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Culinary Arts Technology
2½ and 4½ Semester Program Program Coordinator and Instructor: Hanson Instructors: Chef David Miller, Chef Skip Needham and StaffCulinary Arts Technology Certificate
(2½ Semester) The following courses are required for a certificate: Students who demonstrate adequate academic skill to succeed in the occupational content courses of the program will be given an "S" grade for CUAR 100 and will not be required to attend the initial session.CUAR 100 Technical General Education 1-16 cr CUAR 111 Culinary Skill Development 8 cr CUAR 115 Applied Sanitation & Safety 2 cr CUAR 117 Food Service Math 2 cr CUAR 121 Culinary Skill Development II 8 cr CUAR 125 Food Service Operations 3 cr CUAR 127 Dining Room, Banquet, and Catering Operations 3 cr CUAR 129 Job Portfolio 1 cr CUAR 131 Culinary Skill Development III 4 cr CUAR 135 Menu Mechanics 2 cr CUAR 137 Nutrition in Food Service Operations 2 cr TGE 153 Applied Technical Speaking 2 cr TGE 154 English Composition For Technology 4 crPlus 3 credits from one of the following communication courses:COMM 101 Principles of Speech 2 cr ENGL 101 English Composition 3 cr ENGL 102 Critical Reading & Writing 3 cr MANT 130 Business Communications 3 cr OT 118 Business Communications I 3 cr OT 119 Business Communications II 3 cr (This is also the first 2½ semesters of the AAS in Business Technology) TOTAL: 54 crCulinary Arts Technology Associate of Applied Science Degree Option
(4½ Semester Program)
Required Courses:
CUAR 100 Technical General Education 1-16 cr CUAR 111 Culinary Skill Development 8 cr CUAR 115 Applied Sanitation and Safety 2 cr CUAR 117 Food Service Math 2 cr CUAR 121 Culinary Skill Development II 8 cr CUAR 125 Food Service Operations 3 cr CUAR 127 Dining Room, Banquet, and Catering Operations 3 cr CUAR 129 Job Portfolio 1 cr CUAR 131 Culinary Skill Development III 4 cr CUAR 135 Menu Mechanics 2 cr CUAR 137 Nutrition in Food Service Operations 2 cr CUAR 211 Advanced Grill/Short Order Cookery 3 cr CUAR 212 Advanced Garde Manager 3 cr CUAR 215 Interpersonal Relations 3 cr CUAR 221 Advanced Entree Preparation 3 cr CUAR 223 Advanced Baking 3 cr CUAR 225 Beverage Operations 3 cr CUAR 250 Career Internship 4 cr TGE 153 Applied Technical Speaking 2 cr TGE 154 English Composition for Technology 4 crPlus 3 credits from one of the following computer courses:CIS 101 Introduction to Computers 3 cr CSET 181 Microcomputer Applications 3 cr OT 170 Introduction to Computer Applications 3 crPlus 3 credits from one of the following accounting courses:ACCT 201 Principles of Accounting I 3 cr CSET 135 Accounting 3 cr MANT 120 Concepts of Accounting 3 cr OT 120 Bookkeeping 3 crPlus 6 credits from one of the following communication courses:COMM 101 Principles of Speech 2 cr ENGL 101 English Composition 3 cr ENGL 102 Critical Reading & Writing 3 cr MANT 130 Business Communications 3 cr OT 118 Business Communications I 3 cr OT 119 Business Communications II 3 cr TOTAL: 85 crCourses
Technical General Education Elective
TGE 140 First Year Seminar 1 credit. This course provides an introduction to the nature of postsecondary education and a general orientation to the functions and resources at Idaho State University. This course is designed to help first-year and transfer students adjust to the University, develop a better understanding of the learning process, and acquire essential survival skills. The course utilizes presenters from various campus support systems, collaborative learning activities, and written assignments which involve student resources and activities on campus. The course also provides a support group of students in a critical transition year by examining problems common to first-year experience. It covers University resources, learning strategies, study techniques, test anxiety, time management, test preparation, and problem solving.
CUAR 100 Technical General Education (variable) 1-16 credits. The basic mathematical skills of fractions, decimals, percents, proportions are reviewed. Also, for technical fields, beginning algebra through the application of the quadratic equation is studied. An experiment-based science class that emphasizes development and application of equations and problem-solving techniques is taught. Communication skills, critical thinking and basic technical writing are stressed.
CUAR 111 Culinary Skill Development I 8 credits. Hands-on preparation that teaches basic food services skills in a commercial kitchen environment. The course stresses the use of standardized recipes and procedures. It provides daily end-product critiquing. It includes completing station rotations in the following areas of food preparation and skills. F, S.
Baking 1 & 2 — Fundamental principles and procedures for preparing baked goods, pastries and desserts will be given to the student in both theory and practice.
Dining Room, Banquet & Catering — Hands-on experience in all facets of banquet and catering operations to include set-up and service.
Entree Preparation 1 & 2 — Principles of preparation of vegetables, starches, stocks, soups, sauces, and various types of meat, poultry, and seafood dishes, and their applications will be given to the student in both theory and practice.
