Our course outline consists of four beginners’ level culinary labs that should be completed in the following sequence:

1. Orientation to Culinary Arts – 130 hours

2. Theory and Applications of Culinary Arts I 85 hours

3. Theory and Applications of Culinary Arts II 125 hours

4. Advanced Studies in Culinary Arts 130 hours

470 Total Culinary Classroom hours:

26 Weeks – 3 days a week – 6 hours each lab.

Course 1: Orientation to Culinary Arts includes the foundation skills necessary in the food service industry. Content such as food safety and sanitation, equipment, safety and security, culinary foundations, math, and an introduction to the hospitality industry are included in the course. Mastery of the competencies listed in the food safety and sanitation unit will prepare the student to take the NRA’s SERV Safe exam to become SERV Safe Food Safety certified. Our students are required to take this exam and pass it to continue the course work.

Course 2: Theory and Applications of Culinary Arts I emphasizes real-world, hands-on practice of food preparation. Food preparation techniques included in this course include breakfast foods, dairy, and sandwiches; fruits, vegetables, salads, and garnishes; and potatoes and grains. This course should only be taken after students successfully pass Orientation to Culinary Arts.

Course 3: Theory and Applications of Culinary Arts II emphasizes real-world, hands-on practice of food preparation. Food preparation techniques included in this course include desserts and baked goods, meat, poultry, and seafood, and stocks, sauces, and soups. This course should only be taken after students successfully pass Theory and Applications of Culinary Arts.

Course 4: Advanced Studies in Culinary Arts is a culminating course that emphasizes paid internship or externship experience. While participating in the on-the-job training, the students will use their skills related to management and business concepts, customer communication, and customer service.

Before students can complete the Advanced Placement Culinary Arts course, they must meet the following requirements:

·        Score 80% or higher on the assessment

·        Attendance rate of 90% or better

·        Maintain a job related to the culinary industry.

Orientation to Culinary Arts

Introduction 10 Hours

Human Relations Management 25 Hours

Food Safety and Sanitation 30 Hours

Foodservice Equipment, Safety, and Security 30 Hours

Culinary Foundations 35 Hours

130 Total Hours

Theory and Applications of Culinary Arts I

Breakfast Foods, Dairy, and Sandwiches 25 Hours

7 Fruits, Vegetables, Salads, and Garnishes 35 Hours

8 Culinary Math 25 Hours

85 Total Hours

Theory and Applications of Culinary Arts II

Orientation 20

Hospitality Industry 30

Potatoes and Grains 25

Customer Communication and Service 25

Desserts and Baked Goods 25

125 Total Hours

Advanced Studies in Culinary Arts

Culinary Business Concepts 40 Hours

15 Meat, Poultry, and Seafood 45 Hours

16 Stocks, Sauces, and Soups 45 Hours

130 Total Hours

The driving force for curriculum development for the CCC is based upon input from industry representatives and working professionals.

Course Content

Introduction to Culinary Arts Culinary Math and Food Preparation + Orientation and Introduction to Culinary Arts + Careers in the hospitality industry

·        Safety in the kitchen

·        Job search

·        Food Safety and Sanitation

·        Flow of food

·        SERV Safe/Clean and sanitary kitchen

·        Hospitality Industry

·        Culinary history

·        Equipment

·        Hand tools

·        Identify equipment.

·        Safe use and maintenance of equipment

·        Workplace Safety and Security

·        Emergency techniques and procedures

Culinary Basics

·        Nutrition

·        Knife Skills

·        Cooking methods

·        Standardized recipes

·        Well-balanced meals

·        Breakfast foods

·        Dairy products

·        Sandwiches

·        Salads and dressings

·        Garnishing/plating

·        Weights and measures

·        Fruits and vegetables

·        Potatoes, grains, legumes, and pasta

·        Bread

·        Bakery

·        Meat, poultry, fish, and seafood\

·        Stocks, soups, and sauces

Menu

·        Selling price

·        Well-balanced menu

·        Design

·        Marketing

Customer Service

·        Customer relations

·        People skills

·        Customer communication

·        Art of service

·        Working with others

Math and Management

·        Mathematical calculations for culinary practices

·        Budgeting

·        Accounting practice

·        Inventory control.

·        Food cost control

·        Ordering, purchasing, and receiving.