Culinary Arts. Course Outlines - CUL Courses Academic Year

Transcription

1 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 in Acres CUL Office Use Prefix Number Course Title Credits 02/01/2012 CUL 105 Food Safety Foundations 1 01/30/2013 CUL 108 Culinary Boot Camp 1 01/31/2012 CUL 110 Asian Cuisine 1 02/01/2012 CUL 112 Italian Cuisine 1 02/01/2012 CUL 114 Mexican and Latin American Cuisine 1 03/13/2014 CUL 116 French Cuisine 1 01/12/2009 CUL 121 Culinary Concepts 1 03/13/2014 CUL 125 Sustainable Food Practices 1 01/20/2011 CUL 130 Culinary Principles and Applications I 3 01/12/2009 CUL 142 Applied Food Science 4 01/20/2011 CUL 160 Baking and Pastry I 3 02/19/2013 CUL 161 Cake Decorating 1 02/01/2012 CUL 162 Cakes, Fillings, and Frostings 1 03/13/2014 CUL 170 Dining and Beverage Operations 2 02/11/2013 CUL 185 Catering Operations 2 01/31/2008 CUL 205 HACCP Principles 1 01/20/2011 CUL 230 Culinary Principles and Applications II 3 01/20/2011 CUL 260 Baking and Pastry II 3 02/19/2013 CUL 261 Advanced Cake Decorating 1 02/04/2013 CUL 262 Wedding Cakes 1 02/01/2012 CUL 263 Everything Chocolate 1 02/04/2013 CUL 264 Confectionary Show Pieces 1 02/04/2013 CUL 265 Artisan and Specialty Breads 1 02/04/2013 CUL 266 Advanced Pastry 1 02/04/2013 CUL 268 Nutrition and Special Needs Baking 3 01/12/2009 CUL 290 Commercial Cooking Practicum 2 02/01/2012 CUL 292 Study Abroad: Italian Cuisine 4 Culinary Arts Page 1 of 28

2 Course Number: 105 Course Title: Food Safety Foundations N/A Credit Hours: 1 Teaching Methods: Lecture Lecture/Lab: 1 Lecture Prerequisite(s): RDG094 Course Description (Catalog format): Applied course in food safety and sanitation to identify and analyze the factors which cause foodborne illnesses through the study of proper purchasing, preparation, handling, and storage. Measurable Student Learning Outcomes: 1. (Comprehension Level) Identify and describe the need for food safety, the hazards that threaten the safety of food and guidelines for preventing foodborne illnesses. 2. (Comprehension Level) Identify microbial, chemical, and physical contaminants; foods most likely to become unsafe, the major foodborne illnesses and their characteristics; and food allergens. 3. (Application Level) Relate principles of food safety to the flow of food through a food service operation, including purchasing, receiving, storing, preparing, cooking, cooling, reheating, holding, and serving. 4. (Comprehension Level) Identify and explain food safety management systems, facilities, and pest management. 5. (Comprehension Level) Identify the agencies that create and enforce food safety regulations. 6. (Analysis Level) Analyze methods of providing food safety training for employees of an operation. Internal/External Standards/Accreditation: 1. 70% mastery of quizzes and tests related to each unit described in the MSLOs above. OR 2. Passing a nationally recognized food safety test: a. National Restaurant Association Education Foundation: (ServSafe) b. National Registry of Food Safety Professionals: c. Prometric (Thompson): Last Revised in ACRES: 02/01/2012 Culinary Arts Page 2 of 28

3 Course Number: 108 Course Title: Culinary Boot Camp None Credit Hours: 1 Teaching Method(s): Lab Lecture Credit Breakdown:.75 Lecture, 1 Lab (26.25 instr hrs.) Prerequisite(s): None Course Description: Designed for the home cook or culinary apprentice, Culinary Boot Camp features the basics of cooking, including kitchen terms, knife skills and cooking techniques such as sauté, roast, broil and braise. Learn how to read and follow a recipe, sample and identify an array of spices, herbs, grains, vegetables and meats, and plan and cook delicious meals. Measurable Student Learning Outcomes: 1. (Comprehension Level) Identify ingredients, equipment and cooking terms. 2. (Application Level) Demonstrate ability to read a recipe, mise en place, measure wet and dry ingredients and use a scale. 3. (Application Level) Demonstrate proper use of a chef's knife and correct technique for basic knife cuts. 4. (Application Level) Demonstrate basic skill level of various cooking techniques and procedures. Internal/External Standards/Accreditation: Pinal County Environmental Health Codes will be followed, URL: Last Revised in ACRES: 01/30/2013 Culinary Arts Page 3 of 28

