Culinary Arts Curriculum Guide

Culinary Arts Curriculum Guide – Chef shan’s cv, Best culinary arts school in india, Culinary arts 1, Foundations of restaurant management & culinary arts, second edition, level 2 student activity guide: 9781582803456: amazon.com: books, Culinary arts, Pdf) the development of culinary arts and food science into a new academic discipline—culinology®

1 Fine Arts / Hospitality Management 111 Area of ​​Fine Arts / Hospitality Management. Center Website (8 Commerce Street) Program Information Trenholm State Technical College’s culinary arts program is the largest in the state of Alabama. The program is nationally accredited by the Accreditation Commission of the American Culinary Federation Foundation. Students enrolled in this program can earn a certificate, associate in applied technology, or major in applied technology with an emphasis in hospitality management. This program has attracted students from 18 countries and 30 countries. Student goals include job training, career advancement, job training, starting their own business, and personal satisfaction. Regardless of the student’s goal, the Culinary Arts/Hospitality Management program is diverse and accessible to meet a variety of needs. 2008 In March, the American Culinary Federation Foundation’s Accreditation Commission (ACFFAC) honored Trenholm’s Culinary Arts Program by naming it one of 22 programs recognized nationally and internationally by ACFFAC as a Model Program. This award is in line with our vision to prepare our students for careers in the culinary arts. Career Options The Culinary Arts/Hospitality Management program prepares students for almost unlimited career opportunities, including executive chef, catering instructor/manager, food and restaurant analyst, catering manager and drinks, equipment chef, banquet manager/chef, chef, research chef. , and a food vendor. Culinary Arts / Food Service is one of the fastest growing industries in the United States. The United States Bureau of Labor Statistics reports that 2.9 million new jobs will be added in the food service industry over the next five years. Occupations such as pastry chef will be one of the fastest growing occupations in the next decade. Source: Bureau of Labor and Statistics Occupational Outlook Handbook, 2010 edition. Mid-term Full-Time Wage Survey The American Culinary Federation, wage survey released on February 21, 2011 states: unemployment rate is 8.3 percent or more; (2) Company executives/managers in the food service industry earned $97,000; (3) Research chefs received $90,000; (4) Educational administrators received $74,000; 5 (6) The middle 50 percent earned between $29,050 and $51,540; (7) The lowest 10 percent earned less than $22,120 and the highest 10 percent earned more than $67,915.00; (8) Chefs with ACF certification earn higher total compensation, averaging 7 percent more than those without ACF certification. Source: Bureau of Labor and Statistics Occupational Outlook Handbook, 2010 edition. According to the American Culinary Federation, Salary Survey, published in 2011. on February 21, administered by Industry Insights, Inc. Awards in Dublin, Ohio. Technology used in the culinary arts Publishing. Coordinating System Note: Students may enroll sequentially, but not simultaneously, in two degree programs. A student cannot receive two awards at the same time. Estimated Program Time and Cost* Credit Tuition Fee Duration Hours Fees Books Tools Supplies Associate Degree 1 6 Terms 76 $10, 412 $500 $500 $160 Associate Degree 2 6 Terms 76 $10, 410 $10, not including $505. Prices are subject to change without prior notice; Book prices can vary greatly between suppliers. Program duration is based on full-time credit hour standards per quarter. Enrollment in general education courses will change the length of the program.

2 Culinary Arts / Hospitality Management 112 Associate of Applied Technology Requirements CUA-120 College ENG-101 English Form I Second Semester CUA-112 -201 Meat Preparation and Processing CUA-204 Fundamentals of Baking CUA-241 Basic Culinary Laboratory II MTH-116 Mathematical Applications ENG-102 English Composition II Third Semester CUA-111 Foundations CUA-111 113 Table Service CUA-12IStamental Preparation -146 Microcomputer Applications Fourth Semester CUA-101 Orientation to the Hospitality Profession CUA-208 Advanced Baking CUA-251 Menu Design ART-100 Art Appreciation ART-100 Art-Appraisal10 102 Catering CUA-206 Advanced Garde Manger-2 Manger 1CUACUA 173 Culinary Art Apprenticeship PSY-200 General Psychology Sixth Semester CUA-21 3 Foo d Price and Management Costs CUA-262 Food Management and CUA-281 Educational Management.

