Culinary Arts

Culinary Arts Technology

Program Description: The Culinary Arts Technology 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 Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen. All students must wear appropriate chef's uniforms for all lab classes. in addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association.

  • College Credit Certificate
  • Technical Certificate
  • Advanced Technical Certificate
  • A.A.S. Degree

HOSPITALITY & TOURISM MANAGEMENT TECHNOLOGY (CULINARY ARTS TECHNOLOGY)

CUT 1153/HRT 1123 INTRODUCTION TO CULINARY ARTS/HOSPITALITY & TOURISM INDUSTRY - This course is designed as an introduction to the culinary, hospitality and tourism industry. The course includes discussions and industry observations to discover the opportunities, trends, problems, and organizations in the field. (3 sch: 3-hr lecture) Prerequisite: None

HRT 1213/4 SANITATION & SAFETY- Basic principles of microbiology, sanitation, and safety procedures for a foodservice 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 or equivalent is offered as a part of this course. (3–4 sch: 3- to4-hr lec. or 2-hr lecture, 2-hr lab or 3-hr lecture, 2-hr lab. Prerequisite: None

CUT/HRT 1114-5 CULINARY PRINCIPLES I -This course is a study of the fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. (4 sch: 2-hr lecture, 4-hr lab or 3-hr lecture, 4-hr lab) Corequisites: Sanitation and Safety (HRT 1213) or by permission of instructor

HRT 1223/1224 RESTAURANT AND CATERING OPERATIONS - This course focuses on principles of organizing and managing food and beverage facilities and catering operations. (3–4 sch: 3- to 4- hr lecture or 2-hr lecture, 2-hr lab or 2-hr lecture, 4-hr lab) Prerequisite: None

CUT 1124-5 CULINARY PRINCIPLES II - This course offers advanced study and application of Culinary Principles I to polish and perfect the techniques of food preparation and cookery emphasizing high standards for food preparation. (4 sch: 2-hr lecture, 4-hr lab or 3-hr lecture, 4-hr lab) Prerequisites: Culinary Principles I (HRT/CUT 1114-5)

CUT 1134-5 PRINCIPLES OF BAKING - This course focuses on fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage. Students will prepare yeast goods, pies, cakes, cookies, and quick breads and use and care for equipment. (4 sch: 2-hr lecture, 4-hr lab or 3-hr lecture, 4-hr lab) Prerequisites: Culinary Principles I (HRT/CUT 1114-5)

CUT 1513-4 GARDE MANGER - This course provides orientation to garnishing, preparation of charcuterue items, cold foods, and buffet presentation. It explores the various duties of the modern garde manger. (3 sch: 1-hr lecture, 4-hr lab or 2-hr lecture, 4-hr lab) Prerequisites: Culinary Principles I (HRT/CUT 1114-5)

CUT 2233 MENU PLANNING-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. 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. (3 sch: 3-hr lecture) Prerequisites: None

CUT 2314 AMERICAN REGIONAL CUISINE - This exploration of the American Cuisine concept emphasizes freshness, seasonality, nutrition, indigenous ingredients, and presentation. It is a thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. (4sch: 2- hr lecture, 4-hr lab) Prerequisites: Culinary Principles I (HRT/CUT 1114-5), Culinary Principles II (CUT 1124-5), or by permission of instructor

CUT 2243-4 DINING ROOM MANAGEMENT -This course focuses on management of a restaurant dining room including good housekeeping technique, fine food, and efficient service. It covers French, Russian, American, and English waited table service, limited service, counter, tray, service, and catering. Emphasis will be placed on staffing, scheduling, controls and skills required to effectively supervise a dining room operation. (3 sch: 1-hr lecture, 4-hr lab or 2-hr lecture, 2-hr lab or 3-hr lecture, 2-hr lab) Prerequisites: None

CUT 2424 INTERNATIONAL CUISINE - This course is a study of cuisines of the world with emphasis on use of authentic ingredients, methods, and terminology. (4 sch: 2-hr lecture, 4-hr lab) Prerequisites: Culinary Principles I (HRT/CUT 1114-5), Culinary Principles II (CUT 1124-5), or by permission of instructor