Curriculum

Employment in the field of culinary arts is expected to increase rapidly due to population growth, higher family and personal incomes and more leisure time that will allow people to dine out more often. Professionals in this field must have a wide range of skill and expertise in preparing appetizing, appealing foods. This program emphasizes perfection of cooking techniques through specialized training in planning and preparation.

In this program, students will learn to:

• Follow recipes using standard weight and measures
• Prepare a wide variety of foods
• Maintain quality in all cookery
• Utilize industry-standard kitchen tools and equipment

Admissions Requirements

Students must complete the admissions requirements listed under "Admissions Information."


Certificate of Completion - 2011				Lec	Lab	Cont	Credit
Semester 1
	CHEF	1205	Sanitation & 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.	1	2	48	2
	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.	1	8	144	3
	IFWA	1205	Food Service Equipment & Planning A study of various types of food service equipment and the planning of equipment layout for product flow and efficient operation.	1	3	64	2
	RSTO	1204	Dining Room Service Introductes the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.	1	4	80	2
	HRPO	1311	Human Relations † Practical application of the principles and concepts of the behavioral sciences to interpersonal relationships in the business and industrial environment.	3	0	48	3
	Total Hours			7	17	384	12
Semester 2
	CHEF	2301	Intermediate Food Preparation Continuation of previous food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques.	1	8	144	3
	FDNS	1305	Nutrition † A study of nutrients including functions, food sources, digestion, absorption and metabolism with application to normal and preventive nutrition needs. Includes nutrient intake analysis, energy expenditure evaluation, and diet planning.	3	0	48	3
	IFWA	1219	Meat Identifying & Processing A study of the identification and characteristics of wholesale and retail cuts of meat; hotel, restaurant, and institutional cuts of meat; U.S.D.A. quality grades; quality control; and the Federal Meat Inspection Regulation. Prerequisites: CHEF 1301.	1	4	80	2
	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.	2	2	64	3
	POFT	1321	Business Math † Instruction in the fundamentals of business mathematics including analytical and problem-solving skills for critical thinking in business applications.	2	3	80	3
	Total Hours			9	17	416	14
Semester 3
	CHEF	1314	A la Carte Cooking ° ‡ A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles. Prerequisites: CHEF 2301.	2	4	96	3
	RSTO	1325	Purchasing for Hospitality Operations Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle.	2	2	64	3
	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.	2	6	128	4
	POFT	1301	Business English † Introduction to a practical application of basic language usage skills with emphasis on fundamentals of writing and editing for business.	2	3	80	3
	Total Hours			8	15	368	13

Grand Totals				24	49	1168	39

Notes
º This course has been designated as the capstone course † Courses articulated with high schools ‡ Courses with external learning experience

Computer Drafting & Design Technology students in lab.