FOOD SAFETY AND SANITATION

2 CR. (2L)

Covers the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the National Restaurant Association Education Foundation. If passed with a score of 75% or more, students receive a Certificate of Completion from the Education Foundation.

CUA 121

INTRODUCTION TO FOOD PRODUCTION PRINCIPLES AND PRACTICES

1 CR. (1.5 LBV)

CORQ: CUA 101 or Department Chair approval. Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. The class meets a minimum of 22.5 hours.

CUA 122

INTRODUCTION TO STOCKS, SOUPS, AND SAUCES

1 CR. (1.5 LBV)

PRQ/CORQ: CUA 101, CUA 121 or Department Chair approval. Focuses on the fundamental principles of stocks, soups, sauces, gravies and thickening agents. Enables students to produce a variety of these products in the commercial kitchen incorporating practice in the use of tools, utensils, equipment and application of safety and sanitation practices. Students apply pre-preparation skills and efficient organization of work techniques. Meets a minimum of 22.5 hours.

CUA 123

INTRODUCTION TO GARDE MANGER

1 CR. (1.5 LBV)

CORQ: CUA 101, CUA 121, or Department Chair approval. Provides fundamental principles of cold food and non-alcoholic beverage preparation and production. Enables students to produce a variety of cold food and non-alcoholic beverage products incorporating practice in the use of tools, utensils, equipment and application of safety and sanitation methods. Introduces basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines, and hors d’oeuvres. Focuses on pre-preparation procedures and efficient organization of work techniques. Meets for a minimum of 22.5 hours.

CUA 124

VEGETABLE PREPARATION AND BREAKFAST COOKERY

1 CR. (1.5 LBV)

CORQ: CUA 101, CUA 123, or Department Chair approval. Enables students to describe the characteristics of a variety of vegetable items including preparation procedures. Focuses on the significance of variety of breakfast items and the preparation of vegetable items using a variety of cooking methods. Emphasizes the affects of seasonings and cooking methods on vegetable products. Students prepare, plate and garnish breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized. Meets a minimum of 22.5 hours.

CUA 131

STARCHES, PASTAS, CASSEROLES AND GRAIN PRODUCTS

1 CR. (1.5 LBV)

PRQ: CUA 101, CUA 121, CUA 124, MAT 030 or equivalent assessment test score, or Department Chair approval. Provides the basics of preparing and/or cooking potatoes, starches, legumes and pastas.  Enables students to prepare and cook a variety of casseroles and grain products using a commercial kitchen for their preparation area.  Allows students to apply pre-preparation skills and efficient organization of work techniques.  Class meets a minimum of 22.5 hours.

CUA 132

CENTER OF THE PLATE: MEAT

1 CR. (1.5 LBV)

PRQ: CUA 101, CUA 121, CUA 124, MAT 030 or equivalent assessment test score, or Department Chair approval. Provides the student with the basics of meat handling, including principles used for selecting meat products, their basic cuts and cooking methods. Focuses on a variety of meat products in the college kitchen. Meets for a minimum of 22.5 hours.

CUA 133

CENTER OF THE PLATE: POULTRY, FISH, AND SEAFOOD

1 CR. (1.5 LBV)

PRQ: CUA 101, CUA 121, CUA 124, MAT 030 or equivalent assessment test score, or Department Chair approval. Provides the basics of handling poultry, fish and seafood including principles used for selection and the basic forms these products have and the methods of cooking them. Focuses on preparation of poultry, fish and seafood products and incorporates practice in the use of these principles and methods. Covers pre-preparation skills and efficient organization of work techniques. Meets for a minimum of 22.5 hours.

CUA 134

APPLICATION OF FOOD PRODUCTION PRINCIPLES

1 CR. (1.5 LBV)

PRQ: CUA 122, CUA 123, CUA 124, CUA 131, CUA 132, CUA 133, or Department Chair approval. Serves as the practice vehicle for the student to apply food production principles for foods covered in CUA 121, CUA 122, CUA 123, CUA 124, CUA 131, CUA 132, and CUA 133. Enables the student to plan and prepare a variety of complete meals intended for a variety of settings. Meets a minimum of 22.5 hours.

CUA 136

BARTENDING

2 CR. (3 LBV)

Presents the preparation and service of alcoholic and non-alcoholic beverages.  Focuses on mixology procedures, wine and champagne service, purchasing and storage procedures, cost controls, customer relations, responsible alcohol service, and legal responsibilities of lounge operations.  Meets for a minimum of 45 hours per semester.

