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Culinary Arts

Sample Schedule

The Culinary Arts program requires five semesters (two years) to complete the curriculum as outlined and approved by the American Culinary Federation. These courses also fulfill requirements for the National Restaurant Association certificates. In addition to two years of related instruction, there is an on-the-job requirement of 2,000 hours. This work must be performed in an establishment with more than 51% of the food being prepared from scratch.


Preparation Notes

Educational suggestions for high school subjects include mathematics, business math, marketing and art design including three dimensional.


Prerequisites

Entering students must prove competence for MATH 0950 by scoring 75 in arithmetic and 35 in algebra on the mathematics CPT exam, or complete MATH 0920 or MATH 0950 or higher with a grade of 'C' or better, or ACT math score of 15-17. Developmental math can be enrolled concurrently with first semester classes. Students also must prove competence for RDG 0990 by scoring 55-70 on the reading comprehension CPT or completing RDG 0900 with a grade of 'C' or better and place into ENGL 1010 by completing WRTG 0990 with a 'C' or better. Prerequisites can be taken concurrently with first semester classes.


Sample Class Schedule and Descriptions

First Semester

CourseCourse NameCredits
CHEF 1110 Sanitation
This is an introduction to environmental sanitation and hazardous analysis critical control point-based food safety practices. Attention is focused on prevention of food-borne illness.
3
CHEF 1120 Introduction to Food Service
An overview of the food service industry both past and present. Organizational structure and various types of food service establishments are studied. Current and future trends in the food industry are examined and discussed.
3
CHEF 1130 Management of Marketing
This course explores various marketing systems including implementation, segmentation and positioning. Students will be required to produce a feasibility study based on a thorough market survey.
3
CTEL 1010 Leadership & Team Building 3
General Education Elective 3

Second Semester

CourseCourse NameCredits
CHEF 1210 Food and Beverage Service
The course concentrates on professional standards of performance for dining room personnel. This course may be taught with a service-learning component.
3
CHEF 1250 Food Preparation
Basic fundamental skills and techniques are presented through lecture and demonstration emphasizing organization and coordination of tasks.
6
CHEF 1350 Food Preparation Lab
Prereq: CHEF 1110
This is an applied, hands-on skill training of the principles learned in the CHEF 1250 class. Students have already completed or must concurrently be registered for the CHEF 1110 class.
6

Third Semester

CourseCourse NameCredits
CHEF 1600 Herb Horticulture
This course is a combination of both lecture and hands-on. Students identify, cultivate and use various herbs. Students plant, maintain and harvest herbs from a school garden.
1
CHEF 2410 Purchasing
Principles and typical industry practices of purchasing food/non-food supplies and equipment for hospitality operations will be taught. Various methods of understanding and preparing specifications are required in a class project.
3
CHEF 2420 Baking
An introduction to the principles and techniques used in the preparation of high quality baked goods and pastries and evaluation of quality characteristics.
3
CHEF 2460 Baking Lab
Prereq: CHEF 1110
This is an applied, hands-on skill training of the principles learned in the CHEF 2420 class. Students have already completed or must concurrently be registered for the CHEF 1110 class.
3
CHEF 2680 Catering Management (optional)
Prereq: CHEF 1110
Students study how to organize and operate a small to mid-sized catering business. Students participate in hands on activities that can go toward their required 2000 hours on-the-job requirement for graduation.
3
ENGL 1010 Introduction to Writing 3

Fourth Semester

CourseCourse NameCredits
CHEF 1320 Business Math
This class introduces students to the need and principles of controlling costs of food and beverages in a hospitality operation.
3
CHEF 2510 Continental Cuisine
Cold kitchen cookery is taught. An introduction to three main areas of the cold kitchen: reception foods, plated appetizers and buffet arrangements.
3
CHEF 2520 Nutrition
Students learn about basic nutrients, food labeling, current issues in nutrition and the application of nutritional principles to menu development.
3
CHEF 2560 Continental Cuisine Lab
Prereq: CHEF 1110
This is an applied, hands-on skill training of the principles learned in the CHEF 2510 class. Students have already completed or must concurrently be registered for the CHEF 1110 class.
3
CHEF 2680 Catering Management (optional)
Prereq: CHEF 1110
Students study how to organize and operate a small to mid-sized catering business. Students participate in hands-on activities that can go toward their required 2000 hours on-the-job requirement for graduation.
3

Fifth Semester

CourseCourse NameCredits
CHEF 2610 Menu Design
An in-depth review of different types of menus precedes actual costing, pricing and analyzing of menus. Menu mechanics, such as typeset, weight and layout are practiced in accordance with current truth in menu regulation.
3
CHEF 2620 Supervision and Training
This is a business management course with techniques of supervision and training specifically used in hospitality operations being taught. Styles of management are examined with advantages and disadvantages of each.
3
CHEF 2680 Catering Management (optional)
Prereq: CHEF 1110
Students study how to organize and operate a small to mid-sized catering business. Students participate in hands-on activities that can go toward their required 2000 hours on-the-job requirement for graduation.
3
CTEL 1020 Career Speech Skills 3
General Education Elective 1-3

Electives

CourseCourse NameCredits
CHEF 1299 Special Studies
Prereq: Department approval
Designed to assist students to obtain specialized training specific to industry needs. The class is taught on an as-needed basis when requested by industry.
2-5

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