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Course Criteria
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3.00 Credits
3 credits This course will give hospitality students an appreciation for the operation of a foodservice kitchen. The students will enjoy a handson experience including the fundamentals of food safety, sanitation, tools and equipment, basic cooking techniques, and fundamental skills that are found in kitchen operations.
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1.00 Credits
0-6 credits Co-requisite: HRTM 105 and CG 203 and MTH 025. In this class students will learn and practice the fundamentals of food safety and sanitation, tools and equipment identification and safe use, and proper kitchen and personal hygiene. Introduction to key culinary concepts, terminology and history as well as an overview of kitchen food products and their uses. Fundamental culinary math in relation to recipe comprehension, conversion and costing will be practiced from the point of view of menu types and basic understanding of menu concepts. Basic cooking theory, applications and techniques will be practiced in the preparation of stocks, soups and sauces.
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1.00 Credits
3 credits In this class students will be introduced to the fundamentals of food safety and sanitation; tools and equipment identification and safe use; proper kitchen and personal hygiene; key culinary concepts, terminology and history. Students will receive an overview of kitchen food products and their uses; the fundamentals of culinary math in relation to recipe comprehension, conversion and costing from the point of view of menu types and basic understanding of menu concepts; and will be introduced to basic cooking theory, including applications and techniques in the preparation of stocks, soups and sauces.
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2.00 Credits
2 credits In this class, which is a continuation of CA 160 A, students will learn and practice: the fundamentals of food safety and sanitation; tools and equipment identification and safe use; proper kitchen and personal hygiene; key culinary concepts, terminology and history. Students will further review kitchen food products and their uses; the fundamentals of culinary math in relation to recipe comprehension, conversion and costing from the point of view of menu types and basic understanding of menu concepts; and will apply basic cooking theory, including in the preparation of stocks, soups and sauces.
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2.00 Credits
6 credits Prerequisite: CA 162 and HRTM 105. Co-requisite: CA 185. In this class students will learn and practice the fundamentals of food safety and sanitation, tools and equipment identification and safe use, and proper kitchen and personal hygiene as it applies to a bakeshop setting. Introduction to key baking concepts, terminology and history as well as an overview of bakeshop products and their uses. Fundamental culinary math in relation to recipe comprehension, conversion and costing will be practiced from the point of view of baker's percentages. Basic baking theory, applications and techniques will be practiced in the preparation of yeast goods, quick breads, cookies, pies, cakes, and desserts.
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1.00 Credits
3 credits In this class students will be introduced to the fundamentals of food safety and sanitation, tools and equipment identification and safe use; proper kitchen and personal hygiene as it applies to a bakeshop setting; key baking concepts, terminology and history. Students will receive an overview of bakeshop products and their uses; fundamental culinary math in relation to recipe comprehension, conversion and costing will be learned from the point of view of baker's percentages; basic baking theory, applications and techniques will be learned in the preparation of yeast goods, quick breads, cookies, pies, cakes and desserts.
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2.00 Credits
3 credits In this class, which is a continuation of CA 161 A, students will practice the fundamentals of food safety and sanitation, tools and equipment identification and safe use; proper kitchen and personal hygiene as it applies to a bakeshop setting; key baking concepts, terminology and history. Students will further review bakeshop products and their uses; fundamental culinary math in relation to recipe comprehension, conversion and costing from the point of view of baker's percentages; basic baking theory, applications and techniques will be practiced in the preparation of yeast goods, quick breads, cookies, pies, cakes and desserts.
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3.00 Credits
6 credits Prerequisite: CA 160. Co-requisite: CA 184. In this class students will continue to learn and practice key food safety and sanitation techniques and principles, tools and equipment identification and safe use, and proper kitchen and personal hygiene as it applies to a food service production setting. Introduction to key concepts, terminology and history of meat fabrication, charcuterie, and garde manger/buffets, as well as an overview of products and their uses in these settings. Intermediate culinary math in relation to recipe comprehension, conversion and costing will be practiced from the point of view of recipes used in a meat fabrication production setting including cutting and cooking yield tests. Basic meat fabrication, charcuterie and garde manger/buffet theory, applications and techniques will be presented and practiced in the identification, breakdown, preparation and finishing of a variety of meat, fish, poultry and vegetarian items.
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2.00 Credits
2 credits This course presents the basics of food service and hospitality sanitation. The text examines a systematic approach to sanitation management by the use of control points and effective use of four basic resources. The National Restaurant Association (NRA) certificate exam will be issued upon completion of the course.
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2.00 Credits
2 credits Prerequisite: CA 161 and CA 185. Co-requisite: CA 186. This class is designed to explore, examine and develop an understanding of the basics on how we taste foods. This class will cover the fundamentals, vocabulary and nuances of the taste, aroma, flavor, and texture of foods, and how these concepts interplay between food items and between food and wine.
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