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C382
Baking and Pastry Arts (CUL)
OCC 
Program Overview:
The Culinary Arts programs prepare individuals for exciting careers as chef, cook, and/or food preparation workers for a variety of food service industries, including retirement facilities, schools, hotels, diners, restaurants, fast food, hospitals, and as a small business owner. The curriculum is designed to prepare students for all aspects of culinary preparation and specialty cooking. Additionally, students will cultivate supervisory and managerial responsibilities such as purchasing and cost control, planning specialty dietary menus, and all aspects of food sanitation. Various other skills are developed that include creating recipes; measuring, mixing and cooking ingredients per instructions and recipes; operating various types of kitchen equipment and instruments; knife skills, cutting, chopping slicing, and dicing; and directing the duties of other kitchen employees.

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Semester 1
Prefix/Num
Title
Info
CR
SU2017
FA2017
CUL 1201
Basic Food Service
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3
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This course introduces students to basic culinary standards needed to work in commercial food service. Basic food preparation, sanitary practices, product identification and recipe calculations are covered as well as the development of work behavior, attitude, and personal skills.

CUL 1202
Food Safety
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0.5
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This is a ServSafe Sanitation Certification class taught by an IDPH Certified Food Service Sanitation Manager. ServSafe is the most widely accepted food safety program among state, local and federal health departments. This course is a study of the causes and prevention of foodborne illness in all phases of the flow of food through the food service operation. Accident prevention, emergency action, and crisis management is highlighted. Stresses food service manager's responsibility to train, motivate, and supervise food service workers in sanitary food practices which will protect the public from foodborne illness. As a provision of the law, effective July 1, 2014, two provisions go into effect; the training hour requirement for first time sanitation certification is reduced from 16 hours to 8 hours inclusive of the exam, and the recertification of a food service sanitation manager must be accomplished by completing an 8 hour training course, inclusive of the exam, and passing an ANSI-CFP accredited exam with a minimum grade of 75%. This means that those taking sanitation certification for the first time and those renewing certificates are attending the same 8 hour sanitation class.

CUL 1203
Culinary Fundamentals
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4
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Students will learn the basic principles of cooking such as the effects of different types of heat and associated cooking methods. Students will study the basic techniques of stock and modern sauce preparation. The different classifications of soups will be explored from consommes to cream and puree. Students will learn to make stock, sauces and soups.

CUL 2205
Fundamentals of Baking
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4
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This course will introduce students to the art of baking. They will learn the fundamentals to include professionalism, tools and equipment, ingredients, and mise en place. Students will learn to bake quick breads, cookies & brownies, pies, tarts, and cakes. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

CUL 2208
Advanced Baking
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4
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This course will teach students the finer points of baking. They will learn to make artisan, yeast and enriched yeast breads, as well as laminated doughs. Students will develop skills in making pastry and dessert components. They will apply the basic techniques in making custards, creams and sauces. Ice cream and frozen desserts, healthful and special needs baking, tortes and specialty cakes and petit fours and confections will also be explored. Minimum grade of C in CUL 2205 Fundamentals of Baking.

Term Total
15.5
Program Total
15.5


We recommend that you contact an advisor before enrolling in any degree, certificate, or transfer program to ensure all requirements are met including total hours associated with transfer courses.

marked This is a General Education or Elective course to be selected and therefore has no schedule link.

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