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Course Criteria
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0.00 - 3.00 Credits
0-3 credits Prerequisite: CA 160, MTH 025, HRTM 105, CG 203. Dining Room and Kitchen Lab 1 is designed to create authentic working conditions of a food service operation. It offers students learning experiences involving food preparation skill development, food theory, management and personnel responsibilities, and a progressive attitude toward food preparation and service. Students will be exposed to all aspects of restaurant work by rotating through at least 11 different job positions.
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2.00 Credits
4 credits Prerequisite: CA 184 and CA 162. Beginning and intermediate level of line preparation. Preparation of menu items that are indigenous to the cultures of American, Continental and Asian cuisine. Line cooking, table service and organization of student restaurant. Participation in main kitchen in a variety of large scale food production activities.
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3.00 Credits
4 credits Prerequisite: CA 185 and CA 161. A continuation of Dining Room and Kitchen Lab 2. Intermediate level of line preparation and dining room service. In this second term the student will gain more hands-on-experience with American, Continental, and Asian cuisines. The focus is on planning, production, preparation, and presentation of these dishes and an emphasis on speed and skills in main kitchen production activities.
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0.00 - 4.00 Credits
0-4 credits Prerequisite: CA 161, CA 176, and CA 186. The last module of restaurant lab gives the second-year student an opportunity to manage the restaurant. Students will put their menu project to work and learn how to effectively manage first-year students. Emphasis will be on organizational skills, planning, advanced a la carte dining techniques, and training beginning students.
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1.00 - 3.00 Credits
1-3 credits See department for topics.
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1.00 - 3.00 Credits
1-3 credits See department for topics.
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3.00 Credits
3 credits Co-requisite: CA 185. This course will enable the student to apply menu planning principles as an indispensable management tool for a variety of food service operations. The student will learn the fundamentals of dining room supervision, designation of responsibilities, organization, and customer relations. In addition, students will learn the basic setup and operation of a fully equipped bar with emphasis on wines, liquors, and special drinks.
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2.00 Credits
2 credits Prerequisite: Second year standing, Culinary Arts. Catering Lab is designed to create authentic working conditions in a catering environment. It offers student learning experiences involving running a full-service conference center catering operation, using the Center for Meeting and Learning and actual scheduled events. It includes: learning activities involving customer service,event menu planning, organizing catering workflow and production, plate and menu design, buffet presentation, safe food handling and sanitation, effective communication skills and evaluation for continuous improvement. Students will be involved in all aspects of the catering operation in the Center for Meeting and Learning
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2.00 Credits
2 credits Prerequisite: Instructor permission. This course provides an overview of the current standards of modern culinary competitions. Students create a competion standard judges packet, including recipes, equipment lists, photographs and timetable. Students will also participate in creating the project under three competition standard settings and once as a judge for other students in the lab. Students who meet the criteria may have the opportunity to compete in an American Culinary Federation sanctioned competition.
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2.00 Credits
2 credits Prerequisite: Second year standing, Culinary program or previous experience, both with department permission. This course covers the basics of planning, organizing, preparing and serving large dinner parties and buffets, including wine and beverage service. A heavy emphasis is placed on student participation and creativity. Students are involved in executing at least one major special event per term in coordination with the Hospitality portion of this class.. This course is primarily open to Culinary Arts students and the focus is on back-of-the-house activities.
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