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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.

Sec Days Time Room
1MWF9:00–9:50CA CL

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.

Sec Days Time Room
1MWF1:00–1:50ASB 8

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.

Sec Days Time Room
1TTH1:00–2:15CA CL

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. Student will focus on the safe handling of food products and will take an industry recognized sanitation certification exam.

No sections offered in the fall semester…

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. Student will receive hands on experience in the planning, preparation and execution of food preparation activities.

Prerequisite: CA 102.

No sections offered in the fall semester…

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.

No sections offered in the fall semester…

CA 192: Cooking Methods Lab 0 credits

Corequisite: CA 102.

Sec Days Time Room
1M2:00–4:50ZH204
2W2:00–4:50ZH204

CA 194: Introductory Bakeshop Lab 0 credits

Corequisite: CA 104.

Sec Days Time Room
1T2:25–5:05CA P
2TH2:25–5:05CA P

CA 195: Desserts & Pastries Lab 0 credits

Corequisite: CA 125.

No sections offered in the fall semester…

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.

Sec Days Time Room
1TTH8:00–10:50CA K

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.

No sections offered in the fall semester…

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.

No sections offered in the fall semester…

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.

Sec Days Time Room
1MWF8:00–8:50ASB 8

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.

Sec Days Time Room
1MWF12:00–12:50CA CL

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.

No sections offered in the fall semester…

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.

No sections offered in the fall semester…

CA 291: Culinary Arts Practicum Lab 0 credits

Corequisite: CA 211.

Sec Days Time Room
2WF1:00–3:50CA K

CA 292: Garde Manger Lab 0 credits

Corequisite: CA 202.

No sections offered in the fall semester…

CA 293: Fine Dining Lab 0 credits

Corequisite: CA 203.

No sections offered in the fall semester…

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.