Second Semester (Blue Level)
CA 103-Professional Cooking III (60 Lab Clock Hours/ 2 Semester Credit Hours)
Students learn the basics of meat, poultry and seafood cookery. The students learn to identify the primal cuts of beef, lamb, veal and pork and list the fabricated cuts from each of them. The composition and structure of meat is described in terms of the relationship of the proper cooking techniques used in its cooking. Students are taught the proper handling and cooking of poultry, utilizing both dry and moist heat cooking methods with emphasis of the correct procedure used for the “slow-roasting” of large birds.
CA 110-Introduction to Baking and Pastry (60 Lab Clock Hour s/ 2 Semester Credit Hours)
Fundamentals of the commercial kitchen bakeshop. Students are taught the fundamentals of bakeshop principles and how they are applied in cakes, pastries, cookies, ice creams, sorbets and pie production in a commercial bakery.
CA 122-Restaurant Production II (30 Lab Clock Hours/ l Semester Credit Hour)
Designed for students to practice proper cooking techniques in commercial food service. Students are given an extensive review of cooking techniques and procedures, measurements, knife skills and mise en place and are required to prepare and serve examples of each technique and procedure on meats, poultry, seafood, vegetables and starches for the faculty/staff/student meal service.
CA 132-Restaurant Service II (30 Lab Clock Hours/ 1 Semester Credit Hour)
Designed for students to practice proper serving techniques in commercial food service. Students will learn proper serving techniques and wait staff service management. At the end of this course, students will take the National Restaurant Association Educational Foundation’s (NRAEF) ManageFirst® certification test for front of the house service management.
CA 105-Professional Cooking V (30 Lecture Clock Hours/ 2 Semester Credit Hours)
Students will learn the basics of salads, sandwiches, and hors d‘ oeuvres cookery, as well as the basics of hot and cold food presentation and garnish. Students will be introduced to the types of salads produced in food service and their preparation techniques. Techniques for the production of different types of sandwiches are demonstrated as well as the preparation and proper production of hors d‘oeuvres. Students are also taught the importance of presenting food attractively and are taught techniques using the balance of color, shape and texture. Students are also taught how to make and use garnishes for use in presenting food more attractively.
CA 106- Professional Cooking VI (30 Lecture Clock Hours/ 2 Semester Credit Hours)
Students will learn the basics of breakfast cookery, dairy products and breakfast beverages with a focus on the many types of egg production, breakfast breads and breakfast meats. Students will also learn the various types and production of dairy products including an introduction to cheeses, proper coffee and tea service.
CA 123-Restaurant Production III (30 Lab Clock Hours/ 1 Semester Credit Hour)
Students will practice cooking techniques in preparing menu courses for the faculty/staff student meal service. The emphasis in this kitchen laboratory is on the preparation of meats, poultry, seafood, vegetables and starches utilizing both moist and dry heat cooking methods appropriately.
CA 133-Restaurant Service III (30 Lab Clock Hours/ 1 Semester Credit Hour )
Students will practice techniques in serving food menu courses for the faculty/staff/student meal service. Students will cultivate their front of the house service and management techniques, including training on the MICROS system.
CA 211-lntroduction to Hospitality and Restaurant Management (30 Lecture Hours/ 2 Semester Credit Hours)
Designed as an overview and introduction to the hospitality and restaurant management industry, with a specific focus on leadership and management techniques. As a National Restaurant Association Educational Foundation ‘s (NRAEF) ManageFirst ® Program Core Credential course, students are eligible to take an NRAEF certification test at the end of this course. Cross Listed with HCM 211.
CA 112-Catering and Volume Food Service (30 Lecture Clock Hours/ 2 Semester Credit Hours)
Introductory course on catering for food service and hospitality managers with sound guidelines and a practical approach to operating and managing a catering business. The course includes the guidelines on how to do on and off premise catering, hire and manage catering personnel, writing a contract, sanitation, set up a kitchen, set up and use service equipment, conduct special events and kosher catering along with wine and bar service, menu making and food presentation . Cross Listed with HCM 112.
ENG 101-English Composition (Humanities) (45 Lecture Clock Hours/ 3 Semester Credit Hours)
Basic course on English grammar and composition designed to provide students with a detailed, structured approach to composition using the three steps of the writing process: prewriting, writing and rewriting. This course includes a review of grammar, offers opportunities for general and career-focused writing, and encourages improvement through addressing the writer’s audience and purpose by providing tools for proofreading and editing.