Academic Information
Contact: webmaster@isu.edu
Revised: March 2012
Culinary Arts Technology
(2½ and 4½ Semesters)Coordinator and Instructor: Miller
Instructor: Peters
One Technical Certificate, one Associate of Applied Science degree, and a Bachelor of Applied Science degree are available.
Objectives:
1. To train students to produce safe, healthy, and creative food for all segments of the food service industry handling one type of specialized food preparation or preparing all the foods served in a given establishment.For a Program Information Packet, use this link, which leads to descriptions of each program in general, course descriptions, lists of course sequences, and the cost of books, tools, uniforms, fees, and other expenses. The URL is http://www.isu.edu/ctech/programs.shtml
2. To train students to plan menus, control costs, purchase food supplies, and supervise personnel.
This program requires students to achieve certain grades in order to advance each semester. Specific information is available in the program's student handbook.
Technical Certificate: Culinary Arts
(2½ Semesters)Required Courses:
CUAR 0110 Culinary Foundations I 3 cr
CUAR 0111 Culinary Skill Development I 7 cr
CUAR 0115 Applied Sanitation 2 cr
CUAR 0117 Dining Room, Banquet, and
Catering Operations 2 cr
CUAR 0119 Culinary Weights and Measures 1 cr
CUAR 0120 Culinary Foundations II 3 cr
CUAR 0121 Culinary Skill Development II 7 cr
CUAR 0222 Purchasing Controls 3 cr
CUAR 0130 Culinary Foundations III 2 cr
CUAR 0131 Culinary Skill Development III 3 cr
CUAR 0135 Menu Mechanics 2 cr
CUAR 0137 Nutrition in Food Service Operations 2 cr
CUAR 0224 Food Service Operations 3 cr
ENGL 1101 English Composition 3 cr
(contributes to AAS Communication requirement)
TOTAL: 43 cr
Associate of Applied Science Degree: Culinary Arts
(4½ Semesters)See A.A.S. Degree General Education Requirements linked here (minimum 15 credits)
Required Courses:
BT 1170 Introduction to Computer Systems 3 cr
OR
CIS 0101 Introduction to Computers 3 cr
CUAR 0110 Culinary Foundations I 3 cr
CUAR 0111 Culinary Skill Development I 7 cr
CUAR 0115 Applied Sanitation 2 cr
CUAR 0117 Dining Room, Banquet,
and Catering Operations 2 cr
CUAR 0119 Culinary Weights and Measures 1 cr
CUAR 0120 Culinary Foundations II 3 cr
CUAR 0121 Culinary Skill Development II 7 cr
CUAR 0130 Culinary Foundations III 2 cr
CUAR 0131 Culinary Skill Development III 3 cr
CUAR 0135 Menu Mechanics 2 cr
CUAR 0137 Nutrition in Food Service Operations 2 cr
CUAR 0211 Entrée and Sautéing Preparation 3 cr
CUAR 0212 Advanced Garde Manger and Appetizers 3 cr
CUAR 0221 Culinary Management 3 cr
CUAR 0222 Purchasing Controls 3 cr
CUAR 0223 Advanced Baking and Desserts 3 cr
CUAR 0224 Food Service Operations 3 cr
CUAR 0250 Culinary Internship 3 cr
BT 0120 Concepts of Accounting 3 cr
TGE 0158 Employment Strategies 2 cr
COMM 1101 Principles of Speech 3 cr
(contributes to AAS English/Communication
Requirement; satisfies a General Education requirement)
ENGL 1101 English Composition 3 cr
(contributes to AAS English/Communication requirement)TOTAL: 79 cr
Courses
CUAR 0110 Culinary Foundations I 3 credits. Introduction to the food service industry through lectures and demonstrations, including principles of cooking and presentation, tools and equipment, knife skills, flavors and flavoring, stocks and sauces, soups, vegetables, potatoes, grains, pasta, and dairy products. COREQ: CUAR 0111. F, S
CUAR 0111 Culinary Skill Development I 7 credits. Basic food service skills. Hands-on food preparation in a commercial kitchen environment, using standardized recipes and procedures. Daily end product critiquing. Station rotations in: baking, banquet/catering, entree preparation, garde manger, and short order cookery. COREQ: CUAR 0110. F, S
CUAR 0115 Applied Sanitation 2 credits. A study of sanitary regulations and practices for the preparation and service of food. Students learn how to maintain compliance with the FDA Food Code and Unicodes through the use of a Hazard Analysis Critical Control Point (HACCP) approach. F
CUAR 0117 Dining Room, Banquet, & Catering Operations 2 credits. This course demonstrates methods of managing service in an a la carte restaurant and how to manage banquet and catering functions. F
