Culinary Arts / Chef Training

This course introduces various facets and opportunities within the hospitality profession.  The intent is for students to gain a broad base of information relative to the hospitality industry.  Emphasis is placed on having students comprehend their role as a hospitality industry professional.  Topics include an overview of the hospitality profession, knowledge and skills necessary for successful employment, the impact of the hospitality profession on society, issues that impact on various segments of the hospitality profession, and emerging trends.  This is a core course.

In this course students acquire fundamental knowledge and skills in preparing a variety of basic foods.  Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for preparing various types of food items.  This course is CORE for AAS/AAT or Diploma in Culinary Arts or Commercial Food Services. 

NOTE:  The combination of this course and CUA 120 – Basic Food Preparation Lab are suitable substitutes CUA 125.

This course introduces the basic principles of sanitation and safety to food service handling including purchasing, storing, preparation and serving. Specific topics include the dangers of microbial contaminants, food allergens and foodborne illness, safe handling of food, the flow of food, and food safety management systems. At the conclusion of this course students will be prepared to test for ServSafe certification. The content of this course is foundational for all cullinary arts classes. This is a CORE course.

In this course students apply fundamental knowledge and skills in preparing a variety of basic foods.  Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for preparing various types of food items.  At the conclusion of this course students will demonstrate basic food preparation skills.   This course is CORE for AAS/AAT or Diploma in Culinary Arts or Commercial Food Services.

NOTE: CUA 125 is a suitable substitute for the combination of CUA 110 and CUA 120.

In this course, students apply food preparation techniques through hands-on experiences. Emphasis is placed on manipulative skills under direct supervision. Students will develop competencies in food production. 

This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, students should be able to prepare and evaluate baked products. 

This course focuses on various cuisines from countries and regions throughout the world. Students will prepare complete menus reflective of the culture and goods of these countries and regions with emphasis on ingredients and authentic preparation methods. Upon completion, students should be able to research and execute international menus. 

This course provides students the opportunity to have hands-on experience with direct supervision. Emphasis will be placed on techniques, production, presentation, safety and sanitation. Upon completion, students should be able to demonstrate skills in food preparation.