CUA - Culinary Arts

CUA 101 Food Safety and Sanitation
Credits: 2
Covers the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate of Completion from the Education Foundation.

CUA 105 Food Service Concepts and Management Skills
Credits: 3
Demonstrates the use of management skills training in the food service industry by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food service personnel in all kitchen positions with emphasis on advertising vs. publicity, job analysis, description specifications and duty list as related to recruiting and hiring process. Covers application, interview techniques, training, and hiring process. Incorporates preparation of menus for different styles of food service concept.

CUA 121 Introduction to Food Production Principles and Practices
Credits: 1
Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. The class meets a minimum of 22.5 hours.

CUA 122 Introduction to Stocks, Soups and Sauces
Credits: 1
Focuses on the fundamental principles of stocks, soups, sauces, gravies and thickening agents. Enables students to produce a variety of these products in the commercial kitchen incorporating practice in the use of tools, utensils, equipment and application of safety and sanitation practices. Students apply pre-preparation skills and efficient organization of work techniques. Meets a minimum of 22.5 hours.

CUA 123 Introduction to Garde Manger
Credits: 1
Provides fundamental principles of cold food and non-alcoholic beverage preparation and production in a commercial kitchen. Enables students to produce a variety of cold food and non-alcoholic beverage products incorporating practice in the use of tools, utensils, equipment and application of safety and sanitation methods. Introduces basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines, and hors d'oeuvres. Focuses on pre-preparation procedures and efficient organization of work techniques. Meets for a minimum of 22.5 hours.

CUA 124 Vegetable Preparation and Breakfast Cookery
Credits: 1
Introduces students to vegetable preparation and breakfast cookery in a commercial kitchen. Focuses on the significance of variety of breakfast items and the preparation of vegetable items using a variety of cooking methods. Emphasizes the affects of seasonings and cooking methods on vegetable products. Students prepare, plate and garnish breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized. Meets a minimum of 22.5 hours.

CUA 127 Soups, Sauces, and Consommés
Credits: 3
Covers the preparation of the five mother sauces and small-derived sauces. Enables students to prepare stocks, consommés, emulsified sauces, clear soups, pureed soups, chowders, national, and cream soups in a commercial kitchen. Introduces gravies and sauce garnishing.

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CUA 131 Starches, Pastas, Casseroles and Grain Products
Credits: 1
Provides the basics of preparing and/or cooking potatoes, starches, legumes and pastas. Enables students to prepare and cook a variety of casseroles and grain products using a commercial kitchen for their preparation area. Allows students to apply pre-preparation skills and efficient organization of work techniques. Class meets a minimum of 22.5 hours.

CUA 132 Center of the Plate: Meat
Credits: 1
Provides the student with the basics of meat handling, including principles used for selecting meat products, their basic cuts and cooking methods. Focuses on a variety of meat products in a commercial kitchen. Meets for a minimum of 22.5 hours.

CUA 133 Center of the Plate: Poultry, Fish & Seafood
Credits: 1
Provides the basics of handling poultry, fish and seafood including principles used for selection and the basic forms these products have and the methods of cooking them. Focuses on preparation of poultry, fish and seafood products in a commercial kitchen and incorporates practice in the use of these principles and methods. Covers pre-preparation skills and efficient organization of work techniques. Meets for a minimum of 22.5 hours.

CUA 141 Baking: Principles and Ingredients
Credits: 1
Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics and functions of the main ingredients used in bakery production. Orients student to commercial equipment, tools, and utensils used in baking. Meets for a minimum of 22.5 hours.

CUA 142 Basic Yeast-Raised Products and Quick Breads
Credits: 1
Provides the student with the fundamentals of basic yeast-raised production and quick breads. Enables the student to produce white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quickbreads in a commercial kitchen. Meets for a minimum of 22.5 hours.

CUA 143 Baking: Cakes, Pies, Pastries and Cookies
Credits: 1
Provides the student with the fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies and assorted dessert items in a commercial kitchen. Meets for a minimum of 22.5 hours.

CUA 144 Baking Applications
Credits: 1
Serves as the practical vehicle for the student to apply basic baking principles and practices to the production of yeast breads, quick breads, cakes, icings, pastries, pies, and cookies. Focuses on the preparation of a variety of baked goods in a commercial kitchen according to a baking production schedule. Enables the student to demonstrate comprehensive knowledge of products as well as speed and efficiency in the production of quality baked goods. Meets a minimum of 22.5 hours.

CUA 150 Baking: Decorating and Presentation
Credits: 3
Examines the preparation and production of cakes, pastries, different styles of decorating, commercial equipment and types of products used for decoration. Covers the use of plate painting, national products, and designing show pieces.

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CUA 151 Baking: Intermediate Bread Preparation
Credits: 3
Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate different styles of presentation including rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shape. Examines production steps, ingredients, and commercial equipment that apply to course training.

CUA 152 Individual Fancy Dessert Production
Credits: 3
Focuses on the preparation and decoration of individual dessert items in a commercial kitchen. Covers the preparation of cream horns, napoleons, éclairs, cream puffs, marzipan fruits, marzipan sculptures, tarts, flambéed desserts, international desserts, pastry shells, pulled sugar, spun sugar, and individual chocolate decorations. Students research and locate dessert menus/recipes to be used in lab production.

CUA 156 Nutrition for the Hospitality Professional
Credits: 3
Provides students with the fundamentals of human nutrition. Focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs. Students may take a nationally recognized test from the Educational Foundation of the National Restaurant Association.

CUA 157 Menu Planning
Credits: 3
Introduces the student to planning menus and integrating them into foodservice operations. Equips the student with a working knowledge of the function, mechanics, and results achieved by the menu. Provides an overview of the existing and growing foodservice industry as seen through the menu.

CUA 180 Internship
Credits: 5
Provides students with the opportunity to supplement coursework with practical work experience related to their educational program. Students work under the immediate supervision of experienced personnel at the business location and with the direct guidance of the instructor.

CUA 182 Internship
Credits: 5
Provides students with the opportunity to supplement coursework with practical work experience related to their educational program. Students work under the immediate supervision of experienced personnel at the business location and with the direct guidance of the instructor.

CUA 210 Advanced Cuisine and Garde Manger
Credits: 4
Focuses on the preparation of food display items for buffets and banquets such as fancy garnishes, fruit and vegetable carvings, canapés, party trays, etc. Includes pates, galantines, terrines, and choud froid items. Incorporates creation of food artistry show pieces meeting competition guidelines developed by the American Culinary Federation. Covers the preparation of a regional, ethnic or cultural culinary presentation based upon personal research.

CUA 242 Intermediate Garde Manger
Credits: 1
Focuses on producing a variety of garde manger items in the kitchen. Incorporates practice in the use of tools, utensils and equipment and application of safety and sanitation practices. Emphasizes preparation skills and efficient organization of work skills. Meets a minimum of 22.5 hours.

CUA 255 Supervision in the Hospitality Industry
Credits: 3
Provides the current/future foodservice operator, manager, or supervisor with a solid foundation for developing communication skills, planning and decision-making skills, and skills for creating a goal-oriented environment utilizing management principles in the selection, training, evaluating, delegating, motivating, rewarding, and disciplining employees. Stresses skills for success through people development.

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