Culinary Arts

CA-110: ServSafe, Credits = 3
Introduction to food production policies that will focus on current regulations, best practices and science-based information. Topics include Hazard Analysis of Critical Control Points (HACCP) procedures, kitchen safety, and facility sanitation. Students will take the National Restaurant Association ServSafe Examination upon completion of the course. Prerequisite: Instructor permission.

CA-111: Storeroom Operations, Credits = 3
Provides an introduction to operations of storerooms. Students will learn how to inventory, order and receive products for foodservice operations. They will be taught basic culinary math principles and identify various products used in production of food. Prerequisite: Instructor Permission.

CA-112: Introduction to the Culinary Arts, Credits = 10
Provides an introduction to the hospitality and culinary arts profession through the History, Terminology and current Career Options. Classical knife skills are practiced and produced along with basic butchery of meats and seafood. Learn the techniques of classical and contemporary soups, stocks, mother sauces and their derivates . Roux based sauces, emulsions, purees, stock preparations and a variety of soups. Prerequisite: Instructor permission.

CA-120: Culinary Arts Methods, Credits = 9
Develop basic skills and apply the principles of food safety and sanitation, workplace safety, food preparation, and cooking methodologies in a kitchen lab setting. Produce food products through various moist and dry heat cooking methods. Prerequisite: CA 112

CA-121: American Regional Cuisine, Credits = 4
Practice techniques for appetizers, salads, desserts, breadings, batters, smoked, roasted and fried foods in the context of regional American specialties. Regions include Coastal areas of the continental US, the Caribbean, Hawaii and the Pacific Northwest. Students will explore regional variations, food ingredients and the impact of culture, geography and ethnicity on regional cooking styles. Prerequisite: CA 120.

CA-122: Food, Farmers, and Culture, Credits = 4
Explores the relationship between food and culture. It examines the questions of what, when and where we eat in the context of the cultural systems which answer them. Work within our own greenhouse on production of food products, understanding seasonal growing patterns within the Northwest. Examination of culinary arts in context with the global food supply. Explores food sustainability issues, ethics, ecology, farming techniques, slow food, organics and their impact on food choices and selection by working chefs within the foodservice industry

CA-130: Introduction to Baking, Credits = 6
Introduction to modern baking and pastry arts. It will provide the theoretical and technical foundation for the entire program, covering kitchen safety and sanitation, knives and equipment, and weights and measures. Students will be taught the proper use of basic ingredients and mixing methods while preparing simple yeast breads, quick breads, cookies, pies and tarts.

CA-131: Advanced Baking and Pastry, Credits = 5
Building on information and skills developed in Introduction to Baking, this course will provide students with a thorough understanding of advanced baking techniques. Artisan breads, including sour dough, baguettes, and ciabatta will be covered, as well as proper preparation of Danish, Croissant, puff dough, petit fours and strudel. Prerequisite: CA 130.

CA-132: Plated Desserts, Credits = 2
Examination of various methods for the design and plating of individual desserts. Students will learn techniques to enhance plate presentations, combine plating elements and balance flavors to reveal contemporary approaches to dessert service. Prerequisite: CA 131.

CA-133: Food and Wine/Beverage, Credits = 4
Introduction to the wine industry and grape varieties. Focus is on understanding the flavor components of different wines/beverages and their compatibility with various food offerings. Students will learn about tasting through an examination of different olive oils and vinegars. Students will practice menu development and food pairing in class exercises. This class is open to students under the age of 21 and students who do not drink alcoholic beverages.

CA-191: Cooperative Work Experience I, Credits = 1 - 15
Opportunity to work in jobs directly related to the culinary arts industry. This formal training period is agreed upon by the student, employer and instructor. Prerequisite: Instructor permission. Co-requisite: CA 192.

CA-192: Cooperative Seminar I, Credits = 2
Students explore issues related to their cooperative work experience focusing on effective workplace relationships and how self-knowledge, perception, attitudes, and behavior affect these relationships and job satisfaction. Students will also learn effective learning skills for workplace and educational success. Co-requisite: CA 191. Instructor permission required.

