SKIP TO PAGE CONTENT

Culinary Arts Technology

Culinary Arts Technology

[Ginger Cramer]

AssociateCertificate

The Culinary Arts concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international 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 and co-requisites to CUT 1513.

Students successfully completing the program may receive certificates for these National Restaurant Association ManageFirst courses: Nutrition, Customer Service, and Hospitality and Restaurant Management. Students will graduate with the ServSafe Food Protection Manager Certification.

HRT and CUT classes should be taken in the order listed below to complete the degree in two years.

 



Freshman Year

First Semester — 17 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.

HRT-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.

CUT-1513
Garde Manger
3

(Prerequisites: HRT 1114 & HRT 1213) This course provides orientation to garnishing, preparation of charcuterie items, cold foods, and buffet presentation and explores the various duties of the modern garde manger. 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.



Sophomore Year

First Semester — 14 hrs

Course
Title
Hours
Description
CUT-2424
International Cuisine
4

(Prerequisites: HRT 1114 & HRT 1213) A study of cuisines of the world with emphasis on use of authentic ingredients, methods, and terminology. Two hours lecture and four hours laboratory.

HRT-1531
Hospitality Seminar III
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.

ENG-1113
English Composition I
3

English 1113 prepares the student to think critically and compose texts for academic and professional rhetorical situations. Three hours lecture.

SBA-ELECT
Social/Behavioral Science Elective
3

Choose any Social or Behavioral Science course in sociology, psychology, political science, geography, economics, or educational psychology.

MAT-ELECT*
Math Elective
3

Choose from any MAT course 1313 or higher. *Some programs may only require MAT 1233 or higher.

*Students may select MAT-ELECT or SCI-ELECT

Second Semester — 16 hrs

Course
Title
Hours
Description
HRT-1223
Restaurant &Catering Operation
3

Principles of organizing and managing a food and beverage facilities and catering operations. Two hours lecture and four hours laboratory (ManageFirst Course)

HRT-2613
Hospitality Supervision
3

This course focuses on supervisory skills in leadership styles, communication skills, motivational techniques, employee training techniques, and evaluation methods. Two hours lecture and two hours laboratory. (ManageFirst Course)

CSC-1123
Computer Applications I
3

This course is designed to teach computer applications to include: word processing, electronic spreadsheet, database management, presentation design, and electronic communications. Three hours lecture.

BOT-1313
Applied Business Mathematics
3

This course is designed to develop competency in mathematics for business use, with emphasis on the touch method. Three hours lecture.

HRT-1541
Hospitality Seminar IV
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

FINE-ELECT
Fine Arts Elective
3

Choose from any fine arts classes.

Total Hours: 63



 

CIP: 120500

Program of Study Code: 6090