Culinary Arts Course Descriptions

CLART 100: Culinary Arts Orientation

Prerequisite(s): Placement in ENGLP 93 or AENGLP 93 is required to take this course.

Course Level Objectives

1. Identify basic knife cuts and usage.
2. Demonstrate knowledge of safety and sanitation procedures in the hospitality industry.
3. Identify kitchen equipment and utensils used in the hospitality industry.
4. Identify the basics of mise en place in a commercial kitchen.

CLART 101: Principles of Cooking

Course Level Objectives

1. Discuss the history and development of the food service industry.
2. Describe how the food service industry in the U.S. is influenced by global cuisine.
3. List the preparation and cooking techniques of meat, fish, shellfish, vegetable, and starch.
4. Define and use appropriate culinary terminology.
5. Differentiate cuts, inspection yield grades, specifications and grading for meat, fish, and seafood.
6. Identify herbs and spices.
7. Define hospitality and the philosophy of the hospitality industry.
8. Demonstrate how to read and write a standard recipe.

CLART 102: Beginning Baking Theory

Course Level Objectives

1. Define and describe bakery terminology.
2. Analyze ingredients and their function in a recipe.
3. Describe and analyze various mixing methods.
4. Describe and analyze bakery procedures.
5. Practice and demonstrate an understanding of math in baking applications.

CLART 103: Food Service Procurement

Course Level Objectives

1. Identify purchasing guidelines for food.
2. Analyze and compare purchasing techniques.
3. Explain the vendor selection process.
4. Explain the common and proper receiving and storage practices in the hospitality industry.
5. Describe how relevant local and world issues affect the hospitality industry.

CLART 105: Introduction to Catering

Course Level Objectives

1. Develop a business contract.
2. Describe liability issues in the catering profession.
3. Develop a variety of menus.
4. Describe the schedule of activities of an event from start to finish.
5. Describe the importance of customer service throughout a catering cycle.

CLART 106: Mobile Food Fundamentals

Course Level Objectives

1. Define the key points of starting and operating a mobile food business.
2. Define the start up costs needed to begin a mobile food business.
3. Demonstrate the ability to access specific licensing requirements.
4. Design a business proposal for a mobile food business.

CLART 107: Plant-Based Cooking

Course Level Objectives

1. Analyze the ethics of plant-based eating.
2. Demonstrate ideas for creating a plant-based meal.
3. Identify the wellness benefits of plant-based eating.
4. Apply substitutions to create plant-based alternatives to classic meals.
5. Apply new cooking techniques to plant-based ingredients.

CLART 110: Beginning Baking

Prerequisite(s): Placement in ENGLP 93 or AENGL 93 is required to take this course.

Course Level Objectives

1. Demonstrate the ability to work as a member of a team.
2. Prepare a variety of breakfast pastries.
3. Apply the principle of mise en place for a bake shop.
4. Demonstrate basic sanitation and safety in the restaurant industry.
5. Demonstrate accurate scaling of ingredients.
6. Demonstrate an awareness of correct baking procedure and terminology.
7. Apply the mixing methods of basic batters and doughs.

CLART 111: Cost Analysis

Course Level Objectives

1. Demonstrate the proper cashiering functions on a point of sale system.
2. Demonstrate the proper handling of receipts and of the cash drawers.
3. Perform opening and closing procedures on a point of sale system.
4. Design daily restaurant forms.
5. Demonstrate basic sanitation and safety in the restaurant industry.

CLART 112: Purchasing/R and S

Prerequisite(s): CLART 100.

Course Level Objectives

1. Outline and apply proper purchasing functions.
2. Perform proper storage of perishable and nonperishable product.
3. Perform proper receiving of perishable and nonperishable product.
4. Demonstrate the ability to work as a member of a team.
5. Apply basic preservation methods to perishable food items.

CLART 120: Intermediate Baking

Course Level Objectives

1. Demonstrate the ability to work as a member of a team.
2. Apply the principles of mise en place.
3. Demonstrate basic sanitation and safety in the restaurant industry.
4. Demonstrate accurate scaling of ingredients.
5. Prepare a variety of yeast leavened products including specialty breads, artisan breads, sourdough breads, enriched breads and laminated breads.

CLART 121: Quantity Cooking Lab I

Prerequisite(s): Completion of or concurrent enrollment in CLART 100.

Course Level Objectives

1. Apply principles of mise en place.
2. Demonstrate proper sanitation and safety in the restaurant industry.
3. Demonstrate proper ability to use appropriate cooking techniques/equipment for quantity cooking.
4. Demonstrate the ability to work as a member of a team.
5. Produce basic knife cuts.