CA-199: Special Topics, Credits = 1 - 5
Study and train to meet established local needs in the culinary arts industry, supplemental to courses currently offered. Prerequisite: Instructor permission.

CA-240: French and Mediterranean Cooking, Credits = 4
Learn and practice techniques for appetizers, salads, desserts, souffles, pasta, complex sauces, saute, frying, roasting, broiling, poaching and grilling in context with Classical French and Mediterranean specialties. Regions include France, Italy, Spain, Middle East and North Africa. Prerequisite: CA 120.

CA-241: Asian Cooking, Credits = 4
Learn techniques and cooking methods for a variety of dishes from regions throughout Asia. Students will explore both traditional and contemporary applications for various ethnic dishes from these regions. Prerequisite: CA 120.

CA-242: Nutritional Cooking, Credits = 4
Learn healthy techniques and cooking methods for a variety of dishes from regions throughout the world. Develop an understanding of the food pyramid, the values of calories from various sources and be able to run nutritional analysis on recipes. Prerequisite: CA 120.

CA-243: Food and Beverage Management, Credits = 3
Designed to familiarize students with operational, marketing and managerial aspects of food and beverage management as well as their consequent managerial, marketing and cost control implications with emphasis on decision-making.

CA-250: Garde Manger, Credits = 9
Learn techniques of cold and hot food preparation in buffet and catering applications, including appetizers, canaps, pate, sausages, terrines, buffet salads, buffet design, lay-out and execution and menu planning. Various curing, brining and smoking techniques in production of bacon and other cured meat products.

CA-251: Latin American Cooking, Credits = 2
Practice techniques for appetizers, salads, desserts, breadings, batters, smoked, roasted and fried foods in the context of regional Mexico and other Central American countries, exploring regional variations, food ingredients and the impact of culture, geography and ethnicity on regional cooking styles. Prerequisite: CA 120

CA-252: Culinary Trends and Concepts, Credits = 2
Practice techniques of sous vide, molecular astronomy and food for photography. Prerequisite: CA 120.

CA-260: Menu Development, Credits = 3
Analysis of menu development for food service operations will be discussed. Focus on menu development, descriptions, layout, design and pricing with regard to sales mix and station balance. Students will also create and critique menus for the dining room with emphasis on concept, clarity, cost, price and efficiency. Prerequisite: CA 112. Co-requisite: CA 261 & CA 262.

CA-261: A la Carte Cooking, Credits = 8
Develop basic skills and apply the principles of a la carte cooking for the restaurant. Students will create the menu, order food products to budget, prepare par levels of products to support menu of functioning restaurant. They will work through each station in the kitchen through the course. Prerequisite: CA 120. Co-requisite: CA 260 & CA 262.

CA-262: Service Management, Credits = 4
Provides an introduction to basic table service principles which includes table settings, order taking, serving methods and serving sequences. Students will learn how to control inventory, merchandize products and services, and manage costs while assuring high quality service to all customers. Co-requisite: CA 260 & CA 261.

CA-291: Cooperative Work Experience II, Credits = 1 - 15
Opportunity to work in jobs directly related to the culinary arts industry. This formal training period is agreed upon by the student, employer and instructor. Prerequisite: Instructor permission. Co-requisite: CA 292.

CA-292: Cooperative Seminar II, Credits = 2
Students explore issues related to their cooperative work experience focusing on effective workplace relationships and how self-knowledge, perception, attitudes, and behavior affect these relationships and job satisfaction. Students will also learn effective learning skills for workplace and educational success. Co-requisite: CA 291. Instructor permission required.

CA-297: Special Projects, Credits = 1 - 15
Project-oriented experiences in the area or applications not covered in the standard culinary arts curriculum. Prerequisite: Instructor permission, based on evaluation of student's education and work experience.