This course covers all of the basics of culinary math. Topics include cost and profit formulas, recipe conversion, and baking formulas, as well as basic math principles. Students who are uncomfortable with math are recommended to take this course in their first quarter of enrollment.
This course is an introduction to the culinary, hospitality, research, and management program. Topics include the professional kitchen, an overview of the tremendous career opportunities available in the industry, and portfolio development. This course should be taken during the first quarter of enrollment. NOTE: CHRM 1000, 1999, 2000, and 2999 are designed to be the guideposts for students as they travel through the Culinary Arts and Management program.
This is an orientation to the world of hospitality careers and the program at the Institute for the Culinary Arts.
This course includes the study of safe food handling, identification of food-borne illness, and establishment of a food safety system. It includes the study of the flow of food through the operation, as well as safe storage, sanitary facilities, and equipment. Other topics include establishment of an integrated pest management system, accident prevention, and crisis handling. There is an extensive discussion of sanitary regulations, agencies, and employee sanitation training. Upon successful completion of the ServSafe exam, students receive a National Restaurant Association's certificate.
Course is offered On-line
Students apply principles of proper food handling, kitchen safety, and sanitation as it relates to the food industry. Students also learn the principles of cooking and cooking methods that include dry, moist, and combination methods. Topics include kitchen tools and equipment, knife skills, food and plate presentation, food evaluation, seasonings, flavorings and aromatics, fats, dairy products, eggs, and palate development. NOTE: The co-requisites CHRM 1000 and CHRM 1020 can be taken concurrently or have previously been completed. Current ServeSafe certification can be substituted for CHRM 1020.
Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include rice and grains, potato products, wheat-based products to include pastas and dumplings, breakfast items, beans and soy products, fruits, vegetables, salads, protein, and sandwiches. Students practice elementary presentation and garnishing.
This course prepares students to inspect, appraise, and participate in food production and planning for quantity service. Hands-on experiences include use and care of large equipment, dish room management, and quantity preparation of food.
Students study the Spanish language as it relates to the food service profession. Students demonstrate a mastery of vocabulary associated with the culinary arts, beginning grammatical concepts, and conversational elements of the Spanish language along with an understanding of the Hispanic culture.
Students learn and apply principles of stock, broth, soup, and sauce production used in commercial food production. Students also learn and practice professionally plating dishes with sauces.
This course focuses on the identification, fabrication, handling, and storage of protein items to include poultry, beef, pork, lamb, shellfish, and finfish. Students are introduced to the concepts of protein cookery.
Study focuses on the preparation of food items for service in a guest-centered a la carte environment. Students gain proficiency in the areas of kitchen sense, mise en place, and hustle. It includes an introduction to the concepts of food presentation.
Students learn to apply fundamental baking skills in preparing yeast breads, quick breads, laminated dough, cookies, pies, pastries, cakes, custards, creams, and sauces.
This course provides an in-depth study of baking emphasizing American and European pastries. Topics include knowledge of different ingredients for fancy cookies, petit fours, laminated pastries, puff pastries, pate a choux, meringues, assorted pastes and tarts, icing, fillings, and glazes.
This course is an in-depth study of artisan bread baking. Students apply old-world techniques with an emphasis on leavens, polish, and sponge bread methods. Students should complete CHRM 1210 prior to CHRM 1250 to obtain the skills necessary for successful completion of CHRM 1250.
This course provides an in-depth study of cake formula and assembly techniques. Topics include knowledge of different cake-making methods, ingredients for icings, fillings, coatings, glazes, and production of finished cakes. It gives attention to production of layered and component cakes using an assortment of creams including creme patisserie, Bavarians, and mousses.
Baking and pastry students present for evaluation the skills and knowledge that they have acquired in their first year of study. This class also requires students to display a solid understanding of fundamental cooking and baking skills in order to deliver, under absolute time constraints, a high-quality final product for review by industry professionals. Students complete these requirements via independent study, examination, and small team experiences. Upon completion of the course, students should be eligible to apply for the Baking and Pastry Certificate of Achievement.
Culinary Arts students present for evaluation the skills and knowledge that they have acquired in their first year of study. This class also requires students to display, under absolute time constraints, a solid understanding of fundamental cooking and baking skills in order to deliver a high-quality final product for review by industry professionals. Students complete these requirements via independent study, examination, and small team experiences. Upon completion of this course, students should be eligible to apply for the Culinary Arts and Management Certificate of Achievement.
