
|
Course Number
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Course Name
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Course Description
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Credits
|
Instructor
|
Semester
|
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1VX36B/
1VX37B
|
Intro to Baking & Culinary Arts
|
Students will be introduced to the basic methods and
techniques of baking to include: understanding ingredients and their
function, safe operation of equipment, sanitation, and food service math. 1.B,
1.C, 1.D, 1.E, 2.A, 2.F, 2.V. Students will make soups 2.0.02 salads 2.1.01
and Panini sandwiches, 2.S.02 and serve them in an industrial setting.
|
7
|
McDonald & Berry
|
2
|
|
2VU11A
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Industrial Cooking-201
|
Students will be instructed in the basic fundamentals of
cooking, equipment, identification, safe knife handling practices, and
techniques, and cutting sizes. All students will work in an industrial
kitchen. Students will make stocks, soups, salads, sandwiches, and serve them
in an industrial setting. Students will also receive theoretical training and
food service math. 1.B, 1.C, 1.D, 1.E, 2.A, 2.F, 2.S, 2.V.
|
7
|
McDonald, Brian
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1
|
|
2VU21A
|
Pastry Skill Development-201
|
Students are introduced to the principles and techniques
used in the preparation of quality baked-goods and pastries, with an emphasis
on fundamental production techniques and evaluation of quality
characteristics. Topics include breads, cookies, pies, muffins, puff pastry,
Danish, cakes, custards, éclairs and plated desserts.
1.D, 2.H, 2.V, 2.W, 2.X, 2.Y, 4.C, 4.D
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7
|
Berry, Michele
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2
|
|
3VU11B
|
Fundamentals of Cooking I -301
|
Students are introduced to the Back of the House
Operations and Restaurant cooking. Students will have the opportunity to
learn and apply basic principles to cooking techniques. Students will
practice proper kitchen safety, receiving, storing, and labeling of products.
The flow of food in a commercial kitchen will also be introduced. Topics will
include, History of the foodservice, culinary terminology, standards of
professionalism, organization of the restaurant and volume food preparation.
Key components include application of chef tools, commercial equipment and
its intended uses. 1.B 2.A 2.C 2.I 2.L 2.M. 2.N 2.J 2.O 2.P 2.S 2.T 2.U
|
4
|
Kfoury, Paula
|
1
|
|
3VU21B
|
Fundamentals of Cooking II -302
|
Students will continue building their portfolio in Basic
food science principles, recipe use, menu genres, introduction to the
elements of taste and flavor also drive daily lessons. Proper use of
commercial equipment and understanding of measurement, formulas, and recipe
adherence culminate a solid foundation for furthering basic competencies.
Foundations include stocks, mother sauces, soups, vegetables, grains, and egg
cookery. 1.B 1.D 2.A 2.C 2. D2.E 2.F 2.G 2.I 2.K 2.P. 2.Q 2.R 2.U 3.B 3.A 4.B
4.C 5.C
|
3
|
Kfoury, Paula
|
2
|
|
4VU51A/
|
Advanced Cooking Concepts I-401
|
This hands-on course builds on the techniques and
principles presented in Culinary Fundamentals I &II. Classical knife cuts
and French classical cuisine terminology is built upon in this hands-on course.
Students will be instructed in understanding of cost control and purchasing
as it applies to managing a professional food service operation, they will be
exposed to a base understanding of profit and loss statements and how to
track cost as it relates to the flow of food in various styles of industry
establishments. 1.B 1.D 2.A 2.B 2. Q 2.Y2.H 3.B 3.A 4.B 4.C 5.C
|
4
|
Kfoury, Paula
|
1
|
|
Course Number
|
Course Name
|
Course Description
|
Credits
|
Instructor
|
Semester
|
|
4VU61A
|
Advanced Cooking Concepts II-402
|
Students will focus on the evolution of cuisine from
classical methods to contemporary methods. This hands-on course traces common
global ingredients used in many regional dishes, and used as a means to
explore other cultures through the understanding of global culinary
heritages. Students will be exposed to both front of the house and back of
the house functions and discussion will focus on how the importance in
understanding both areas balances a professionally run food service
establishment. As with the entire Southeastern curriculum desired sanitation,
professionalism, and respect for the craft continue to enhance the student’s
educational experience. 1.B 1.D 2.A 2.G 2. F 2.Y 3.B 3.A 4.A 4.B 4.C 5.C
|
3
|
Kfoury, Paula
|
2
|
|
3VU51B
|
Cooking Concepts
|
This course will provide students with the development of
basic knowledge and theory of the Culinary Arts Program. Students will be
able to identify and demonstrate a variety of cooking techniques, mother
sauces, soups, stocks, salads and sandwiches. 2.I, 2.L, 2.M, 2.N, 2.0,
2.S, 2.T
|
1
|
Maiden, Lisa
|
1
|
|
3VU71B
|
Introduction to Dining room
|
Students will be introduced to the front of the house and
how to be a waiter/waitress while working in the Colonial room. They will
learn about customer service and proper serving techniques. 2.D, 2.E, 2.F,
3.A, 3.B, 4.D
|
2
|
Maiden, Lisa
|
1
|
|
3VU61B
|
Serv-Safe
|
Students will be able to identify the proper procedures
for providing safe food. The students will receive a 5 year management
certification when they pass the national exam. 1.A, 1.B, 1.C, 1.D, 1.E
|
2
|
Maiden, Lisa
|
2
|
|
3VU81B
|
Dining room Fundamentals
|
Students will be introduced to the stations of the dining
room while working in the Colonial room. They will rotate through a variety
of stations including: host/hostess, cashier, dining room supervisor,
expeditor and bus person. 2.D, 2.E, 2.G
|
2
|
Maiden, Lisa
|
2
|
|
4VU71A
|
Advanced Cooking Concepts
|
Students will build on what they learned in Cooking
Concepts in their junior year. Students will be introduced to advanced
cooking techniques, poultry identification and fabrication, small sauces,
plate presentation, meat identification and fabrication, and seafood
identification. 2.C, 2.H, 2.I, 2.N, 2.P, 2.Q, 2.R
|
1
|
Maiden, Lisa
|
1
|
|
4VU81A
|
Introduction to Dining Management
|
Students will be introduced to the Management of the
dining room. They will rotate through a variety of stations such as
host/hostess, dining room supervisor and cashier while being trained to use
the POS system. They will be responsible for balancing the cash drawers and
suggestive selling techniques. 2.B , 4.A, 4.D
|
2
|
Maiden, Lisa
|
1
|
|
4VU91A
|
Dining Room Management
|
Students will continue to rotate through management
responsibilities while working in the Colonial room. They will learn the
business end of running a catering business and restaurant. 2.A, 4.B, 4.C,
5.A, 5.B
|
2
|
Maiden, Lisa
|
2
|
|
4VU92A
|
Culinary Portfolio & Senior Project
|
Students will be building a senior portfolio to show case
their work as a Culinary student and completing their senior projects. 6.A,
6.B, 6.C
|
2
|
Maiden, Lisa
|
2
|
|
| Chef Berry | | | X247 | | | mberry@sersd.org | | Chef Kfoury | | | X348 | | | pkfoury@sersd.org | | Chef Maiden | | | X458 | | | lmaiden@sersd.org | | Chef McDonald | | | X481 | | | bmcdonald@sersd.org |
|