CA |
105 |
INTRO TO COMMERCIAL KITCHEN |
1 credit |
Kitchen, meet the student. And student, the kitchen. Learn the ins and outs of working in a commercial kitchen from what is a buffalo chopper to where be the flour. Other topics include the safe assembly and disassembly of standard kitchen equipment for use and cleaning, how to hold and use your knives and their various purposes.
|
CA |
107 |
CUSTOMER SERVICE |
2 credits |
Students will learn the cycle of service as it relates to the importance of the customer. This course discusses the difference between hospitality and service and outlines the four facets of high-quality customer service. Other topics covered are service-profit chain, suggestive selling, ensuring profit and ensuring consistent service value. Certification by NRAEF is required for completion of this course.
|
CA |
110 |
MISE EN PLACE |
1 credit |
More than just a French term that few can pronounce correctly, the professional chef lives and dies by a good mise en place. Meaning "everything in place," this course will cover topics that will help prepare students for cooking/baking in professional manner. Students will learn how to create prep lists, as well as developing the ability to plan and organize a day's work.
|
CA |
134 |
PROFESSIONAL BAKING CONCEPTS |
3 credits |
Cookies and breads, cakes and custards; these are a few of the areas students will be introduced to. Through a combination of lecture as well as hands-on experience, students gain an understanding of the how’s and why’s of the commercial bakery.
|
CA |
140 |
FUNDAMENTALS OF PROFESSIONAL COOKING |
4 credits |
Combines lecture, demonstration and student participation in order to develop an understanding of the composition of various foods and the correct preparation methods with a focus on classic techniques. Purchasing quality food products, proper storage, service techniques and menu planning are also discussed.
|
CA |
145 |
SERVSAFE |
1 credit |
Causes and prevention of food poisoning. Sanitation from the workers’, customers’, and supervisors’ point of view are discussed. Hazard Analysis Critical Control Point (HACCP) system is utilized. Certification by NRAEF is required for completion of this course.
|
CA |
147 |
CUSTOMER SERVICE LAB |
2 credits |
Face-to-face contact with the customer is oftentimes an overlooked part of a young culinarian's focus. Students will spend time preparing the dining room for Oak Room meal service, as well as wait tables and place orders with a point of sale (POS) system. Improved working relationships between front of the house and back of house are developed by understanding how both sides of the business are run. Co-Requisite CA 107 Customer Service.
|
CA |
165 |
CULINARY MATH |
2 credits |
Applied mathematical operations used to increase or decrease standard recipe yields, calculate food costs, convert recipe units of measure and calculate portion costs, as well as menu prices.
|
CIS |
105 |
INTRO TO COMPUTERS |
3 credits |
Overview of computer applications with emphasis on e-mail, word processing, spreadsheets, databases, presentation tools, and Internet-based technology. The student will gain hands-on experience with the Microsoft Office Suite--Outlook, Word, Excel Access, and PowerPoint; Skype for Business; and cloud-based technologies such as GoogleDrive/OneDrive.
|
SSS |
100 |
STUDENT SUCCESS |
1 credit |
Provides a foundation for gaining the knowledge, skills and attitudes necessary for college success. Students will learn to make a successful transition to higher education by setting up a pattern of success that will last the rest of their lives. Students will define goals and develop thinking skills, learning strategies and personal qualities essential to both academic and career success. Please note: Students who have served active military duty (excluding basic training and AIT) may be exempt from the Student Success course. Student must provide a copy of DD214 or other official military documentation to the Registrar for verification.
|