Culinary Arts Technology

(2½ and 4½ Semesters)

Coordinator and Instructor: Miller
Instructor:  Peters

Two Technical Certificates, three Associate of Applied Science degrees 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.
2. To train students to plan menus, control costs, purchase food supplies, and  supervise personnel.

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 
 

Technical Certificate: 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 119        Culinary Weights and Measures		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: 39 cr

Technical Certificate: Culinary Management

(2 Semesters)

Required Courses:

CUAR 119	Culinary Weights and Measures		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 and Development	3 cr
CUAR 240	Culinary Management Internship		2 cr
OT 120		Concepts of Accounting			4 cr
MANT 240	Legal Environments			3 cr
MANT 250	Front Line Supervision 			3 cr
MANT 252	Employment Seminar			1 cr
						TOTAL: 33 cr

Associate of Applied Science Degree: 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 119	Culinary Weights and Measures		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 			2 cr
OT 120		Concepts of Accounting			4 cr

3 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:

ENGL 101	English Composition 			3 cr
Goal 2							3 cr
Goal 3 							3 cr
Goal 12							3 cr
Goals 2-11						4 cr
						TOTAL: 68 cr

Associate of Applied Science Degree: Culinary Management
(4½ 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 119	Culinary Weights and Measures		2 cr
CUAR 135	Menu Mechanics				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 and Development 	3 cr
CUAR 240	Culinary Management Internship		2 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	Computer Fundamentals			3 cr
OT 170		Introduction to Computer Systems	3 cr

General Education Requirements:

ENGL 101	English Composition			3 cr
Goal 2							3 cr
Goal 3							3 cr
Goal 12							3 cr
Goal 2 - 11						4 cr
						TOTAL: 68 cr

Associate of Applied Science Degree: 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 119	Culinary Weights and Measures 		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 and Development	3 cr 
CUAR 260	Restaurant Management Internship 	2 cr
OT 120		Concepts of Accounting			4 cr
MANT 240	Legal Environments			3 cr 
MANT 250	Front Line Supervision			3 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	Computer Fundamentals			3 cr 
OT 170		Introduction to Computer Systems	3 cr

General Education Requirements:

ENGL 101	English Composition			3 cr
Goal 2 							3 cr 
Goal 3							3 cr
Goal
12							3 cr
Goals 2 - 11						4 cr
						TOTAL: 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

CUAR 119 Culinary Weights and Measures 2 credits. Hands-on application of basic math principles that are used 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 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

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 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 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

CUAR 212 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 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. 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. 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 and 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 2 credits.  Supervised field experience at cooperating operations to gain practical experience. Training plans are utilized to ensure maximum training opportunities.  F, S, Su

CUAR 250 Culinary Internship 2 credits. Supervised field experience at cooperating operations to gain practical experience. Training plans are utilized to ensure maximum training opportunities.  F, S, Su

CUAR 260 Restaurant Management Internship 2 credits. Supervised field experience at cooperating operations to gain practical experience. Training plans are utilized to ensure maximum training opportunities. F, S, Su

CUAR 298 Special Topics 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

IDAHO STATE UNIVERSITY Academic Information  Contact: webmaster@isu.edu Revised: July 2007