4 Course Number: 110 Credit Hours: 1 Course Title: Asian Cuisine N/A Teaching Method(s): Lecture Lecture/Lab: 1 Lecture Prerequisite(s): N/A Corequisite(s): N/A Course Description (Catalog format): Discover the unique flavors, ingredients, and culinary traditions of Asian cuisine through this hands-on class. Appreciate the differences between Chinese, Japanese, Thai, and Vietnamese cooking ingredients and techniques. Learn to make your favorite Asian appetizers, soups, entrees, and desserts. Measureable Student Learning Outcomes: 1. (Knowledge Level) Identify ingredients ubiquitous to Asian cuisine; various market forms of ingredients; recognize the different ingredients and flavors unique to the cuisines of China, Japan, Thailand, Vietnam, and the Pacific Rim. 2. (Application Level) Prepare a variety of appetizers, soups, salads, entrees, and desserts by completing an instructor created menu. 3. (Analysis Level) Evaluate through the use of a rubric the preparation and presentation of the foods prepared for visual appearance, taste, and texture. 4. (Comprehension Level) Using a pre- and post-test, assess comprehension of cooking terms, ingredients, and menu items. Last Revised in ACRES: 01/31/2012 Culinary Arts Page 4 of 28

5 Course Number: 112 Course Title: Italian Cuisine N/A Credit Hours: 1 Teaching Method(s): Lecture Lecture/Lab: 1 Lecture Prerequisite(s): None Course Description (Catalog format): Discover the unique flavors, ingredients, and culinary traditions of Italian cuisine through this hands-on class. Learn to make your favorite Italian appetizers, soups, entrees, pasta, bread, salads and desserts. Measureable Student Learning Outcomes: 1. (Knowledge Level) Identify ingredients ubiquitous to Italian cooking; various market forms of ingredients; describe the foods and customs unique to the different regions of Italy. 2. (Application Level) Prepare a variety of appetizers, soups, salads, pasta, entrees, breads, and desserts by completing an instructor created menu. 3. (Evaluation Level) Using a rubric, evaluate the preparation and presentation of the foods prepared for visual appearance, taste, and texture. 4. (Comprehension Level) Using pre- and post-tests, assess comprehension of cooking terms, ingredients, and menu items. Last Revised in ACRES: 02/01/2012 Culinary Arts Page 5 of 28

6 Course Number: 114 Course Title: Mexican and Latin American Cuisine N/A Teaching Method(s): Lecture Lecture/Lab: 1 Lecture Prerequisite(s): None Course Description (Catalog format): Discover the unique flavors, ingredients, and culinary traditions of Mexico and other Latin American countries through this hands-on class. Learn to make some of your favorite appetizers, soups, entrees, salads, breads and desserts. Measureable Student Learning Outcomes: 1. (Knowledge Level) Identify ingredients ubiquitous to Mexican and Latin American cuisine; various market forms of ingredients; describe the different ingredients and flavors unique to these regions. 2. (Application Level) Prepare a variety of appetizers, soups, salads, vegetables, breads, entrees, and desserts by completing an instructor created menu. 3. (Evaluation Level) Using a rubric, evaluate the preparation and presentation of the foods prepared for visual appearance, taste, and texture. 4. (Comprehension Level) Using pre- and post-tests, assess comprehension of cooking terms, ingredients, and menu items. Last Revised in ACRES: 02/01/2012 Culinary Arts Page 6 of 28

7 Course Number: 116 Course Title: French Cuisine Not applicable Teaching Method(s): Lecture Lecture/Lab: 75 Lecture, 1 Lab (26.25 instruct hrs) Prerequisite(s): None Course Description (Catalog format): Discover the unique flavors, ingredients, and culinary traditions of France through this hands-on class. Learn to make some of your favorite appetizers, soups, entrees, salads, breads and desserts. Measureable Student Learning Outcomes: 1. (Knowledge Level) Identify ingredients ubiquitous to French cuisine; various market forms of ingredients; describe the different ingredients and flavors unique to this region. 2. (Application Level) Prepare a variety of appetizers, soups, salads, vegetables, breads, entrees and desserts by completing an instructor created menu. 3. (Evaluation Level) Using a rubric, evaluate the preparation and presentation of the foods prepared for visual appearance, taste and texture. 4. (Comprehension Level) Using pre- and post-test, assess comprehension of cooking terms, ingredients and menu items. Internal/External Standards/Accreditation: Students will prepare one or more recipes; evaluate their own product and class projects, and present oral and/or written feedback regarding the principles, techniques and products introduced in the class per culinary arts program requirements. Last Revised in ACRES: 03/13/14 Culinary Arts Page 7 of 28

8 Course Number: 121 Course Title: Culinary Concepts Credit Hours: 1 Teaching methods: Lecture Lecture/Lab: 1 Lecture Prerequisite: None Catalog Description: Development of knife skills and the principles and techniques of various cooking methods applied to a range of cuisines, from basic cooking to ethnic and specialty foods. Specialty topics will vary; presentation will be a combination of discussion, demonstration, and hands-on food preparation. Learning Outcomes: 1. Identify and define ingredients, equipment, tastes and flavors, and the cultural significance of foods related to various cuisines and specialty items. 2. Demonstrate knife skills and cooking techniques as applied to a given range of foods and recipes. 3. Conduct sensory analysis and evaluate presentation of finished products. Standards/Assessments: Students will prepare one or more recipes; evaluate their own product and class projects, and present oral and/or written feedback regarding the principles, techniques and products introduced in the class per culinary arts program requirements. Last Revised in ACRES: 01/12/2009 Culinary Arts Page 8 of 28

