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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 110 Culinary Foundations I 3 cr
CUAR 111 Culinary Skill Development I 7 cr
CUAR 115 Applied Sanitation 2 cr
CUAR 117 Dining Room, Banquet, and
Catering Operations 2 cr
CUAR 119 Culinary Weights and Measures 1 cr
CUAR 120 Culinary Foundations II 3 cr
CUAR 121 Culinary Skill Development II 7 cr
CUAR 130 Culinary Foundations III 2 cr
CUAR 131 Culinary Skill Development III 3 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: 43 cr
Associate of Applied Science Degree: Culinary Arts
(4½ Semesters)Required Courses:
CUAR 110 Culinary Foundations I 3 cr
CUAR 111 Culinary Skill Development I 7 cr
CUAR 115 Applied Sanitation 2 cr
CUAR 117 Dining Room, Banquet,
and Catering Operations 2 cr
CUAR 119 Culinary Weights and Measures 1 cr
CUAR 120 Culinary Foundations II 3 cr
CUAR 121 Culinary Skill Development II 7 cr
CUAR 130 Culinary Foundations III 2 cr
CUAR 131 Culinary Skill Development III 3 cr
CUAR 135 Menu Mechanics 2 cr
CUAR 137 Nutrition in Food Service Operations 2 cr
CUAR 211 Entrée and Sautéing Preparation 3 cr
CUAR 212 Advanced Garde Manger 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 3 cr
BI 120 Concepts of Accounting 3 cr
TGE 158 Employment Strategies 2 cr3 credits from the following courses to fulfill the course requirements in computers:
CIS 101 Introduction to Computers 3 cr
CSDT 181 Computer Fundamentals 3 cr
OT 170 Introduction to Computer Systems 3 crGeneral 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: 78 cr
Courses
CUAR 110 Culinary Foundations I 3 credits. Introduction to the foodservice 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. F, S
CUAR 111 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. 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 1 credit. Hands-on application of basic math principles that are used in food service operations. F
CUAR 120 Culinary Foundations II 3 credits. Builds on concepts taught in CUAR 110. 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. F, S
CUAR 121 Culinary Skill Development II 7 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 130 Culinary Foundations III 2 credits. Builds on concepts taught in CUAR 120. Through lectures and demonstrations, introduces principles of the bake shop, including quick breads, yeast breads, pies, pastries, cookies, custards, cakes, and frostings. F, S, Su
CUAR 131 Culinary Skill Development III 3 credits. Continues to advance the student's baking and food preparation skills through the different station rotations. F, S, 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 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 250 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 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
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IDAHO STATE UNIVERSITY Academic Information Contact: webmaster@isu.edu Revised: August 2009 |