Culinary Student Handbook
The handbook includes policies and other information for students of the Culinary Arts program.
The handbook includes policies and other information for students of the Culinary Arts program.
Food Studies Option Plan of Study
Learn what to expect for first to sixth semester courses for the AAS in Culinary Arts - Food Studies option.
Learn what to expect for first to sixth semester courses for the AAS in Culinary Arts - Food Studies option.
Baking & Pastry Option Plan of Study
Learn what to expect for first to sixth semester courses for the AAS in Culinary Arts - Baking & Pastry option.
Learn what to expect for first to sixth semester courses for the AAS in Culinary Arts - Baking & Pastry option.
Departmental Requirements
Course | Hours |
---|---|
CUA 1102 Culinary Theory | 2 |
This course introduces students to the food service industry. Students will learn
to establish and maintain high standards of personal sanitation and industry safety
and will be able to identify various tools and equipment used in a contemporary commercial
kitchen in order to appropriately prepare for their laboratory experiences. This class
will also define culinary terminology, explain the basic methods of heat transfer,
and discuss culinary industry history and relate its impact on the modern food service
operation. Theory.
|
|
CUA 1311 Meat Fabrication | 1 |
Students will learn to identify and fabricate a variety of proteins, including beef,
pork, lamb, chicken, and fish into standard food service cuts. Students will fabricate
primal cuts into steaks & chops, fabricate whole chicken into parts, and will learn
techniques for filleting both round and flat fish. They will then demonstrate and
practice appropriate cooking methods for each fabricated protein. In addition, students
will gain an understanding of the importance of proper knife care, federal inspection
standards and the grading system used for food service purchasing. Lab. Prerequisites:
CUA 1102, CUA 1145, CUA 1151 and GTGE 1111.
|
|
CUA 1135 Skill Development I | 5 |
In this course students will learn the foundations of cooking to include culinary
knife skills and proper production methods of stocks, sauces, soups, vegetables, and
starches using commercial equipment. This course teaches and demonstrates the importance
of professional standards including safety and sanitation, personal hygiene and food
quality. Students are also expected to use proper culinary terminology and communicate
effectively in a commercial kitchen environment. Lab.
|
|
CUA 1145 Skill Development II | 5 |
This course teaches fundamental cooking methods of proteins to include beef, pork,
chicken, and fish and reinforce competencies from CUA 1135 Skills Development I. Students
will be introduced to basic butchering techniques and fabrication. Students will perform
sauce, vegetable, and starch cookery in addition to fresh pasta production to accompany
the proteins appropriately. The professionalism standards of sanitation, personal
hygiene, knife skills and communication with culinary terminology are reinforced.
Lab. Prerequisite: CUA 1135.
|
|
CUA 1151 Food Safety | 1 |
This course is an introduction to safe food production practices governed by strict
federal and state regulations. Topics covered include: prevention of food-borne illness,
proper handling of potentially hazardous foods, avoiding various forms of contamination,
good personal hygiene practices, time temperature abuse, and maintaining excellent
food safety standards throughout the flow of food in an operation. Students will successfully
complete the National Restaurant Association (NRA) 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. Theory/Lab.
|
|
CUA 1294 Breakfast Cookery | 4 |
This course is designed to teach the student culinary breakfast concepts including
instruction and practical application of a variety of competencies. Students will
learn egg cookery, omelet production, pancakes & waffles, breakfast potatoes & proteins,
and hot cereals. Students are also introduced to sausages & production, breakfast
beverages, crepes, quiches, poached egg dishes and quick breads. The emphasis is on
applying culinary techniques to cook and present quality breakfast dishes for buffet
and a la carte presentations. Lab. Prerequisites: CUA 1102, CUA 1145, CUA 1151 and
GTGE 1111.
|
|
CUA 1375 Bread and Pastry | 5 |
This course is an introduction to baking, with an emphasis on applying basic formulas,
fundamentals, and procedures to produce consistent bakery products. Students will
learn proper usage of all bakery equipment. Students will prepare classical pastries
and breads for service and a variety of decorated desserts
including plated, individual, and frozen desserts. Additional emphasis is placed on
restaurant production of pies, cakes, variety breads, fillings, sweet doughs and specialty
items. Lab. Prerequisites: CUA 1102, CUA 1145, CUA 1151 and GTGE 1111.
|
|
CUA 2315 Restaurant Cookery | 5 |
Students demonstrate proper cooking methods and techniques while operating an on-site
public restaurant. Students will plan, requisition, and execute weekly menus, to include
preparing a variety of soups, sauces, proteins, vegetables, starches and garnishes
for weekly buffet and a la carte service. Emphasis is on applying knowledge of culinary
procedure, proper mise en place, production, sanitation, and the dedication to quality
needed to produce consistent, fresh, appealing, and flavorful meals. Theory/Lab. Prerequisites:
CUA 1102, CUA 1145, CUA 1151 and GTGE 1111.
