Culinary Arts, AAS

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.

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.

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.

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 backed products.

A study of classical desserts French and international pastries hot and cold desserts ice creams and ices chocolate work and decorations. Emphasis on advanced techniques.

Application of principles of nutrition in planning menus for the food service industry.

A study of specialty foods and garnishes. Emphasis on design techniques and display of fine foods.

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.

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.

Introduces the principles concepts and systems of professional table service. Topics include dining room organization scheduling and management of food service personnel.

Advanced concepts in the construction of inedible display items. Emphasis on buffet production presentation and service.

Principles techniques and applications for on-premises off-premises and group marketing of catering operations including food preparation holding and transporting techniques.

Study and application of communication within the business and professional context. Special emphasis will be given to communication competencies in presentations dyads teams and technologically mediated formats.

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.

Intensive study of and practice in professional settings. Focus on the types of documents necessary to make decisions and take action on the job such as proposals reports instructions policies and procedures email messages letters and descriptions of products and services. Practice individual and collaborative processes involved in the creation of ethical and efficient documents.

Choose one course from the following:

• ENGL 2322 - British Literature I 3 credit hours.
• ENGL 2323 - British Literature II 3 credit hours.
• ENGL 2327 - American Literature I 3 credit hours.
• ENGL 2328 - American Literature II 3 credit hours.
• ENGL 2332 - World Literature I 3 credit hours.
• ENGL 2333 - World Literature II 3 credit hours.
• HIST 2321 - World Civilizations I 3 credit hours.
• HIST 2322 - World Civilizations II 3 credit hours.
• HUMA 1301 - Introduction to Humanities 3 credit hours.
• PHIL 1301 - Introduction to Philosophy 3 credit hours.
• PHIL 2306 - Introduction to Ethics 3 credit hours.
• SPAN 2311 - Intermediate Spanish I 3 credit hours.

This course provides a survey of economic systems forms of business ownership and considerations for running a business. Students will learn various aspects of business management and leadership functions; organizational considerations; and decision-making processes. Financial topics are introduced including accounting money and banking and securities markets. Also included are discussions of business challenges in the legal and regulatory environment business ethics social responsibility and international business. Emphasized is the dynamic role of business in everyday life. (Fall Spring Summer)

In-depth study and applications of polynomial rational radical exponential and logarithmic functions and systems of equations using matrices.  Additional topics such as sequences permutations combinations and probability may be included as time permits. (Fall Spring Summer)

Introduces and develops foundational skills in applying essential and emerging business productivity information technology tools. The focus of this course is on business productivity software applications including word processing spreadsheets databases presentation graphics data analytics and business-oriented utilization of the internet.

This course is an introduction to the fundamental principles of behavior. Special emphasis is placed on methods of research and critical thinking skills. This is a survey course and covers a variety of topics theories and approaches to the scientific study of behavior and mental processes. PSYC 2301 is reading and writing intensive and is a college sophomore course.