CUA 204 FOUNDATIONS OF BAKING Prerequisite: As required by the college
history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for preparing various types of food items. This course is CORE for AAS/AAT or Diploma in Culinary Arts or Commercial Food Services. 3 Credit Hours
This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, students should be able to prepare and evaluate baked products. 3 Credit Hours
CUA 111 FOUNDATIONS IN NUTRITION Prerequisite: CUA 101.
This course focuses on nutrition and meal planning in relation to the food preparation industry. Topics include the science of food and nutrition, essential nutrients and their relation to the growth, maintenance and functioning of the body, nutritional requirements of different age levels and cultural influences on food selection. Upon completion of this course, students will be able to apply the basic principles to meal planning. 3 Credit Hours
CUA 205 INTRO TO GARDE MANGER Prerequisite: As required by the college
This course is designed to develop skills in the art of Garde Manger. Topics include pates, terrines, galantines, ice and tallow carving, chaud-froid/aspic work, charcuterie, smoking, canapes, hor d'oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering function to include a classical cold buffet with appropriate show pieces. 3 Credit Hours
CUA 115 ADVANCED FOOD PREPARATION Prerequisite: As required by the college
CUA 208 ADVANCED BAKING Prerequisite: As required by the college
In this course, students apply food preparation and meal management skills in all areas of food service. Emphasis is placed on management and technical skills needed to operate a restaurant. Upon completion, students will develop advanced skills in food preparation and meal management. 3 Credit Hours CUA 116 SANITATION, SAFETY, AND FOOD SERVICE Prerequisite: As required by the college This course introduces the basic principles of sanitation and safety to food service handling including purchasing, storing, preparation and serving. Specific topics include the dangers of microbial contaminants, food allergens and foodborne illness, safe handling of food, the flow of food, and food safety management systems. At the conclusion of this course students will be prepared to test for ServSafe© certification. The content of this course is foundational for all culinary arts classes. 3 Credit Hours
This course is a continuation of CUA 204. Topics include specialty breads, pastillage, marzipan, chocolate, pulled-sugar, confections, classic desserts, pastries, and cake decorating. Upon completion, students should be able to demonstrate pastry preparation and plating, cake decorating, and show-piece production skills. 3 Credit Hours CUA 213 FOOD PURCHASING AND COST CONTROL Prerequisite: As required by the college Emphasis is placed on procurement, yield tests, inventory control, specification, planning, forecasting, market trends, terminology, cost controls, pricing, and food service ethics. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product. 3 Credit Hour
CUA 215 REGIONAL CUISINES OF AMERICA Prerequisite: As required by the college
CUA 120 BASIC FOOD PREPARATION LAB Prerequisite: As required by the college
This course provides a brief history of the ancient American foods that enhanced the world's cuisines. Emphasis is placed on how these foods influenced the "American Cuisines" of today. Upon completion of this course, students will be able to research and execute regional American cuisines.. 3 Credit Hour CUA 261 CULINARY APPRENTICESHIP PRACTICUM Prerequisite: As required by the college In this course the student will complete the final practical exam required by the American culinary federation to complete a formal chef apprenticeship. This course must be taken during the last semester of apprenticeship. 1 Credit Hour CUA 262 RESTAURANT MANAGEMENT & SUPERVISION Prerequisite: As required by the college This course introduces restaurant and food service information systems. Topics include planning, cost controls, forecasting, inventory control, recipe control, production control, and nutritional analysis. Upon completion, students should be able to demonstrate competence in utilizing contemporary information application systems in a restaurant setting. 3 Credit Hour
In this course students apply fundamental knowledge and skills in preparing a variety of basic foods. Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for preparing various types of food items. At the conclusion of this course students will demonstrate basic food preparation skills. 2 Credit Hours CUA 180 SPECIAL TOPICS CULINARY TERMINOLOGY Prerequisite: As required by the college . This course provides specialized instruction in various areas related to the culinary arts industry. Emphasis is placed on meeting students' needs. This course may be repeated for credit. 1 Credit Hour CUA 182 SPECIAL TOPICS: BEVERAGE & DINING MGT Prerequisite: As required by the college This course provides specialized instruction in various areas related to the culinary arts industry. Emphasis is placed on meeting students' needs. This course may be repeated for credit. 3 Credit Hours CUA 201 MEAT PREPARATION AND PROCESSING Prerequisite: As required by the college This course focuses on meat preparation and processing. Students will be responsible for the preparing of meats including beef, pork, poultry, fish, and seafood so they can be used for final preparations in the other stations of the kitchens. Upon completion, students will be able to demonstrate an understanding of the principles in meat preparation and processing. 3 Credit Hours
CUA 282 CULINARY TRENDS Prerequisite: As required by the college
In this course, students will learn about the current trends/changes in the culinary industry and the factors that influence these changes, such as public health, culture shifts, legislation, etc. 3 Credit Hour
Page 314 of 349
Made with FlippingBook Annual report maker