Associate of Applied Science in Culinary Arts
The freshman culinary arts curriculum is designed to give each student a thorough understanding of the fundamentals of cooking:
Essentials for Success:
Learn the recipes for success as you transition into your new role of student culinarian and prepare for your career in the foodservice industry.
- Introduction to the foodservice industry: History and present environment of the foodservice industry; components of taste and flavor.
- Student success: Time management, study and research skills, technology utilization, and teamwork.
- Professional development: Goal setting, self branding, portfolio and resume writing.
Welcome to the kitchen! This course serves as an introduction to the basic principles of cooking and kitchen organization.
- Knife skills.
- Mise en place; kitchen safety and sanitation.
- Stocks: Vegetable, brown and white stocks.
- Thickening and binding agents.
Safety comes first in the kitchen. This course will address the operation of a safe, effective, and profitable professional kitchen.
- Sanitation and Food Safety: Industry standard sanitary facility requirements; food safety regulations.
- Culinary Mathematics: Weights and measures; unit and volume conversions.
- Introduction to food costing: Recipe scaling; yield percent applications.
Great soups and sauces are essential on any menu! In this class, you will spend time learning the fundamentals of moist heat cooking methods.
- Soups: Purees, cream, broth, chowder and consommï¿½.
- Classic sauces and their derivatives.
- Contemporary sauces.
In this course, you can build upon the skills already learned and are introduced to cooking techniques that can be applied across any type of cuisine.
- Introduction to dry heat and combination cooking methods.
- Braising, stewing, deep and shallow frying, and steaming.
- Vegetable and starch cookery.
Delicious food can be healthy too! Explore how you can adjust recipes and menus to meet dietary guidelines, while keeping the flavor.
- Healthy cooking and recipe modification.
- Breakfast and lunch cookery.
- Food science: Emulsification, heat transfer, and protein coagulation.
- Roasting, grilling and poaching.
- Pasta and grain cookery.
- Contemporary sauces and dressings.
Learn the basic principles of nutrition and how to accommodate specialty diets, lifestyles, and healthy food items.
- Focus on the USDA Food Guide Pyramid and nutrients: fats, proteins, carbohydrates, vitamins, minerals and water.
- Recipe modification with regard to certain diets and allergies.
- Nutritionally sound lifestyles, weight management, exercise and current issues in nutrition.
Introduction to A la Carte:
While focusing on the proper preparation of various seafood products, you can learn the importance of teamwork in an A la Carte kitchen.
- A la Minute cooking methods.
- Fish and seafood identification and fabrication.
- Preparation of fish, shellfish, and bivalves.
- Development of flavors.
- Plate presentation.
Baking and Pastry Fundamentals:
The science of baking is introduced as you prepare breads, pastries, and desserts utilizing fundamental production methods.
- Understanding ingredients and use of bakeshop equipment.
- Weights and measures.
- Quick breads, muffins, scones, biscuits, and cookies.
- Basic yeasted breads: soft rolls, Campagne and Ortiz.
- Pies, cobblers, and crisps.
- Laminated doughs and classic French pastries.
Meat Selection and Fabrication:
In this hands-on course, you can learn the fundamentals of meat and poultry butchery, allowing you to understand how the anatomy of a species has an impact on cooking techniques, taste, and flavor.
- Butchering of primal and sub primal cuts of meat.
- Poultry butchery.
- Basic charcuterie.
- Sausage making and meat preservation.
- Product specification, receiving and storing.
Purchasing and Storeroom Management:
Food is often the biggest cost in a food service operation, and you must learn how to control it! Selecting vendors, placing orders, receiving orders, handling inventory, and reducing waste are all discussed in depth.
- Overview of the storeroom manager's responsibility: common market forms, receiving and storing product
- Formulas and calculations used in food service facilities for recipe costing and conversions
- Study of products used in commercial kitchens