Culinary Arts Courses

Basic Food Preparation (CHEF 1301)

A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism.

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Two hours lecture and three hours of lab each week.

Note:

Additional course fee(s) required.

Intermediate Food Preparation (CHEF 2301)

Continuation of previous food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques.

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week.

Prerequisites:

CHEF 1301.

Note:

Additional course fee(s) required.

Buffet Theory and Production (CHEF 2332)

Advanced concepts in the construction of inedible display items. Emphasis on buffet production, presentation, and service.

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week.

Prerequisites:

CHEF 2301, CHEF 1205.

Note:

Additional course fee(s) required.

American Regional Cuisine (CHEF 1341)

A study of the development of regional cuisine in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems.

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week.

Prerequisites:

CHEF 1205

Note:

Additional course fee(s) required.

International Cuisine (CHEF 1345)

The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world.

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week.

Prerequisites:

CHEF 1205

Note:

Additional course fee(s) required.

Garde Manger (CHEF 1310)

A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods.

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Two hours of lecture and two hours of lab each week.

Prerequisites:

CHEF 1341, CHEF 1345, CHEF 1205.

Note:

Additional course fee(s) required.

Dining Room Services (RSTO 1304)

Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week.

Prerequisites:

CHEF 1205.

Fundamentals of Baking (PSTR 1301)

Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week.

Prerequisites:

CHEF 1205.

Advanced Pastry Shop (PSTR 2331)

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Two hours lecture and three hours of lab each week.

Prerequisites:

<span class="acalog-permalink-inactive">PSTR 1301</span><span style="display: none !important">&nbsp;</span>.

Plated Desserts (PSTR 1340)

Preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations, and numerous components within one preparation. Emphasis on station organization, timing, and service coordination for restaurant dessert production.

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Two hours lecture and three hours of lab each week.

Prerequisites:

PSTR 1401

Note:

Additional course fee(s) required.

Catering (RSTO 2307)

Principles, techniques, and applications for on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques.

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week

Prerequisites:

CHEF 1310, CHEF 1301.

Note:

Additional course fee(s) required.

Safety and Sanitation (CHEF 1205)

A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.

Credit Hours: 2 credit hours.

Lecture/Lab/Clinical: Three hours of lecture each week.

Note:

Additional course fee(s) required.

Nutrition and Menu Planning (IFWA 1310)

Application of principles of nutrition in planning menus for the food service industry.

Credit Hours: 3 credit hours.

Lecture/Lab/Clinical: Three hours of lecture each week.

Note:

Additional course fee(s) required.