Course Layout Presentation FINAL

Culinary Arts Online Cer/ficate

Pastry and Baking Online Cer/ficate

Program/Course Objec/ves

Teach students the founda/on of culinary techniques in cuisine and pastry in order to pursue a career in the culinary arts. Enable students to develop the skills and confidence to cook or bake without recipes. Introduce students to palate development and sensory awareness, enhancing their ability to cri/cally evaluate food. Prepare students to be culinary professionals by teaching skills related to the foodservice industry. Provide students the founda/onal business skills required to maintain a profitable foodservice establishment. Enable students be become leaders in the industry.

Curriculum

• Early courses establish a skill and knowledge base. Later courses build on these bases.

• Safety and sanita/on skills are learned early on and reinforced throughout the program.

• The curriculum was designed based on feedback from focus groups composed of industry employers.

• Courses incorporate both theore/cal knowledge and prac/cal skills through study and hands-‐on work.

CULINARY

Culinary Concepts and Founda/ons

Introduc/on to Computers and Online

Learning

CA102 CE115

Covers basic techniques: terminology, seasoning, cooking methods, knife skills, mise en place, and food safety and sanita/on.

Covers online communica/ons (email, forums, etc.), internet browsers, and online learning tools. Students establish posi/ve learning habits, including /me management, ac/ve learning, and self-‐mo/va/on.

Maintain a safe working environment by using proper food handling skills and following food safety guidelines.

Lecture Hours: 10 Credit: 1

1Block

Proficiently operate basic office equipment, computer, and basic computer programs u/lized in daily opera/ons (Excel, Word, Outlook, etc.).

Lecture Hours: 45 Credit: 4.5

Lab Hours: 40 Credit: 2

Career Outcomes (adapted from job pos3ngs)

CULINARY

Culinary Skills and Techniques

Culinary Careers from Entry Level to Management

CA121 CE125

Covers several cooking methods in depth, from moist to dry cookery. •  Sauté •  Frying (Deep and Shallow) •  Poaching and Steaming •  Braising and Stewing •  Roas/ng and Baking •  Grilling, Boiling, and Combina/ons

Techniques

Covers food service careers and the principles of good service. Also covers managerial skills: making responsible decisions, training employees, mo/va/ng them, disciplining them, and crea/ng a safe and posi/ve work environment.

Lecture Hours: 30 Credits: 3

2Block

Prepare all food items consistently while adhering to all recipe standards.

Manage a large team while delega/ng tasks and ensuring consistent follow-‐up.

Career Outcomes



CULINARY 3Block

Use knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommenda/ons and hotel safety standards.

Career Outcomes

Culinary Baking and Pastry Arts

Covers pastries from bake shop staples to exo/c interna/onal desserts, along with the theory and chemistry of the pastry arts. Includes icing and decora/ng techniques.

CA141



Facility Layout and Design

CE155


Covers layout, design, logis/cs, and use of different areas of a facility (kitchen, storage areas, break rooms, etc.). Also covers use of equipment.

Schedule produc/on of bread, rolls, biscuits and muffins to maintain an inventory of freshly baked goods as needed.

CULINARY

Food and Beverage Cost Control

CE165

Covers accoun/ng and managing budgets, especially as it relates to the hospitality industry. Students learn how to minimize costs and maintain a full range of customer services. Specific topics include culinary math and basic business accoun/ng transac/ons.


4Block

Assist in sedng up plans and ac/ons to correct any food cost problems; control food waste, loss and usage per SOP.

Career Outcomes

Cuisines of the World

CA181

Covers cuisines from Europe, the Middle East, Asia, Africa, and the Americas, with a focus on French and Italian cuisine. Students learn about the history and culture of each region, key ingredients and cooking styles that characterize thecuisine, and how to produce some of the region’s signature dishes.



Prepare and present a variety of high quality dishes to deliver an excellent guest experience.

CULINARY

Farm to Table®

CA202

Covers the rela/onship between the chef and the supplier, how to use sustainable and organic foods in menu produc/on, and different methods of sourcing food.

5Block

Develop and implement performance metrics with suppliers, and monitor/support con/nuous improvement.

Career Outcomes



Management by Menu

CE185

Shows students how the menu is used as a financial tool and communica/on tool. Covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources.


