Culinary Arts

Certificate of Achievement: Culinary Arts

The Culinary Arts program is designed to prepare students for careers in the culinary field. The design of the program is balanced between developing the culinary tactile skills of food preparation and the management qualities necessary for career growth. The program will focus on cooking skills development, problem solving, and challenging students to critically evaluate the strengths and weaknesses of culinary operations and identify entrepreneurial approaches to operations.

Student Learning Outcome: Students will be able to demonstrate proficiency in the core skills and knowledge required for employment in the food industry.

Program Requirements:

Units Required: 32.5
 

    Units
CULARTS-050 Knife Skills 1.5
CULARTS-055 Culinary Safety and Sanitation 1.0
CULARTS-120 Introduction to the Culinary Arts 1.0
CULARTS-121 Culinary Fundamentals I 3.0
CULARTS-123 Culinary Fundamentals II 4.0
CULARTS-125 Principles of Garde Manger I 3.0
CULARTS-127 Principles of Baking 3.0
CULARTS-132 Culinary Fundamentals III 4.0
CULARTS-150 Food Service Costs and Controls 2.0
HRMGT-126 Dining Room Service 2.0
     
Plus six units from the following:  
     
CULARTS-083 Wine and Food Affinities 1.5 1.5
CULARTS-128 Principles of Baking II 3.0
CULARTS-133 International Cuisine 2.5
HRMGT-220 Restaurant Operations 3.0
     
Plus a minimum of two units from the following:  
     
CWE-188CULARTS Cooperative Work Experience Education 1.0 - 4.0


Certificate of Specialization: Baking and Pastry

The Culinary Arts Baking and Pastry Certificate of Specialization is designed for those interested in professional baking. It includes comprehensive study with an emphasis on application of fundamental baking techniques and ingredients. Program completers are prepared for entry level employment as bread bakers, pastry cooks, cake decorators, or confectioners.

Student Learning Outcome: Students will be able to demonstrate proficiency in the core skills and knowledge required for employment in the baking industry.

Program Requirements:

Units Required: 12
 

    Units
CULARTS-127 Principles of Baking 3.0
CULARTS-128 Principles of Baking II 3.0
CULARTS-129 Cake Decorating Essentials 3.0
CULARTS-130 Pastry Art 1.0
CULARTS-131 Chocolates 2.0


CULARTS 050 KNIFE SKILLS
Units: 1.50
18.00 hours lecture, 27.00 hours lab
Recommended Preparation: HRMGT-225 or CULARTS-055
Introduces basic knife skills, including theory and proper technique, emphasizing correct sanitation practices and good motor skills.


CULARTS 055 CULINARY SAFETY AND SANITATION
Units: 1.00
18.00 hours lecture
Introduces principles of food safety and sanitation in a food service operation. Topics include sanitation regulations, personal hygiene, contamination sources, microorganisms, proper food handling techniques and storage, comprehensive cleaning and sanitizing, and workplace safety concepts.


CULARTS 083 WINE AND FOOD AFFINITIES
Units: 1.50
18.00 hours lecture, 27.00 hours lab
Prerequisite: HRMGT-225 and students must be 21 years of age to enroll.
Food and wine pairing in professional food service operations. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine will be tasted.


CULARTS 120 INTRODUCTION TO THE CULINARY ARTS
Units: 1.00
CSU 18.00 hours lecture
Introduces the fundamentals of the culinary arts, history, terminology, culinary mathematics, and explores culinary careers.


CULARTS 121 CULINARY FUNDAMENTALS I
Units: 3.00
CSU 36.00 hours lecture, 54.00 hours lab
Co-Requisite: CULARTS-050 and CULARTS-055 Recommended Preparation: CULARTS-120
Introduces classical cooking and current theories that provide students with an understanding of food chemistry and cooking techniques. Study of equipment, ingredients and basic professional cooking techniques.


