Program Description

Careers In The Culinary Arts Field

Educational Objective: Merge cooking methodology with art to produce extraordinary dishes in our Culinary Arts program. Our culinary arts course standards include creating mouth-watering hors d'oeuvres and pâtés, gourmet dishes flavored with fresh herbs and exotic spices, hearty breads and fresh salads. Produce artistic displays, such as vegetable carvings, fruit platters and sauce paintings. Sample cuisine from around the world, taste wine, develop menus and learn about nutrition and sanitation. Complete an internship at The Restaurant at the Historic Reserve and other local businesses during the last four weeks of the program to test your new skills and prepare you for any type of the exciting careers in the culinary arts field.

Graduates are qualified to work in a broad range of positions, including sous chef, line chef, and catering. Graduates may work in restaurants, lodges, country clubs, cruise lines, casinos, and more. The program is aligned with the American Culinary Federation Accrediting Commission and provides instruction to prepare students for national certification as a Certified Culinarians through the American Culinary Federation.

Applicants must be at least 18 years old and have a high school diploma or GED.

Á la Carte / Line Cooking
2.00 Credit Hours
Explore the basic brigade system. Learn how to work on a line through hands-on experience at various stations. Develop skills in speed, portion control, timing, teamwork and communication. Learn the techniques for perfect plate presentations.

Baking
3.25 Credit Hours
Learn the basic principles of baking, including yeast dough production, straight dough, rubbed dough, laminated dough, creaming methods and sponge. Explore the different mixing methods used in a commercial bakery.

Banquet Service
1.50 Credit Hours
Study banquet and buffet preparation with an emphasis on guests' needs and event setup and break down. Learn designed layouts, how to read banquet event orders and how to forecast food needs.

Beverage Management
2.00 Credit Hours
Survey all the facets of the beverage side of the culinary industry. Gain basic working knowledge of wine and spirits, the relationship between food and wine, and the importance of alcohol inventory control. Choose to taste various wines from different regions of the world (not required for course completion).

Culinary Math
2.50 Credit Hours
Learn the mathematical equations you'll use frequently in food preparation and service. Build skills in restaurant management, including basic measurement, use of measuring equipment, food costing, menu costing, labor costing, business forecasting, par sheets and basic accounting.

Dining Room Service
2.00 Credit Hours
Study the proper service techniques within the culinary industry. Explore American, French and Russian service. Learn how to properly write guest checks and take orders using current technology. Learn the importance of communication and quality customer service.

First Aid and Safety
1.00 Credit Hours
The skills you learn in this course may help you save a life. Learn the techniques of adult CPR, including when to start and stop, and how to help a choking victim. Identify the signs and symptoms of a heart attack or stroke. Learn about disease transmission and legalities. Learn the regulations regarding the use of chemicals in the workplace, as well as employees' rights.

Food Identification
1.75 Credit Hours
Explore methods of growing, processing and preparing food products. Discover various local and international foods through instruction, tasting and field trips. Examine safety in the food chain and the sources of health risks.

Food Preparation
5.25 Credit Hours
Study the basic concepts of cooking, including the differences between dry heat and moist heat cooking methods, convection, conduction, radiant heat and microwave. Learn standard culinary cuts for fruits and vegetables, how to reduce waste in preparation, how to prevent cross-contamination of food products, cooking temperatures, time management for delivery of hot foods and proper temperature for meats, poultry and fish.

Garde-Manger
1.75 Credit Hours
Learn how to prepare basic house salads, entrée salads, pâtés, galantines, hors d'oeuvres, canapés and terrines. Learn knife-cutting skills for a variety of vegetable and fruit presentations.

Human Resources Law and Legalities
.75 Credit Hours
Learn about human resources management in the hospitality industry. Analyze contemporary issues, practices and employment laws. Develop the necessary forms, documents and employee handbooks needed to manage restaurant employees.

International Cuisines
.75 Credit Hours
This course will explore many cuisines of the world through taste, touch, smell and sight. Students will experience a variety of spices, herbs, meats and vegetables that make a cuisine unique.

Internship
6.50 Credit Hours
Work at The Restaurant at the Historic Reserve and other local businesses during the last four weeks of this program. International Air and Hospitality Academy staff will arrange an internship where you will work full time, learning hands-on skills invaluable to your career. An instructor acts as your mentor to coach you through real-life experiences.

Introduction to the Hospitality Industry
.50 Credit Hours
Survey the hospitality industry by tracing its growth and development both nationally and internationally, and review the organization of hotel and food and beverage operations. Study the industry's history and career opportunities. Review trade publications, professional organizations, organizational structure, basic functions of hospitality departments and terminology.

Kitchen Equipment and Tools
2.50 Credit Hours
Develop knife and hand tool skills and learn equipment operation, emphasizing proper safety. Identify and use utensils, pots and pans. Learn safety practices for using stoves, mixers and ovens. Create a safety handbook to reference in your new career.

Kitchen Management
1.75 Credit Hours
Explore facets of the "back of the house" operation. Develop par sheets for ordering and inventory, and spreadsheets for setting different control systems. Design a model kitchen to understand staffing and the efficient flow of employees and food.

Meat Fabrication and Charcuterie
3.00 Credit Hours
Learn meat identification and types of poultry and fish. Study the process of raising meat, poultry and fish to agricultural standards, as well as the processing of these products. Develop skills in meat fabrication for beef, pork, lamb and poultry.

Menu Development
1.75 Credit Hours
Learn how to create a variety of menus for different events and establishments. Develop menus for all types of nutritional diets, as well as religious, ethnic and personal preferences. Create regional, international and fusion menus.

Nutrition
2.00 Credit Hours
Explore a variety of areas in nutrition. Learn the characteristics, functions and food sources of major nutrients. Maximize nutrient retention in food preparation and storage, and apply the principles of nutrition to menu planning and food preparation.

Personnel Development
1.00 Credit Hours
Develop the basic skills required to manage employees, using methods of positive, motivational management. Learn to develop a training program and performance evaluations. Assess and analyze the training needs of new and established operations, and examine various training tools and techniques.

Professional Development
2.00 Credit Hours
Complete a step-by-step process to develop a professional portfolio, then present your work to a panel of potential employers. This project will showcase the skills you learn in the program.

Purchasing and Receiving
2.00 Credit Hours
Develop the vocabulary and skills you'll need to order products, including specifying can, pack and case sizes. Learn about the legal implications of purchasing non-regulated foods, and evaluate, choose or change a purveyor.

Regional Cuisines
.75 Credit Hours
Explore a variety of regional American cuisines through taste, touch, smell and sight. Experience the spices, herbs, meats and vegetables that make a cuisine unique.

Sanitation
2.50 Credit Hours
Study proper sanitation prescribed by law, harmful bacteria and proper storage of potentially hazardous foods. Learn proper equipment-cleaning procedures and how to correctly wash dishes. Identify and use Material Safety Data Sheets and the "first in/first out" rotation system. Learn about food-borne illness, effective sanitation techniques and sanitary work conditions. Identify critical control points of food flow.

Soups, Stocks and Sauces
3.00 Credit Hours
Develop the fundamental skills of preparing soups, stocks and sauces. Create all of the mother/leading sauces (foundational sauces), along with their small sauces. Review the history surrounding the development of these products.