9 Course Number: 125 Course Title: Sustainable Food Practices Credit Hours: 1 Teaching Methods Lecture Lecture/Lab: 1 Lecture Prerequisite: None Catalog Description: An introductory overview of the issues currently impacting the U.S. and global food supply, this course uses Internet based articles and videos to present information on such topics as: the carbon footprint of foods, organic versus conventionally grown food, benefits of buying locally grown seasonal foods, and changes individuals can make to contribute to greater sustainability in the food supply. Measurable Student Learning Outcomes: 1. (Knowledge Level) Identify and define key terms and concepts relating to food sustainability. 2. (Analysis Level) Identify the pros and cons of various practices pertaining to food sustainability. 3. (Synthesis Level) Formulate ideas and opinions relevant to sustainable food practices and discuss/debate ideas and opinions with others. 4. (Evaluation Level) Describe changes in food purchasing and preparation that could be made on a personal level to improve the sustainability of the food supply. Internal/External Standards/Accreditation: Capstone project: Write a minimum 500 word paper that describes how the student can personally modify or change their lifestyle to adopt food sustainability practices both locally and globally based on information presented in the course. Last Revised in ACRES: 03/13/14 Culinary Arts Page 9 of 28

10 Course Number: 130 Course Title: Culinary Principles and Applications I Credit Hours: 3 Teaching Methods: Lecture, Lab Lecture/Lab: 1 Lecture, 6 Labs Prerequisite(s): RDG094; MAT082 or higher Catalog Description: Introduction to small and large quantity cooking, including principles, techniques, and preparation with an emphasis on basic skills, food products, equipment, and sanitation practices. Requires 16 hours of supervised experience catering events outside of class. Learning Outcomes: 1. (Comprehension Level) Identify equipment and tools used in the professional kitchen; demonstrate proper selection, use and care of equipment and tools. 2. (Knowledge Level) Define basic cooking terms and use them appropriately. 3. (Application Level) Demonstrate proper scaling and measurement techniques for various types of ingredients. 4. (Application Level) Demonstrate effective and efficient knife skills, with emphasis on safety. 5. (Application Level) Practice industry standards of food safety in all aspects of food preparation, presentation, and storage. 6. (Application Level) Perform basic math functions to calculate recipe yield conversions. 7. (Application Level) Identify quality characteristics, purchasing and storage principles, and apply various cooking techniques to dairy products, eggs, meats, vegetables, herbs, fruits, legumes, and grains. Evaluate finished products for quality and sensory characteristics, per instructor s guidelines (Application Level) Describe and demonstrate proper preparation of various stocks, sauces, soups, and salad dressings (Synthesis Level) Demonstrate ability to mise en place ingredients and equipment, increase speed and accuracy, and work as a team member. Standards/Assessments: Students will demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies, current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation. Last Revised in ACRES: 01/20/2011 Culinary Arts Page 10 of 28

11 Course Number: 142 Course Title: Applied Food Science Credit Hours: 4 Teaching Methods: Lecture, Lab Lecture/Lab: 3 Lectures, 3 Labs Prerequisite: None Corequisite(s): RDG094 Catalog Description: The science of foods will be presented in lecture. Laboratory portion of the class applies the scientific method to enhance understanding of the principles of food preparation and production. Learning Outcomes: 1. Identify, classify and differentiate a variety of grain and grain products, meat, poultry, fish, milk and dairy products, fruits and vegetables, fats and oils, spices and herbs. 2. Identify the major nutrients in the food groups and describe how storage and food processing affects the nutrients in food. 3. Develop hypotheses on how the basic elements of temperature, time, ph and chemicals, and physical manipulation will affect the appearance, flavor, texture, and nutritional values of food. 4. Conduct scientific experiments to observe and determine how temperature, time, ph and chemicals, physical manipulation, and various measuring techniques affect the appearance, flavor, and texture of food. Compare outcomes to standard culinary practices. 5. Record subjective and objective data using standardized laboratory formats. 6. Write laboratory reports that include the description of the experiment, hypothesis, methodology, data collection, analysis of data, and interpretation of objective and subjective measurements. 7. Utilize food science terminology to describe the sensory qualities of food. 8. Discuss the role of food technology as it applies to the growing and raising of food, processing, storage and distribution of food and how this affects our food security, nutritional status, and food sustainability. 9. Develop an educated palate through exposure to a variety of foods and food preparation techniques. 10. Recognize the factors that influence food safety. Standards/Assessments: 1. Demonstrate an understanding of the application of scientific investigation to food products and how the nature of food changes in response to storage and processing at 70% competency or more on exams, quizzes and written lab reports. 2. Demonstrate understanding of the role of food technology in society via essays that use scientific facts to support opinion. 3. Actively and successfully complete a series of laboratory experiments or field trips in which observation and critical reasoning skills are employed in the development of detail report writing. Laboratory assignments may be completed independently or in groups. Last Revised in ACRES: 01/12/2009 Culinary Arts Page 11 of 28