CUA 141

BAKING: PRINCIPLES AND INGREDIENTS

1 CR. (1.5 LBV)

PRQ/CORQ: CUA 101 or Department Chair approval. Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics and functions of the main ingredients used in bakery production. Meets for a minimum of 22.5 hours.

CUA 142

BASIC YEAST-RAISED PRODUCTS AND QUICK BREADS

1 CR. (1.5 LBV)

PRQ/CORQ: CUA 141 or Department Chair approval. Provides the student with the fundamentals of basic yeast-raised production and quick breads.  Enables the student to produce white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quickbreads in a commercial kitchen.  Meets for a minimum of 22.5 hours.

CUA 143

BAKING: CAKES, PIES, PASTRIES, AND COOKIES

1 CR. (1.5 LBV)

PRQ/CORQ: CUA 141 or Department Chair Approval. Provides the student with the fundamentals of basic cake, pie, pastry, and cookie production.  Enables the student to produce a variety of cakes, pies, pastries, cookies and assorted dessert items in a commercial kitchen.  Meets for a minimum of 22.5 hours.

CUA 144

BAKING APPLICATIONS

1 CR. (1.5 LBV)

PRQ/CORQ: CUA 141, CUA 142, CUA 143 or Department Chair approval. Serves as the practical vehicle for the student to apply basic baking principles and practices to the production of yeast breads, quick breads, cakes, icings, pastries, pies, and cookies.  Focuses on the preparation of a variety of baked goods in a commercial kitchen according to a baking production schedule.  Enables the student to demonstrate comprehensive knowledge of products as well as speed and efficiency in the production of quality baked goods.  Meets a minimum of 22.5 hours.

CUA 156

NUTRITION FOR THE HOSPITALITY PROFESSIONAL

3 CR. (3L)

PRQ: REA 030, equivalent assessment test score, or Department Chair approval. Provides students with the fundamentals of human nutrition. Focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs. Students may take a nationally recognized test from the Educational Foundation of the National Restaurant Association.

CUA 157

MENU PLANNING

3 CR. (3L)

Introduces the culinary arts student to planning menus and integrating them into foodservice operations. Equips the student with a working knowledge of the function, mechanics, and results achieved by the menu. Provides an overview of the existing and growing foodservice industry as seen through the menu.

CUA 175-177

SPECIAL TOPICS

.5-6 CR. (L/LBV)

Explores topics, issues and activities related to one or more aspects of culinary arts and safe food handling.

CUA 181

WORK EXPLORATION

2 CR. (6 INT)

PRQ: CUA 101, CUA 134 or HOS 123, ENG 060 or equivalent assessment test score, or Department Chair approval. Places students in actual work situations to observe the operation of foodservice establishments. Encompasses a variety of positions including customer contact, production, purchasing-inventory-planning, and maintenance. Enables the student to participate in a regularly scheduled weekly class session, complete weekly class assignments and maintain a journal of work-site activities, present a report on the work experience to the class at the end of the course, and turn in a written copy of the report to the class coordinator.

CUA 190

DINING ROOM MANAGEMENT

4 CR. (6 LBV)

PRQ/CORQ: CUA 101 or Department Chair approval. Focuses on service related skills and knowledge used in the foodservice industry.  Enables the student, through a laboratory setting, to practice skills and acquire the knowledge of “front of the house” operations common to dining rooms in the industry.  Includes table setting, side work, serving customers, operating a Point-of-Sale system, hosting and supervising dining room personnel.   At the completion of the class, students are able to supervise the operation of a sit-down dining operation.  Meets a minimum of 90 hours.

CUA 191

FRONT OF THE HOUSE PLANNING

1 CR. (1.5 LBV)

PRQ: CUA 190 or Department Chair approval. Teaches how to organize special meal functions, handle reservations and special requests, evaluate dining room personnel, create menu format for the GPA Dining Room and operate the POS manager’s menu. Students will meet 22.5 hours during the semester in a scheduled class setting. Assignments and projects will be completed outside of class meetings.

CUA 210

ADVANCED CUISINE AND GARDE MANGER

4 CR. (6 LBV)

PRQ: CUA 134, REA 030 or equivalent assessment test score, or Department Chair approval. Focuses on the preparation of food display items for buffets and banquets such as fancy garnishes, fruit and vegetable carvings, canapés, party trays, etc. Includes pates, galantines, terrines, and choud froid items. Incorporates creation of food artistry show pieces meeting competition guidelines developed by the American Culinary Federation. Covers the preparation of a regional, ethnic or cultural culinary presentation based upon personal research.

