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Course Criteria
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1.00 Credits
1 CR. (1.5 LBV) PRQ/CORQ: CUA 141, CUA 142, CUA 143 or Department Chair approval. Serves as the practical vehicle for the student to apply basic baking principles and practices to the production of yeast breads, quick breads, cakes, icings, pastries, pies, and cookies. Focuses on the preparation of a variety of baked goods in a commercial kitchen according to a baking production schedule. Enables the student to demonstrate comprehensive knowledge of products as well as speed and efficiency in the production of quality baked goods. Meets a minimum of 22.5 hours.
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3.00 Credits
3 CR. (3L) PRQ: REA 030, equivalent assessment test score, or Department Chair approval. Provides students with the fundamentals of human nutrition. Focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs. Students may take a nationally recognized test from the Educational Foundation of the National Restaurant Association.
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3.00 Credits
3 CR. (3L) Introduces the culinary arts student to planning menus and integrating them into foodservice operations. Equips the student with a working knowledge of the function, mechanics, and results achieved by the menu. Provides an overview of the existing and growing foodservice industry as seen through the menu.
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5.00 - 6.00 Credits
177 SPECIAL TOPICS .5-6 CR. (L/LBV) Explores topics, issues and activities related to one or more aspects of culinary arts and safe food handling.
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2.00 Credits
2 CR. (6 INT) PRQ: CUA 101, CUA 134 or HOS 123,
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4.00 Credits
4 CR. (6 LBV) PRQ/CORQ: CUA 101 or Department Chair approval. Focuses on service related skills and knowledge used in the foodservice industry. Enables the student, through a laboratory setting, to practice skills and acquire the knowledge of "front of the house" operationscommon to dining rooms in the industry. Includes table setting, side work, serving customers, operating a Point-of-Sale system, hosting and supervising dining room personnel. At the completion of the class, students are able to supervise the operation of a sit-down dining operation. Meets a minimum of 90 hours.
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1.00 Credits
1 CR. (1.5 LBV) PRQ: CUA 190 or Department Chair approval. Teaches how to organize special meal functions, handle reservations and special requests, evaluate dining room personnel, create menu format for the GPA Dining Room and operate the POS manager's menu. Students will meet 22.5 hours during the semester in a scheduled class setting. Assignments and projects will be completed outside of class meetings.
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4.00 Credits
4 CR. (6 LBV) PRQ: CUA 134, REA 030 or equivalent assessment test score, or Department Chair approval. Focuses on the preparation of food display items for buffets and banquets such as fancy garnishes, fruit and vegetable carvings, canapés, party trays, etc. Includes pates, galantines, terrines, and choud froid items. Incorporates creation of food artistry show pieces meeting competition guidelines developed by the American Culinary Federation. Covers the preparation of a regional, ethnic or cultural culinary presentation based upon personal research.
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4.00 Credits
4 CR. (6 LBV) PRQ: CUA 134 or Department Chair approval. Focuses on preparation of complete meals to order. Emphasizes cooking center of the plate items such as meat, fish, seafood, and poultry as well as accompaniment foods such as starches and vegetables. Enables the student to prepare sauces, entrée salads, edible garnishes, and meals determined by the menu prepared for a dining room setting. Emphasizes line supervisor, sauté cook, pantry cook, cooks helper and runner responsibilities.
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2.00 Credits
2 CR. (3 LBV) PRQ: CUA 233 or Department Chair approval. Teaches students to plan a variety of menus to be prepared in CUA 233, Advanced Line Prep and Cookery. They will also perform the duties of a supervisor in charge of line cookery. They will be responsible for thorough knowledge of menu items including all methods of cookery. Students will order, pre-prep, store and organize food and supply items for students in the Advanced Line Prep class. They will also organize work (learning) stations for students in the Advanced Line Prep Class. They will learn how to substitute menu items if there are difficulties in equipment or shortages of food items or personnel. Examples of other areas of learning include inventory, ordering, storage and issuing. By the conclusion of this class, students will be able to supervise an entire line prep station.
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