12 Course Number: 160 Course Title: Baking and Pastry I Credit Hours: 3 Teaching Method: Lecture, Lab Lecture/Lab: 1 Lecture, 6 Labs Prerequisite(s): RDG094, MAT082 or higher Catalog Description: Basic principles and techniques required for the commercial preparation of bakery products, including yeast-leavened breads, pies, tarts, quick breads, cookies, and cakes. Learning Outcomes: 1. (Knowledge Level) Define baking terms. 2. (Comprehension Level) Identify equipment and utensils used in baking; demonstrate proper selection, use, and care of equipment and utensils for specific applications. 3. (Comprehension Level) Identify ingredients used in baking and describe their properties and functions. 4. (Application Level) Demonstrate proper scaling and measurement techniques. 5. (Analysis Level) Apply basic math skills to recipe conversions based on servings required. 6. (Application Level) Prepare basic yeast-leavened breads and evaluate quality and sensory characteristics. 7. (Comprehension Level) Differentiate between the basic mixing methods for quick-breads, cookies and cakes. 8. (Evaluation Level) Prepare a variety of quick-breads, cakes, cookies, and pies then evaluate quality and sensory characteristics of the products. 9. (Evaluation Level) Prepare pate au choux, pastry cream, and creme anglaise then evaluate their quality and sensory characteristics. 10. (Synthesis Level) Demonstrate ability to mise en place ingredients and equipment, increase speed and accuracy, and work as a team member. 11. (Application Level) Utilize safe food practices in all aspects of food production and service. Standards/Assessments: Students will demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies, current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation. Students will demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies, current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation. Last Revised in ACRES: 01/20/2011 Culinary Arts Page 12 of 28

13 Course Number: 161 Course Title: Cake Decorating NA Credit Hours: 1 Teaching Method: Lecture, Lab Lecture/Lab:.75 Lecture, 1 Lab (26.25 instr hrs.) Prerequisite: None Course Description: Introduction to the art of cake decorating and how to design and create beautiful cakes using butter cream frosting. Instruction through demonstration and hands-on practice includes baking, leveling and preparing cakes for frosting; proper use of the pastry bag; designing flowers, leaves, and borders utilizing a variety of pastry tips; and tinting butter cream frosting. Measurable Student Learning Outcomes: 1. (Application Level) Prepare cake for decoration, including baking, leveling and frosting. 2. (Application Level) Pipe frosting using a variety of pastry tips to create borders, flowers, leaves, rose buds and writing characters. 3. (Application Level) Use special tools and techniques to decorate professional looking cakes including crumb coats, tinting frosting, and creating special effects. 4. (Analysis Level) Evaluate the artistic presentation of a personal project and other cakes prepared in class. Internal/External Standards/Accreditation: Capstone project: student will present a completely decorated cake using the techniques described in the learning outcomes. Last Revised in ACRES: 02/19/2013 Culinary Arts Page 13 of 28

14 Course Number: 162 Course Title: Cakes, Fillings, and Frostings N/A Teaching Method(s): Lab Lecture Lecture/Lab: 75 Lecture, 1 Lab (26.25 instr hrs.) Prerequisite(s): None Course Description (Catalog format): Learn the fundamentals of preparing a great cake as a foundation for beautiful cake decorating. Prepare a variety of cakes; pair the cake with an appropriate filling, such as ganache, flavored syrup, fruit, or custard. Prepare a variety of frostings, including royal icing and buttercream. Construct a special cake utilizing the various components learned in class. Measureable Student Learning Outcomes: 1. (Knowledge Level) Identify characteristics and attributes of different categories of cake, fillings and frostings in order to choose the appropriate combination of texture, flavor, and keeping qualities. 2. (Application Level) Prepare a variety of cakes, fillings, syrups, and frostings. 3. (Synthesis Level) Assemble a cake composed of one of each of the components of cake making presented in class. Internal/External Standards/Accreditation: 1. Complete a planning worksheet describing the cake, filling, and frosting: rationale, and timeline for production that will be used in the final project. 2. Evaluate sensory and quality characteristics of cake, filling and frostings prepared in class and discuss with instructor possible problems, their causes, and solutions. 3. Capstone project: present assembled cake to the instructor and class, describe components of the cake, and critique the finished product for taste, texture, complimentary flavors, and artistic value. Last Revised in ACRES: 02/01/2012 Culinary Arts Page 14 of 28