Students learn the many facets of the culinary and hospitality world through participation in myriad events and experiences. The creation of individual educational development plans, completed over several quarters, guides students' progress against self-stylized goals. This course should be taken during the first quarter of enrollment after completing CHRM 1999 or CHRM 1990. NOTE: CHRM 1000, 1999, 2000, and 2999 are designed to be the guideposts for students as they travel through the Culinary Arts and Management program.
Students learn to prepare, merchandise, and service large quantities of food. The course emphasizes production of entrees, soups, sauces, salads, sandwiches, and convenience bakeshop items.
Students study traditional upscale pantry preparation. Students practice techniques for artistic displays of hors d'oeuvres, canapes, pates, terrines, and charcuterie. Students also practice artisan food preservation.
Students learn a la carte and fine dining principles. Projects include menu design, research and development of dishes, plate presentation, and line cooking skills for fine dining as well as time budgeting and management. Students work in stations to include salads, broiler, saute, expeditor, and prep. Students plan and prepare up-scale theme menus.
This course covers international cuisine focusing on indigenous, cultural and religious influences, and historical events. It uses a technical and scientific approach to flavor profiles. Students build a professional palate through sensory experience of new ingredients and flavor combinations and by utilizing cooking methods practiced by each ethnic group visited.
This class gives practical experience in preparation of retail bakery products to include breads, rolls, breakfast pastries, cookies, pies, tarts, and cakes. Students learn to meet production demands based on needs and customer expectation and satisfaction. It ties theory learned in other courses (i.e., sanitation, nutrition, purchasing) into these experiences in a practical way so that students develop and increase their baking techniques and kitchen sense.
Students study and prepare breads from around the world. They learn how indigenous products, cultural preferences, and available fuel sources influence the development of unique regional and national styles of bread making.
This course covers chocolate and sugar ingredient identification and application. Confectionary skills covered include icing, fondant, piping, buttercream, marzipan, and royal icing decorations; poured, pulled, and blown sugar; chocolate and sugar work and sculptures; pastillage; and assorted sugar and chocolate decorative pieces.
Students apply baking and pastry skills from throughout the curriculum in order to prepare and merchandise restaurant-style desserts. This course includes dessert menu planning, plating, garnishing, and producing component-style desserts.
This course orients students to basic nutrition in the context of a modern food service operation. It emphasizes nutrition guidelines for various population groups and disease states to enable the culinary professional to respond knowledgeably to customers' specific nutrition needs. The course includes guidelines for applying nutrition principles in preparing and developing menus with healthy foods.
Course is offered On-line
This course covers tastes and flavors (sweet, salt, bitter, sour, and umami). Students explore culinary herbs, spices, salts, peppers, oils, vinegars, essences, fragrances, oleoresins, concentrates, freeze dried fruit and vegetable products, and other flavor carriers used in cooking and culinary research and development. Students study aspects of history, medicinal benefits, growing, marketing, purchasing, distributing, and culinary applications and practices. This course includes a hands-on lab application of techniques learned.
This course is an overview of major food components (carbohydrates, proteins, fats, vitamins, and minerals) and the bases for food preservation, including processing, food legislation, food safety, and current food issues. It covers structure-function relationships of water, proteins, lipids, carbohydrates, minerals, and natural products in food systems. Students are able to relate fundamental chemical, physical, and biological principles to the preparation of food upon completion of this course.
Course is offered On-line
This course introduces students to sensory science and evaluation. Topics include the techniques and theory of food sensory measurement and perception of food. The course covers statistical methods for interpreting results.
The course examines the process of research and development of food products. Students identify the importance and challenges of food product development. It covers the creation of a new food product in a real-world research and development facility as a lab experience.
This course exposes students to a wide variety of operations and broadens perspectives of the hospitality industry through site visits, speakers, and vendor events. Students explore menu planning and marketing strategies employed by various industry segments in conjunction with the visits. Students need flexible schedules and transportation for success in this course.
