Culinary Arts Courses

Total Clock Hours 630

ES1100 Job Search/Resume

Clock Hours 6
The Job Search/Resume Class is designed to equip students with the necessary skills to successfully navigate the job search process. The class provides students with guidance in identifying potential employers, as well as assistance in completing job applications and preparing a standout resume and cover letter.

ES1110 Interview Skills

Clock Hours 9
The Interview Skills Class is a valuable resource for students as they prepare for job interviews. The class covers the components of an interview, common interview questions, and offers students the opportunity to practice their interview skills in a supportive environment.

ES1120 Workplace Communication Skills

Clock Hours 8
To help students excel in the workplace, the Workplace Communication Skills Class focuses on effective communication, including communication styles, active listening, non-verbal communication, professional presentation, electronic communication, and conflict resolution.

MAARC8 First Aid and CPR

Clock Hours 8
The American Red Cross Adult First Aid/CPR/AED course incorporates the latest science and teaches students to recognize and care for a variety of first aid emergencies such as burns, cuts, sudden illnesses, head, neck, back injuries, and how to respond to breathing and cardiac emergencies.

BMCOSHA OSHA 10 Training

Clock Hours 10
OSHA 10: This training provides information and guidance for occupational safety and health regulations, standards, and practices that help prevent injuries and keep workplaces safe and productive.

CA1202 Culinary Math

Clock Hours 20
In the kitchen, errors in math calculations can become costly and time-consuming. The foundation of culinary math begins with the understanding of all forms of numbers and correct completion of basic math operations. Students then learn food costing, recipe development, and cost control. This course prepares students for food production, baking, purchasing, and menu development.

CA1101 Introduction to Professional Cooking I

Clock Hours 126
This course is a comprehensive introduction to the professional kitchen and the skills needed for success in the culinary industry. It covers both theoretical concepts and practical application, with an emphasis on mastering core skills such as professionalism, safety, knife skills, and equipment identification. Students learn standardized cooking methods and apply them to vegetables and starches. Additionally, the class touches on the history of the hospitality industry and the career opportunities available to those who wish to pursue a career in culinary arts.

CA1152 Introduction to Professional Cooking II

Clock Hours 187
This course builds on skills obtained in Introduction to Professional Cooking I. Students learn how to put classical techniques to practical use in the production of a variety of dishes. These include mother/leading sauce production, the fabrication of proteins, and basic stocks and soups. The focus is on standardized cooking methods to yield consistent quality foods. Production techniques studied include timing and coordination, presentation, and organization. Students experience hands-on cooking for guests and explore global cuisine while learning about ingredients, cooking methods and the cultural context of dishes from around the world.

CA1301 ServSafe®, Food Protection Management

Clock Hours 35
The ServSafe Food Protection Manager® course is the industry standard in food safety and sanitation training. This national certification is widely recognized and demonstrates an individual’s knowledge and understanding of food safety regulations and best practices. The topics covered include the importance of food safety, personal hygiene, temperature control, cross-contamination prevention, cleaning and sanitizing, food preparation and storage, cooking and reheating methods, and HACCP (Hazard Analysis and Critical Control Points). The benefits of obtaining this certification include legal compliance, reduced risk of foodborne illness, and career advancement.

CA1401 Nutrition for the Culinary Professionals

Clock Hours 21
This course consists of information for those entering the culinary field who need to use nutritional principles to evaluate and modify menus and respond to the customers’ needs; covers characteristics of the major nutrients, how to maximize nutrient retention in food preparation, and apply the principle of nutrient needs throughout the life cycle to menu planning and preparation.

CA1501 Breakfast Production

Clock Hours 21
Students learn how to cook various types of breakfast dishes including basic instruction on how to flip eggs in a pan. Students also learn omelet production, griddle work, cooking breakfast meats like bacon and sausage, and make hollandaise sauce.

CA1710 Baking I

Clock Hours 70
This course is designed to equip cooks with the basic baking skills necessary to produce a wide range of baked goods, including breads and desserts. By mastering baking basics, students gain a well-rounded and valuable skill making them more marketable in the culinary industry.

CA2211 Hospitality and Beverage Management

Clock Hours 21
This course equips students with the skills necessary to create and manage beverage menus, as well as understand the importance of customer service and how to effectively communicate with customers.

CA2301 Purchasing and Inventory

Clock Hours 28
This course covers the principles and practice of managing and operating inventory, purchasing, and receiving functions in the hospitality industry. The focus is on the management of service of food, beverage equipment, contract services, and supplies. Students learn the fundamentals of inventory management, including product identification, supplier selection and the subsequent ordering, receiving, and storing process.

CA1610 Food Service Management and Menu Development

Clock Hours 60
This course provides students with a comprehensive understanding of the principles and practices of menu planning, food services management and development. The curriculum focuses on the development of various styles of food service menus, layout and design, basic menu planning, nutrition, sales, purchasing, food and labor cost controls, and facility management. It provides students with a core foundation of knowledge and skills necessary to manage a food service operation.