15 Course Number: 170 Course Title: Dining and Beverage Operations Credit Hours: 2 Teaching Methods: Lecture Lecture/Lab: 2 Lectures Pre-requisites: None Corequisite(s): RDG094 Catalog Description: Theory and practice of food and beverage service; "front-of-the-house" topics such as table and buffet service, customer relations, menu development, management of wait staff, sanitation and safety concerns, and financial considerations of dining operations. Measurable Student Learning Outcomes: 1. (Knowledge Level) Describe the general rules of table settings and food and beverage service; describe American, English, French and Russian service, and service methods such as banquets, buffets, catering and a la carte service. 2. (Knowledge Level) Describe the functions of and training procedures for dining service personnel. 3. (Application Level) Apply guest service and customer relations skills to handling difficult situations and accommodating people with disabilities. 4. (Knowledge Level) Describe sales techniques for service personnel, including menu knowledge, suggestive selling and procedures for processing guest checks using current technology. 5. (Comprehension Level) Explain inter-relationships and work flow between dining room and kitchen operations. 6. (Application Level) Plan a variety of menus such as, a la carte, cycle, ethnic, holiday, banquet, reception and buffet. 7. (Evaluation Level) Determine and evaluate menu prices using proper cost controls and appropriate technology. 8. (Application Level) Identify and apply basic menu planning principles, such as menu layout and design. 9. (Synthesis Level) Create menu item descriptions following established truth-in-menu guidelines. 10. (Evaluation Level) Critique a restaurant facility and service and write a restaurant review. Internal/External Standards/Accreditation: Students will demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies, current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation. Last Revised in ACRES: 03/13/2014 Culinary Arts Page 15 of 28

16 Course Number: 185 Course Title: Catering Operations NA Credit Hours: 2 Teaching Methods: Lecture Lecture/Lab: 2 Lectures Prerequisite: None Prerequisite(s): RDG094 and MAT082 Course Description: The theory and practice of planning and executing catering functions with emphasis on sales, marketing, menu development, pricing and controls, equipment, banquet and buffet service and different catering styles. Measurable Student Learning Outcomes: 1. (Evaluation Level) Examine and critique styles of catering, sales and marketing techniques, contracts, equipment, safety and sanitation concerns and governmental regulations. 2. (Synthesis Level) Develop menus for various types of catering functions, applying food and labor costs to determine pricing strategies and planning long and short term for event. 3. (Evaluation Level) Outline a plan for a specific event: prepare menu, contract, staffing, food, equipment, transportation, timeline and billing issues. 4. (Evaluation Level) Assist in planning and service for catering events in the culinary arts department and follow-up by identifying strategies for improving the planning and service processes. Internal/External Standards/Accreditation: Students will demonstrate learning outcomes at the level outlined in the "Culinary Arts Program Required Knowledge and Competencies," current edition, written by "The American Culinary Federation Foundation (ACFF) Accrediting Commission," recognized by CHEA: Council on Higher Education Accreditation. URL: Last Revised in ACRES: 02/11/2013 Culinary Arts Page 16 of 28

17 Course Number: 205 Course Title: HACCP Principles N/A Teaching Methods: Lecture Lecture/Lab: 1 Lecture Prerequisite(s): CUL105 Course Description (Catalog format): Practical application steps for the implementation of an HACCP food safety and sanitation program. May be taken once for degree or certificate and up to four times for recertification. Measurable Student Learning Outcomes: 1. (Knowledge Level) Describe the seven steps of Hazard Analysis Critical Control Points (HACCP). 2. (Comprehension Level) Identify the importance of Critical Control Points in the Food Flow Process. 3. (Analysis Level) Summarize the key components of a Standard Operating Procedure. 4. (Synthesis Level) Devise procedures for implementing and maintaining a food safety plan based on HACCP in a commercial food operation. Internal/External Standards/Accreditation: 1. Achieve 80% or better on written assessment of the seven steps of HACCP, their importance in the Food Flow Process, and summarization of a Standard Operating Procedure. 2. Complete the Training Achievement Program (TAP) Series program and earn the Certificate of Achievement recognized by the National Environmental Health Association Training (NEHA Training), American Culinary Federation and Certifying Board of Dietary Managers accreditations, the National Environmental Health Association and the American Hotel and Lodging Association. ( Last Revised in ACRES: 02/01/2012 Culinary Arts Page 17 of 28

18 Course Number: 230 Course Title: Culinary Principles and Applications II Credit Hours: 3 Teaching Methods: Lecture, lab Lecture/Lab: 1 Lecture, 6 Labs Prerequisite: CUL130 or CUL147 Catalog Description: Build on principles learned in Culinary Principles and Applications I and advance skills in preparing a variety of stocks, sauces, soups, fresh vegetables, herbs, meat, poultry, and fish. Techniques and speed are refined and improved. Learning Outcomes: 1. (Comprehension Level) Use proper terminology in reference to equipment, procedures, and ingredients. 2. (Application Level) Calculate changes in ingredient measurements and equipment when varying production quantity. 3. (Analysis Level) Describe the function of ingredients in formulas and demonstrate ability to manipulate and substitute ingredients in the formulas. 4. (Application Level) Utilize appropriate cooking methods, and prepare and plate products using various meat, fish, poultry, cheese, produce, and sauces. 5. (Application Level) Describe and create a variety of forcemeat products such as terrines and pates. 6. (Synthesis Level) Organize for large events: prepare menu, manipulate formulas, prepare purchasing sheets, calculate cost and profit, determine staffing and timeline, and execute quantity food production. 7. (Application Level) Select products appropriate for advance production and apply proper holding methods for optimal quality. 8. (Synthesis Level) Develop ability to work with increased speed, cleanliness, accuracy, knife skills, and confidence. 9. (Application Level) Practice industry standards of food safety in all aspects of food preparation, presentation, and storage Standards/Assessments: Students will demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies, current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation. Last Revised in ACRES: 01/20/2011 Culinary Arts Page 18 of 28

