Course Number

Course Name

Course Description

Credits

Instructor

Semester

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

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

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

7

Berry, Michele

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