Culinary Arts Techniques (CUL-101)
Upon successful completion of the course, students will be able to: describe various aspects of the culinary profession; describe proper food safety and sanitation procedures; identify a variety of professional kitchen tools and the procedures necessary to use them safely; distinguish the various types of knives and discuss the best practices for their maintenance; select the proper flavorings to enhance a dish; describe how heat alters food through various heating mediums; select and describe various types of stocks and sauces; differentiate between and describe categories of soups; distinguish between the different cuts of beef, veal and lamb; distinguish between the types of poultry and describe their inspection and grading processes; identify a variety of vegetables and their proper storage procedures; describe the various types of potatoes, pastas and grains; select the best greens and vegetables, garnishes and dressing for cold salads; and differentiate varieties of fruits and identify the best practices for their storage.
Instruction: This is a self-study course that is assessed by a final examination. It is an overview of the field of culinary arts. It is designed to provide a snapshot of the fundamentals of the culinary profession as well as background on the theories that apply to the use of ingredients and preparation of foods. It focuses on the knowledge and skills a chef needs to operate and manage a food service operation and to prepare a variety of foods. The course will also explore management areas such as food safety, sanitation, menu creation, recipe conversion, inventory and cost control.
In the associate degree category, 3 semester hours in Culinary Arts (1/15)
Introduction to Baking (CUL-102)
Upon successful completion of the exam, students will be able to: describe the various aspects of baking as a profession; describe and practice proper sanitation and food handling; Identify ingredients such as flours, sugars, and leavening agents; Identify basic baking equipment; recognize and select proper flavoring agents such as extracts and oils; distinguish between heat sources such as convection and standard ovens; identify baking and pastry trends; and describe the various techniques necessary to create quality baked goods.
This exam introduces students to all the necessary techniques to successfully bake quick breads, muffins, yeast breads, cakes, cupcakes, brownies and other baked goods. It is an overview of the field of baking and pastry arts and is designed to introduce students to the basics of using ingredients to create baked goods for consumption both personally and professionally. The knowledge and skills necessary to operate a bakery are discussed. Other topics include: explore food safety and sanitation, pastry and bread origins, menus, recipe and measurement conversions and cost control.
In the associate/certificate degree category, 3 semester hours as Introductory Baking for a culinary/hospitality certificate or associate degree program (6/17).
Special Events and Meeting Planning (SMP-101)
Upon successful completion of the exam, students will be able to: identify and explain the basic components of the event market; detail the elements used in designing and holding an event; describe the principles of sales and marketing an event; identify laws, contracts, permits and licenses that are necessary for execution of an event.
This course introduces students to the exciting world of event planning, corporate meeting planning and conventions. Topics include new trends and techniques. Case studies are explored.
In the lower division baccalaureate/associate degree category, 2 semester hours in Communication, Office Administration, Marketing, Journalism, Public Relations, or Sales (6/17).