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, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. (Lecture 30 CUA 121 INTRODUCTION TO FOOD PRODUCTION PRINCIPLES & PRACTICES s Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. CUA 122 INTRO TO STOCKS, SOUPS, SAUCES Focuses on the fundamental principles of stocks, soups, sauces, gravies and thickening agents. Enables students to produce a variety of these products in the college kitchen incorporating practice in the use of tools, utensils, equipment and application of safety and sanitation practices. Students apply pre-preparation skills and efficient organization of work techniques. CUA 123 INTRO TO GARDE MANAGER Provides fundamental principles of cold food and non -alcoholic beverage preparation and production. Enables students to produce a variety of cold food and non -alcoholic beverage products incorporating practice in the use of tools, utensils, equipment and application of safety and sanitation methods. Introduces basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines, and hors d oeuvres. Focuses on pre preparation procedures and efficient organization of work techniques.
CUA 124 VEGETABLE PREP & BREAKFAST COOKERY Introduces students to vegetable preparation and breakfast cookery in a commercial kitchen. Focuses on the significance of variety of breakfast items and the preparation of vegetable items using a variety of cooking methods. Emphasizes the affects of seasonings and cooking methods on vegetable products. Students prepare, plate and garnish breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized.. CUA 141 BAKING: PRNCIPLES AND INGREDIENTS Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics and functions of the main ingredients used in bakery production. CUA 142 INTRODUCTION TO BAKING YEAST Provides the student with the fundamentals of basic yeast raised production and quick breads. Enables the student to produce white bread, rolls, variety grain breads, and specialty breads, sweet yeast raised products, and quick breads. (Lecture/Lab 22.5 CUA 143 BAKING: CAKES, PIES, PASTRIES AND COOKIES Provides the student with the fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies and assorted dessert items. CUA 144 INTRODUCTION TO BAKING APPLICATION Serves as the practical vehicle for the student to apply basic baking principles and practices to the production of yeast breads, quick breads, cakes, icings, pastries, pies, and cookies. Focuses on the preparation of a variety of baked goods according to a baking production schedule. Enables the student to demonstrate comprehensive knowledge of products as well as speed and efficiency in the production of quality baked goods.
CUA 157 MENU PLANNING 3 Credit Hours Introduces the student to planning menus and integrating them into food service operations. Equips the student with a working knowledge of the function, mechanics and results achieved by the menu. Provides an overview of the existing and growing food service industry as seen through the menu. (Lecture 45 HOS 105 INTRO TO MANAGEMENT IN THE HOSPITALITY INDUSTRY Describes the history, development and operation of the hospitality industry including careers in the industry, management practices, accounting procedures, destinations and lodging. (Lecture 15
CULINARY ARTS COURSE DESCRIPTIONS Intermediate Production Certificate 16 Credits CUA 131 STARCHES, PASTAS, CASSEROLES AND GRAIN PRODUCTS Provides the basics of preparing and/or cooking potatoes, starches, legumes and pastas. Enables students to prepare and cook a variety of casseroles and grain products using the college kitchen for their preparation area. Allows students to apply pre-preparation skills and efficient organization of work techniques. CUA 132 CENTER OF THE PLATE: MEAT Provides the student with the basics of meat handling, including principles used for selecting meat products, their basic cuts and cooking methods. Focuses on a variety of meat products in the college kitchen. CUA 133 CENTER OF THE PLATE: POULTRY, FISH AND SEAFOOD Provides the basics of handling poultry, fish and seafood including principles used for selection and the basic forms these products have and the methods of cooking them. Focuses on preparation of poultry, fish and seafood products and incorporates practice in the use of these principles and methods. Covers pre-preparation skills and efficient organization of work techniques. CUA134 APPLICATION OF FOOD PRODUCTION PRINCIPLES Serves as the practice vehicle for the student to apply food production principles for foods covered in CUA 121, CUA 122, CUA 123, CUA 124, CUA 131, CUA 132, and CUA 133. Enables the student to plan and prepare a variety of complete meals intended for a variety of settings.
CUA 156 NUTRITION FOR THE HOSPITALITY PROFESSIONAL 3 Credit Hours Provides students with the fundamentals of human nutrition. Focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs. Students may take a nationally recognized test from the Educational Foundation of the National Restaurant Association. (Lecture 45 CUA 190 DINING ROOM MANAGEMENT 4 Credit Hours Focuses on service related skills and knowledge used in the foodservice industry. Enables the student, through a laboratory setting, to practice skills and acquire the knowledge of front of the house operations common to dining rooms in the industry. Includes table setting, side work, serving customers, operating a Point of Sale system, hosting and supervising dining room personnel. At the completion of the class, students are able to supervise the operation of a sit down dining operation. (Lecture/Lab 90 CUA 236 ADVANCED BAKING 2 Credit Hours Provides students the opportunity to refine their baking skills in the areas of desserts, yeast breads, garnishing and presentation of baked products. Enables the student to bake, garnish and present a variety of baked goods. These products are prepared and displayed for the public in various locations in the college. (Lecture/Lab 45 CUA 261 COST CONTROLS 3 Credit Hours Provides students with the opportunity to learn the types of costs usually found in the food service industry. Students will learn to apply control techniques to a variety of costs and sales. They will also learn to interpret a variety of financial reports which reflect the relationship between costs and income. Students may take the national Cost Controls test from the National Restaurant Association Education Foundation. If they pass the test with 75% or higher, they will receive a national certificate for the course. (Lecture 45