|
|
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, 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. Prerequisites: CUA 1102, CUA 1145, CUA 1151 and GTGE 1111.
|
|
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: CUA 1294, CUA
1375, CUA 2315 and CUA 2415.
|
|
CUA 2552 Purchasing | 2 |
This course is an overview of strategies for controlling food service costs to ensure
profitability in the hospitality industry. Students will gain an understanding of
the importance of managing assets through proper budgeting, utilizing income statements,
calculating food cost and controlling labor cost. The lab portion of the class instructs
the students in proper receiving and inventory control processes. Theory/Lab.
|
|
CUA 2575 International Cookery | 5 |
This course introduces students to distinctive ingredients, flavor profiles, and culinary
techniques from various regions of the world. The class will focus on recipes that
explore diverse global cultures and cuisine. Students will explore the chef’s role
and impact on trends by studying the evolution of contemporary global cuisine. They
will receive instruction in using a variety of ingredients, equipment, and tools to
prepare and plate dishes using both traditional cooking methods and innovative, modern
techniques. Lab. Prerequisites: CUA 1162, CUA 1294, CUA 1375, CUA 1415, CUA 2315 and
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. Lab. Prerequisites: CUA 1311, CUA 2552 and CUA 2575. Corequisite:
CUA 2623.
|
|
CUA 2623 Culinary Arts Capstone | 3 |
This course is a comprehensive assessment of abilities learned throughout the culinary
program. Students will demonstrate successful preparation of high quality products
utilizing industry standards for proper knife skills, stock making, cooking methods,
and sauce making. Students will also demonstrate proper planning, preparation and
presentation of a variety of baked goods. Projects and assignments are designed to
assess student readiness for entry into the workforce. Students must have a minimum
2.0 cumulative GPA. Lab. Prerequisites: CUA 1311, CUA 2552 and CUA 2575. Corequisite:
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 |
Departmental Requirements
Course | Hours |
---|---|
CUA 1102 Culinary Theory | 2 |
This course introduces students to the food service industry. Students will learn to establish and maintain high standards of personal sanitation and industry safety and will be able to identify various tools and equipment used in a contemporary commercial kitchen in order to appropriately prepare for their laboratory experiences. This class will also define culinary terminology, explain the basic methods of heat transfer, and discuss culinary industry history and relate its impact on the modern food service operation. Theory. | |
CUA 1135 Skill Development I | 5 |
In this course students will learn the foundations of cooking to include culinary knife skills and proper production methods of stocks, sauces, soups, vegetables, and starches using commercial equipment. This course teaches and demonstrates the importance of professional standards including safety and sanitation, personal hygiene and food quality. Students are also expected to use proper culinary terminology and communicate effectively in a commercial kitchen environment. Lab. | |
CUA 1145 Skill Development II | 5 |
This course teaches fundamental cooking methods of proteins to include beef, pork, chicken, and fish and reinforce competencies from CUA 1135 Skills Development I. Students will be introduced to basic butchering techniques and fabrication. Students will perform sauce, vegetable, and starch cookery in addition to fresh pasta production to accompany the proteins appropriately. The professionalism standards of sanitation, personal hygiene, knife skills and communication with culinary terminology are reinforced. Lab. Prerequisite: CUA 1135. | |
CUA 1151 Food Safety | 1 |
This course is an introduction to safe food production practices governed by strict federal and state regulations. Topics covered include: prevention of food-borne illness, proper handling of potentially hazardous foods, avoiding various forms of contamination, good personal hygiene practices, time temperature abuse, and maintaining excellent food safety standards throughout the flow of food in an operation. Students will successfully complete the National Restaurant Association (NRA) ServSafe examination. Theory. | |
CUA 1162 Hospitatlity Human Resources 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. Theory/Lab. | |
CUA 1294 Breakfast Cookery | 4 |
This course is designed to teach the student culinary breakfast concepts including instruction and practical application of a variety of competencies. Students will learn egg cookery, omelet production, pancakes & waffles, breakfast potatoes & proteins, and hot cereals. Students are also introduced to sausages & production, breakfast beverages, crepes, quiches, poached egg dishes and quick breads. The emphasis is on applying culinary techniques to cook and present quality breakfast dishes for buffet and a la carte presentations. Lab. Prerequisites: CUA 1102, CUA 1145, CUA 1151 and GTGE 1111. | |
CUA 1375 Bread & Pastry Production | 5 |
