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Courses

CA 101: Introduction to Food Preparation 3 credits

An introduction to the variety of products used in the food service industry. Topics will include the names, grading and identification of food products. The course includes the analysis of proper care and handling of perishable food items in the flow of food through food service operations.

No sections offered in the spring semester…

CA 102: Cooking Methods 3 credits

An introductory cooking course focused on the wholesome and sanitary handling of food products. Emphasis will be placed on stock making, moist heat and dry heat cooking methods, and the selection criteria for select cooking techniques. Lecture and lab.

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. Lecture and lab.

No sections offered in the spring semester…

CA 116: Food Service Sanitation & Nutrition 3 credits

The study of balanced menus presented to restaurant customers. Areas of study include proper portioning, calculation of meal nutrition and healthy food selection for professional menus. Students will focus on the safe handling of food products and will take an industry recognized sanitation certification exam.

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

CA 118: Professional Catering 3 credits

A course in practical aspects of commercial food production. Emphasis will be on banquet preparations and on-premise and off-premise catering. Students will receive hands-on experience in the planning, preparation and execution of food preparation activities.

Prerequisite: CA 102.

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

Prerequisite: CA 104.

Sec Days Time Room
1 InfoT12:00–12:50CA CL
1 InfoTH1:00–1:50CA 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
1 InfoTH2:00–5:15CA P

CA 200: Principles of Food Production 3 credits

A course focused on advanced food production techniques. The topics will include meat identification and fabrication, preservation, allergen-free cooking, as well as preparation of the Mother and derivative sauces.

Prerequisites: CA 118, CA 125.

No sections offered in the spring semester…

CA 202: Garde Manger 2 credits

A study of practical and classical food preparations in the cold kitchen. The topics will include edible garnishes, cold dressings and sauces, curing, smoking and charcuterie. Lecture and lab.

Prerequisites: CA 211, CA 200.

Sec Days Time Room
1M8:00–9:50CA CL

CA 203: Fine Dining 4 credits

A course focusing on the advanced preparations of food, including an introduction to international cuisines. It covers the cooking of meats, seafood, potatoes, vegetables, and use of herbs and spices, dairy products, eggs, rice and pasta. Special attention is given to food quality and presentation. Lecture and lab.

Prerequisites: CA 211, CA 200.

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

A course focused on commercial food service operations. The direct areas of focus include sanitary food preparation, production efficiency and a la carte cooking. Lecture and lab.

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: Cost Controls 3 credits

A study of the financial management of food and beverage purchases, processes used for determining menu pricing and analysis of income and expenses.

Sec Days Time Room
1TTH8:00–9:15AL220

CA 291: Culinary Arts 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.