Culinary Arts
Prepares the student for the workplace in the restaurant and hospitality industry by focusing on the development of kitchen skills and food handling techniques. Covers the preparation of food and the functions of ingredients, cooking methods, food economics, nutrition, safety and sanitation in the kitchen. Emphasizes baking and pastry skills and the culinary kitchen.
Courses
- BUS 290 — WORK EXPERIENCE IN BUSINESS I
- CA 170 — FUNDAMENTALS OF PROFESSIONAL COOKING TECHNIQUES
- CA 171 — SOUPS, STOCKS, AND SAUCES
- CA 172 — PROFESSIONAL COOKING: ADVANCED TECHNIQUES
- CA 173 — FOOD AND CULTURE
- CA 181 — FOOD SERVICE SAFETY, SANITATION, AND NUTRITION
- CA 182 — FUNDAMENTALS OF PROFESSIONAL BAKING AND PASTRY TECHNIQUES
- CA 183 — CULINARY PROCUREMENT, COST CONTROL, AND MENU MANAGEMENT
- CA 184 — PROFESSIONAL BAKING AND PASTRY: ADVANCED TECHNIQUES
- CA 185 — CHOCOLATE, CONFECTIONARY ART, AND SPECIALTY DESSERTS
- CA 186 — PROFESSIONAL BAKING AND PASTRY: BREADS
- HTM 156 — FOOD AND BEVERAGE BUSINESS MANAGEMENT