Culinary Arts

Culinary Arts

(New Prerequisites and Co-requisites effective Spring 2012)

HAMG 1321 - Introduction to the Elements of the Hospitality Industry
An exploration of the elements and career opportunities within the multiple segments of the hospitality industry.


FDNS 1301 - Introduction to Foods
A study of the composition of food and the chemical and biological changes that occur in storage and processing. Includes preparation techniques and selection principles.
Co-requisites:   CHEF 1205, CHEF 1301


IFWA 1218 - Nutrition for the Food Service Professional
An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques.


CHEF 1205 - Sanitation and Safety
A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.
Co-requisites:   FDNS 1301, CHEF 1301


 CHEF 1301 - Basic Food Preparation
A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism.
Co-requisites:   FDNS 1301, CHEF 1205



CHEF 1400 - Professional Cooking and Meal Service
Technical aspects of food preparation in the commercial kitchen. This will be accomplished by preparing and serving meals according to a production schedule. Emphasis on team work, professionalism, guest relations and table service.
Prerequisites:  FDNS 1301, CHEF 1301, CHEF 1205, HAMG 1221, FDNS 1305


CHEF 1410 - Garde Manger
A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods.
Prerequisites:  FDNS 1301, CHEF 1301, CHEF 1205


PSTR 1401 - Fundamentals of Baking
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.
Prerequisites:  FDNS 1301, CHEF 1301, CHEF 1205

IFWA 1310 - Nutrition and Menu Planning
Trace the changes in nutritional requirements of the human body throughout the lifecycle; associate nutrients to their related food groups; identify foods in the food pyramid; recognize substitutions in the food exchange program; and prepare a menu for a target group assuring nutritional needs are met.
Prerequisites:  FDNS 1305, FDNS 1301, CHEF 1301, CHEF 1205


CHEF 2280 - Culinary Arts Cooperative Education
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component.
NOTE:  This course must be taken on the last semester of the Culinary Arts Certificate I and with the approval of the instructor/advisor.



CHEF 1345 - International Cuisine
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisine's.  Topics include similarities between food production systems used in the United States and other regions of the world.
Prerequisites: CHEF 1400


CHEF 2232 - Buffet Theory and Production
Advanced concepts in the construction of inedible display items.  Emphasis on buffet production, presentation, and service.


CHEF 2264 - Culinary Practicum
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.
NOTE:  This course must be taken on the last semester of the Culinary Arts (AAS) and with the approval of the instructor/advisor.


RSTO1313 - Hospitality Supervision
Fundamentals of recruiting, selection, and training of food service and hospitality personnel.  Topics include job descriptions, schedules, work improvement, motivation, applicable personnel laws and regulations.  Emphasis on leadership development.
Prerequisites: CHEF 1400


RSTO 2301 - Principles of Food and Beverage Controls
A study of financial principles and controls of food service operation including review of operation policies and procedures.  Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.


RSTO 2405 - Management of Food Production & Service
A study of quantity cookery and management problems pertaining to commercial and institutional food service, merchandising and variety in menu planning, and customer food preferences.  Includes laboratory experiences in quantity food preparation and service.



Additional miscellaneous lab supplies