Culinary Arts

Continuation of introduction to professional cooking and professional food production theory. Includes trade terminology, heavy equipment, tool identification, mise en place, garde manger, meat fabrication and cookery, fish fabrication and cookery, vegetables, starches, international cuisine, garnishes, and presentation.

Lab: Students begin applying heat to food in an industrial food setting, rotating through a variety of stations to produce food products for lunch service. Recipes and cooking techniques discussed in the classroom will be applied. Practical focus on organization, mise en place, item marketing, meat and seafood fabrication, equipment operation, sanitation & safety, and preparation of meals from international cuisine.

Students refine customer service skills by further practice in a pastry case or full-service restaurant. Includes dining room arrangement, buffet setup and wait staff duties. In the bakery counter setting, students practice product rotation and merchandising.

Introduction to the theory behind the operation of table service in a variety of dining environments. Instruction includes: dining room safety, professional service and etiquette, guest interaction, menu knowledge, ticket writing and use of a variety of dining room equipment. Students explore historical and modern restaurant ethics and culture.

Explores connection between profit and food cost; discusses product waste and defines costing terms and purchasing units; introduces principles of inventory procedures; encompasses formal and informal purchasing methods, flow of goods, food buying, legal and ethical purchasing considerations, market analysis, stock rotation, bid specifications, yield and cost comparisons, quality tests and inventory.

Exploratory course designed specifically for those in the Culinary field: Includes resume writing, interviewing for jobs and maintaining social media presence while fielding a Culinary career; maintaining wellness and mental health in a stressful environment; understanding human resources management concepts and introduction to hospitality law.

For culinary arts students. Expands on science and principles of baking, including yeast doughs and formulas, icing techniques, basic cake types and characteristics of desserts.

For culinary arts students. Production of baked goods including ganache, custards, creams, puddings, mousses and purees.

This final course on theory of restaurant professional cooking and techniques explores international cuisines, food history, and cultural food connections. Topics include styles of pasta, olive oils, dumplings, soups, fresh cheeses, and classic sauces; the study of market trends, basic plate presentations, menu planning & writing. Includes exploration of wine growing regions and grape varietals and how a menu influences decisions in purchasing and labor.

Intro to restaurant line cooking in a bistro style kitchen. Includes rotations through kitchen stations, applying culinary techniques to produce a diversity of international menu items, including soups, pasta, pizza and entrees for restaurant service. Students practice organization, collaboration, and speed. Continued development of knife skills, meat and seafood fabrication, cooking techniques, plate presentation, and evaluation of finished product.

Expansion of concepts introduced in CUL 151. Course explores food system issues related to ocean health, ocean acidification, climate change, plastics pollution, and its affects on fisheries, human health and cultural food traditions. Understanding of food sovereignty, concepts and tools to manage food waste in kitchens and local sourcing.

Students acquire expertise in customer service by performing opening/closing procedures, displaying French, English and Russian table service, and training bus staff.

Covers identification of known nutrients for human health, demonstration of quality dietary guidelines, and utilization of dietary guidelines in meal planning, including modification of existing recipes to meet nutritional recommendations; Additional topics include understanding of special needs diets and modifications.

Students will explore the history of dietary trends, and the methods involved in creating menus for restricted diets. Students will learn application of specific scientific principles to food preparation & preservation, using specialized equipment and techniques to add perceived value to dishes & menus. Topics will be explored through lecture, product sampling, & demonstrations.

Students culminate their culinary education through a series of capstone projects. Students utilize learned techniques and skills to demonstrate the ability to organize, plan, lead, provision, and execute menus of their own design. Projects build leadership, advanced culinary techniques and culinary competition skills. Students demonstrate professionalism and commitment to producing quality food while leading others.

Introduction to catering & event management: explores event development and budgeting strategies, professional organizational tools, different catering event styles and appropriate menus and production plans. Identifies internal & client-facing communication tools and strategies, and menus & culinary techniques appropriate to buffet & catering scenarios with emphasis on hors d' oeuvres.

This course provides deeper understanding of whole animal butchery, meat fabrication, and product utilization. Includes cold-kitchen production of market cuts, charcuterie items, and utilization of offal. Covers basics of forcemeats, pates, terrines, smoking, curing, brining, confit, and fermentation. Explores sustainability and issues in industrial livestock farming and meat production.

Students experience supervisory roles in a variety of management situations in both the front and back of the house. This class also includes tableside cooking and service coordination for other students' chef of the day projects.

Covers management and communication theories and practices within the culinary arts and baking industries. Includes intro to the hospitality industry and overview of the Americans with Disabilities Act, sexual harassment, as well as other legal and human resource topics. Presents communications skills, functions of management, beverage management, financial statement analysis and résumé writing.