Culinary Arts Technology
Certificate
[ Ginger Cramer ]
The Culinary Arts concentration provides a solid foundation in the methods and science of cooking through exposure to classical andAmerican cuisine, as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts program is hands-on lab instruction by a culinary instructor in a commercial kitchen. All students must wear appropriate uniforms for all lab classes. HRT 1213 and 1114 are prerequisites to culinary lab classes.
Students successfully completing the program may receive a certificate for the National Restaurant Association ManageFirst Nutrition course. Students will graduate with the ServSafe Food Protection Manager Certification.
CIP Code: 120500
Program Code: 9090
Freshman Year
First Semester — 14 hrs
Course
Title
Hours
Description
HRT-1213
Sanitation & Safety
3
Basic principles of microbiology, sanitation, and safety for a food service operation, implementation of sanitation procedures, cost control, and risk reduction standards in a hospitality operation are covered. Servsafe sanitation certification from the National Restaurant Association is offered as a part of this course. Familiarization with kitchen tools and equipment, terminology, and food service mathematics. Two hours lecture and two hours lab.
CUT-1114
Culinary Principles I
4
Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, stocks, sauces, and farinaceous items. Two hours lecture and four hours laboratory.
HRT-1123
Intro to Hospitality & Tourism
3
An introduction to the hospitality and tourism industry. Discussions and industry observations to discover the opportunities, trends, problems, and organizations in the field. Three hours lecture.
HRT-1511
Hospitality Seminar I
1
In this course, students will learn leadership and management skills necessary for success in the fields of business marketing management, hospitality and tourism management or any other student who wishes to participate The course addresses computer based management systems Emphasis will be placed on developing civic, social, business responsibilities and Collegiate DECA student organization activities.
CUT-1613
Nutrition
3
This course provides information on a study of nutrients as related to personal health, foods and food preparation, recipe or menu modification for special needs customers, and merchandising techniques associated with nutritious meals. One hour lecture and four hours laboratory.
Second Semester — 16 hrs
Course
Title
Hours
Description
CUT-1134
Principles of Baking
4
(Prerequisites: HRT 1114 & HRT 1213) This course focuses on fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage are covered. Students will prepare yeast goods, pies, cakes, cookies, and quick breads; and use and care for equipment. Two hours lecture and four hours laboratory.
CUT-1124
Culinary Principles II
4
(Prerequisites: HRT 1114 & HRT 1213) This course offers advanced study of Culinary Principles I to polish and perfect the techniques of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. Two hours lecture and four hours laboratory.
HRT-1521
Hospitality Seminar II
1
In this course, students will learn leadership and management skills necessary for success in the fields of business marketing management, hospitality and tourism management or any other student who wishes to participate The course addresses computer based management systems Emphasis will be placed on developing civic, social, business responsibilities and Collegiate DECA student organization activities.
CUT-2223
Menu Planning
3
This course focuses on the principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public are presented. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability. Effective planning and layout of kitchen and equipment will also be emphasized. Three hours lecture.
CUT-2314
American Regional Cuisine
4
(Prerequisites: HRT 1114 & HRT 1213) This exploration of the American Cuisine concept emphasizes freshness, seasonality, nutrition, indigenous ingredients, and presentation. A thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. Two hours lecture and four hours laboratory.