CULINARY ARTS

CULINARY ARTS I 724

1 credit

First year students learn about concepts related to safety, first aid, sanitation, foodborne diseases, and the care and operation of food service equipment. As part of hands-on experiences, students learn about purchasing, weights and measures, tools and equipment, culinary nomenclature and recipe conversions. Restaurant management skills, including computerized point-of sale entry systems, are learned through the operation of the public dining room. Proper table service techniques are developed. Students will have opportunities to produce work that may meet the requirements for Expectations 3, 5, 6, and 8 of the Graduation Portfolio.

CULINARY ARTS II 734

1 credit

Second year students divide their time between food service instruction and the operation of a commercial kitchen. Students prepare appetizers, soups, salads, and entrees in the kitchen and a variety of desserts through instruction and experiences in the bakeshop. Foods prepared in the kitchen and bakeshop are then offered for sale in the public dining room. Students will have opportunities to produce work that may meet the requirements for Expectations 3, 5, 6 ,and 8 of the Graduation Portfolio.

CULINARY ARTS III 744

2 credits

Third year students enhance their skills through more sophisticated recipes and processes. Restaurant and dining room supervisory skills are learned and practiced. A research paper or major project is required. Certifications available to Culinary III students include ServSafe, TIPS, NOCTI, National Restaurant Association Certificate of Achievement (upon successful competition of ProStart Level I and II), and Certified Junior Culinarian (through the American Culinary Federation). Students will have opportunities to produce work that may meet the requirements for Expectations 3, 5, 6 and 8 of the Graduation Portfolio.

CULINARY ARTS IV 784

2 credits

Fourth year students will have the opportunity to choose their specific focus in culinary, baking or restaurant management. Students will have the opportunity to demonstrate their specialized area through a Restaurant Concept project. Certifications available to Culinary IV students include ServSafe, TIPS, NOCTI, National Restaurant Association Certificate of Achievement (upon successful competition of ProStart Level I and II), and Certified Junior Culinarian (through the American Culinary Federation). Students are encouraged to participate in an internship. Culinary Arts students receive a fourth math credit toward graduation requirements upon successful completion of the program. Students will have opportunities to produce work that may meet the requirements for Expectations 3, 5, 6 and 8 of the Graduation Portfolio.