Culinary Arts (CU) Updated 1/30/08
Perspectives of Hospitality Management			3 Credit Hours
Prerequisite:	None
This course will provide students with current information on topics relevant to career exploration, employment and operational specifics of the various segments of the hospitality industry. Students will explore tourism, lodging, food and beverage and related industries, along with the operational characteristics. Students will also identify current events and trends along with evaluating the impact on the hospitality industry. This course identifies and explores career opportunities and includes the professional profiles and job search materials directly related to the hospitality industry.
Food Service Sanitation			1 Credit Hour
Prerequisite:	None
In this course students will learn the basic principles of providing and serving safe food. Safe food-handling procedures necessary to manage a sanitary and safe food service operation in compliance with the National Food code and the National Restaurant Association will be taught. Students will complete the Serve Safe Sanitation exam. Passing students will receive a national sanitation certification.
Supervisory Management			3 Credit Hours
Prerequisite:	None
In this course students will learn the basic supervisory management skills, management styles, motivation with an emphasis on human relations, delegation, training evaluation and communication. This course also covers the hiring and firing functions within FLSA guidelines.
Professional Cooking I					3 Credit Hours
Prerequisite:	CU 3001 Food Service Sanitation
This is the first of two courses in professional cooking methods. In this course, students will learn skills in basic cooking methods, recipe conversion, and professional food preparation and handling. The student will also be able to operate common food service equipment used in commercial kitchens.
Professional Cooking II			3 Credit Hours
Prerequisite:	CU 3001 Food Service Sanitation CU 3003 Professional Cooking I
This is the second of two courses in professional cooking methods. In this course students will continue to develop professional cooking skills in the savory kitchen, the pastry shop and the cold kitchen. Students should be able to demonstrate the skills necessary to prepare standard menu items, to prepare basic convenience baked products, and to prepare basic garde manger items after completing this course. The class will include menu planning for plated and buffet meals. Students will also learn how to make frozen desserts and intermezzo ices, identify different cheese and other specialty items.
Menu Design and Planning			3 Credit Hours
Prerequisite:	CU 3003 Professional Cooking I
In this course students will learn the basic knowledge of menu design and planning. This course will cover the topics of menu layout, selection and development, price structures and the theory of menu design. A minimum of 15 hours a week is required in a supervised work situation in an approved area of the hospitality industry. Work experience is concurrent but does not necessarily concentrate on the subject being taught in the course.
Hospitality Management: Purchasing				3 Credit Hours
Prerequisite:	None
This course is an overview of purchasing techniques and specification writing for commodities used in the hospitality industry. Student will learn decision-making skills in the areas of quality, quantity, specifications, and general value analysis. Two hours in class and a minimum of 15 hours a week are required in a supervised work situation in an approved area of the hospitality industry. Work experience is concurrent but does not necessarily concentrate on the subject being taught in the course.
Nutrition and Meal Planning				3 Credit Hours
Prerequisite:	None
In this course students will learn the basic food groups, using them in meal planning, their functions and their nutritional values. Current trends in eating, this course covers diets and exercise, as well as fad diets, life-cycle nutritional needs, and the effects of nutrient intake on growth and development will also be covered. This is a required course for the food and beverage program and the chef apprenticeship program.
Human Resource Management				3 Credit Hours
Prerequisite:	CU 3002 Supervisory Management
In this course students will examine hospitality in human resource management. Special emphasis will be on both the skills involved in counseling, interpersonal relations and different management theories, as well as the skills involved in the legislative aspects of managing people. This course will also concentrate on how to manage managers.
Food Management		3 Credit Hours
Prerequisite:	CU 3003 Professional Cooking I Seminar in Hospitality Management: Menu Planning & admission to the hospitality management program.
This course provides an overview of restaurant management practices used in the hospitality industry. Students will demonstrate the components of menu planning and various styles of food services used for different occasions.
Food Service Sales and Marketing		3 Credit Hours
Prerequisite:	None
In this course students will receive detailed information in distinguishing the difference between marketing, sales, promotion, advertising and merchandising. The student will also develop and quantify the cost of a marketing plan. Students are required to be employed 15 hours per week in a job related to the hospitality industry.
Baking Principles				3 Credit Hours
Prerequisite:	None
In this course students will learn about bakeshop production as it relates to the basic principles of ingredients, measurements, mixing, proofing, baking and final presentation. The student will also be able to identify the different types of baking equipment used to prepare bakeshop products.
Introduction to Catering				3 Credit Hours
Prerequisite:	None
In this course students will learn about the different types of catered events within the hospitality industry. Topics covered are: the importance of marketing, contract writing, food production, room arrangements and required personnel relative to specific catered events.
Culinary Arts Internship I				3 Credit Hours
Prerequisite:	None
A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation.
Culinary Arts Internship II				3 Credit Hours
Prerequisite:	CU 3013 Culinary Arts Internship I
A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation.