CULINARY ARTS (330)

CULINARY ARTS 701
Introduction to Foodservice - 3 Cr. Hr.(s)

Prerequisite: Eligibility for English 100, Reading 125, and Mathematics 110 or consent of Department Chairperson

CULINARY ARTS 702
French Cuisine - Introduction - 3 Cr. Hr.(s)
Introduction to French Cuisine, ingredients, methods and techniques. 2 lecture hours and 3 lab hour per week. 3 credit hours.

Prerequisite: Eligibility for English 100, Reading 125, and Mathematics 110 or consent of Department Chairperson

CULINARY ARTS 703
Food Sanitation and Safety I - 2 Cr. Hr.(s)
Instruction in basic principles and procedures of sanitation, hygiene, storage, preservation, energy conservation, refrigeration and food handling and basic safety habits. 1 lecture hour and 1 lab hour per week. 2 credit hours.

Prerequisite: Eligibility for English 100, Reading 125, and Mathematics 110 or consent of Department Chairperson

CULINARY ARTS 704
Safety and Sanitation ll - 4 Cr. Hr.(s)
Instruction in advanced principles and procedures of health and safety regulation, conditions, precautions and procedures, preparation for an administration of National Institute for the Food Service Industry exam (ServSafe). 2 lecture hours and 2 lab hours per week. 4 credit hours.

Prerequisite: 703 Sanitation & Safety I or consent of the Department Chairperson

CULINARY ARTS 705
Chef Training l - 8 Cr. Hr.(s)
Instruction in basic principles and procedures of preparation of meat, fish and poultry, baking, sautEing, frying, roasting and poaching, French style cooking, breakfast cookery, basic principles and procedures of work stations, use of fats and oils in cooking. 1 lecture hour and 7 laboratory hours per week. 8 credit hours.

Prerequisite: Combination with Culinary Arts 703 Sanitation & Safety I; Eligibility for English 100, Reading 125, and Mathematics 110 or consent of Department Chairperson

CULINARY ARTS 706
Chef Training ll - 8 Cr. Hr.(s)
Instruction in basic principles in the preparation of appetizers, soups, salads, breakfast items, sandwiches and beverages. 1 lecture hour and 7 laboratory hours per week. 8 credit hours.

Prerequisite: Chef Training I - 705

CULINARY ARTS 707
Food Service Technology - 4 Cr. Hr.(s)
Review and critique of ongoing hands on experiences, instruction in nutrition, station coverage and duties, personnel and payroll operations. 4 lecture hours per week. 4 credit hours.

Prerequisite: None

CULINARY ARTS 711
Baking Sanitation and Safety - 2 Cr. Hr.(s)

Prerequisite: Combination with Culinary Arts 712 Baking Theory and Problems, with 713 Baking Science Application and 715 Pastries, Cake Decorations and Desserts

CULINARY ARTS 712
Baking Theory and Problems - 5 Cr. Hr.(s)

Prerequisite: None

CULINARY ARTS 713
Baking Science Application - 4 Cr. Hr.(s)

Prerequisite: Combination with Culinary Arts 711 Baking Sanitation and Safety, with 712 Baking Theory and Problems, and with 715 Pastries, Cake Decorations and Desserts

CULINARY ARTS 715
Pastries, Cake Decoration and Desserts - 5 Cr. Hr.(s)

Prerequisite: Combination with Culinary Arts 711 Baking Sanitation and Safety, with 712 Baking Theory and Problems, and with 713 Baking Science Application.

CULINARY ARTS 721
EntrEe Preparation - 7 Cr. Hr.(s)
Instruction in preliminary advanced cooking and basic menu items. 7 laboratory hours per week. 7 credit hours.

Prerequisite: 706 Chef Training II or consent of Department Chair.

CULINARY ARTS 722
EntrEe Sanitation and Safety
Instruction in advanced safety and sanitation as they relate to the main menu. 1 laboratory hour per week. 1 credit hour.

CULINARY ARTS 723
Food Service Management - 5 Cr. Hr.(s)
Instruction in basic and specific food purchasing and commissary and menu making procedures, basic foodservice bookkeeping, basic background in personnel management and executive responsibility. 4 lecture hours and 1 laboratory hour per week. 5 credit hours.

Prerequisite: None

CULINARY ARTS 727
Banquet Sanitation and Safety
Instruction in advanced safety and sanitation procedures in relation to equipment and hand tools. 1 laboratory hour per week. 1 credit hour.

CULINARY ARTS 728
Advanced Cooking - 7 Cr. Hr.(s)
Study of principles, methods and techniques involved in quantity preparation of appetizers, sandwiches, salads, soups, stocks, sauces, meats, seafood, poultry, eggs, milk, cheese, bakery products, desserts and beverages; practical experience in proper and safe use of tools, materials and quantity foodservice equipment. 7 laboratory hours per week. 7 credit hours.

Prerequisite: 721 Entrée Preparation or consent of Department Chair.

CULINARY ARTS 729
Culinary Art Work
Instruction in basic and advanced culinary artwork.1 lecture hour and 2 lab hours per week. 3 credit hours.

CULINARY ARTS 754
Candy and Confectionery - 2 Cr. Hr.(s)
Prerequisite: Combinations with Culinary Arts 707, 712, 758, 761, 762

CULINARY ARTS 758
Plated Desserts - 4 Cr. Hr.(s)
Prerequisite: Combinations with Culinary Arts 707, 712, 754, 761, 762

CULINARY ARTS 761
Chocolate and Sugar - 5 Cr. Hr.(s)
Prerequisite: Combinations with Culinary Arts 707, 712, 754, 758, 762

CULINARY ARTS 762
French Cakes and Pastries - 4 Cr. Hr.(s)
Prerequisite: Combinations with Culinary Arts 707, 712, 754, 758, 761