CAA - Culinary

This course will assist students in their academic and professional performance by providing the tools necessary for success in their new role as student culinarian. Learning modules support the development of college success skills including: self-development, study and research skills, professionalism, attitude and motivation, goal setting, time management, and resume writing. Upon completion, students will be able to apply skills related to communication, collaboration, critical thinking, information literacy, and technology to their future course work and careers.

This course serves as an introduction to the basic principles of cooking and kitchen organization. Topics include knife skills, stocks, thickening agents, mise en place, kitchen safety, and the application of sanitary food handling practices. The course covers the basic types of equipment found in a professional kitchen, the classic leading sauces, and viscosity percentage. Upon completion, students will be able to demonstrate a variety of classical knife cuts, prepare stocks, practice kitchen safety, and sanitation.

This course serves as an introduction to moist heat cooking techniques and as a continuation to the basic principles of cooking, sauce building techniques and kitchen organization. Topics including the primary soup methods, recipe conversions, contemporary sauces, and classical sauce derivatives will be discussed. Students will prepare classical sauce derivatives and a selection of soups including cream, puree, chowders, consommés, and broths. Upon completion, students will be able to discuss the procedure and execute a variety of classical sauce derivatives and soup methods.

This course introduces food safety and culinary mathematics as topics vital to learning to operate a safe and economically viable professional kitchen. This course covers sanitation through the identification; control and elimination of food borne illnesses; proper personal hygiene; movement or flow of food; industry standard sanitary facility requirements; pest management systems and food safety regulations. Students also have an opportunity to learn culinary mathematics through weights and measures; unit conversions; weight to volume conversions; yield percent applications; recipe scaling and recipe cost concepts which help prepare students to perform in their chosen careers.

This course serves as an introduction to the practical skills and knowledge needed for efficient food and beverage service. Topics include dining room set-up, common styles of service, allergen awareness, customer service, basic mixology and beverage service techniques. Upon completion, students will be able to demonstrate competence in dining room food and beverage service.

This course introduces students to dry heat cooking and combination cooking methods. Students will learn how to braise, stew, and pan and deep fry. Food coatings for various frying techniques will be discussed and practiced. In addition students will practice, learn, and demonstrate potato, rice and vegetable cookery. Upon completion students will be able to execute and demonstrate the understanding of the cooking methods listed above.

This course serves as an introduction to the basic principles of a la minute cooking methods and raw fish fabrication. Students will practice various a la minute cooking methods including sauté', shallow poach, and grill in an a la carte environment. In addition students will prepare and utilize contemporary butter sauces and practice vegetable and starch cookery. Upon completion, students will be able to demonstrate a variety of a la minute preparations, proper plate presentations, flavor development, and prepare a variety of fish and shellfish items.

A majority of modern foodservice operations rely on retail sales in some form to enhance sales and profit. This course introduces students to concepts involved with producing food for retail sale. Emphasis will be placed on the production of breakfast and lunch menu items and their preparation and packaging for grab and go sales. Food produced in this course will be offered for sale at fresh food retail operations throughout the area. Allergen control, sanitation, mise en place, kitchen organization, and consistency will be critical skills. Upon successful completion, students will be able to plan and execute large scale production for retail sales at a high level of quality and consistency.

This course introduces students to the preparation and procedures for creating basic baked goods, yeasted dough, pies, and laminated pastries. Specific topics include knowledge of food science as it applies to baking; the understanding and demonstration of basic methodology of mixing and baking procedures; the function of ingredients commonly used in baking; and the calculating of basic math formulas to assist in the production of baked goods. Upon completion, students will be able to prepare a variety of baked products using various methods.

This course provides students with the opportunity to apply their food production experience in CIV’s vending operations. Under direct report to a Chef Instructor, the student will build on their experiences in prior courses by planning, producing and packaging food for retail sale. This supervised experience will provide the student an opportunity to apply learned skills such as professionalism and organization as well as develop the speed, accuracy and timing that is of importance to success in the field. Upon successful completion of the course the student’s view of their role in the foodservice industry will be broadened and their experiences documented.

This course is designed to introduce students to the fundamentals of meat and poultry fabrication. Students will develop an understanding of the basics of product specifications, receiving, storing, and handling of proteins. Students will learn the basic fundamentals of meat selection and utilization while practicing the art of seaming, boning, frenching, tying and trussing meat and poultry. In addition, students will be introduced to the processes of sausage making and meat preservation. Upon completion, students will understand the role of a butchery department within a food service operation.

This course introduces the student to the principles of banquet and buffet service in a traditional food service environment. Students will explore the front of the house operation as it pertains to banquets and buffets, tableside dessert cookery, menu writing and professional dining room decorum. Students will gain an understanding of fortified wine, spirits and cordials and their use in food service. Upon successful course completion, the student will be able to set, service, and break down a dining room for a banquet and buffet service, demonstrate tableside cookery, interact with the production staff effectively and efficiently handle complaints.

