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.