19 Course Number: 260 Course Title: Baking and Pastry II Credit Hours: 3 Teaching Methods: Lecture, Lab Lecture/Lab: 1 Lecture, 6 Labs Prerequisite: CUL160 or HRM250 Catalog Description: Build on principles and techniques introduced in Baking and Pastry I and learn advanced skills to produce a variety of bakery, pastry, savory and dessert items. Requires 17 hours of supervised catering events outside of class. Learning Outcomes: 1. (Application Level) Use proper baking terminology in reference to equipment, procedures, and ingredients. 2. (Knowledge Level) Select and demonstrate proper measurement method per ingredient. 3. (Application Level) Calculate changes in ingredient measurements and equipment when varying production quantity. 4. (Analysis Level) Describe the function of ingredients in formulas and demonstrate ability to manipulate and substitute ingredients in the formulas based on factors such as nutritional concerns and ingredient availability. 5. (Application Level) Prepare products utilizing egg foams, meringues, gelatin, phyllo dough, and laminated dough, then evaluate quality and sensory characteristics of products. 6. (Synthesis Level) Organize for large events; prepare menu, manipulate formulas, prepare purchasing sheets, calculate staffing needs and preparation timeline, calculate profit, and execute quantity food production. 7. (Analysis Level) Analyze products and hypothesize possible problems and solutions based on observed characteristics of the product. 8. (Application Level) Select products appropriate for advance production and apply proper holding methods for optimal quality. 9. (Synthesis Level) Develop ability to work with increased speed, cleanliness, accuracy, and confidence. Standards/Assessments: Students will demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies, current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation. Last Revised in ACRES: 01/20/2011 Culinary Arts Page 19 of 28

20 Course Number: 261 Course Title: Advanced Cake Decorating Credit Hours: 1 Teaching Method(s): Lecture Lab Lecture/Lab:.75 Lecture, 1 Lab (26.25 instr hrs.) Prerequisite(s): CUL161 Cake Decorating or instructor consent. Course Description: Decoration of cakes focusing on the preparation and use of fondant, royal icing and gum paste flowers. Create a variety of flowers and bows that can be used for special occasion and wedding cakes. Measurable Student Learning Outcomes: 1. (Application Level) Prepare quality royal icing and fondant; rolling, cutting, shaping and coloring fondant. 2. (Synthesis Level) Create a variety of appealing fondant and gum flowers, bows, swags and leaves. 3. (Evaluation Level) Evaluate the artistic presentation of personal project and other cakes prepared in class. Internal/External Standards/Accreditation: Student will present as a capstone project a completely decorated cake using the techniques described in the learning outcomes. Last Revised in ACRES: 02/19/2013 Culinary Arts Page 20 of 28

21 Course Number: 262 Course Title: Wedding Cakes NA Credit Hours: 1 Teaching Method(s): Lab Lecture Credit Breakdown:.75 Lecture, 1 Lab (26.25 instr hrs.) Prerequisite(s): (CUL160, CUL161, CUL162 and CUL261) or instructor consent. Course Description: Assemble a simple wedding cake using a basic cake, filling, butter cream frosting, fondant, and gum paste flowers. Design a special occasion cake considering factors such as flavor, texture, color, number of portions, advance preparation, transportation and pricing. Measurable Student Learning Outcomes: 1. (Knowledge Level) Describe flavor, texture and color considerations that are important in creating an artistic and functional cake. 2. (Knowledge Level) Describe techniques for production and assembly of classic and modern wedding cakes and cake cutting methods. 3. (Synthesis Level) Design and produce a wedding or special occasion cake during class. 4. (Analysis Level) Outline production timeline, ingredients, equipment, labor, transportation and assembly cost to calculate retail value of specialty cake. 5. (Application Level) Create a special occasion or wedding cake utilizing a filling, frosting and/or fondant, and gum paste flowers. 6. (Evaluation Level) Critique cakes produced in class for visual and sensory appeal, functionality, originality and appropriateness of design plans. Internal/External Standards/Accreditation: Pinal County Environmental Health Codes will be followed, URL: Last Revised in ACRES: 02/04/2013 Culinary Arts Page 21 of 28