CULARTS 123 CULINARY FUNDAMENTALS II
Units: 4.00
CSU 36.00 hours lecture, 108.00 hours lab
Prerequisite: CULARTS-050, CULARTS-055 and CULARTS-121
Continues development of skills learned in Culinary Arts 121. Introduces high level culinary techniques and modern cooking styles, emphasizing sauce making, meat, poultry, fish and shellfish cooking techniques. Plate presentation theory and practice explored.


CULARTS 125 PRINCIPLES OF GARDE MANGER I
Units: 3.00
CSU 27.00 hours lecture, 81.00 hours lab
Prerequisite: CULARTS-050, CULARTS-055 and CULARTS-121
Introduces theory and practical skills needed to produce quality salads, sandwiches, appetizers and cold sauces for a restaurant pantry station. Identification and production of cheese and fruit displays.


CULARTS 127 PRINCIPLES OF BAKING
Units: 3.00
CSU 27.00 hours lecture, 81.00 hours lab
Co-requisite: CULARTS-055
Introduces the principles of baking, including the basic characteristics and function of the major ingredients and the importance of accurately measuring weight.


CULARTS 128 PRINCIPLES OF BAKING II
Units: 3.00
CSU 36.00 hours lecture, 54.00 hours lab
Prerequisite: CULARTS-127
Introduces the preparation of refined pastries and desserts. The theory and practical skills required to produce quality pastries for the hotel/restaurant/catering industries.


CULARTS 129 CAKE DECORATING ESSENTIALS
Units: 3.00
CSU 36.00 hours lecture, 54.00 hours lab
Prerequisites: CULARTS-127 and HRMGT-225
Presents a variety of preparation techniques that emphasize the fundamentals of the American and European style of cake decoration. Commercial culinary practices that will be included are: equipment, procedures of cake production, coloring techniques, design transfer, cake construction, borders, and icings.


CULARTS 130 PASTRY ART
Units: 1.00
CSU 9.00 hours lecture, 27.00 hours lab
Prerequisite: CULARTS-128 and CULARTS-129
Introduces culinary techniques to prepare candies, individual plated desserts, and centerpieces. Includes working with pulled sugar and pastillage as well as preparation of frozen desserts.


CULARTS 131 CHOCOLATES
Units: 2.00
CSU 9.00 hours lecture, 81.00 hours lab
Prerequisite: CULARTS-128
Introduces fundamental techniques in chocolate production, including candies, confections, and desserts.


CULARTS 132 CULINARY FUNDAMENTALS III
Units: 4.00
CSU 36.00 hours lecture, 108.00 hours lab
Prerequisite: CULARTS-123
Presents advanced theory in culinary techniques and modern cooking styles, including breakfast and brunch cookery, vegetarian dishes, menu design, and plate presentation.


CULARTS 133 INTERNATIONAL CUISINE
Units: 2.50
CSU 27.00 hours lecture, 54.00 hours lab
Prerequisite: CULARTS-123
Introduces the skills necessary to prepare international foods including traditional methods of preparation and the cultural influences on each dish; promotes an appreciation of international foods and culture.


CULARTS 134 ICUE CAFE PRODUCTION
Units: 4.00
CSU 36.00 hours lecture, 108.00 hours lab
Prerequisite: CULARTS-132
Provides fundamentals of commercial food preparation and restaurant operations. Students rotate through stations of a student run cafe, developing food preparation skills and hands on experience.


CULARTS 150 FOOD SERVICE COSTS AND CONTROLS
Units: 2.00
CSU 36.00 hours lecture
Recommended Preparation: CULARTS-121 and HRMGT-220
Prepares the student to determine food, beverage, and labor costs and apply appropriate cost controls, including recipe conversions, menu pricing, food and labor cost percentages, and interpretation a profit and loss statement. Also covers fundamentals of purchasing based on analysis of quality, yield, cost of food and merchandise used in food service, control of purchases, receiving, storing, and issuing procedures using current computer applications.


Planned Course Offerings 2011-2013

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