Program Coordinator and Instructor: Hanson
Instructors: Chef Henri Nippert and Staff

Also see Marketing and Management Occupations (Business Technology option) for the Associate of Applied Science degree.

The following courses are required for a certificate:
 

CUAR 100	Technical General Education	16 cr
CUAR 105	Applied Mathematics I	1 cr
CUAR 111	Food Preparation and Service I	4 cr
CUAR 114	Applied Sanitation	1 cr
CUAR 121	Food Preparation and Service II	4 cr
CUAR 124	Nutritional Meal Planning	1 cr
CUAR 125	Applied Mathematics II	1 cr
CUAR 131	Food Preparation and Service III	4 cr
CUAR 133	Applied Customer Relations	1 cr
CUAR 134	Purchasing	1 cr
CUAR 141	Food Preparation and Service IV	4 cr
CUAR 144	Facility and Personnel Organization	1 cr
CUAR 145	Applied Mathematics III	1 cr
TGE 151	Applied Technical Writing I	2 cr
TGE 152	Applied Technical Writing II	2 cr
TGE 158	Applied Job Search	2 cr
TGE 160	Applied Human Relations	2 cr
		TOTAL: 48 cr

 

Courses

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 Technical General Education (variable) 1-16 credits. The basic mathematical skills of fractions, decimals, percents, proportions are reviewed. Also, for technical fields, beginning algebra through the application of the quadratic equation is studied. An experiment-based science class that emphasizes development and application of equations and problem-solving techniques is taught. Communication skills, critical thinking and basic technical writing are stressed.

CUAR 105 Applied Math 1 credit. A review of basic arithmetic principles, fractions, decimals and percentages.

CUAR 111 Food Preparation and Service I 4 credits. Acquaints students with basic principles of beverage, sandwich and salad preparation and service as it applies to commercial and institutional food service. Use of basic equipment will be covered.

CUAR 114 Applied Sanitation 1 credit. A study of the basic sanitary regulations and practices for the proper preparation and service of food in commercial and institutional establishments.

CUAR 121 Food Preparation and Service II 4 credits. Commercial and institutional food preparation techniques of soups, sauces, and vegetable cookery.

CUAR 124 Nutritional Meal Planning 1 credit. Basic principles of nutrition and how to apply them to meal planning for commercial and institutional food service.

CUAR 125 Applied Math II 1 credit. This course is designed to teach students to apply basic math principles to kitchen procedures; i.e., measuring, weighing, figuring quantities and food costs and forecasting.

CUAR 131 Food Preparation and Service III 4 credits. Principles of main dish preparation and service. Covered will be fish, poultry and meat cutting and cookery. Basic baking techniques will be presented.

CUAR 133 Applied Customer Relations 1 credit. This course is designed to teach students to give customer service to patrons of a food service establishment. Included will be dining room service and handling the business end of restaurant service.

CUAR 134 Purchasing 1 credit. This course is designed to teach students to buy accurate quantities and qualities of food and to use production records for commercial and institutional food establishments.

CUAR 141 Food Preparation and Service IV 4 credits. Advanced and specialty techniques of food preparation and baking.

CUAR 144 Facility and Personnel Organization 1 credit. This course is designed to instruct the student how to plan for the purchase and maintenance of equipment. It will teach the principles of personnel management.

CUAR 145 Applied Math III 1 credit. This course will give students the skills to apply business skills for the food service industry.

CUAR 199 Special Topics (variable) 1-8 credits. Addresses the specific needs of individuals, enabling 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. PREREQ: PERMISSION OF INSTRUCTOR.

TGE 151 Applied Technical Writing I 2 credits. Course provides instruction in informal technical report writing and business correspondence. Includes grammar/punctuation review, introduction to word processing and technical terminology/vocabulary building. Meets general education requirement for A.A.S. degree.

TGE 152 Technical Writing II 2 credits. Course provides instruction in techniques and application of formal technical report writing and fundamentals of research and development. Meets general education requirement for the A.A.S. degree.

TGE 158 Applied Job Search 2 credits. Course provides techniques and development of employment process skills. Includes instruction in resume/cover letter writing, interviewing, company research, and portfolio preparation. Meets general education requirement for the A.A.S. degree.

TGE 160 Applied Human Relations 2 credits. Course provides a study of human behavior in an occupational environment with emphasis on communications, motivation, leadership and personal attitude. Meets general education requirement for the A.A.S. degree.

IDAHO STATE UNIVERSITY