Skip to main content

Courses

CA 101: Basic Food Knowledge 3 credits

An introduction to the broad spectrum of products used in the food service industry. The student will learn the names, grading, and identification of food products. The course includes an analysis of the optimal care and handling of perishable food items in daily operations.

No sections offered in the spring semester…

CA 102: Cooking Methods 3 credits

The process of cooking and working with food. The student will learn the wholesome, sanitary handling of food products. Emphasis will be placed on the selection of cooking techniques for the various food products.

No sections offered in the spring semester…

CA 104: Introductory Bakeshop 3 credits

Exposure to the methods and techniques of commercial baking. The student will gain an overview of the many baked products and their application in the food service industry.

No sections offered in the spring semester…

CA 116: Food Service Sanitation & Nutrition 3 credits

The study of balanced menus presented to restaurant customers. The student will become knowledgeable in the essential nutrients that enrich the human body. Areas of study include proper portioning, calculation of meal nutrition, and healthy food selection for professional menus.

Sec Days Time Room
1MWF10:00–10:50SC126
1MWF10:00–10:50ASB 8

CA 118: Food Service 3 credits

A course in the practical phases of commercial food production. This course includes the student planning, preparation and execution of food service functions.

Prerequisite: CA 102.

Sec Days Time Room
1T8:00–10:50CA CL
1TH8:00–12:40CA CL

CA 125: Desserts & Pastries 3 credits

The objective is for a student to gain an understanding of practical desserts in today's restaurants. The focus will be on developing production and presentation skills in the pastry shop. This includes cake decorating, classical pastry production and planning the production of wedding cakes.

Prerequisite: CA 104.

Sec Days Time Room
1 InfoTTH1:00–1:50CA CL

CA 192: Cooking Methods Lab 0 credits

Corequisite: CA 102.

No sections offered in the spring semester…

CA 194: Introductory Bakeshop Lab 0 credits

Corequisite: CA 104.

No sections offered in the spring semester…

CA 195: Desserts & Pastries Lab 0 credits

Corequisite: CA 125.

Sec Days Time Room
11 InfoT2:00–4:50CA P
12 InfoTH2:00–4:50CA P

CA 201: Practical Catering 3 credits

The planning and execution of food service functions. The course includes the student preparation of food events.

Prerequisites: CA 118, CA 125.

No sections offered in the spring semester…

CA 202: Garde Manger 2 credits

A practical in-depth exposure to food presentation. The topics will include cold- and hot-food garnishes, individual a la carte concepts and the basics of cake decorating.

Prerequisites: CA 201, CA 211.

Sec Days Time Room
1M8:00–9:50CA CL

CA 203: Fine Dining 4 credits

This capstone class teaches the practical preparation of food. It covers the cooking of meats, seafood, potatoes, vegetables, and use of herbs and spices, dairy products, eggs, rice and pasta.

Prerequisites: CA 201, CA 211.

Sec Days Time Room
1MWF1:00–1:50CA CL

CA 205: Food Service Management 3 credits

Discusses the principles governing food service business practices. The course stresses the basic concepts of leadership, organization, standards, communication, control and personnel supervision.

No sections offered in the spring semester…

CA 211: Culinary Arts Practicum 3 credits

The objective is for the student to gain an understanding of commercial food service operations. The direct area of focus for this semester will be sanitary food preparation.

Prerequisites: CA 118, CA 125.

No sections offered in the spring semester…

CA 216: Food Purchasing & Menu Planning 3 credits

In-depth look at systems and procedures of good product control. The flow path of these products through food service outlets.

Sec Days Time Room
1MWF12:00–12:50ASB 8

CA 225: Recipe Costing & Menu Analysis 3 credits

A study of recipe expansion and costing. The concepts of product yields, weight and measure conversions, and the development of menu item expenses are the key areas of focus.

Sec Days Time Room
1TTH8:00–9:15AL220

CA 291: Practicum Lab 0 credits

Corequisite: CA 211.

No sections offered in the spring semester…

CA 292: Garde Manger Lab 0 credits

Corequisite: CA 202.

Sec Days Time Room
1W8:00–9:50CA K

CA 293: Fine Dining Lab 0 credits

Corequisite: CA 203.

Sec Days Time Room
1WF2:00–4:50CA K

CA 306: Restaurant Equipment & Design 3 credits

A study of the mechanical aspect of today's food production facilities. The student will be required to apply these concepts through developing an original food service facility.

This course is not offered this academic year.