Culinary Arts Online Certificate

Transcription

1 Culinary Arts Online Certificate

2 Program/Course Objectives Teach students the foundation of culinary techniques in cuisine and pastry in order to pursue a career in the culinary arts. Enable students to develop the skills and confidence to cook or bake without recipes. Introduce students to palate development and sensory awareness, enhancing their ability to critically evaluate food. Prepare students to be culinary professionals by teaching skills related to the foodservice industry. Provide students the foundational business skills required to maintain a profitable foodservice establishment. Enable students be become leaders in the industry.

3 Curriculum Early courses establish a skill and knowledge base. Later courses build on these bases. Safety and sanitation skills are learned early on and reinforced throughout the program. The curriculum was designed based on feedback from focus groups composed of industry employers. Courses incorporate both theoretical knowledge and practical skills through study and hands-on work.

4 CULINARY 1 Quater Block 1 Block 2 CA102- Culinary Concepts and Foundations Covers basic techniques: terminology, seasoning, cooking methods, knife skills, mise en place, and food safety and sanitation. CE115- Introduction to Computers and Online Learning Covers online communications ( , forums, etc.), internet browsers, and online learning tools. Students establish positive learning habits, including time management, active learning, and self-motivation. CE125- Culinary Careers from Entry Level to Management Covers food service careers and the principles of good service. Also covers managerial skills: making responsible decisions, training employees, motivating them, disciplining them, and creating a safe and positive work environment. Career Outcomes (adapted from job postings) Maintain a safe working environment by using proper food handling skills and following food safety guidelines. Proficiently operate basic office equipment, computer, and basic computer programs utilized in daily operations (Excel, Word, Outlook, etc.). Manage a large team while delegating tasks and ensuring consistent follow-up.

5 CULINARY 2 Quater Block 3 Block 4 CA121- Culinary Skills and Techniques Covers several cooking methods in depth, from moist to dry cookery. Sauté, Frying (Deep and Shallow), Poaching and Steaming, Braising and Stewing, Roasting and Baking, Grilling, Boiling, and Combinations Techniques CE185- Management by Menu Shows students how the menu is used as a financial tool and communication tool. Covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources. Career Outcomes CE165- Food and Beverage Cost Control Covers accounting and managing budgets, especially as it relates to the hospitality industry. Students learn how to minimize costs and maintain a full range of customer services. Specific topics include culinary math and basic business accounting transactions. Prepare all food items consistently while adhering to all recipe standards. Drive the development process, creating appetizers, main courses, sides, and desserts for future menus. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

6 CULINARY 3 Quater Block 5 Block 6 CA141- Culinary Baking and Pastry Arts Covers pastries from bake shop staples to exotic international desserts, along with the theory and chemistry of the pastry arts. Includes icing and decorating techniques. CE155- Facility Layout and Design Covers layout, design, logistics, and use of different areas of a facility (kitchen, storage areas, break rooms, etc.). Also covers use of equipment. CE225- Entrepreneurship Covers business planning, financing, recognizing opportunities, developing strategies, and marketing. Course includes a final project in which the student produces and presents a complete business plan for a food service operation. Career Outcomes Schedule production of bread, rolls, biscuits and muffins to maintain an inventory of freshly baked goods as needed. Use equipment in a safe manner according to the manufactures recommendations and hotel safety standards. Check and balance product inventory from previous day of business, and place food and supply orders.

7 CULINARY 4 Quater Block 7 Block 8 CA181- Cuisines of the World Covers cuisines from Europe, the Middle East, Asia, Africa, and the Americas, with a focus on French and Italian cuisine. Students learn about the history and culture of each region, key ingredients and cooking styles that characterize the cuisine, and how to produce some of the region s signature dishes. CA202- Farm to Table Covers the relationship between the chef and the supplier, how to use sustainable and organic foods in menu production, and different methods of sourcing food. Career Outcomes Prepare and present a variety of high quality dishes to deliver an excellent guest experience. Develop and implement performance metrics with suppliers, and monitor/support continuous improvement.

8 CULINARY Block 9 EX200- Industry Externship Students apply and build on the skills and techniques they ve learned in previous courses in a real-world environment. In the process, they gain hands-on experience in the kitchen, develop industry contacts, build working relationships, and hone the skills necessary for a culinary career. 9 Block