Plan of Study

Information

Culinary Student Handbook
The handbook includes policies and other information for students of the School of Culinary Arts.
Plan of Study
Learn what to expect for first to sixth semester courses for the AAS in Culinary Arts.

Departmental Requirements

Course Hours
CUA 1102 Culinary Theory 2
An introduction to the food service industry teaches students how to establish and maintain high standards of personal and industry sanitation and safety, as well as identify various tools and equipment used in today’s kitchens. Students learn to effectively communicate the meaning of kitchen and dining room brigades, explain the basics of heat transfer and cooking methods, and also discuss the process of menu building and costing. Students are taught the basic production of white stock, brown stock and fumet, as well as mother sauces and soup production, and are introduced to dairy products, coffee and tea, herbs and spices. Theory.
CUA 1311 Meat Fabrication 1
Introduces students to beef, pork, chicken, fowl, and fish identifications and fabrication, as well as purchasing and cost control fundamentals in the food service industry. Prerequisites: CUA 1135, CUA 1145.
CUA 1135 Skill Development I 5
An introduction to commercial kitchen equipment: meat grinder, sausage stuffer, food processor, conventional and convection ovens, steamers, and steam jacketed kettles. The student receives an introduction to basic sauces and soups, and learns culinary knife skills and cuts. Lab.
CUA 1145 Skill Development II 5
Students learn quantity food production skills in preparation of breakfast food, meats, vegetables, stocks, soups, sauces, desserts, sandwiches, salads and grilled food items. Students train in a “real world” environment and are exposed to production forecasting, cost controls, profit and loss statements and customer service skills. Students participate in an early morning rotation in breakfast cookery. Lab. Prerequisite: CUA 1135.
CUA 1151 Food Safety 1
An introduction to safe food production practices governed by changing federal state regulations. Topics covered include; prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal procedures, legal guidelines, kitchen safety, facility sanitation, safe food preparation, storing and reheating guidelines. Students take the National Restaurant Association ServSafe examination. Theory.
CUA 1162 Food Service Management 2
The principles, theories, human relations techniques and decision making skills required to manage a workforce profitably. Management techniques are discussed, as well as legal aspects of discrimination, hiring, continuous employment practices, and employee termination. Students take a National Restaurant Association Education Foundation examination for this Supervision text. Theory
CUA 1415 Dining Room Operations 5
Students learn and apply the skills to recognize A la Carte Dining Room equipment, and service techniques related to customer service. The technique of banquet setting and Mise en Place, and the importance of an appropriate setting and atmosphere are also taught. Students learn how to establish and maintain high standards for personal and industry sanitation and safety, and also acquire knowledge in cash handling procedures, guest seating, and managing a dining room.
CUA 1294 Breakfast Cookery 4
Designed to introduce students to action stations, breakfast cooking concepts, and high volume breakfast cooking. Include instruction and practical application in the following: eggs cooked to order, omelets, pancakes, waffles, French toast and hot cereals. Student is also trained in offering daily or weekly specials to include crepes, quiches and poached egg dishes, and buffet set up for quantity breakfast feeding. Lab. Prerequisite: CUA 1135, CUA 1145.
CUA 1375 Bread and Pastry 5
An introduction to baking, emphasizing the basic formulas, fundamentals, and procedures. Students learn proper terminology, equipment, and utensils. Additional emphasis is placed on restaurant production of pies, cakes, variety breads, fillings, sweet dough, and specialty items. Students prepare classical pastries and present whole decorated desserts, plated, individual, flambé, and frozen. Lab. Prerequisites: GTGE 1111, CUA 1102, CUA 1135, CUA 1145.
CUA 2315 Buffet Cookery 5
