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Culinary Arts Technology
(2½ and 4½ Semesters)Program Coordinator and Instructor: Hanson
Instructors: Chef Needham and Staff
Two Technical Certificates, two Associate of Applied Science degrees and a Bachelor of Applied Technology degree are available.
Technical Certificate in Culinary Arts
(2½ Semesters)Required Courses:
CUAR 111 Culinary Skill Development I 8 cr CUAR 121 Culinary Skill Development II 8 cr CUAR 131 Culinary Skill Development III 4 cr CUAR 115 Applied Sanitation 2 cr CUAR 117 Dining Room, Banquet, and Catering Operations 2 cr CUAR 135 Menu Mechanics 2 cr CUAR 137 Nutrition in Food Service Operations 2 cr CUAR 214 Beverage Operations 3 cr CUAR 224 Food Service Operations 3 cr ENGL 101 English Composition 3 cr TOTAL: 37 crTechnical Certificate in Culinary Management
(2 Semesters)Required Courses:
CUAR 214 Beverage Operations 3 cr
CUAR 216 Fundamentals of the
Restaurant Industry 3 cr
CUAR 218 Issues Facing Restaurant
Operations 3 cr
CUAR 224 Food Service Operations 3 cr
CUAR 226 Restaurant Cost Controls 3 cr
CUAR 228 Restaurant Training and Development 3 cr
CUAR 240 Culinary Management
Internship/Employment Seminar 3 cr
MANT 122 Concepts of Accounting 4 cr
MANT 240 Legal Environments 3 cr
MANT 250 Front Line Supervision 3 cr
TOTAL: 31 crAssociate of Applied Science Degree in Culinary Arts
(4½ Semesters)Required Courses:
CUAR 111 Culinary Skill Development 8 cr CUAR 115 Applied Sanitation 2 cr CUAR 117 Dining Room, Banquet, and Catering Operations 2 cr CUAR 121 Culinary Skill Development II 8 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 214 Beverage Operations 3 cr CUAR 221 Culinary Management 3 cr CUAR 223 Advanced Baking and Desserts 3 cr CUAR 224 Food Service Operations 3 cr CUAR 250 Culinary Internship/ Employment Seminar 3 cr3 credits from the following courses to fulfill the course requirements in computers: CIS 101 Introduction to Computers 3 cr CSET 181 Computer Fundamentals 3 cr OT 170 Introduction to Computer Systems 3 crGeneral Education Requirements:Goal 1 6 cr Goal 3 3 cr Goal 12 3 cr Goals 2-11 4 cr TOTAL: 68 crAssociate of Applied Science Degree in Restaurant Management
(4½ Semesters)Required Courses:
CUAR 111 Culinary Skill Development I 8 cr
CUAR 115 Applied Sanitation 2 cr
CUAR 117 Dining Room, Banquet, and
Catering Operations 2 cr
CUAR 133 Marketing Your Restaurant 3 cr
CUAR 135 Menu Mechanics 2 cr
CUAR 137 Nutrition in Food
Service Operations 2 cr
CUAR 214 Beverage Operations 3 cr
CUAR 216 Fundamentals of the
Restaurant Industry 3 cr
CUAR 218 Issues Facing Restaurant
Operations 3 cr
CUAR 224 Food Service Operations 3 cr
CUAR 226 Restaurant Cost Controls 3 cr
CUAR 228 Restaurant Training & Development 3 cr
CUAR 260 Restaurant Management
Internship/Employment Seminar 3 cr
MANT 120 Concepts of Accounting 4 cr
MANT 240 Legal Environments 3 cr
MANT 250 Front Line Supervision 3 cr3 credits from the following courses to fulfill the course requirements in computers:
CIS 101 Introduction to Computers 3 cr
CSET 181 Computer Fundamentals 3 cr
OT 170 Introduction to Computer Systems 3 cr
General Education Requirements:
Goal 1 6 cr
Goal 3 3 cr
Goal 12 3 cr
Goal 2 - 11 4 crTOTAL: 69 cr
Courses
CUAR 111 Culinary Skill Development I 8 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. F, S.CUAR 115 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, S.
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 117 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, S
CUAR 131 Culinary Skill Development III 4 credits. Continues to advance the student's baking and food preparation skills through the different station rotations. F, S, Su
CUAR 133 Marketing Your Restaurant 3 credits. This course provides students the opportunity to apply the basic knowledge and practical experience to develop strategic marketing plans for restaurant operations. Su
CUAR 135 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 137 Nutrition in Food Service Operations 2 credits. This course addresses the fundamental nutritional concepts for food service professionals. Su
CUAR 198 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. PREREQ: PERMISSION OF INSTRUCTOR.
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 214 Beverage Operations 3 credits. Practical experience and approaches in beverage operations and service. Service and storage of beverages in food service operations. F
CUAR 216 Fundamentals of the Restaurant Industry 3 credits. Provides an overview of the history, current issues, likely direction and dynamics of this industry. F
CUAR 218 Issues Facing Restaurant Operations 3 credits. A comprehensive survey of issues unique to restaurant operations. Topics covered include restaurant law, facility management, and ethics. F
CUAR 221 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. 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 224 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 226 Restaurant Cost Controls 3 credits. This course reviews 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. S
CUAR 228 Restaurant Training & Development 3 credits. This course provides a thorough look at the training and development of restaurant personnel by addressing training needs; how to design, implement, and evaluate training; and how to manage the basic training function. S
CUAR 240 Culinary Management Internship/Employment Seminar 3 credits. Supervised field experience at cooperating operations to gain practical experience. Training plans are utilized to ensure maximum training opportunities. This course also discusses aspects of securing employment. F, S, Su
CUAR 250 Culinary Internship/Employment Seminar 3 credits. Supervised field experience at cooperating operations to gain practical experience. Training plans are utilized to ensure maximum training opportunities. This course also discusses aspects of how to secure employment. F, S, Su.
CUAR 260 Restaurant Management Internship/Employment Seminar 3 credits. Supervised field experience at cooperating operations to gain practical experience. Training plans are utilized to ensure maximum training opportunities. This course also discusses aspects of how to secure employment. F, S, Su
CUAR 298 Special Topics (variable) 1-16 credits. Supervised field experience at cooperating operations to gain practical experience. Training plans are utilized to ensure maximum training opportunities. This course also discusses aspects of how to secure employment. F, S, Su
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IDAHO STATE UNIVERSITY
Academic Information Contact: webmaster@isu.edu Revised: May 2002 |