CA 101 CULINARY BASICS.
(1)
Basic culinary techniques and vocabulary; kitchen
organization and operation.
CA 102 BREAD BAKING.
(1) Prerequisite: CA 101.
Basics of baking yeast and quick breads.
CA 103 PASTRIES AND DESSERTS.
(1) Prerequisite: CA 101.
The preparation of pastries and desserts.
CA 104 MEATS AND FISH.
(1) Prerequisite: CA 101.
The preparation of meat and fish dishes.
CA 105 COLD FOODS. (1)
Prerequisite: CA 101.
The preparation of cold foods (garde manger).
CA 106 SOUPS, STOCKS,
SAUCES, AND GRAVIES. (1) Prerequisite: CA 101.
Basic soups, stocks, sauces, and gravies used
in food preparation.
CA 107 REGIONAL CUISINES.
(1) Prerequisite: CA 101.
The preparation of regional world cuisines including
Italian, Southwestern, Asian, Creole/Cajun, Mediterranean, and Indian.
CA 108 NUTRITION/HEALTHY
FOODS. (1) Prerequisite: CA 101.
A basic understanding of the role of proper nutrition
and application to the preparation of healthy foods.
CA 109 VEGETABLES. (1)
Prerequisite: CA 101.
The preparation of vegetable dishes.
CA 110 POTATOES, GRAINS,
AND PASTA. (1) Prerequisite: CA 101.
The preparation of potatoes, grains, and pasta.
CA 111 THE BASICS OF
MENUS AND RECIPES. (1)
The preparation of menus and recipes, including
substitutions and adaptations.
CA 112 THE BASICS OF
ENTERTAINING. (1)
Basic elements of entertaining -- beverage selection,
table settings, food display, table etiquette.
CA 115 WINE APPRECIATION.
(1)
An exploration of wine history and wine making
techniques combined with sensory development and an analysis of wines from
around the world.
CA 199 SELECTED TOPICS.
(1)
Selected topics courses address specific subjects
or contemporary issues in culinary arts. Course may be repeated up to a
maximum of 12 credit hours.
CA 200 INTRODUCTION TO
CULINARY ARTS. (3)
Career options in culinary arts and the food
and hospitality industry; introduction to kitchen operation and cuisines,
food history, food safety and sanitation.
CA 260 INTRODUCTION TO
CULINARY ENTREPRENEURSHIP. (3)
Basic application of fundamental entrepreneurial
skills in a culinary-specific environment.
CA 300 FOOD PREPARATION
I (with laboratory). (5) Prerequisite: CA 200.
Techniques used in cooking; food identification,
handling, and preparation; preparation of soups, stocks and sauces; basics
of baking; salad preparation; pasta and grains.
CA 301 FOOD PREPARATION
II (with laboratory). (5) Prerequisite: CA 300.
Intermediate level of food preparation -- meat
fabrication; basic charcuterie; smoked products; plate presentation; meal
planning for large groups and off-premise catering.
CA 310 DINING ROOM SERVICES.
(3) Prerequisite: CA 200.
Food service preparation for dining services
in catering and special events, including beverage management and staff
coordination.
CA 315 DEMONSTRATION
TECHNIQUES. (3)
Focuses on adequate knowledge and skills necessary
for presenting, demonstrating and merchandising various items or procedures.
CA 350 INTERNSHIP. (6-12) Prerequisites: CA 301 AND recommendation of program director. Supervised application of knowledge and skills in a food service program.
CA 361 ACCOUNTING AND
FINANCE FOR CULINARY VENTURES. (3) Prerequisite: MA 113,
BU 157, and CA 260.
Principles and practical application of culinary
financial data to the flow of the accounting cycle for production of financial
statements. Emphasis on stand-alone culinary enterprises.
CA 362 BUSINESS LAW FOR
CULINARY ENTREPRENEURS. (3) Prerequisite: CA 200 and CA
260.