Students learn to prepare foods for quantity service. Students fabricate to portion size main protein items. They prepare all soups, sauces, vegetables, starches, and garnishes. Students utilize the cooking methods and techniques learned in SKILLS 1 and SKILLS 2, and apply these skills in a busy, live service environment. Emphasis is on food quality, proper methods, techniques, and professionalism. Theory/Lab. Prerequisites: GTGE 1111, CUA 1135, CUA 1145, CUA 1294.
CUA 2415 Garde Manger 5
A competency based introduction to the world of the cold kitchen. It includes instruction and application of condiments, cold soups and sauces (including vinaigrettes), hors d’oeuvres, terrines, pates, galantines, ballotines, roulades, sausage, and cheese. Cold and hot smoking, curing and pickling are also covered. Sanitation and mise en place are essential in the cold kitchen. Theory/Lab. Prerequisite: Prerequisites: GTGE 1111, CUA 1135, CUA 1145, CUA 1294.
CUA 2473 American Cuisine 3
Introduces regional recipes, local history, and culture with distinct regional ingredients. Each week the class explores recipes and historical and cultural information, as well as a guide to ingredients specific to that region. Lab. Prerequisites: GTGE 1111, CUA 1135, CUA 1145, CUA 1294, CUA 1375, CUA 2315, CUA 2415.
CUA 2552 Purchasing 2
Students are Introduced to the methods of purchasing and cost control in food service systems, how to define the market and its regulations, identify the ethical principles of a food purchaser, and how to identify characteristics of the quality food necessary to maintain specific demands. The types of food storage and inventory control are discussed, as well as the role of governmental agencies in assuring food quality and laws that affect purchasing operations and the need for record keeping. Students learn a wide range of product identification and how to identify products by sight, taste and smell, and are also taught the method of meat identification and shown how to break down various primal cuts of meat and how to trim and present retail cuts as well, The purchasing class also maintains the department’s organic garden when weather permits.
CUA 2575 International Cookery 5
Students practice foods cooked to order, and prepare foods served during lunch hour in the Culinary Arts restaurant, to include sautéing, braising, steaming, grilling, frying, roasting, and broiling. Students practice skills associated with line cooking including: cooking vegetables, grains, legumes, pastas, eggs, meats and cereals. Instructions are also provided on catering and banquet cooking and service. Lab. Prerequisites: GTGE 1111, CUA 1135, CUA 1145, CUA 1162, CUA 1214, CUA 1294, CUA 1375, CUA 2315, CUA 2415.
CUA 2809 Culinary Internship 9
Students work in industry with supervised employment and observation. All program requirements must be complete before enrolling in this course. Student must have a minimum 2.0 cumulative GPA. Co-requisite: CUA 2623. Lab. CUA 1102, CUA 1311, CUA 1135, CUA 1145, CUA 1151, CUA 1162, CUA 1214, CUA 1294, CUA 1311, CUA 1375, CUA 2315, CUA 2415, CUA 2553, CUA 2575, CUA 2595.
CUA 2623 Culinary Arts CapStone 3
Students learn and practice foods cooked to order. The students prepare foods served in the Culinary Arts restaurant to include sautéing, braising, steaming, grilling, frying, roasting and broiling. Students practice skills associated with line cooking including; cooking vegetables, grains, legumes, pastas, eggs, meats. All program requirements must be complete before enrolling in this course. Student must have a minimum 2.0 cumulative GPA. Co-requisite: CUA 2809. Lab. CUA 1102, CUA 1311, CUA 1135, CUA 1145, CUA 1151, CUA 1162, CUA 1214, CUA 1294, CUA 1311, CUA 1375, CUA 2315, CUA 2415, CUA 2553, CUA 2575, CUA 2595, CUA 2809.
Elective #1 3
Elective #2 3
Total Hours 68

General Education Requirements

For general education and interdepartmental course descriptions, see the School of Arts and Sciences courses.

Course Type Hours Course Credits
English 6 ENGL 1113 Freshman Composition I 3
or ENGL 1213 Freshman Composition II 3
or SPCH 1113 Introduction to Speech Communications 3
or SPCH 2313 Small Group Communication 3
or ENGL 1033 Technical Writing I 3
ENGL 2033 Technical Writing II 3
History 3 HIST 1493 U. S. History since 1865 3
or HIST 1483 U. S. History to 1865 3
Mathematics 3 MATH 2003 Business Mathematics 3
or MATH 1513 College Algebra 3
Philosophy 3 PHIL 1213 Ethics 3
Political Science 3 POLS 1113 U. S. Government 3
Total Hours 18  

Interdepartmental Requirements

Course Type Hours Course Credits
General Technologies 4 GTGE 1111 College Cornerstone 1
or ORIE 1011 Orientation College Strategies 1
CS 1013 Computer Literacy and Applications 3
Total Hours 4