CLART 122: Food Preparation

Prerequisite(s): CLART 100.

Course Level Objectives

1. Apply principles of mise en place.
2. Demonstrate proper sanitation and safety in the restaurant industry.
3. Demonstrate proper ability to use appropriate cooking techniques/equipment for prep.
4. Demonstrate the ability to work as a member of a team.
5. Produce basic knife cuts.
6. Identify kitchen equipment and utensils used in the restaurant industry.

CLART 130: Advanced Baking

Course Level Objectives

1. Prepare a variety of custards, creams and fruit sauces.
2. Explore the fundamentals of hand tempering chocolate.
3. Produce various types of frozen desserts.
4. Prepare a variety of cakes and entremets.
5. Demonstrate basic sanitation and safety in the restaurant industry.
6. Demonstrate the ability to work as a member of a team.
7. Apply the principles of mise en place.
8. Demonstrate accurate scaling of ingredients.

CLART 131: Pantry Preparation I

Prerequisite(s): Completion of or concurrent enrollment in CLART 100.

Course Level Objectives

1. Produce basic knife cuts.
2. Demonstrate proper safety and sanitation procedures in the hospitality industry.
3. Apply principles of mise en place.
4. Demonstrate ability to use appropriate cooking techniques/equipment for pantry.
5. Demonstrate the ability to work as a member of a team.

CLART 132: Pantry II

Prerequisite(s): CLART 100.

Course Level Objectives

1. Produce basic knife cuts.
2. Demonstrate proper sanitation and safety in the restaurant industry.
3. Apply principles of mise en place.
4. Demonstrate proper ability to use appropriate cooking techniques/equipment for the pantry station.
5. Demonstrate the ability to read and understand incoming tickets and respond to orders called.
6. Demonstrate the ability to work as a member of a team.

CLART 141: Food Server I

Prerequisite(s): Completion of or concurrent enrollment in CLART 100.

Course Level Objectives

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply principles of mise en place.
3. Perform bussing techniques using appropriate trays.
4. Demonstrate the ability to work as a member of a team.

CLART 142: Food Server II

Prerequisite(s): CLART 100.

Course Level Objectives

1. Apply proper mise en place for dining room.
2. Demonstrate the proper opening and closing of a restaurant.
3. Demonstrate basic operation of the P.O.S. system.
4. Demonstrate basic sanitation and safety in the restaurant industry.
5. Demonstrate proper sequence of service with the proper technique.

CLART 143: Food Server III

Prerequisite(s): CLART 100.

Course Level Objectives

1. Apply proper mise en place for a dining room.
2. Demonstrate the proper opening and closing of a restaurant.
3. Demonstrate identification of table and guest position numbers.
4. Demonstrate basic operation of the P.O.S. system.
5. Demonstrate basic sanitation and safety in the restaurant industry.
6. Demonstrate proper sequence of service with the proper technique.
7. Organize and implement a hands-on demonstration.
8. Demonstrate the ability to work as a member of a team.

CLART 151: Quantity Cooking Lab II

Prerequisite(s): CLART 100.

Course Level Objectives

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply principles of mise en place for a full servic line.
3. Apply proper cooking techniques for a full service restaurant.
4. Demonstrate proper cooking technique in a stone oven.
5. Demonstrate the ability to work as a member of a team.

CLART 155: Special Topics in Culinary Arts

Course Level Objectives

1. Explore areas of interest to the culinary arts industry.

CLART 156: Mobile Food Expediter

Course Level Objectives

1. Demonstrate taking orders in a mobile food service setting using a POS (Point of Sale) system.
2. Apply learned skills to provide quality customer service.
3. Define upselling techniques in a mobile food service setting.
4. Communicate effectively with team to expedite orders.
5. Demonstrate proper safety and sanitation procedures in a mobile food service setting.

CLART 157: Mobile Pantry Cook

Course Level Objectives

1. Produce basic pantry items such as cold sauces and dressings.
2. Produce industry standard sandwiches and salads.
3. Demonstrate ability to work on a mobile food service line.
4. Demonstrate the ability to work as a member of a team.
5. Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.

CLART 158: Mobile Prep Cook

Course Level Objectives

1. Produce protein and vegetarian items for use on a food truck.
2. Demonstrate ability to portion and prepare items for next day's service.
3. Demonstrate ability to use pars on a daily basis.
4. Demonstrate ability to use appropriate cooking techniques and equipment.
5. Apply principles of mise en place.
6. Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.

