culinary arts online certificate - · pdf fileobjectives teach students the foundation of...
TRANSCRIPT
CulinaryArtsOnlineCertificate
Program/CourseObjectives
Teach studentsthefoundationofculinarytechniquesincuisineandpastryinordertopursueacareerintheculinaryarts.
Enablestudentstodeveloptheskillsandconfidencetocookorbakewithoutrecipes.
Introducestudentstopalatedevelopmentandsensoryawareness,enhancingtheirabilitytocriticallyevaluatefood.
Preparestudentstobeculinaryprofessionalsbyteachingskillsrelatedtothefoodserviceindustry.
Providestudentsthefoundationalbusinessskillsrequiredtomaintainaprofitablefoodserviceestablishment.
Enablestudentsbebecomeleadersintheindustry.
Curriculum
•Earlycoursesestablishaskillandknowledgebase.Latercoursesbuildonthesebases.
•Safetyandsanitationskillsarelearnedearlyonandreinforcedthroughouttheprogram.
•Thecurriculumwasdesignedbasedonfeedbackfromfocusgroupscomposedofindustryemployers.
•Coursesincorporateboththeoreticalknowledgeandpracticalskillsthroughstudyandhands-onwork.
CULINARY
CE115- IntroductiontoComputersandOnline
LearningCoversonlinecommunications(email,forums,etc.), internetbrowsers,andonlinelearningtools.Studentsestablishpositivelearninghabits,includingtimemanagement,activelearning,andself-motivation.
• Maintainasafeworkingenvironmentbyusingproperfoodhandlingskillsandfollowingfoodsafetyguidelines.
• Proficientlyoperatebasicofficeequipment,computer,andbasiccomputerprogramsutilizedindailyoperations(Excel,Word,Outlook,etc.).
• Managealargeteamwhiledelegatingtasksandensuringconsistentfollow-up.
1Quater
CareerOutcomes(adaptedfromjobpostings)
Block1 Block2
CA102- CulinaryConcepts andFoundationsCoversbasictechniques:terminology,seasoning,cookingmethods,knifeskills,mise enplace,andfoodsafetyandsanitation.
CE125- CulinaryCareersfromEntryLevelto
ManagementCoversfoodservicecareersandtheprinciplesofgoodservice.Alsocoversmanagerialskills:makingresponsibledecisions,trainingemployees,motivatingthem,discipliningthem,andcreatingasafeandpositiveworkenvironment.
CULINARY 2Quater
• Prepareallfooditemsconsistentlywhileadheringtoallrecipestandards.• Drivethedevelopmentprocess,creatingappetizers,maincourses,sides,and
dessertsforfuturemenus.• Assistinsettingupplansandactionstocorrectanyfoodcostproblems;control
foodwaste, lossandusageperSOP.
CareerOutcomes
CE185- Management byMenu
Showsstudentshowthemenuisusedasafinancialtoolandcommunicationtool.Coversallaspectsofmenuplanninganddesign,rangingfromvisualdesigntopriceanalysistomakinguseofavailableresources.
Block3 Block4
CA121- CulinarySkillsandTechniquesCoversseveralcookingmethodsindepth,frommoisttodrycookery. Sauté,Frying(DeepandShallow),PoachingandSteaming,BraisingandStewing,RoastingandBaking,Grilling,Boiling,andCombinationsTechniques
CE165- FoodandBeverageCostControl
Coversaccountingandmanagingbudgets,especiallyasitrelatestothehospitalityindustry.Studentslearnhowtominimizecostsandmaintainafullrangeofcustomerservices.Specifictopicsincludeculinarymathandbasicbusinessaccountingtransactions.
CULINARY 3Quater
CareerOutcomes
• Scheduleproductionofbread,rolls,biscuitsandmuffinstomaintainaninventoryoffreshlybakedgoodsasneeded.
• Useequipmentinasafemanneraccordingtothemanufacturesrecommendationsandhotelsafetystandards.
• Checkandbalanceproductinventoryfrompreviousdayofbusiness,andplacefoodandsupplyorders.
CE155- Facility LayoutandDesign
Coverslayout,design,logistics,anduseofdifferentareasofafacility(kitchen,storageareas,breakrooms,etc.).Alsocoversuseofequipment.
Block5 Block6
CA141- CulinaryBakingandPastryArtsCoverspastriesfrombakeshopstaplestoexoticinternationaldesserts,alongwiththetheoryandchemistryofthepastryarts.Includesicinganddecoratingtechniques.
CE225- Entrepreneurship
Coversbusinessplanning,financing,recognizingopportunities,developingstrategies,andmarketing.Courseincludesafinalprojectinwhichthestudentproducesandpresentsacompletebusinessplanforafoodserviceoperation.
CULINARY 4Quater
CareerOutcomes
• Prepareandpresentavarietyofhighqualitydishestodeliveranexcellentguestexperience.
• Developandimplementperformancemetricswithsuppliers,andmonitor/supportcontinuousimprovement.
Block7 Block8
CA181- Cuisines oftheWorld
CoverscuisinesfromEurope,theMiddleEast,Asia,Africa,andtheAmericas,withafocusonFrenchandItaliancuisine.Studentslearnaboutthehistoryandcultureofeachregion,keyingredientsandcookingstylesthatcharacterizethecuisine,andhowtoproducesomeoftheregion’ssignaturedishes.
CA202- FarmtoTable®
Coverstherelationshipbetweenthechefandthesupplier,howtousesustainableandorganicfoodsinmenuproduction,anddifferentmethodsofsourcingfood.
CULINARY 9Block
Block9
EX200- IndustryExternship
Studentsapplyandbuildontheskillsandtechniquesthey’velearnedinpreviouscoursesinareal-worldenvironment.Intheprocess,theygainhands-onexperienceinthekitchen,developindustrycontacts,buildworkingrelationships,andhonetheskillsnecessaryforaculinarycareer.