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 Academic Skill Development 1-8 credits. A review of the mathematical skills of fractions, decimals, percents, proportions, and science. Study or oral and written communications.
CUAR 110 Equipment 1 credit. A basic course in the operation and care of various types of food service equipment and tools.
CUAR 111 Applied Mathematics 1 credit. A review in basic arithmetic principles, fractions, percentages. Instruction in the operation of the cash register, and making of change is also included.
CUAR 112 Communications 1 credit. An opportunity for study and practice in expressing ideas, both orally and written, in learning proper telephone techniques and in meeting the general public.
CUAR 113 Personal Development 1 credit. A self-improvement course to help students improve in the areas of personal grooming, personality development, and employee-employer relationships.
CUAR 114 Introduction to Food Service 1 credit. A beginning course to introduce students in the Food Service industry. Job profiles, work ethics, campus and department policies are studied.
CUAR 115 Sanitation 1 credit. A study of the basic sanitary regulations and practices for the proper handling of food and equipment.
CUAR 116 Beginning Food Preparation 2 credits. A course designed to acquaint students with basic principles of beverage, sandwich, and salad preparation as it applies to commercial and institutional food service.
CUAR 117 Food Preparation Practice I 3 credits. The student will have an opportunity to practice the principles of quantity food preparation in the areas of beverage, sandwich, and salad preparation.
CUAR 118 Food Service Practice I 3 credits. The student will be given an opportunity to practice those skills related to table service and front-of-the-house operations.
CUAR 119 Techniques of Service 2 credits. A course to acquaint students with meal and food set-ups and serving techniques.
CUAR 122 Baking 2 credits. This course is designed to teach a student to perform the duties of an in-house baker for a food establishment.
CUAR 126 Intermediate Food Preparation 2 credits. This course is designed to instruct students in the commercial and institutional food preparation techniques of soups, sauces, and vegetable cookery.
CUAR 127 Food Preparation Practice II 3 credits. The student will have an opportunity to practice the principles of quantity food preparation in the areas of soup, sauces, and vegetables.
CUAR 130 Meal Planning 2 credits. This course is designed to teach students the basic principles of nutrition and how to apply them to meal planning, preparation, and service.
CUAR 134 Food Purchasing 2 credits. This course is designed to teach students to buy accurate qualities and quantities of food, to use production records, and to prepare requisitions for commercial and institutional food establishments.
CUAR 136 Advanced Food Preparation 2 credits. This course is for advanced students who have completed beginning and intermediate food preparation. It will cover main dish preparation and all types of meat cookery.
CUAR 141 Meat Cutting 2 credits. A course to teach students to cut meat from the side or carcass to serving portions. Differences between retail and commercial cuts of meat will be taught.
CUAR 144 Convenience Cookery 1 credit. This course gives instruction in the use of convenience foods and equipment. It will compare costs of food and labor between use of conventional and convenience foods.
CUAR 148 Food Service Practice II 3 credits. The student will be given an opportunity to practice those skills related to table service and front-of-the-house operations.
CUAR 149 Practicum in Industry IV (variable) 1-8 credits. This period of training is designed to give the student exposure and experiences with various establishments at which employment might be available. They will be given placements according to individual skills and abilities.