CLART 161: Stocks, Soups, and Sauces I

Prerequisite(s): CLART 100.

Course Level Objectives

1. Produce basic knife cuts.
2. Demonstrate basic sanitation and safety in the restaurant industry.
3. Apply principles of mise en place.
4. Describe and produce various stocks, soups, and sauces.
5. Demonstrate the ability to work as a member of a team.

CLART 162: Stocks, Soups and Sauces II

Prerequisite(s): CLART 100.

Course Level Objectives

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply principles of mise en place.
3. Demonstrate the ability to direct production of stocks, soups,and sauces.
4. Demonstrate an understanding of the construction of sauces.
5. Demonstrate the ability to lead a team.

CLART 181: Hot and Cold Sandwich Preparation

Prerequisite(s): Completion of or concurrent enrollment in CLART 100.

Course Level Objectives

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply principles of mise en place.
3. Demonstrate ability to use appropriate cooking techniques/equipment for food preparation production.
4. Demonstrate the ability to work as a member of a team.

CLART 198: Individual Project in Culinary Arts

Course Level Objectives

1. Explore fields of interest in the culinary industry.
2. Develop specific concepts or material relevant to Culinary Arts.
3. Create a comprehensive activity which supplements the existing Culinary Arts courses.
4. Develop and complete a total project adhering to established procedures and due dates.

CLART 202: Advanced Baking Theory

Prerequisite(s): CLART 102.

Course Level Objectives

1. Describe and analyze a variety of cream-based fillings.
2. Define and describe chocolate and sugar work techniques.
3. Design and describe the creation of various frozen desserts.
4. Design and describe the creation and composition of individual desserts from simple to complex including decor.

CLART 205: Restaurant Operations

Course Level Objectives

1. Organize and implement an oral presentation.
2. Assess the financial feasibility of a food service operation.
3. Generate a marketing plan for a food service operation.
4. Estimate a budget for a food service operation.

CLART 206: Food Service Nutrition

Course Level Objectives

1. Identify and examine nutrients required for human health.
2. Apply USDA guidelines for a healthy diet.
3. Interpret nutrition information on food labels.

CLART 207: Food Service Sanitation

Course Level Objectives

1. Identify and define organisms associated with food borne illnesses.
2. Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them.
3. Develop a HACCP (Hazardous Analysis Critical Control Point).
4. Identify Center for Disease Control's five known risk factors in food service establishments.
5. Identify and analyze local and national food codes.

CLART 208: Sustainable Food Service

Course Level Objectives

1. Describe and understand waste management in the food services.
2. Demonstrate an understanding of food production in our culture, including local production and distribution mechanisms.
3. Discuss energy consumption involved with food production, distribution, and restaurant management.
4. Analyze the process of commercial fishery management and how it affects our food supply.

CLART 212: Introduction to Hospitality Beverages

Course Level Objectives

1. Explain the basic production process for fermentation.
2. Describe wines by grape, country, growing region, and production process.
3. Evaluate the relationship of beverages to food.

CLART 214: Supervision

Prerequisite(s): CLART 100.

Course Level Objectives

1. Demonstrate the ability to manage a small restaurant.
2. Demonstrate the ability to lead a team.
3. Organize and implement hands-on demonstrations.
4. Demonstrate basic sanitation and safety procedure in all food service outlets.
5. Apply proper mise en place.

CLART 224: Food Preparation Lead

Prerequisite(s): CLART 100.

Course Level Objectives

1. Apply proper mise en place.
2. Demonstrate ability to use appropriate cooking techniques/equipment for a prep station.
3. Produce basic knife cuts.
4. Demonstrate proper safety and sanitation procedures in the hospitality industry.
5. Demonstrate the ability to lead a team.
6. Generate a menu using industry language.

CLART 252: Saute

Prerequisite(s): CLART 100.

Course Level Objectives

1. Produce basic knife cuts.
2. Demonstrate proper sanitation and safety in the restaurant industry.
3. Apply proper mise en place.
4. Demonstrate ability to use appropriate cooking techniques and equipment in an a la minute environment.
5. Demonstrate the ability to work as a member of a team.

CLART 253: Saute Lead

Prerequisite(s): CLART 100.

Course Level Objectives

1. Produce basic knife cuts.
2. Demonstrate proper sanitation and safety in the restaurant industry.
3. Apply principles of mise en place.
4. Demonstrate ability to use appropriate cooking techniques and equipment in an a la minute environment.
5. Demonstrate the ability to lead a team and organize workflow on a working restaurant hotline.
6. Generate a menu using industry language.