Culinary Arts Curriculum Guide

Culinary Arts Curriculum Guide

3 Culinary Arts / Hospitality Management 113 Associated of Applied Technology Prerequisites in Culinary Arts Preparation: Hospitality Management First Semester CUA-110 Basic Food Preparation CUA-112 Hygiene, Safety and Food Service CUA-115 Advanced Preparation of Food ORI-101 College Orientation ENG-101 English Composition I Second Semester CUA-201 Meat Preparation and Processing CUA-204 Fundamentals of Baking CUA-241 Basic Culinary Laboratory II MTH-116 Mathematical Applications ENG- 102 English Composition II Third Semester CUA-11 Fundamentals of Nutrition CUA-113 Table Service CUA-122 Fundamentals of Mass Preparation CIS-146 Microcomputer Applications CUA1 Fourth Semester- CUA1 in Hospitality Profession CUA-208 Advanced Baking CUA-251 Menu Design ART -251 Menu Design ART-US1 Evaluation Fifth Semester CUA-102 Catering CUA-206 Advanced Garde Manager CUA-210 Beverage Management HSM-250 Hospitality Marketing PSY-20 chology Sixth Semester HSM -112 L aw and the Hospitality Industry HSM-181 Hospitality Special Topics in Hospitality Management HSM-123 Hospitality Experience I HSM-281 Special Topics in Hospitality Management Total Hours: 76 Credit Hours: 2 , 128

Assessment: Basic Culinary Arts

4 Culinary Arts / Hospitality Management 114 Course Descriptions for Culinary Arts (CUA)/Hospitality Management (HSM) CUA-101 COURSE IN THE HOSPITALITY CAREER This course introduces the various aspects and opportunities within the hospitality profession. . The aim is for students to gain a broad understanding of the hospitality industry. Emphasis is placed on students understanding their role as hospitality professionals. Topics include an overview of the hospitality profession, the knowledge and skills required for a successful career, the impact of the hospitality profession on society, issues affecting the various aspects of the hospitality profession, and emerging trends. This is a CORE course. CUA-102 CATERING This course covers the theory and practice of catering business operations. Topics include food production and management related to catering and other specialized services. Upon graduation, the student will have practical knowledge of the principles of food business operations. CUA-110 BASIC METHOD OF FOOD PREPARATION. CUA-120 This course introduces the basic concepts, skills and techniques involved in basic cooking. Topics include the scientific principles of food processing and the relationship between food structure and food processing structure. Students will develop food preparation skills as they relate to the food service industry. This is a CORE course. CUA-111 NUTRITION This course focuses on food and food planning as it relates to the food service industry. Topics include food science and nutrition, essential nutrients and their relationship to physical growth, maintenance and performance, nutritional needs at different age levels, and economic and cultural influences on food choices. . After completing this course, students will be able to apply the principles of meal planning. This is a CORE course. CUA-112 FOOD SERVICE, HANDLING AND HANDLING This course introduces the principles of sanitation and safety related to food service, including purchasing, storing, preparing and serving food. Specific topics include biological contamination, food contaminants, and foodborne illness hazards, safe food handling, food flow, and food safety management systems. Upon completion of this course, students will be preparing to take the ServSafe certification exam. The content of this course is relevant to all Culinary Arts classes. This is a CORE course. CUA-113 TABLE SERVICE This course is a guide for today’s wait staff. Topics include setting the cover, taking orders, exploring different table service techniques from casual to casual, preparing and presenting the bill, and turning and turning the table. After completing this course, students should know table service skills. CUA-115 SPECIALTY FOOD PREPARATION In this course, students apply food preparation and food management skills to all aspects of food service. Emphasis is placed on the management and technical skills required to run a restaurant. Upon graduation, students will develop advanced food preparation and food management skills.

5 Culinary Arts / Hospitality Management 115 CUA-120 BASIC FOOD PREPARATION LABORATORY COLLEGE. CUA-110 In this course, students apply basic knowledge and skills to prepare a variety of basic foods. Specific topics include safety, food service history, professional standards of conduct and ethics, accreditation, kitchen staff, and different types of food preparation equipment and techniques. At the end of this course, students will demonstrate basic food preparation skills. This is the basis for an AAS/AAT or diploma in Culinary Arts or Commercial Food Services. CUA-122 Basics of Quantitative Preparation This course covers the principles and methods of quantitative preparation. Topics include measurements and measurements, recipe pricing and conversion, common terms and abbreviations, health department regulations and testing, and food production types and records. After completing this course

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