22 Course Number: 263 Course Title: Everything Chocolate N/A Teaching Method(s): Lecture Lecture/Lab: 1 Lecture Prerequisite(s): None Course Description (Catalog format): Comprehensive hands-on chocolate course emphasizing the techniques necessary to make unique molded chocolate pieces and gourmet chocolate confections. Introduction to chocolate decorating techniques including tempering, coloring, cutting and using transfer sheets, and working with modeling chocolate. Students will prepare products using different types of chocolate. Measureable Student Learning Outcomes: 1. (Comprehension Level) Describe the origins of chocolate and how it is made, identify a variety of chocolate products, and define terms used in chocolate work. 2. (Application Level) Utilize a variety of techniques related to chocolate work: tempering, piping, modeling, leaves, and how to handle and store chocolate. 3. (Application Level) Prepare a variety of products using various forms of chocolate. 4. (Evaluation Level) Evaluate products made in class for visual appeal, taste and texture; identify potential causes of problems. Internal/External Standards/Accreditation: 1. Pre- and post-test will assess comprehension and retention of chocolate facts presented in class. 2. Student and instructor will critique products prepared using a rubric for assessing execution of proper technique; visual appeal, taste, and texture of finished products and determine relevant solutions to problems identified. Last Revised in ACRES: 02/01/2012 Culinary Arts Page 22 of 28

23 Course Number: 264 Course Title: Confectionary Show Pieces NA Credit Hours: 1 Teaching Method(s): Lab Lecture Credit Breakdown:.75 Lecture, 1 Lab (26.25 instr hrs.) Prerequisite(s): (CUL160 and CUL263) or instructor consent. Course Description: Create confectionary showpieces to demonstrate culinary artistry and advanced skills. Learn advanced techniques to prepare popular, edible confectionery decorations/showpieces, such as chocolate, marzipan, nougatine and simple sugar work. Measurable Student Learning Outcomes: 1. (Knowledge Level) Define, describe and identify terminology, specialty equipment and ingredients used in chocolate, sugar and candy confections. 2. (Application Level) Prepare a variety of quality chocolate, candy and sugar products/decorations. 3. (Analysis Level) Properly utilize and maintain the specialty equipment used in confectionary production. Explain the causes of and solutions for equipment/technology problems in production. 4. (Analysis Level) Explain the causes of and solutions for problems in production of confectionary products. 5. (Evaluation Level) Critique the confections produced for visual and sensory qualities. Internal/External Standards/Accreditation: Pinal County Environmental Health Codes will be followed, URL: Last Revised in ACRES: 02/04/2013 Culinary Arts Page 23 of 28

24 Course Number: 265 Course Title: Artisan and Specialty Breads NA Credit Hours: 1 Teaching Method(s): Lab Lecture Credit Breakdown:.75 Lecture, 1 Lab (26.25 instr hrs.) Prerequisite(s): CUL160 or instructor consent Course Description: Basic production procedures for producing lean yeast doughs, working with pre-ferments and shaping techniques for forming artisan and specialty breads. Measurable Student Learning Outcomes: 1. (Knowledge Level) Describe and define bread baking terms, equipment and a wide variety of artisan and specialty breads. 2. (Application Level) Perform the steps involved in quality yeast bread production. 3. (Application Level) Mix specific yeast dough using pre-fermentation techniques. 4. (Application Level) Prepare a variety of artisan and specialty breads. 5. (Evaluation Level) Critique finished products for visual and sensory qualities. Internal/External Standards/Accreditation: Pinal County Environmental Health Codes will be followed, URL: Last Revised in ACRES: 02/04/2013 Culinary Arts Page 24 of 28

25 Course Number: 266 Course Title: Advanced Pastry NA Credit Hours: 1 Teaching Method(s): Lab Lecture Credit Breakdown:.75 Lecture, 1 Lab (26.25 instr hrs.) Prerequisite(s): (CUL160 and CUL260) or instructor consent Course Description: Advanced pastry baking skills focusing on enriched yeast dough and laminated dough. Learn to mix, laminate and form a variety of products using puff pastry and sweet dough, such as croissants, Danish and brioche. Measurable Student Learning Outcomes: 1. (Knowledge Level) Identify and describe the steps, techniques, ingredients and equipment for preparing and baking enriched yeast dough and laminated dough. 2. (Application Level) Prepare puff pastry, croissants, Danish pastries and a variety of specialty pastries made from sweet dough. 3. (Evaluation Level) Critique baked goods for visual and sensory qualities. 4. (Analysis Level) Explain the causes of and solutions for problems in production. Internal/External Standards/Accreditation: Pinal County Environmental Health Codes will be followed, URL: Last Revised in ACRES: 02/04/2013 Culinary Arts Page 25 of 28