Study of entrepreneurial legal issues in a culinary
industry context. Stresses critical thinking skills, organizational
structure, and provides an overview of basic legal issues.
CA 363 CULINARY SERVICE
DESIGN AND MANAGEMENT. (3) Prerequisite: CA 200,
CA 260 and CA 310.
Food and beverage service systems design and
management. Emphasis on the customer service aspect of culinary ventures
from the perspective of organizational management.
CA 364 CULINARY VENTURE
MARKETING. (3) Prerequisite: CA 260, CA 361.
Study of the fundamentals of marketing research,
planning, and strategy as applied to culinary ventures. Emphasis
on the development of market planning and research skills.
CA 365 APPLIED HUMAN
RESOURCE MANAGEMENT FOR CULINARY BUSINESSES. (3) Prerequisite:
CA 200 and CA 260.
Applied perspective of human resource management
for culinary-specific environments.
CA 375 ADVANCED BAKING.
(3) Prerequisite: CA 300.
The theory and practice
of operating a small bakery or pasty shop. Provides experience in producing
French and American pastries and baked goods. Emphasis is on producing
products from scratch, by hand.
CA 399 SELECTED TOPICS
IN CULINARY ARTS. (1-3) Prerequisites: Junior standing and approval
of the Director.
Selected topics courses address specific subjects
or contemporary issues in culinary arts. Course may be repeated up to a
maximum of 12 credit hours.
CA 400 FOOD PREPARATION III (with laboratory). (5) Prerequisite: CA 301. Advanced level of food preparation; emphasis on distinctive and complex food preparations; extensive menu-based meal planning and presentation.
CA 401 WORLD CUISINES.
(3)
Prerequisite: CA 301.
Regional cuisines from throughout the world and
application of cooking methods used in these cuisines including distinctive
ingredients and approaches to food preparation.
CA 410 BUSINESS SKILLS
IN THE CULINARY ARTS. (3) Prerequisite: BU 157.
Basic business skills and business mathematics
applied to the food industry.
CA 415 FOOD STYLING.
(3) Prerequisites: ART 103, ART 104, & ART 220.
Concepts and techniques for food presentation
to the camera, including styling techniques; the process of preparing food
for still photography and videos; selecting tools and props; choosing and
treating ingredients for presentation and endurance; and bringing the plate
to camera readiness; food styling problems related to photography.
Requires the development of a food styling kit.
CA 450 INTERNATIONAL
INTERNSHIP. (6-12) Prerequisites: CA 301, 401 AND recommendation
of program director.
Supervised application of knowledge and skills
in a food service program in an international setting. CA 451 INDEPENDENT
STUDY. (3) Prerequisites: Senior standing and approval of CAI director.
For culinary arts majors pursuing a minor in nutrition/wellness, the declaration
of the minor is also required. Original or independent study and research
in selected topics related to the field of culinary arts and the student’s
career objectives.
CA 460 SEMINAR IN CULINARY
ENTREPRENEURSHIP. (3) Prerequisite: All other courses
in the Culinary Entrepreneurship curriculum.
Capstone course in culinary entrepreneurship.
Emphasis on case analysis and the development and presentation of a comprehensive
culinary business plan.
CA 490 GENDER AND CULINARY
ENTREPRENEURSHIP. (3)
Exploration of the economic and cultural contexts
of gender in the culinary marketplace. Specific attention will be
given to women’s roles and spheres of influence in business today, with
a view towards the future of women-led culinary enterprises.
CA 492 SERVICE BUSINESS
OPERATIONS AND STRATEGY. (3) Prerequisite: MA 123 and
CA 260.
Provides the context for studying operations
management in service industries. Course content organized around
service economy, competition, delivery and quantitative analysis tools.
CA 499 SELECTED TOPICS
IN CULINARY ENTREPRENEURSHIP. (1-3) Prerequisite: CA 200
and CA 260.
Addresses specific subjects or contemporary issues
in culinary entrepreneurship.