Culinary Arts Technology

(2½ and 4½ Semesters)

Program Coordinator and Instructor: Hanson

Instructors: Chef Needham and Staff

One Technical Certificate and one Associate of Applied Science degree are available.

Technical Certificate in Culinary Arts Technology

(2½ Semesters)

Required Courses:

CUAR 111        Culinary Skill Development          8 cr 
CUAR 115        Applied Sanitation & Safety         2 cr 
CUAR 118        Beverage Operations                 3 cr 
CUAR 121        Culinary Skill Development II       8 cr 
CUAR 125        Food Service Operations             3 cr 
CUAR 127        Dining Room, Banquet, and 
                Catering Operations                 2 cr 
CUAR 131        Culinary Skill Development III      4 cr 
CUAR 135        Menu Mechanics                      2 cr 
CUAR 137        Nutrition in Food 
                Service Operations                  2 cr 
ENGL 101        English Composition                 3 cr 
                                            TOTAL: 37 cr 

Associate of Applied Science Degree in Culinary Arts Technology

(4½ Semesters)

Required Courses:

CUAR 111        Culinary Skill Development          8 cr 
CUAR 115        Applied Sanitation and Safety       2 cr 
CUAR 118        Beverage Operations                 3 cr 
CUAR 121        Culinary Skill Development II       8 cr 
CUAR 125        Food Service Operations             3 cr 
CUAR 127        Dining Room, Banquet, and 
                Catering Operations                 2 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        Entree and Sauteing Preparation     3 cr 
CUAR 212        Advanced Garde Manager 
                and Appetizers                      3 cr 
CUAR 221        Catering and Operational Skills     3 cr 
CUAR 223        Advanced Baking and Desserts        3 cr 
CUAR 250        Career Internship                   4 cr 
MANT 252        Employment Seminar                  1 cr

3 credits from the following courses to fulfill the course requirements in computers: 

CIS 101         Introduction to Computers           3 cr 
CSET 181        Microcomputer Applications          3 cr 
OT 170          Introduction to Computer Systems    3 cr 

General Education Requirements:

Goal 1                                              6 cr 
Goal 3                                              3 cr 
Goals 6, 7, 9, 10A, 11 or 12                        3 cr 
Goal 2-12                                           4 cr 
                                             TOTAL:69 cr 

Courses

ACAD 102 First Year Seminar 1 credit. Provides an extended orientation to the university for new students. Utilizes presenters from various campus support systems, collaborative learning activities, and written assignments which involve students in resources and activities on campus. F, S

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 118 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. F

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 2 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 131 Culinary Skill Development III 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 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, S.

CUAR 212 Advanced Garde-Manager 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, S

CUAR 221 Catering and Operational Skills 3 credits. This course covers the principles of banquet and catering operations. It is designed to demonstrate proper methods of managing service in catering and restaurants. The course is designed to emphasize the importance of menu planning, cost control, purchasing, catering, and management functions. F, S.

CUAR 223 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. F, S

CUAR 250 Career Internship 3 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.

CUAR 299 Special Topics (variable) 1-16 credits. This course is designed to address the specific needs of individuals. It will enable the students to upgrade their technical skills through part-time enrollment in units of instruction that are currently available through the program's full-time pre-employment curriculum. Students must have instructor approval to enroll in this course.

IDAHO STATE UNIVERSITY  Academic Information  Contact: webmaster@isu.edu  Revised: July 2001