Culinary Arts Course List

CLART 100 - Culinary Arts Orientation

1. Identify basic knife cuts and usage. [COMMUNICATE]
2. Demonstrate knowledge of safety and sanitation procedures in the hospitality industry. [REASON]
3. Identify kitchen equipment and utensils used in the hospitality industry. [REASON]
4. Outline the role of a food server in the industry. [REASON]

CLART 101 - Principles of Cooking

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

CLART 102 - Beginning Baking Theory

1. Define and describe bakery terminology. [REASON]
2. Analyze ingredients and their function in a recipe. [REASON]
3. Describe and analyze various mixing methods. [REASON]
4. List tools and e in a bakery kitchen. [REASON]
5. Describe and analyze bakery procedures. [REASON]
6. Demonstrate how to read and write a standard recipe. [COMMUNICATE]

CLART 103 - Procurement

1. Identify purchasing guidelines for food. [REASON]
2. Analyze and compare purchasing techniques. [REASON]
3. Explain the vendor selection process. [COMMUNICATE]
4. Explain the common and proper receiving and storage practices in the Hospitality Industry. [COMMUNICATE]
5. Describe how relevant local and world issues affect the Hospitality Industry. [ACT]

CLART 105 - Introduction to Catering

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

CLART 110 - Beginning Baking

1. Demonstrate the ability to work as a member of a team. [ACT]
2. Prepare a variety of finished breakfast pastries. [REASON]
3. Apply the principle of mise en place for a bake shop. [REASON]
4. Demonstrate the proper use a pastry bag. [ACT]
5. Prepare the seven types of cookies. [REASON]
6. Prepare a variety of yeasted breads. [REASON]
7. Prepare sponges and doughs from a levain starters. [REASON]

CLART 111 - Cost Analysis

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

CLART 112 - Purchasing/R and S

1. Outline and apply proper purchasing functions. [REASON]
2. Perform proper storage of perishable and non-perishable product. [REASON]
3. Perform proper receiving of perishable and non-perishable product. [COMMUNICATE]
4. Demonstrate the ability to work as a member of a team. [ACT]

CLART 120 - Intermediate Baking

1. Demonstrate the ability to work as a member of a team. [ACT]
2. Prepare a variety of European pastries using the lamination method. [REASON]
3. Produce pastry shells that feature American and European presentations. [ACT]
4. Create and apply an array of fillings, glaze, icings, creams, and ganache. [REASON]
5. Prepare a variety of classic and nouveau style cakes. [REASON]
6. Demonstrate the proper use a pastry bag. [ACT]
7. Demonstrate an awareness of correct baking procedures and terminology. [REASON]
8. Utilize procurement and mise en place procedures with scheduling in planning/preparing products where many components are required. [REASON]
9. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]

CLART 121 - Quantity Cooking Lab I

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

CLART 122 - Food Preparation

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

CLART 130 - Advanced Baking

1. Demonstrate a variety of cake decorating skills. [REASON]
2. Prepare a variety of creamy mixtures. [REASON]
3. Utilize fruits to create compotes, coulis, decor and confectionery. [REASON]
4. Produce frozen desserts. [REASON]
5. Demonstrate the ability to temper chocolate. [ACT]
6. Utilize sugar syrups in product and decor. [REASON]
7. Design and implement compelling individual desserts from simple to complex. [REASON]
8. Demonstrate the ability to lead a team. [REASON]

CLART 131 - Pantry Preparation I

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

CLART 132 - Pantry II

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

CLART 141 - Food Server I

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

CLART 142 - Food Server II

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

CLART 143 - Food Server III

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

CLART 151 - Quantity Cooking Lab II

1. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
2. Apply principles of mise en place for a quick service line. [REASON]
3. Apply proper cooking techniques for a quick service restaurant. [REASON]
4. Demonstrate proper cooking technique in stone oven. [REASON]
5. Demonstrate the ability to work as a member of a team. [ACT]
6. Assess work flow and assign tasks. [COMMUNICATE]

CLART 155 - Special Topics

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

CLART 161 - Stocks, Soups, and Sauces I

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

CLART 162 - Stocks, Soups, and Sauces II

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

CLART 181 - Hot and Cold Sandwich Preparation

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

CLART 198 - Individual Project in Culinary Arts

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

CLART 202 - Intermediate Baking Theory

1. Describe and analyze a variety of creamy mixtures. [REASON]
2. Define and describe confectionery preparations. [REASON]
3. Describe the methods for preparing frozen desserts. [REASON]
4. Design and describe the creation and composition of individual desserts from simple to complex including decor. [REASON]
   

