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.

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.