Course Descriptions
Culinary Arts Pastry (Chef)
Chef - Culinary Arts/Chef Training
CHEF 1301. BASIC FOOD PREPARATION (2-3-3) 12.0503
A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition and professionalism. Assessment Levels: R1, E1, M1.
CHEF 1305. SANITATION AND SAFETY (3-0-3) 12.0503
A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and workplace safety standards. Assessment Levels: R1, E1, M1.
CHEF 1314. A LA CARTE COOKING (2-3-3) 12.0503
A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating and saucing principles. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
CHEF 1341. AMERICAN REGIONAL CUISINE (2-3-3) 12.0503
A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize and build a portfolio of recipe strategies and production systems. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
CHEF 1345. INTERNATIONAL CUISINE (2-3-3) 12.0503
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
CHEF 1380. COOPERATIVE EDUCATION-CULINARY ARTS/CHEF TRAINING (1-20-3) 12.0503
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the College, employer and student. Under supervision of the College and the employer, combines classroom learning with work experience. Includes a lecture component. Prerequisite: CHEF 1301.
CHEF 1410. GARDE MANGER (3-3-4) 12.0503
A study of specialty foods and garnishes. Emphasis on design, techniques and display of fine foods. Prerequisite: CHEF 1301. Assessment Levels: R1, E1, M1.
CHEF 2302. SAUCIER (2-3-3) 12.0503
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments and the pairing of sauces with a variety of foods. Prerequisites: CHEF 1301, 1410. Assessment Levels: R1, E1, M1.
CHEF 2332. BUFFET THEORY AND PRODUCTION (2-3-3) 12.0503
Advanced concepts in the construction of inedible display items. Emphasis on buffet production, presentation and service. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
CHEF 2336. CHARCUTERIE (2-3-3) 12.0503
Advanced concepts in the construction of sausages, pates and related forced meat preparations. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
CHEF 2341. ADVANCED CULINARY COMPETITION (2-3-3) 12.0503
Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food. Prerequisites: CHEF 1301, 1410, 2302 and PSTR 1301. Assessment Levels: R1, E1, M1.
CHEF 2380. COOPERATIVE EDUCATION-CULINARY ARTS/CHEF TRAINING (1-20-3) 12.0503
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer and student. Under the supervision of the College and the employer, combines classroom learning with work experience. Includes a lecture component. Prerequisites: CHEF 1301, 1380.
CHEF 2381. COOPERATIVE EDUCATION-CULINARY ARTS/CHEF TRAINING (CAPSTONE) (1-20-3) 12.0503
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the College, employer and student. Under supervision of the College and the employer, combines classroom learning with work experience. Includes a lecture component. Prerequisites: CHEF 1301, 1380, 1410, 2302, 2380. Assessment Levels: R3, E3, M3.
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Pstr - Pastry (Chef)
PSTR 1301. FUNDAMENTALS OF BAKING (2-3-3) 12.0501
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts and doughnuts. Instruction in flours, fillings and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients and the evaluation of baked products. Prerequisite: CHEF 1301.
PSTR 1305. BREADS AND ROLLS (2-3-3) 12.0501
Concentration on fundamentals of chemically- and yeast-raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Prerequisites: CHEF 1301, PSTR 1301. Assessment Levels: R1, E1, M1.
PSTR 1306. CAKE DECORATING I (2-3-3) 12.0501
Introduction to skills, concepts and techniques of cake decorating. Prerequisites: CHEF 1301, PSTR 1301. Assessment Levels: R1, E1, M1.
PSTR 1307. CAKE DECORATING II (2-3-3) 12.0501
A course in decoration of specialized and seasonal products. Prerequisites: CHEF 1301, PSTR 1301, 1306, 2331. Assessment Levels: R1, E1, M1.
PSTR 1310. PIES, TARTS, TEACAKES AND COOKIES (2-3-3) 12.0501
Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentations techniques. Prerequisites: CHEF 1301, PSTR 1301. Assessment Levels: R1, E1, M1.
PSTR 1391. SPECIAL TOPICS IN BAKER/PASTRY CHEF (2-3-3) 12.0501
Topics address recently identified current events, skills, knowledges and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. Only one special topic may be taken if in a certificate program. Prerequisites: CHEF 1301, PSTR 1301, 2331. Assessment Levels: R1, E1, M1.
PSTR 1440. PLATED DESSERTS (CAPSTONE) (3-3-4) 12.0501
Preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations and numerous components within one preparation. Emphasis on station organization, timing and service coordination for restaurant dessert production. Prerequisites: CHEF 1301, PSTR 1301, 2331.
PSTR 1442. QUANTITY BAKESHOP PRODUCTION (3-3-4) 12.0501
Advanced baking techniques to include volume production of a variety of breads and desserts. Prerequisites: CHEF 1301, PSTR 1301, 1305, 1310, 2331. Assessment Levels: R1, E1, M1.
PSTR 2331. ADVANCED PASTRY SHOP (CAPSTONE) (2-3-3) 12.0501
A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work and decorations. Emphasis on advanced techniques. Prerequisites: CHEF 1301, PSTR 1301. Assessment Levels: R1, E1, M1.
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