26 Course Number: 268 Course Title: Nutrition and Special Needs Baking NA Credit Hours: 3 Teaching Method(s): Lab Lecture Credit Breakdown: 2 Lectures, 3 Labs Prerequisite(s): CUL160 Course Description: Introduction to the concepts of basic human nutrition, including the nutrients and their function, sources and requirements, digestion, absorption and metabolism. Apply this knowledge to baking and pastry production, manipulating and substituting ingredients to meet the goals of dietary restrictions such as lactose and glucose intolerance, food allergies, decreased sugar and fats for diabetic, cardiac and weight loss diets, and preparing delicious products for vegans. Explain the nutritional function of a food or ingredient as well as its functional role in the structure, taste, texture and visual appeal of baked goods. Measurable Student Learning Outcomes: 1. (Knowledge Level) Identify and describe the function, sources and requirements of nutrients. 2. (Comprehension Level) Explain the basic concepts of digestion, absorption, metabolism and nutrition related health concerns. 3. (Knowledge Level) Identify major food allergens, food intolerances and dietary restrictions. 4. (Synthesis Level) Modify traditional formulas for specific health needs using the principles of reduce, replace or elimination of ingredients. 5. (Knowledge Level) Describe the function of each ingredient in the production of quality baked goods. 6. (Comprehension Level) Identify and describe unique ingredients utilized in specialty baking as related to quality, structure, taste, texture and sensory/visual appeal. 7. (Evaluation Level) Produce high quality baked goods by manipulating and substituting ingredients. Internal/External Standards/Accreditation: Pinal County Environmental Health Codes will be followed, URL: Last Revised in ACRES: 02/04/2013 Culinary Arts Page 26 of 28

27 Course Number: 290 Credit Hours: 2 Course Title: Commercial Cooking Practicum Teaching Methods: Lab Lecture/Lab: 2 Practicums = 90 hours Prerequisite: CUL105 or NTR105; CUL130; and CUL160 Catalog Description: This culinary arts practicum requires 90-hours of practical, professional work experience in a restaurant or food service establishment selected by the student and program coordinator. Measurable Student Learning Outcomes: 1. (Application Level) Use and maintain food service equipment, including commercial dishwashing machine from start-up and use to breakdown of equipment. 2. (Application Level) Demonstrate a personal sense of pride, professionalism and work ethic necessary for success in the hospitality industry. 3. (Analysis Level) Determine receiving and storage procedures for fresh, frozen, refrigerated and staple goods, and cleaning supplies and chemicals. 4. (Application Level) Use current computerized and non-computerized systems for purchasing and inventory control. 5. (Application Level) Prepare a variety of quantity breakfast food items using commercial equipment and demonstrate safe holding techniques and standards for service. 6. (Application Level) Prepare a variety of entrees, stocks, sauces, soups, starches and vegetables and baked goods using commercial equipment. 7. (Application Level) Explain and demonstrate proper holding and serving of various food items. 8. (Application Level) Demonstrate proficiency in setting up, preparing food items and breaking down stations such as: grill station, deli station, salad bar, beverage station and dessert station. 9. (Synthesis Level) Analyze menu and current inventory using kitchen math to generate an order sheet. 10. (Evaluation Level) Observe and evaluate the responsibilities of the chef/manager: staff scheduling, supervising and conflict resolution; menu and recipe development; production standards and timelines; safety and sanitation protocols; purchasing procedures; and monthly reports. Internal/External Standards/Accreditation: Students demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies," current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation. Page 22-24, 27-28, Last Revised in ACRES: 03/13/2014 Culinary Arts Page 27 of 28

28 Course Number: 292 Credit Hours: 4 credits Course Title: Study Abroad: Italian Cuisine and Culture Teaching Method(s): Lab Lecture Lecture/Lab: 3 Lecture, 3 Labs Prerequisite(s): Must meet with Culinary Arts Preceptor to determine eligibility. Course Description (Catalog format): Study Italian cuisine and culture in three distinct regions of Italy with the Marco Polo Foundation for Mediterranean Culture and Tourism. Participate in hands-on cooking classes featuring the local produce, meats, cheeses, and seafood of each region. Site visits and tours guided by experts in the Italian tourism industry enhance the cultural and culinary experience. Measureable Student Learning Outcomes: 1. (Knowledge Level) Identify the food, ingredients, cooking techniques and customs indigenous to the distinct regions of Italy. 2. (Application Level) Prepare a variety of classic Italian appetizers, salads, soups, meats, fish, breads, and desserts. 3. (Comprehension Level) Explain how geography, history, and culture influence the cuisine of the regions traveled to. 4. (Evaluation Level) Compare/contrast Italian food traditions with those of the United States. Internal/External Standards/Accreditation: 1. Pre-test on Italian ingredients, food, language, history and culture: demonstrate significant improvement on post-test. 2. Reflective Journal: Students will keep a travel journal to record travel sites, events, meals, and cooking experiences to be shared with and evaluated by instructor. 3. Prepare and submit a photo PowerPoint presentation of travels emphasizing geography, culture, and cuisine of the regions studied. 4. Final Essay reflecting personal/professional growth from experience and how to incorporate this culinary/cultural awareness into their professional and personal life. Last Revised in ACRES: 02/01/2012 Culinary Arts Page 28 of 28