Academics

CA 150 PROFESSIONAL COOKING

3 Credit Hours (OC)
This course is a study of the fundamental elements of the foodservice industry, including terminology, equipment identification and usage, information regarding types of foods and trends in the industry, communication skills, and basic preparation techniques.

Pre-requisite: Completion of CA 151


CA 151 SANITATION AND PRODUCT IDENTIFICATION

3 Credit Hours (OC)
This course is a study of the fundamental elements of sanitation within both the commercial and non-commercial food service establishment. It prepares the student to successfully pass the ServSafe Food Protection Manager Certification Exam. Students are also introduced to a wide variety of products used in the industry with an emphasis on identification and usage of the product.

Pre-requisite: Completion of ENGL 085 or higher, appropriate placement score, or equivalent


CA 153 BAKING

3 Credit Hours (OC)
This course introduces students to the fundamental elements of baking and leavening agents. As a portion of the laboratory experience, the student will produce baked items such as quick breads, biscuits, muffins, cookies, doughnuts, fritters, lean breads and a wide variety of pies. This is the first of two courses that focus on baking.

Pre-requisite: CA 150 with a grade of "C" or better


CA 155 MEAT, POULTRY AND FISH

3 Credit Hours (OC)
This course focuses on the identification of wholesale and fabricated cuts of beef, pork, veal and lamb and the recognition of various types of poultry and fish. It includes the study of the fundamental principles regarding meat, poultry and fish preparation.

Pre-requisite: Completion of CA 150


CA 156 SAUCES

3 Credit Hours (OC)
This course gives a general overview of the history of sauce making and an in-depth study of the classical and contemporary techniques used in sauce preparation. Students will develop and apply skills in preparation of sauces, ranging from the classical leading sauces to contemporary sauces and coulis.

Pre-requisite: CA 150 and CA 155 both with a grade of "C" or better


CA 157 GARDE MANGER

3 Credit Hours (OC)
This course is a basic overview of the history of Garde Manger. Students will develop and apply knowledge and skills in the preparation of cold sauces and soups, salads, sandwiches and the wholesome and sanitary preparation of sausage, terrines, cured and smoked meats and cheese.

Pre-requisite: CA 150, CA 153 and CA 155, all with a grade of "C" or better


CA 175 TOPICS IN CULINARY ARTS

3 Credit Hours (OC)
This course delves into specific topics of culinary interest. It perpetuates a deeper understanding of techniques and principles involved in specialized areas of Culinary Arts such as chocolates, cuisine of the Mediterranean, sausage making, or petit four and French pastries.

Pre-requisite: Department approval


CA 211 HOSPITALITY MANAGEMENT AND MARKETING

3 Credit Hours (OC)
This course is a study of the role of management and marketing in the hospitality industry. Emphasis is placed on the management functions of planning, organizing, leading, and controlling as well as the relationship between customer's value, satisfaction and quality.

Pre-requisite: Completion of ENGL 085 or higher, appropriate placement score, or equivalent


CA 212 FOODSERVICE COST CONTROL

3 Credit Hours (OC)
This course is the study of the fundamental principles of understanding and managing the costs associated with operating a foodservice business. This course will supply the tools required to maintain sales and cost histories and to develop systems for monitoring current and future activities.

Pre-requisite: Completion of BUS 120, or Math 110 or higher


CA 213 BEVERAGE MANAGEMENT

3 Credit Hours (OC)
This course is a study of the fundamental principles of creating a bar business. This course will supply the tools required to identify wines, spirits and beers and how to provide service of these beverages.


CA 214 FRONT OF THE HOUSE

2 Credit Hours (OC)
This course focuses on the nine basic principles of service. Emphasis is on a style of professionalism that enhances the entire industry and emphasis is given to generous and cordial reception of guests.


CA 215 CULINARY NUTRITION

2 Credit Hours (OC)
This course is the study of the basic principles of nutrition and the nutrient content of foods. Emphasis is placed on menu planning, recipe development and effective ways to communicate and market nutrition.

Pre-requisite: Completion of ENGL 085 or higher, appropriate placement score, or equivalent


CA 217 INTRODUCTION TO CATERING

3 Credit Hours (OC)
This course is a study of catering, banquets and other specialty service in the foodservice industry. The course will emphasize the planning, organizing and controlling in the catering business.


CA 220 ADVANCED PROFESSIONAL COOKING

3 Credit Hours (OC)
This course is designed for students who have proficiency in all basic skills and knowledge of culinary arts. It emphasizes intermediate methods and techniques of culinary arts, with a concentration on regional American cuisine and international cuisine. It examines various cultures and their traditional food habits to develop a better understanding of the many cultures in America and how these cultures and cuisines have influenced American cuisine and the foodservice industry today.

Pre-requisite: CA 151, CA 157, CA 215, and CA 253 all with a grade of "C" or better


CA 225 INTERNSHIP IN CULINARY ARTS

2 Credit Hours (OC)
This course applies principles of culinary arts management during the supervised experience in a variety of foodservice institutions.

Pre-requisite: Department approval


CA 253 ADVANCED BAKING

3 Credit Hours (OC)
This course is a study of the advanced principles of baking, leavening agents, and yeast dough production. The production of lean and rich yeast breads, Danish pastries, puff pastries, cakes, tarts, specialty cakes, gateaux, and torten.

Pre-requisite: CA 153 with a grade of "C" or better