Culinary Arts Level 2 Certificate
A study of personal cleanliness; sanitary practices in food preparation; causes investigation control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.
Additional course fee(s) required.
A study of the fundamental principles of food preparation and cookery to include Brigade System cooking techniques material handling heat transfer sanitation safety nutrition and professionalism.
Additional course fee(s) required.
Continuation of previous food preparation course. Topics include the concept of pre-cooked food items as well as scratch preparation. Covers full range of food preparation techniques.
CHEF 1301.
Additional course fee(s) required.
Fundamentals of baking including dough quick breads pies cakes cookies tarts and doughnuts. Instruction in flours fillings and ingredients. Topics include baking terminology tool and equipment use formula conversions functions of ingredients and the evaluation of baked products.
CHEF 1205.
PSTR 1301 .
Application of principles of nutrition in planning menus for the food service industry.
Additional course fee(s) required.
A study of specialty foods and garnishes. Emphasis on design techniques and display of fine foods.
CHEF 1341 CHEF 1345 CHEF 1205.
Additional course fee(s) required.
A study of the development of regional cuisine in the United States with emphasis on the similarities in production and service systems. Application of skills to develop organize and build a portfolio of recipe strategies and production systems.
CHEF 1205
Additional course fee(s) required.
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world.
CHEF 1205
Additional course fee(s) required.
Introduces the principles concepts and systems of professional table service. Topics include dining room organization scheduling and management of food service personnel.
CHEF 1205
Additional course fee(s) required.
Advanced concepts in the construction of inedible display items. Emphasis on buffet production presentation and service.
CHEF 2301 CHEF 1205.
Additional course fee(s) required.
Preparation and service of hot and cold desserts with a focus on individual desserts a la minute preparations and numerous components within one preparation. Emphasis on station organization timing and service coordination for restaurant dessert production.
PSTR 1401
Additional course fee(s) required.
Principles techniques and applications for on-premises off-premises and group marketing of catering operations including food preparation holding and transporting techniques.
CHEF 1310 CHEF 1301.
Additional course fee(s) required.
Total Program Hours
42
PROGRAM DESCRIPTION:
Accommodation and food services employs more than 14 million people across the nation. Customer service is the foundation of the culinary arts industry. Positions include chefs, waiters and waitresses, bartenders, food preparation workers, cooks, restaurant managers and related fields. This is a fast-paced work that requires a lot of walking and communicating with customers and coworkers. The atmosphere is exciting and sometimes hot for cooks.
