Culinary Class and Course Examples
Hospitality Management and Culinary Arts Courses
Lab Classes
Introduction to Culinary Arts I teaches a solid base of kitchen skills, including terminology, knife skills,
product identification and the classical foundation of stocks, soups and mother
sauces. Here is the first detailed exposure to identification and preparation of
vegetables and grains.
Introduction to Culinary Arts II explores the cooking techniques of all
proteins. The fabrication of all meat, fish, and poultry, and the chemistry of
egg cookery will be studied in detail. All the skills acquired in Intro I and
Intro II will be combined for your presentation of complete plated entrées.
Baking and Pastries I introduces students to the ingredients and
chemistry of baking, as well as the history of the bake shop. Here, we produce
all types of yeast breads, from the classic baguette to bagels. Basic and
classic pastry doughs are taught including Danish, Croissant, Puff Pastry and
Pâté a Choux, as well as Classic and American pies and tarts.
Baking and Pastries II continues the study of desserts with an intense
examination of cakes and decorating, custards, frozen desserts, chocolate, candy
and showpieces. Theories of restaurant style plating are investigated, as is
dessert menu planning.
Garde Manger is the cold kitchen. Classic salads, appetizers, canapés and
hors d'oeuvres are studied and produced. Students are also introduced to classic
charcuterie, including sausages, Pâtés, terrine and cured meats.
Hot Foods Production acquaints students with restaurant style food. It is
a culinary tour of the world, and an intense survey of modern plating and
restaurant timing. Students build on acquired culinary skills, while exercising
the creative side of the brain.
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Academic Classes
Sanitation is the first and most important class in
culinary school. This course covers principles of enforced sanitation standards,
and the Hazard Analysis Critical Control Point (HACCP) systems. Students are
shown how to safely handle food from acquisition to service, and receive the NRA
Sanitation Certificate upon successful completion.
Food in History examines the origin and history of the culinary arts
throughout the ages. We consider the influence of the founders of cuisine on
modern culinary art, and the evolution of culinary style, trends and culture.
Applied Math for Food Service takes a close look at purchasing operations
in the hospitality industry, including product specifications, food cost
analysis, and the application of technology in today's culinary marketplace.
Culinary Language explores the use of language in the hospitality
industry, exposing students to a working knowledge of culinary Spanish, French
and Italian.
Wine and Beverage reviews the use of wine, beer, coffee and tea in the
hospitality industry, and explores the techniques involved in pairing food and
beverages.
Nutritional Cooking introduces basic nutritional principles, including
the physiology of eating, and cooking for specialized diets.
Psychology of the Kitchen takes an intense look at management,
leadership, supervision and the personal relationships that occur between
workers. Students will practice job search skills, and fine-tune their résumés.
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Remember... It is common to spell culinary, "cullinary", so
when searching for culinary, do not use cullinary arts... use culinary arts.