Drive the development process, crea/ng appe/zers, main courses, sides, and desserts for future menus.

CULINARY

Entrepreneurship

CE225

Covers business planning, financing, recognizing opportuni/es, developing strategies, and marke/ng. Course includes a final project in which the student produces and presents a complete business plan for a food service opera/on.


Industry Externship

EX200

Students apply and build on the skills and techniques they’ve learned in previous courses in a real-‐world environment. In the process, they gain hands-‐on experience in the kitchen, develop industry contacts, build working rela/onships, and hone the skills necessary for a culinary career.


Externship Hours: 150 Credits: 5

6Block

Pastry and Baking Online Cer/ficate

PASTRY & BAKING

Pastry and Baking Concepts and Founda/ons

Introduc/on to Computers and Online

Learning

BK101 CE115

Covers basic techniques: terminology, kitchen math, ingredients, baking methods, and food safety and sanita/on.

Covers online communica/ons (email, forums, etc.), internet browsers, and online learning tools. Students establish posi/ve learning habits, including /me management, ac/ve learning, and self-‐mo/va/on.

Maintain a safe working environment by using proper food handling skills and following food safety guidelines.

Lecture Hours: 10 Credit: 1

1Block

Proficiently operate basic office equipment, computer, and basic computer programs u/lized in daily opera/ons (Excel, Word, Outlook, etc.).



Career Outcomes

PASTRY & BAKING

Pa/sserie Culinary Careers from Entry Level to Management

BK121 CE125

Covers a variety of desserts: meringues, bulercreams, and basic cakes, along with mixing methods and piping skills. The course also covers /ming and /me management.

Covers food service careers and the principles of good service. Also covers managerial skills: making responsible decisions, training employees, mo/va/ng them, disciplining them, and crea/ng a safe and posi/ve work environment.


2Block

Supervise food handlers in the prepara/on and produc/on of all pastry items.

Manage a large team while delega/ng tasks and ensuring consistent follow-‐up.

Career Outcomes



PASTRY & BAKING

Ar/san Baking

BK161

Covers the principles of crea/ng a variety of specialty breads and dough products from yeasted laminated to puff pastry.

3Block

Schedule produc/on of bread, rolls, biscuits and muffins to maintain an inventory of freshly baked goods as needed.

Career Outcomes



Facility Layout and Design

CE155

Covers layout, design, logis/cs, and use of different areas of a facility (kitchen, storage areas, break rooms, etc.). Also covers use of equipment.


Use knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommenda/ons and hotel safety standards.

PASTRY & BAKING

Confiserie and Frozen Desserts

BK141

Covers desserts beyond baked goods: chocolates, candies, fruit desserts, and frozen desserts, including ice cream and gelato.

4Block

Help with Cooking Demos, Wedding Cakes, Sugar Sculptures, and Bakery.

Career Outcomes



Food and Beverage Cost Control

CE165

Covers accoun/ng and managing budgets, especially as it relates to the hospitality industry. Students learn how to minimize costs and maintain a full range of customer services. Specific topics include culinary math and basic business accoun/ng transac/ons.


Assist in sedng up plans and ac/ons to correct any food cost problems; control food waste, loss and usage per SOP.

PASTRY & BAKING

Contemporary Pastry Arts

BK201

Covers modern considera/ons in the baking industry from special diets like gluten-‐free to the paleo diet. Basic principles of molecular gastronomy are also covered.

5Block

Meet the specific health and dietary requirements of guests.

Career Outcomes



Management by Menu

CE185


Drive the development process, crea/ng desserts, pastries, confec/ons and ice cream for future menus.

Shows students how the menu is used as a financial tool and communica/on tool. Covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources.

PASTRY & BAKING

Entrepreneurship

CE225

Covers business planning, financing, recognizing opportuni/es, developing strategies, and marke/ng. Course includes a final project in which the student produces and presents a complete business plan for a food service opera/on.


Industry Externship

EX201

Students apply and build on the skills and techniques they’ve learned in previous courses in a real-‐world environment. In the process, they gain hands-‐on experience in the kitchen, develop industry contacts, build working rela/onships, and hone the skills necessary for a culinary career.

6Block


Externship Hours: 150 Credits: 5

Documents

Course Layout Presentation FINAL