CLART 205 - Restaurant Operations

1. Organize and implement an oral presentation. [REASON]
2. Critique the feasibility of food service operation. [REASON]
3. Generate a marketing plan for a food service operation. [REASON]
4. Discuss control systems for a food service operation. [REASON]
5. Estimate a budget for a food service operation. [REASON]

CLART 206 - Food Service Nutrition

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

CLART 207 - Food Service Sanitation

1. Identity and define organisms associated with food borne illnesses. [REASON]
2. Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them. [REASON]
3. Develop a HACCP (Hazardous Analysis Critical Control Point. [REASON]
4. Identify Center for Disease Controls 5 Known Risk Factors in Food Service Establishments. [REASON]
5. Identify and analyze local and national food codes. [REASON]

CLART 208 - Sustainable Foodservice

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

CLART 212 - Introduction to Hospitality Beverages

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Course Objectives
Upon successful completion of this course, students will be able to:

1. Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages. [REASON]
2. Explain the basic production process for fermentation. [REASON]
3. Describe wines by grape, country, growing region and production process. [REASON]
4. Evaluate the relationship of beverages to food. [REASON]
5. Identify levels of intoxication and methods to control excessive consumption by guests. [REASON]

CLART 214 - Supervision

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

CLART 224 - Food Preparation Lead

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

CLART 252 - Sauté Production

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

CLART 253 - Sauté Production Lead

1. Produce basic knife cuts. [REASON]
2. Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
3. Apply principles of mise en place. [REASON]
4. Demonstrate proper ability to use appropriate cooking techniques/equipment in an a la minute environment. [REASON]
5. Demonstrate the ability to read and understand incoming tickets and respond to orders. [COMMUNICATE]
6. Demonstrate the ability to lead a team. [ACT]

CLART 255 - Special Topics

1. Explore fields of interest in the culinary industry. [REASON]

CLART 260 - Bread Production

1. Apply the principles of mise en place. [REASON]
2. Demonstrate the ability to work as a member of a team. [ACT]
3. Demonstrate proper safety and sanitation procedures in the hospitality. [REASON]
4. Demonstrate accuracy in measuring techniques for bread recipes. [REASON]
5. Demonstrate the ability to use appropriate bread-making equipment. [REASON]

CLART 261 - Pastry and Dessert Preparation

1. Proper principles of mise en place. [REASON]
2. Demonstrate the ability to use appropriate pastry and dessert techniques. [REASON]
3. Demonstrate the ability to work as a member of a team. [ACT]
4. Demonstrate proper safety and sanitation procedures in the hospitality industry. [REASON]
5. Demonstrate accuracy in measuring and portioning ingredients for basic pastry recipes. [REASON]

CLART 280 - Specialty Baking

1. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
2. Apply the principles of mise en place. [REASON]
3. Demonstrate advanced skill in the preparation of artisan breads. [REASON]
4. Apply refined finishing and piping techniques to custom cakes. [REASON]
5. Prepare miniature desserts and pastries. [REASON]
6. Create and display a line of specialty products. [REASON]

CLART 290 - Pastry Chef

1. Demonstrate basic sanitation and safety in the restaurant industry. [ACT]
2. Apply proper mise en place. [REASON]
3. Apply the principles of product production and flow for a bake shop. [REASON]
4. Utilize technical writing skills and industry standards in developing recipes for a bake shop. [REASON]
5. Apply knowledge of bakery operations including sustainable food practices. [ACT]
6. Prepare a specification for bake shop product. [REASON]

CLART 291 - Maître d’

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

CLART 292 - Sous Chef I

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

CLART 293 - Sous Chef II

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

CLART 294 - Sous Chef III

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

CLART 295 - Work Experience Seminar

1. Demonstrate the skills and knowledge necessary for job seeking and successful entry-level employment in industry. [REASON]
2. Demonstrate ability to use on-campus resources and/or Internet based resources to search for jobs and update resumes. [REASON]
3. Interview local industry professional regarding industry trends and hiring practices and present written findings. [EXPLORE]
4. Attend networking and/or industry-specific career events held on campus. [EXPLORE]

CLART 296 - Supervised Work Experience

1. Obtain and show successful work experience in the Food Service Industry.

CLART 298 - Individual Project in Culinary Arts

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