CULINARY ARTS COURSES (CA)
CA 150 - PROFESSIONAL COOKING
Prerequisite: Completion of CA 151. 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.
3 Credit Hours (OC) - Lecture Hours: 2 Laboratory Hours: 3
CA 151 - SANITATION AND PRODUCT IDENTIFICATION
Prerequisite: Completion of ENGL 085 or higher, appropriate placement score, or equivalent. 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.
3 Credit Hours (OC) - Lecture Hours: 3 Laboratory Hours: 0
CA 153 - BAKING
Prerequisite: CA 150 with a grade of "C" or better. 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.
3 Credit Hours (OC) - Lecture Hours: 2 Laboratory Hours: 3
CA 155 - MEAT, POULTRY AND FISH
Prerequisite: Completion of CA 150. 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.
3 Credit Hours (OC) - Lecture Hours: 2 Laboratory Hours: 3
CA 156 - SAUCES
Prerequisite: CA 150 and CA 155 both with a grade of "C" or better. 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.
3 Credit Hours (OC) - Lecture Hours: 2 Laboratory Hours: 3
CA 157 - GARDE MANGER
Prerequisite: CA 150, CA 153 and CA 155, all with a grade of "C" or better. 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.
3 Credit Hours (OC) - Lecture Hours: 2 Laboratory Hours: 3
CA 175 - TOPICS IN CULINARY ARTS
Prerequisite: Department approval. 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.
3 Credit Hours (OC) - Lecture Hours: 2 Laboratory Hours: 3
CA 211 - HOSPITALITY MANAGEMENT AND MARKETING
Prerequisite: Completion of ENGL 085 or higher, appropriate placement score, or equivalent. 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.
3 Credit Hours (OC) - Lecture Hours: 3 Laboratory Hours: 0
CA 212 - FOODSERVICE COST CONTROL
Prerequisite: Completion of BUS 120, or Math 110 or higher. 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.
3 Credit Hours (OC) - Lecture Hours: 3 Laboratory Hours: 0
CA 213 - BEVERAGE MANAGEMENT
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.
3 Credit Hours (OC) - Lecture Hours: 3 Laboratory Hours: 0
CA 214 - FRONT OF THE HOUSE
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.
2 Credit Hours (OC) - Lecture Hours: 1 Laboratory Hours: 2
CA 215 - CULINARY NUTRITION
Prerequisite: Completion of ENGL 085 or higher, appropriate placement score, or equivalent. 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.
2 Credit Hours (OC) - Lecture Hours: 2 Laboratory Hours: 0
CA 217 - INTRODUCTION TO CATERING
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.
3 Credit Hours (OC) - Lecture Hours: 3 Laboratory Hours: 0
CA 220 - ADVANCED PROFESSIONAL COOKING
Prerequisite: CA 151, CA 157, CA 215, and CA 253 all with a grade of "C" or better. 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.
3 Credit Hours (OC) - Lecture Hours: 2 Laboratory Hours: 3
CA 225 - INTERNSHIP IN CULINARY ARTS
Prerequisite: Department approval. This course applies principles of culinary arts management during the supervised experience in a variety of foodservice institutions.
2 Credit Hours (OC) - Lecture Hours: 0 Laboratory Hours: 20
CA 253 - ADVANCED BAKING
Prerequisite: CA 153 with a grade of "C" or better.
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.
3 Credit Hours (OC) - Lecture Hours: 2 Laboratory Hours: 3