Culinary Arts Level 2 Certificate



Year 1 Semester 1
Fall
CHEF 1205 Safety and Sanitation

A study of personal cleanliness; sanitary practices in food preparation; causes investigation control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.

Credit hours
2 credit hours.
Lecture/Lab/Clinical
Three hours of lecture each week.

Note

Additional course fee(s) required.

CHEF 1301 Basic Food Preparation

A study of the fundamental principles of food preparation and cookery to include Brigade System cooking techniques material handling heat transfer sanitation safety nutrition and professionalism.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and three hours of lab each week.

Note

Additional course fee(s) required.

CHEF 2301 Intermediate Food Preparation

Continuation of previous food preparation course. Topics include the concept of pre-cooked food items as well as scratch preparation. Covers full range of food preparation techniques.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week.
Prerequisites

CHEF 1301.


Note

Additional course fee(s) required.

PSTR 1301 Fundamentals of Baking

Fundamentals of baking including dough quick breads pies cakes cookies tarts and doughnuts. Instruction in flours fillings and ingredients. Topics include baking terminology tool and equipment use formula conversions functions of ingredients and the evaluation of baked products.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week.
Prerequisites

CHEF 1205.

PSTR 2331 Advanced Pastry Shop
Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and three hours of lab each week.
Prerequisites

PSTR 1301 聽 .

Total Credit Hours
17

Year 1 Semester 2
Spring
IFWA 1210 Nutrition and Menu Planning

Application of principles of nutrition in planning menus for the food service industry.

Credit hours
2 credit hours.
Lecture/Lab/Clinical
Three hours of lecture each week.

Note

Additional course fee(s) required.

CHEF 1310 Garde Manger

A study of specialty foods and garnishes. Emphasis on design techniques and display of fine foods.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours of lecture and two hours of lab each week.
Prerequisites

CHEF 1341 CHEF 1345 CHEF 1205.


Note

Additional course fee(s) required.

CHEF 1341 American Regional Cuisine

A study of the development of regional cuisine in the United States with emphasis on the similarities in production and service systems. Application of skills to develop organize and build a portfolio of recipe strategies and production systems.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week.
Prerequisites

CHEF 1205


Note

Additional course fee(s) required.

CHEF 1345 International Cuisine

The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week.
Prerequisites

CHEF 1205


Note

Additional course fee(s) required.

RSTO 1204 Dining Room Services

Introduces the principles concepts and systems of professional table service. Topics include dining room organization scheduling and management of food service personnel.

Credit hours
2 credit hours.
Lecture/Lab/Clinical
One hour of lecture and two hours of lab each week.
Prerequisites

CHEF 1205


Note

Additional course fee(s) required.

Total Credit Hours
13


Year 2 Semester 1
Fall
CHEF 2332 Buffet Theory and Production

Advanced concepts in the construction of inedible display items. Emphasis on buffet production presentation and service.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week.
Prerequisites

CHEF 2301 CHEF 1205.


Note

Additional course fee(s) required.

PSTR 1340 Plated Desserts

Preparation and service of hot and cold desserts with a focus on individual desserts a la minute preparations and numerous components within one preparation. Emphasis on station organization timing and service coordination for restaurant dessert production.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and three hours of lab each week.
Prerequisites

PSTR 1401


Note

Additional course fee(s) required.

RSTO 2307 Catering

Principles techniques and applications for on-premises off-premises and group marketing of catering operations including food preparation holding and transporting techniques.

Credit hours
3 credit hours.
Lecture/Lab/Clinical
Two hours lecture and two hours of lab each week
Prerequisites

CHEF 1310 CHEF 1301.


Note

Additional course fee(s) required.

Total Credit Hours
12



Total Program Hours
42



PROGRAM DESCRIPTION:

Accommodation and food services employs more than 14 million people across the nation. Customer service is the foundation of the culinary arts industry. Positions include chefs, waiters and waitresses, bartenders, food preparation workers, cooks, restaurant managers and related fields. This is a fast-paced work that requires a lot of walking and communicating with customers and coworkers. The atmosphere is exciting and sometimes hot for cooks.



Recommended High School Endorsement
Business and Industry

Program Director