CUA 233

ADVANCED LINE PREP AND COOKERY

4 CR. (6 LBV)

PRQ: CUA 134 or Department Chair approval. Focuses on preparation of complete meals to order. Emphasizes cooking center of the plate items such as meat, fish, seafood, and poultry as well as accompaniment foods such as starches and vegetables. Enables the student to prepare sauces, entrée salads, edible garnishes, and meals determined by the menu prepared for a dining room setting. Emphasizes line supervisor, sauté cook, pantry cook, cooks helper and runner responsibilities.

CUA 234

ADVANCED LINE PLANNING

2 CR. (3 LBV)

PRQ: CUA 233 or Department Chair approval. Teaches students to plan a variety of menus to be prepared in CUA 233, Advanced Line Prep and Cookery. They will also perform the duties of a supervisor in charge of line cookery. They will be responsible for thorough knowledge of menu items including all methods of cookery. Students will order, pre-prep, store and organize food and supply items for students in the Advanced Line Prep class. They will also organize work (learning) stations for students in the Advanced Line Prep Class. They will learn how to substitute menu items if there are difficulties in equipment or shortages of food items or personnel. Examples of other areas of learning include inventory, ordering, storage and issuing. By the conclusion of this class, students will be able to supervise an entire line prep station.

CUA 236

ADVANCED BAKING

2 CR. (3 LBV)

PRQ: CUA 144. Provides students the opportunity to refine their baking skills in the areas of desserts, yeast breads, garnishing and presentation of baked products. Enables the student to bake, garnish and present a variety of baked goods. These products are prepared and displayed for the public in various locations in the college.

CUA 255

SUPERVISION IN THE HOSPITALITY INDUSTRY

3 CR. (3L)

PRQ: CUA 101, ENG 060, REA 060, or equivalent assessment test scores or Department Chair approval. Provides the current/future foodservice operator, manager, or supervisor with a solid foundation for developing communication skills, planning and decision-making skills, and skills for creating a goal-oriented environment utilizing management principles in the selection, training, evaluating, delegating, motivating, rewarding, and disciplining employees. Stresses skills for success through people development.

CUA 256

MARKETING IN THE HOSPITALITY INDUSTRY

3 CR. (3L)

PRQ: ENG 060, REA 060, or equivalent assessment test scores or Department Chair approval. Involves the student in a study of foodservice marketing including marketing planning, use of marketing information in the foodservice operation, marketing research, understanding foodservice customers, advertising and promotion, hospitality group sales, and menu design and pricing strategies. At the conclusion of this course, the student will take a nationally recognized test and receive a certificate from the Education Foundation of the National Restaurant Association.

CUA 261

COST CONTROLS

3 CR. (3L)

PRQ: CIS 110, ENG 060, MAT 060, or equivalent assessment test scores or Department Chair approval. Provides students with the opportunity to learn the types of costs usually found in the food service industry. Students will learn to apply control techniques to a variety of costs and sales. They will also learn to interpret a variety of financial reports which reflect the relationship between costs and income. Students may take the national Cost Controls test from the National Restaurant Association Education Foundation. If they pass the test with 75% or higher, they will receive a national certificate for the course.

CUA 262

PURCHASING FOR THE HOSPITALITY INDUSTRY

3 CR. (3L)

PRQ: REA 060, equivalent assessment test score, or Department Chair approval. Emphasizes controlling costs as applied to the selection and procurement of food and supply items. Covers selection and procurement of food and supplies, supplier selection, and distribution systems including the forces affecting them. Students will take a nationally recognized test and may receive a certificate from the Education Foundation, the educational arm of the National Restaurant Association.

CUA 263

LEGAL ASPECTS OF HOSPITALITY MANAGEMENT

3 CR. (3L)

PRQ: REA 060, equivalent assessment test score, or Department Chair approval. Provides the student with an overview of legal subjects relevant to foodservice. Covers Federal, State, and Local regulations, patron civil rights, liability and safety, laws relating to employment, security, contracts, property rights, franchising, bankruptcy and reorganization, court system and out-of-court settlements, and choosing and managing an attorney.

CUA 275-277

SPECIAL TOPICS

.5-6 CR. (L/LBV)

Explores topics, issues and activities related to one or more aspects of culinary arts and safe food handling.

CUA 281

INTERNSHIP

2-6 CR. (6-18 INT)

PRQ: CIS 110, ENG 090, and MAT 090 or MAT 107, or equivalent assessment test scores; CUA 233, CUA 190, CUA 233, CUA 261 or HOS 106, HOS 123, HOS 207, and CIS 118; or Department Chair approval. Places students in an actual work situation where they participate in the operation of a foodservice establishment. Hours of work are arranged by the site supervisor and the intern. The number of hours required are determined by the number of credits the course carries.