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Course Criteria
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2.00 Credits
Students are introduced to advanced pastries, classical desserts, and cake decorations. They will learn various mixing methods, the preparation of mousses, and advanced piping techniques with an overall emphasis on plate presentation. Prerequisite: CAI 129
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3.00 Credits
This course is designed to familiarize the student with the methods, tools, and procedures used to control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service and accounting for sales. Labor costs as they relate to the operation are discussed. Active problem solving and practical applications are used in class. Basic computer applications of cost control systems will be introduced. Applied problems in the hospitality industry will also be included.
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2.00 Credits
This course examines the techniques, methodologies and procedures involved in the successful operation of a restaurant. Students will develop skills in the tableside preparation and service of appetizers, entrees, salads, and desserts. This course will include the perspective on meeting customer expectations, and the importance of the interaction with guests. The student will gain practical knowledge of structuring a banquet, and the ability to design and coordinate a buffet. French culinary terminology will be emphasized. Prerequisite: CAI 214
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2.00 Credits
This is a course designed to provide the student with on-the-job food service experience. The course allows the student to gain supervised practical experience working in a variety of food service settings related to the student's area of interest. Students must successfully complete 300 hours of practical experience in an approved food service establishment. Prerequisite: CAI 215 or permission of the externship coordinator
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2.00 Credits
Students will gain an understanding of the historical importance and effect of classical French cuisine on cooking in the 21st century. Emphasis will be placed on the preparation of classical soups, sauces, vegetables, starches, and entrees. In addition, students will examine contemporary interpretations of traditional dishes and how variations can be introduced and executed in kitchens across each segment of the foodservice industry. Prerequisite: CAI 217
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2.00 Credits
This course is structured to provide the student with theoretical and practical experiences in advanced garde manger. Students will also be introduced to salt sculpturing, cold sauces and dressings, curing and smoking of foods, sushi and sashimi preparations, international appetizers and hors d'oeuvres, and cheese identification and presentation. Emphasis will be placed on the planning, preparation, design, and set-up of cold food preparations for a buffet. They will also be introduced to tallow and shortening sculpturing, platter garnishes, and decorative show platters. Lectures will include offpremise catering, food show rules and regulations, and food presentation and platter arrangement. Prerequisite: CAI 218
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2.00 Credits
Students will be introduced to classical showpiece mediums, such as nougat, pastillage, chocolate work and advanced cake preparations. The course will focus on the various techniques needed to produce these mediums, along with learning how to prepare a classical dessert buffet. Prerequisite: CAI 219
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4.00 Credits
This course is an introduction to common physical and chemical properties of substances and solutions. Topics cover scientific measurements and SI units, atomic structure and the periodic table, inorganic nomenclature, gas laws, chemical stoichiometry, chemical bonding, molecular geometry and polarity, thermochemistry, liquid properties, cubic crystals, and solutions. Laboratory work illustrates common lab techniques as well as chemical principles. 3 hours lecture/3 hours lab. Co-requisite: MAT 100 or MAT 106
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4.00 Credits
This course is designed for allied health science students, liberal arts students, and those who want to acquire a knowledge of chemistry in biological systems. It introduces the names, structures, and properties of organic compounds and biomolecules. Emphasis is placed on chemical reactions and physical properties of organic compounds which are related to metabolic processes and energy involved. Laboratory work illustrates the covered subject matters. 3 hours lecture/3 hours lab. Prerequisite: CHP 100
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4.00 Credits
This course is a continuation of College Chemistry I and an introduction to physicochemical concepts. Topics cover reaction rate, chemical equilibria, precipitation, acid-base, complexion, redox, electrochemistry, nuclear reactions and thermodynamic quantities. Laboratory work introduces experiments pertinent to lecture subjects and consists of semiqualitative analysis. 3 hours lecture/ 3 hours lab. Prerequisite: CHP 111
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