Culinary Arts Certificate - Service MGMT (C55150C1)

Semester 1

Course	Class Hours	Lab Hours	Credits
CUL 110 - Sanitation and Safety CUL 110 - Sanitation and Safety This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam. Class: 2.00 Credits: 2.00	2.00		2.00
CUL 135 - Food and Beverage Service CUL 135 - Food and Beverage Service This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages. Class: 2.00 Credits: 2.00	2.00		2.00
CUL 140 - Culinary Skills I CUL 140 - Culinary Skills I This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry. Corequisites: Take CUL-110 Class: 2.00 Lab: 6.00 Credits: 5.00	2.00	6.00	5.00
			Total: 9

Semester 2

Course	Class Hours	Lab Hours	Credits
CUL 160 - Baking I CUL 160 - Baking I This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products. Corequisites: Take CUL-110 Class: 1.00 Lab: 4.00 Credits: 3.00	1.00	4.00	3.00
CUL 240 - Culinary Skills II CUL 240 - Culinary Skills II This course is designed to further students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items. Class: 1.00 Lab: 8.00 Credits: 5.00	1.00	8.00	5.00
			Total: 8