 ACCT 1370 Introduction to College Accounting 3 BMGT 1301 Supervision 3 BMGT 1305 Communication in Management 3 BMGT 2309 Leadership 3 BUSI 2301 Business Law 3 CHEF 2380 Cooperative Education Culinary Arts / Chef Training 3 HRPO 1311 Human Relations 3 MRKT 1311 Principles of Marketing 3 RSTO 1221 Menu Management 2 RSTO 1313 Hospitality Supervision 3 Core Requirements 23 BCIS 1305 Business Computer Applications 3 English (from OC Core) 3 Social/Behavioral Sciences (from OC Core) 3 Mathematics (from OC Core) 3 PHED Any two one-hour activity courses 2 PSYC 2302 Applied Psychology 3 Speech (from OC Core) 3 Humanities/Fine Arts (from OC Core) 3 Total Semester Hours 72 Culinary Arts Certificate Program The Culinary Arts Certificate program is designed for the individual who cannot commit to two years in a formalized degree program but wishes to obtain employment skills in the food service industry. Individuals who complete this program and secure employment may continue their studies toward a degree on a part-time basis without having to take major or related courses in the degree sequence. Level I certificates are Texas Success Initiative (TSI) waived. Level I Food Production Cook CHEF 1214 A La Carte Cooking 2 CHEF 1341 American Regional Cuisine 3 CHEF 1345 International Cuisine 3 Total Semester Hours 28 Student Equipment Requirements for Culinary Courses CHEF 1301, CHEF 2201, and CHEF 2302: Two chef s uniforms consisting of long-sleeved jackets, checkered pants, steel toed shoes, and hat. Basic chef s tool kit consisting of the following: A. French knife 8 or 10 blade B. Paring knife 3 1/2 blade C. Vegetable peeler D. Cook s fork E. Boning knife 5 1/2 rigid blade F. French whip CHEF 1214, CHEF 1341, and CHEF 1345: Uniforms and tool kit as identified in CHEF 1301, 2201, and CHEF 1310, CHEF 2232, and CHEF 2236: 132

3 Uniforms and tool kit as identified in CHEF 1301, 2201, and 2302 plus: A. 1 set of 1/2 aspic cutters B. 1 Exacto knife C. 1 set of butter sculpture tools PSTR 1301 and PSTR 2331: Two chef s uniforms consisting of long-sleeved jackets, checkered pants, steel toed shoes, and hat. Basic tool kit consisting of the following: A. French knife 8 or 10 blade B. Paring knife 3 1/2 blade C. Vegetable peeler D. French whip E. Two icing spatulas 8 or 10 F. One Wilton decorating kit G. One serrated meat slicer Culinary Arts Courses CHEF 1205 Sanitation and Safety ( ) (2-0) 2 hours A study of personal cleanliness; sanitary practices in food preparations; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. (ICOs 1, 2, 3, 4, 5, 6) Prerequisite: None. CHEF 1214 A La Carte Cooking A course in a la carte or cooking to order concepts. Topics include menu and recipe interpretation and conversion, organization of workstation, employment of appropriate cooking methods, plating and saucing principles. Lab fee required. (ICOs 1, 2, 3, 4, 6) Prerequisites: CHEF 1301, CHEF 2201 and CHEF CHEF 1301 Basic Food Preparation A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Lab fee required. (ICOs 1, 2, 3, 6) Prerequisite: None. CHEF 1310 Garde Manger ( ) (3-2) 3 hours A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Lab fee required. (ICOs 1, 2, 3, 4) Prerequisite: CHEF CHEF 1341 American Regional Cuisine A study of the development of regional cuisine s in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Lab fee required. (ICO 1, 2, 3) Prerequisite: CHEF 1214 and CHEF CHEF 1345 International Cuisine The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States 133

4 and other regions of the world. Lab fee required. (ICOs 1,3) Prerequisite: CHEF CHEF 1391 Special Topics in Culinary Arts/Chef Training Nutrition ( ) (3-0) 3 hours Introduces the concepts and principles of normal nutrition with emphasis on the importance of nutrients and their roles and functions within the body and throughout one s life. The student will be able to understand and interpret nutritional concepts and issues, and estimate the nutritional value of specific food groups within one s diet. (ICOs 1, 2, 3) Prerequisite: None. CHEF 2201 Intermediate Food Preparation Continuation of previous food preparation course (CHEF 1301). Topics include the concept of precooked food items, as well as scratch preparation. Covers full range of food preparation techniques. Topics also include menu items such as soups, sauces and protein foods. Also includes concentration on the identification of a variety of sandwiches, salads, fruits and vegetables. Lab fee required. (ICOs 1, 3, 4, 6) Prerequisite: CHEF CHEF 2232 Buffet Theory and Production Advanced concepts in the construction of inedible display items. Emphasis on buffet production, presentation, and service. Lab fee required. (ICOs 1, 2, 3, 4, 6) Prerequisite: CHEF CHEF 2236 Charcuterie Advanced concepts in the construction of sausages, pates, and related forced meat preparations. Lab fee required. (ICOs 1, 2, 4, 6) Prerequisite: CHEF CHEF 2302 Saucier Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Lab fee required. (ICOs 1, 2, 3, 4, 6) Prerequisite: CHEF CHEF 2380 Cooperative Education Culinary Arts/Chef Training ( ) (1-20) 3 hours Career-related activities encountered in the student s area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. (ICOs 1, 2, 4, 5, 6) Prerequisite: Consent of department chair. PSTR 1301 Fundamentals of Baking ( ) (2-4) 3 hours Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours. Lab fee required. (ICOs 1, 2, 3, 6) Prerequisite: None. PSTR 2331 Advanced Pastry Shop ( ) (2-4) 3 hours A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Lab fee required. (ICOs 1, 2, 3, 6) Prerequisite: PSTR RSTO 1201 Beverage Management A study of the beverage service of the hospitality industry including spirits, wines, beers and nonalcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. (ICOs 2, 3, 4) Prerequisite: None. RSTO 1204 Dining Room Service Introduces the principles, concepts and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. (ICOs 1, 5) Prerequisite: None. RSTO 1221 Menu Management A study of the food service principles involved in menu planning, layout, and evaluation for a variety of types of facilities and service methods. Emphasis on analysis of menu profitability, modification, commodity use, and other activities generated by the menu. (ICOs 1, 2, 3, 4) Prerequisite: None. RSTO 1313 Hospitality Supervision ( ) (3-0) 3 hours 134

5 Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development. (ICOs 1, 2, 3, 4, 6) Prerequisite: None. Operations ( ) (3-0) 3 hours Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. (ICOs 2, 3, 4, 5,) Prerequisite: None. 135