Chef Apprenticeship

Basic Food Preparation and Management

CULN120

After completing this course, the student should be able to demonstrate knowledge of basic food preparation and management techniques used in commercial and institutional food operations. The areas of study will cover safety and sanitation, food preparation techniques, terminology, use and care of equipment, food costing, and standardized recipes.

3 credits
Prerequisite: Permission of the Department of Business + Innovation

Advanced Food Preparation and Management

CULN121

After completing this course, the student should be able to demonstrate a knowledge of advanced food preparation and management techniques used for commercial and institutional food operations. The course covers cost implementation, meat and seafood fabrication, and group dynamic quantity food preparation techniques.

3 credits
Prerequisite: CULN120 (C or better) or permission of the Department of Business + Innovation
Corequisite: None

International Cuisine

CULN122
EXPERIMENTAL

After completing this course, the student should be able to demonstrate classical cooking skills associated with international and ethnic specific cuisines. The student will have a better understanding of international food sources, global (culinary) cultures and acquire a more in-depth artistic appreciation of food preparation techniques as well as terminology.

3 credits
Prerequisite: HOSP106, CULN120, CULN121 or permission of the Department of Business + Innovation

Vegetarian Cuisine

CULN127
EXPERIMENTAL

In this course, students learn to prepare contemporary vegetarian (ovo-lacto, vegan, and raw foods) meat-free meals using a variety of vegetarian cooking principles, techniques and products. Vegetarian diet culture, a more in-depth artistic appreciation of food preparation techniques, as well as terminology are covered.

3 credits
Prerequisite: HOSP106 CULN120, CULN121 or permission of the Department of Business + Innovation

Baking and Decorating - Techniques and Procedures

CULN130

This course includes cake and dessert decorating and baking, involving the preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, holiday specialties, and tortes. Students are taught the care of equipment and safety and sanitation in conformance with health laws. The skills can also be used at home.

3 credits
Prerequisite: Permission of the Department of Business + Innovation
Corequisite: None

Buffet Planning and Preparation Basic

CULN131

After completing this course, the student should be able to demonstrate a knowledge of basic Garde Manger. Topics will be charcuterie techniques, aspics, galantines, pates, mousses, and terrines, buffet preparation, and food arrangement will be demonstrated with group projects. Buffet arrangement, organization, and planning will also be covered.

3 credits
Prerequisite: Permission of the Department of Business + Innovation
Corequisite: None

Buffet Planning and Preparation/Advanced

CULN132

This course covers advanced Garde Manger techniques, such as manipulation and use of specialized tools to produce decorative buffet items and show pieces, i.e., ice sculptures, pastillage, marzipan, and fondant. Modeling chocolate and confectionery (edible) food display are explored. Table arrangement, organization, and planning will also be covered.

3 credits
Prerequisite: CULN131 (C or better) or permission of the Department of Business + Innovation

Modern Plated Desserts

CULN136
EXPERIMENTAL

Students will develop the ability to combine tastes, textures, and shapes to produce modern plated desserts. Students will gain knowledge of techniques and equipment needed to produce desserts, sauces, and garnishes, and to use these components to create finished plated desserts that are both delicious and visually striking.

1 credits
Prerequisite: HOSP106 or permission of the Department of Business + Innovation
Corequisite: None

Ice Cream and Frozen Desserts

CULN138

This course covers the preparation and presentation of frozen desserts. Students learn the principles and techniques necessary for the production of ice cream, gelato, sorbet, frozen mousses and souffles, and appropriate sauces and garnishes. This kitchen laboratory course focuses on developing the knowledge and skills required for the profitable production and presentation of ice cream, sorbet and frozen desserts, garnishes and sauces. These skills may be utilized by the hospitality worker/manager who desires to upgrade or broaden their knowledge. At the same time, the nature of this course lends itself to satisfying the needs of students who wish to take the course for self-fulfillment and an advanced knowledge of frozen desserts, along with sauces and garnishes that may be used in presenting them. Lab fees apply.

2 credits
Prerequisite: None

Wedding Cake Assembly and Decoration

CULN139

Students learn techniques of wedding cake design, assembly, and construction. Areas of study include choice of number and size of cake tiers; construction of stacked and tiered cakes, buttercream and fondant decoration; the use of fresh and hand-made edible flowers; and production planning, safe storage and delivery of wedding cakes. This kitchen laboratory course focuses on the development of the knowledge and skills required to assemble, decorate and deliver wedding cakes. These skills can be used by the hospitality worker who desires to upgrade or broaden their knowledge or can lead to job success in a specialized job in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fulfillment. Lab fees apply.

2 credits
Prerequisite: None

Culinary Arts Practicum I

CULN140

On-the-job apprenticeship training under the supervision of a qualified chef supervisor. This affords the apprentice an opportunity to learn food preparation and presentation techniques and to apply job and course related knowledge and skills. Provides experience and training in all aspects of the food service operation.