CUAR 0119 Culinary Weights and Measures 1 credit. Hands-on application of basic math principles that are used in food service operations. F
CUAR 0120 Culinary Foundations II 3 credits. Builds on concepts taught in CUAR 0110. Through lecture and demonstration, introduces principles of meat cookery, fish and shellfish, eggs, vegetarian cooking, salad and salad dressing, fruits, sandwiches, charcuterie, hors d'oeuvre and canapés. COREQ: CUAR 0121. F, S
CUAR 0121 Culinary Skill Development II 7 credits. Continues to advance the student's baking and food preparation skills through the different station rotations. COREQ: CUAR 0120. F, S
CUAR 0130 Culinary Foundations III 2 credits. Builds on concepts taught in CUAR 0120. Through lectures and demonstrations, introduces principles of the bake shop, including quick breads, yeast breads, pies, pastries, cookies, custards, cakes, and frostings. COREQ: CUAR 0131. Su
CUAR 0131 Culinary Skill Development III 3 credits. Continues to advance the student's baking and food preparation skills through the different station rotations. COREQ: CUAR 0130. Su
CUAR 0135 Menu Mechanics 2 credits. This course prepares the student with the techniques and knowledge to develop menus that are compatible with the various types of food operations. All aspects of menu layout and development are studied. Su
CUAR 0137 Nutrition in Food Service Operations 2 credits. This course addresses the fundamental nutritional concepts for food service professionals. Su
CUAR 0198 Industry Practicum 1-8 credits. In this course students may be directed to work in one or more sites in the culinary or related industry to pick up additional job experience. PREREQ: Permission of instructor. D
CUAR 0211 Entree and Sauteing Preparation 3 credits. Advanced hands-on experience in all facets of cookery and sauce preparation. Emphasis on presentation, center of plate and advanced food preparations as well as cooking methods. F
CUAR 0212 Advanced Garde-Manger and Appetizers 3 credits. Advanced hands-on preparations of salads, cold sauces, appetizers, and garnishes and their applications. Emphasis on color, texture, and temperature in preparation and presentation. F
CUAR 0214 Beverage Operations 3 credits. Practical experience and approaches in beverage operations and service. Service and storage of beverages in food service operations. F
CUAR 0221 Culinary Management 3 credits. The principles of management and supervision within a food service kitchen are studied. The importance of menu planning, cost control, purchasing, catering, and management functions is covered. S
CUAR 0222 Purchasing Controls, 3 credits. Review of methods used to budget and control costs. The course demonstrates how spreadsheet software facilitates the tasks of the manager in budgeting and assessing financial performance. PREREQ: Admitted to CUAR program or permission of instructor. F
CUAR 0223 Advanced Baking and Desserts 3 credits. Advanced hands-on preparation of baked goods, pastries and desserts will be given to the student in both theory and practice. S
CUAR 0224 Food Service Operations 3 credits. Students will learn the principles and practices to increase profits by maximizing service, efficiency, productivity, technology, and how to build business through effective marketing strategies. S
CUAR 0250 Culinary Internship 3 credits. Supervised field experience at cooperating operations to gain practical experience. Training plans are utilized to ensure maximum training opportunities. F, S, Su
CUAR 0296 Independent Study 1-8 credits. Addresses specific learning needs of individuals for the enhancement of knowledge and skills within the program area under the guidance of an instructor. May be repeated. Graded S/U or may be letter graded. PREREQ: Permission of instructor. D
CUAR 0298 Special Topics 1-8 credits. Addresses the specific needs of industry, enabling students to upgrade technical skills that are not included in the current program curriculum. May be repeated. Graded S/U, or may be letter-graded. PREREQ: Permission of instructor. D
| |
IDAHO STATE UNIVERSITY Academic Information Contact: webmaster@isu.edu Revised: March 2012 |