CLART 254: Mobile Line Cook

Course Level Objectives

1. Demonstrate ability to cook a variety of foods in a mobile food service setting.
2. Produce industry standard food for service on the truck.
3. Define the duties and skills needed of a line cook in a mobile food service setting.
4. Demonstrate an ability to work on a mobile food service line.
5. Demonstrate the ability to work as a member of a team.

CLART 255: Special Topics in Culinary Arts

Course Level Objectives

1. Explore fields of interest in the culinary industry.

CLART 260: Bread Production

Prerequisite(s): CLART 100

Course Level Objectives

1. Apply the principles of mise en place.
2. Demonstrate the ability to work as a member of a team.
3. Demonstrate proper safety and sanitation procedures in the restaurant industry.
4. Demonstrate accurate scaling of ingredients.
5. Demonstrate the ability to use appropriate bread-making equipment.

CLART 261: Pastry and Dessert Preparation

Prerequisite(s): CLART 100.

Course Level Objectives

1. Apply the proper principles of mise en place.
2. Demonstrate the ability to work as a member of a team.
3. Demonstrate proper safety and sanitation procedures in the restaurant industry.
4. Demonstrate accurate scaling of ingredients.
5. Explore basic mixing methods of baking and finishing products.

CLART 280: Specialty Baking

Course Level Objectives

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply the principles of mise en place for a bake shop.
3. Apply refined finishing and piping techniques to custom cakes.
4. Temper chocolate consistently and produce a variety of chocolates and candies.
5. Prepare boutique mini desserts.
6. Demonstrate the ability to lead a team.
7. Demonstrate accurate scaling of ingredients.

CLART 290: Pastry Chef

Course Level Objectives

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply principles of mise en place.
3. Utilize technical writing skills and industry standards in developing recipes for a bake shop.
4. Organize and implement a showpiece project.
5. Demonstrate the ability to work as a member of a team.
6. Demonstrate accurate scaling of ingredients.
7. Design and implement a customized dessert menu.

CLART 291: Maitre D'

Prerequisite(s): CLART 100.

Course Level Objectives

1. Demonstrate basic operations on the POS system.
2. Demonstrate basic sanitation and safety in the restaurant industry.
3. Apply principles of mise en place for a dining room.
4. Upsell menu items to guests.
5. Organize and implement daily tasks of dining room manager.
6. Organize and implement a hands on demonstration and oral presentation.
7. Demonstrate the ability to lead a team.

CLART 292: Sous Chef I

Prerequisite(s): CLART 100.

Course Level Objectives

1. Demonstrate proper sanitation and safety in the restaurant industry.
2. Apply proper mise en place.
3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
4. Organize and implement a hands-on demonstration and oral presentation.
5. Demonstrate the ability to lead a team.
6. Demonstrate the ability to solve problems individually and in a team environment.

CLART 293: Sous Chef II

Prerequisite(s): CLART 100.

Course Level Objectives

1. Demonstrate proper sanitation and safety in the restaurant industry.
2. Apply proper mise en place.
3. Demonstrate ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
4. Demonstrate the ability to lead a team through day to day restaurant operations.
5. Demonstrate the ability to solve problems individually and in a team environment.

CLART 294: Sous Chef III

Prerequisite(s): CLART 100.

Course Level Objectives

1. Demonstrate proper sanitation and safety in the restaurant industry.
2. Apply proper mise en place.
3. Demonstrate ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
4. Organize and implement a hands-on demonstration and oral presentation.
5. Demonstrate the ability to lead a team.
6. Demonstrate the ability to solve problems individually and in a team environment.
7. Organize and implement a menu for a food service operation.

CLART 295: Work Experience Seminar

Course Level Objectives

1. Demonstrate the skills and knowledge necessary for job seeking and successful entry-level employment in industry.
2. Demonstrate ability to use on-campus resources and/or Internet based resources to search for jobs and update resumes.
3. Attend networking and/or industry-specific career events held on campus.

CLART 296: Supervised Work Experience

Course Level Objectives

1. Obtain and show successful work experience in the food service industry.

CLART 298: Individual Project in Culinary Arts

Prerequisite(s): Instructor permission.

Course Level Objectives

1. Develop specific concepts or material relevant to Culinary Arts.
2. Create a comprehensive activity which supplements the existing Culinary Arts courses.
3. Implement and complete a total project adhering to established procedures and due dates.