This course is an introduction to baking, with an emphasis on applying basic formulas, fundamentals, and procedures to produce consistent bakery products. Students will learn proper usage of all bakery equipment. Students will prepare classical pastries and breads for service and a variety of decorated desserts, including plated, individual, and frozen desserts. Additional emphasis is placed on restaurant production of pies, cakes, variety breads, fillings, sweet doughs and specialty items. Lab. Prerequisites: CUA 1102, CUA 1145, CUA 1151 and GTGE 1111. | |
CUA 2123 Advanced Baking | 3 |
Students will utilize skills learned in CUA 1375 Bread & Pastry Production to prepare more complex and challenging desserts and pastries. Students will learn cake decorating techniques, including piping, fondant and tiered cake production. Students will develop skills producing mousse cakes, entremets, laminated doughs, chocolates, and confections. They will also experiment and develop modern platings of traditional desserts. Theory/Lab. Prerequisite: CUA 1375. | |
CUA 2153 Cake Decorating | 3 |
This course will teach students a variety of traditional and contemporary cake decorating techniques as it applies to the commercial modern cake shop and/or bakery. Students will learn proper application and techniques of mediums such as butter-cream, royal icing, fondant and gum paste. Students will create wedding cakes, special occasion cakes and sculpted cakes and a variety of appropriate decorations. At the end of the course, students must complete a final project requiring them to consult, design and present a wedding cake using the techniques and methods they have learned throughout the course. Theory/Lab. | |
CUA 2163 Tortes & Gateaux | 3 |
This course will emphasize an understanding of the preparation and production of classic European cakes and modern entremets. Students will review creaming, foaming, and blending mixing techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes, and multi-layered tortes. Students will be evaluated on proper development of appropriate flavor profiles as well as final assembly, garnishing and presentation. Prerequisites: CUA 2123 | |
CUA 2183 Showpieces | 3 |
Students develop skills needed to plan, execute and display artistic showpieces made from food products. Mediums covered are pulled sugar, cast sugar, pastillage, ice, chocolate, tallow, and salt dough. Basic uses of color, form and design are covered. Students prepare pieces for display in the dining room, as well as for competitions. Theory/Lab. Prerequisites: CUA 1102, CUA 1145, and GTGE 1111. | |
CUA 2253 Artisan Breads | 3 |
In this course students will develop skills required for the production of various yeast breads. Students will learn appropriate mixing methods and shaping techniques used to enhance the flavor and eye appeal of classic European style breads. Baking science will be covered with an emphasis on fermentation, ingredient interaction, and temperature. Students will learn about developing appropriate cultures and starters for a variety of artisan breads. Prerequisites: CUA 2123 | |
CUA 2315 Restaurant Cookery | 5 |
Students demonstrate proper cooking methods and techniques while operating an on-site public restaurant. Students will plan, requisition, and execute weekly menus, to include preparing a variety of soups, sauces, proteins, vegetables, starches and garnishes for weekly buffet and a la carte service. Emphasis is on applying knowledge of culinary procedure, proper mise en place, production, sanitation, and the dedication to quality needed to produce consistent, fresh, appealing, and flavorful meals. Theory/Lab. Prerequisites: CUA 1102, CUA 1145, CUA 1151 and GTGE 1111. | |
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, 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. Prerequisites: CUA 1102, CUA 1145, CUA 1151 and GTGE 1111. | |
CUA 2552 Purchasing | 2 |
This course is an overview of strategies for controlling food service costs to ensure profitability in the hospitality industry. Students will gain an understanding of the importance of managing assets through proper budgeting, utilizing income statements, calculating food cost and controlling labor cost. The lab portion of the class instructs the students in proper receiving and inventory control processes. Theory/Lab. | |
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. Lab. Prerequisites: CUA 1311, CUA 2552 and CUA 2575. Corequisite: CUA 2623. | |
CUA 2633 Culinary Arts Capstone - Baking & Pastry | 3 |
This course is a comprehensive assessment of abilities learned throughout the culinary program. Students will demonstrate successful preparation of high quality products utilizing industry standards for proper knife skills, stock making, cooking methods, and sauce making. Students will also demonstrate proper planning, preparation and presentation of a variety of baked goods. Projects and assignments are designed to assess student readiness for entry into the workforce. Students must have a minimum 2.0 cumulative GPA. Lab. Prerequisites: CUA 1311, CUA 2552 and CUA 2575. Corequisite: CUA 2809. | |
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 | 9 | ENGL 1113 Freshman Composition I | 3 |
or ENGL 1033 Technical Writing I | 3 | ||
SPCH 1113 Introduction to Speech Communications | 3 | ||
or SPCH 2313 Small Group Communication | 3 | ||
ENGL 1213 Freshman Composition II | 3 | ||
or 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 | 21 |
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 |