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Courses

CA 101: Basic Food Knowledge

3 cr.

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.

Sec Days Time Room
1MWF9:00–9:50CA CL

CA 102: Cooking Methods

3 cr.

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.

Sec Days Time Room
1WTHF1:00–1:50ASB 8

CA 104: Introductory Bakeshop

3 cr.

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.

Sec Days Time Room
1MT1:00–2:15ASB 8

CA 116: Food Service Sanitation & Nutrition

3 cr.

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.

No sections offered in the fall semester…

CA 118: Food Service

3 cr.

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.

No sections offered in the fall semester…

CA 125: Desserts & Pastries

3 cr.

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.

No sections offered in the fall semester…

CA 192: Cooking Methods Lab

0 cr.

Corequisite: CA 102.

Sec Days Time Room
1W2:00–4:50ZH204
2TH2:00–4:50ZH204
3F2:00–4:50ZH204

CA 194: Introductory Bakeshop Lab

0 cr.

Corequisite: CA 104.

Sec Days Time Room
1M2:25–5:05CA P
2T2:25–5:05CA P

CA 195: Desserts & Pastries Lab

0 cr.

Corequisite: CA 125.

No sections offered in the fall semester…

CA 201: Practical Catering

3 cr.

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

Prerequisites: CA 118, CA 125.

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

CA 202: Garde Manger

2 cr.

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.

No sections offered in the fall semester…

CA 203: Fine Dining

4 cr.

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.

No sections offered in the fall semester…

CA 205: Food Service Management

3 cr.

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
1MWF8:00–8:50CA CL

CA 211: Culinary Arts Practicum

3 cr.

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.

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

CA 216: Food Purchasing & Menu Planning

3 cr.

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: Recipe Costing & Menu Analysis

3 cr.

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.

No sections offered in the fall semester…

CA 291: Practicum Lab

0 cr.

Corequisite: CA 211.

Sec Days Time Room
1MF1:00–3:50CA K
2WF1:00–3:50CA K

CA 292: Garde Manger Lab

0 cr.

Corequisite: CA 202.

No sections offered in the fall semester…

CA 293: Fine Dining Lab

0 cr.

Corequisite: CA 203.

No sections offered in the fall semester…

CA 306: Restaurant Equipment & Design

3 cr.

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.