Garde-Manager — Principles of preparation of salads, cold sauces, appetizers, and garnishes and their applications. Emphasis on color, texture, and temperature in preparation and presentation.
Meat Cutting — Fundamental principles and procedures for cutting various types of meat.
Sandwich — Hands-on experience in the preparation and presentation of cold sandwiches.
Short-Order Cookery — Hands-on experience in all facets of short-order cookery. Emphasis on coordination, speed, presentation, and basic food preparations as well as cooking methods.
Storeroom Procedures — Presents the various storeroom functions and procedures. Acquaints the student with principles and practices relating to purchasing food and supplies.
CUAR 115 Applied Sanitation & Safety 2 credits. A study of the basic sanitary regulation practices for the proper preparation and service of food. Students see how to keep guest satisfaction and profits high through effective quality-control and cost-control management. Students learn how to maintain compliance with the FDA Food Code and Unicodes through the use of the Hazard Analysis Critical Control Point (HACCP) approach. F, S.
CUAR 117 Food Service Math 2 credits. In this course the student will be introduced to the math that food service operations use in their day-today operations. This will include applying basic math principles to kitchen procedures.
CUAR 121 Culinary Skill Development II 8 credits. Continues to advance the student's baking and food preparation skills through the different station rotations. F, S
CUAR 125 Food Service Operations 3 credits. This course lays the groundwork that will help students make smart decisions in commercial and institutional food and beverage operations. 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. F,S.
CUAR 127 Dining Room, Banquet, & Catering Operations 3 credits. This course covers principles of dining room, banquet and catering operations. This course is designed to demonstrate proper methods of managing service in an a la carte restaurant and how to effectively manage banquet and catering functions. The course is designed to emphasize the history, importance and proper guidelines of service along with the appearance and sanitation of the restaurant and its staff. The course covers menu development, cost controls, purchasing, and planning as they relate to catering and banquet functions. F, S
CUAR 129 Job Portfolio 1 credit. This course is a technical writing course designed to give the student the guidelines for creating a career portfolio and how to use a portfolio to pull together the student's many skills and competencies. F, S
CUAR 131 Culinary Skill Development II 4 credits. Continues to advance the student's baking and food preparation skills through the different station relations. Su.
CUAR 135 Menu Mechanics 2 credits. This course equips the student with the techniques and knowledge to develop menus that are compatible with the various types of food operations. The study of the menu layout includes physical characteristics, merchandising, appearance, and promotional value with emphasis placed on the menu being the foundation for the facility designed and concept. Su.
CUAR 137 Nutrition in Food Service Operations 2 credits. This course addresses the fundamental nutritional concepts for food service professionals. Uses non-technical language to demonstrate how to apply nutritional information to a food service operation. Su.
CUAR 199 Industry Practicum (variable 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. Students must have instructor approval to enroll in this course.
CUAR 211 Advanced Grill/Short-Order Cookery 3 credits. Advanced hands-on experience in all facets of short-order cookery. Emphasis on coordination, speed, presentation, and basic food preparations as well as cooking methods. F, S.
CUAR 212 Advanced Garde-Manager 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, S
CUAR 215 Interpersonal Relations 3 credits. This course is designed to encourage and prepare the student to use basic human-relations skills. This course is the study of the motivation and behavior of people. Case problems and student experiences are discussed, alternatives are considered and probable outcomes are determined. This is done for two reasons: (1) to demonstrate to students that there are specific human-relation skills, and that, like other skills, they can be learned; and (2) to provide students with a constant reminder that these are the skills they must master to become successful workers and supervisors. A study of behavior, personality, self-management, self-development, and elementary business psychology as an aid to furthering the student's business advancement and lifelong learning. Again, classroom focus is on the student's understanding of intrapersonal and interpersonal effectiveness with emphasis on communication, motivation, leadership and personal attitude. F
CUAR 221 Advanced Entree Preparation 3 credits. Advanced hands-on preparation of vegetables, starches, stocks, soups, sauces, and various types of meat, poultry, and seafood dishes; their application will be given to the student in both theory and practice. F, S.
CUAR 223 Advanced Baking 3 credits. Advanced hands-on preparation of baked goods, pastries and desserts will be given to the student in both theory and practice. F, S
CUAR 225 Beverage Operations 3 credits. Gives students practical experience and approaches in beverage operations and service. Emphasizes legal and moral responsibilities of serving alcoholic beverages. Teaches understanding, service, and storage of beverages in food service operations. S
CUAR 250 Career Internship 4 credits. This course is designed to provide students the opportunity to gain practical experience in applying their culinary art skills in a practical work setting. Training plans are utilized to ensure maximum training opportunities for the student. F, S, Su
Technical General Education Course
TGE 153 Applied Technical Speaking 2 credits. Course provides principles of technical and business speech communication. Includes informative and persuasive presentations, effective meeting organization and listening skill development. Meets general education requirement for the A.A.S. degree.
TGE 154 English Composition for Technology 4 credits. This is a basic composition course in which students develop skills in understanding and writing paragraphs and essays. Meets general education requirement for A.A.S. degree.
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IDAHO STATE UNIVERSITY Academic Information Contact: webmaster@isu.edu Revised: February 2000 |