In this course students will learn the principles of table and beverage service in a traditional restaurant environment. Students will be exposed to the front of the house operation as it pertains to upscale food service, tableside cookery, salesmanship, professionalism and beverage service. Legal and ethical responsibilities of alcohol beverage service are explored. Beer, wine, the art of mixing drinks and effective service methods are discussed. Upon completion the student will be able to set, service, and break down a dining room; demonstrate tableside cookery; interact with the production staff to order and receive meals from the kitchen; meet and greet customers; handle complaints and problems efficiently.

This course focuses on the production of classical charcuterie, cold food and the composition of platter and buffet presentation techniques. Topics include canapés, hors d' oeuvres, pates, terrines, galantines, mousseline, sushi and the modeling and carving of buffet display pieces. Students will demonstrate an understanding of the Garde Manger chef and its related terminology. Students will demonstrate the ability to prepare artistically detailed and decorative foods presented in a grand buffet style. Upon completion, students will be able to produce a comprehensive food display consistent with the theories, skills, and philosophies learned during the course.

This course provides students with experience in the preparation and service of foods from Regional American and Classic French cuisines using the traditional kitchen brigade system. Building on the skills developed in previous courses, this class is designed to expand students' cooking skills by introducing them to finer quality ingredients and more refined procedures and presentations. The student will learn the concepts of recipe development and apply recipe writing techniques. The techniques and methods of controlling the factors of production in a food service unit are explored. During this course, students will be challenged to assume greater responsibility in preparing food to exacting standards and effectively manage the flow of goods through a food service system.

This course refines the previously learned baking skills that are necessary for the student to produce fine pastries. Emphasis is placed on quality production, finishing, decoration, and individual dessert presentation. Students learn about the theories, procedures, and ingredients used in cakes, classic pastries, confections, ice creams, a la carte desserts, and chocolate. Upon completion of the class, the student will develop a pastry menu and will set a grand buffet demonstrating their ability to produce a variety of pastries and plated desserts.

This course provides practical experience in the preparation and service of foods from various cuisines from around the world. Emphasis is placed on the history, traditions, and food of the representative areas. Students will be an integral part of the kitchen team through modern adaptations of the kitchen brigade system. Upon completion, students will be able to demonstrate an understanding of the different culinary cultures, their methods of cooking and their ingredients. Additionally students will be able to research and develop an authentic international menu.

This course provides the student an overview of the storeroom manager's responsibilities in a food service operation. Students will learn the flow of goods as it pertains to the selection, receiving and storage of products used in commercial kitchens and the formulas and calculations used in food service facilities for recipe costing and conversions. In this course, students will be challenged to assume greater ethical responsibility in product and equipment selection standards with regard to sustainability and effectively manage the flow of goods through a food service system. Upon successful course completion, the student will be able to demonstrate the understanding of the relationship between product selection and controlling food service costs to ensure profit.

This course has been developed to introduce students to the core components of food and how each relates to nutritional value. Emphasis is placed on the USDA Food Guide Pyramid and how the student can provide customers with nutritional well-balanced menu selections to encourage a healthy diet. The course will include a focus on the nutrients: fats, proteins, carbohydrates vitamins, minerals, and water as well as recipe modification with regards to certain diets. Attention will be given to nutritionally sound lifestyles, weight management and exercise, and current issues in nutrition. Upon completion, students will be able to understand, discuss, and implement nutritionally sound menu options as a feature of, in an addition to, traditional food service menu selections.

This course discusses the role of the chef supervisor in the food service industry. The student will develop an understanding of the leadership and management skills required in order to become a successful food service manager. The historical development of modern management theories and the application of current best practices will be discussed. Topics include supervision as a manager and leader; goal setting; effective communication; equal opportunity, diversity, recruitment and performance standards; motivating employees, conflict management and problem solving; discipline, decision making and delegation. Students will apply principle elements learned through the development of a restaurant project. Upon successful course completion, participants will understand how hospitality supervision and their project will impact employee selection, staffing and scheduling within a food service system.

This course provides students with the opportunity to apply their educational experiences in a real world work environment. Through this externship the student will gain an understanding of the inner workings of a food service establishment under direct report to an employer. This supervised experience will allow the student to apply learned skills such as professionalism and organization as well as develop the speed, accuracy, and timing that is of importance to success in the field. Upon successful completion of the course, the student’s view of their role in the food service industry will be broadened and their experiences documented.

This course provides students with the opportunity to apply their educational experiences in a real world work environment. Through this externship, the student will expand their understanding of the inner workings of a food service establishment under direct report to an employer. This supervised experience will allow the student to improve upon learned skills such as professionalism and organization as well as further develop the speed, accuracy and timing that is of importance to success in the field. Upon successful completion of the course, the student's view of their role in the food service industry will be broadened and their experiences documented.