Students develop an understanding of food cost, labor cost, portion control, menu pricing, and inventory and storeroom practices as they affect food service operations. NOTE: For CHRM 2460, CHRM 2465, and CHRM 2480, math skills at the MATH 1220 level are recommended to be successful in the course.
Course is offered On-line
Students discover the management systems used to report and analyze revenue, expenses, and profits, as well as the overall financial health of a food-related business. NOTE: For CHRM 2460, CHRM 2465, and CHRM 2480, math skills at the MATH 1220 level are recommended to be successful in the course.
This course considers approaches for effective culinary or hospitality supervision. It covers methods of recruiting, selecting, training, and evaluating personnel. Students examine team building and conflict management concepts.
Course is offered On-line
This course focuses on leadership and decision-making principles as applied to a variety of food operations. It develops skills in communication, empowerment, and planning.
This course covers purchasing methods and specifications in a variety of food operations. Students write purchasing specifications for a variety of foods, using general purchasing methods, requirements, procedures, and ethics. NOTE: For CHRM 2460, CHRM 2465, and CHRM 2480, math skills at the MATH 1220 level are recommended to be successful in the course.
Students reinforce and expand knowledge of the dining room to include styles of service, customer service principles, order of service, wine and food affinities, and merchandising the menu in a guest-centered environment. Upon successful completion of this course, students may be awarded the National Restaurant Association ServSafe Alcohol Certificate.
Students study types of beverages (both alcoholic and non-alcoholic), purchasing procedures, beverage program development, and legal aspects of the beverage industry.
Students accumulate the skills and knowledge necessary to plan and coordinate all aspects of event management including front-of-the-house, kitchen operations, and contract services in a client-driven, guest-centered environment.
This course introduces the preparation and service requirements for successful on-site and off-site events. Students learn the practical skills of buffet catering and banquet organization in a guest-centered environment. Students must have a flexible schedule in order to be successful in this course.
This course permits instruction in special content areas that are not included in other Culinary Arts classes.
This course creates an industry-driven learning environment in which a small community of accomplished culinary students applies and expands their accumulated knowledge while working side-by-side with chef-instructors, restaurant professionals, and other industry leaders. It uses a broad, multi-disciplinary approach to complete a culinary-based client-centered consulting project. Students need flexibility in their scheduling, a commitment to team-based learning, advanced culinary skills, solid business etiquette, and great organizational abilities in order to be successful in this course.
This course uses a broad, multi-disciplinary approach to develop food-related media pieces including, but not limited to, cookbooks, television programs, magazine articles, commercial art, and radio programs. The members of the studio select and create a professional-quality media piece for distribution. Students need flexibility in their scheduling, a commitment to team-based learning, advanced culinary and/or media development skills, and great organizational abilities in order to be successful in this course.
This course is required for all those wishing to participate on the culinary competition team. The course introduces students to the rigors of professional culinary competition as sanctioned by various organizations including the American Culinary Federation, the Research Chefs Association, and the Retail Baker's Association. Students develop competition-quality menus, refine their culinary skills, apply knowledge obtained throughout the Culinary Arts curriculum, foster team-building skills, and gain exposure to their regional and national contemporaries. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations.
This course is designed for students pursuing excellence through participation on the Culinary Competition Team. This course is a continuation of the skills and knowledge introduced in CHRM 2970.
This course is designed for students pursuing excellence through participation on the Culinary Competition Team. This course is a continuation of the skills and knowledge introduced in CHRM 2970.
This course is designed for students pursuing excellence through participation on the Culinary Competition Team. This course is a continuation of the skills and knowledge introduced in CHRM 2970.
This course is designed for students pursuing excellence through participation on the Culinary Competition Team. This course is a continuation of the skills and knowledge introduced in CHRM 2970.
This course is designed for students pursuing excellence through participation on the Culinary Competition Team. This course is a continuation of these skills and knowledge introduced in CHRM 2970.
This course is designed for students pursuing excellence through participation on the Culinary Competition Team. This course is a continuation of the skills and knowledge introduced in CHRM 2970.
This course is designed for students pursuing excellence through participation on the Culinary Competition Team. This course is a continuation of the skills and knowledge introduced in CHRM 2970.
This course is designed for students pursuing excellence through participation on the Culinary Competition Team. This course is a continuation of the skills and knowledge introduced in CHRM 2970.
This course is designed for students pursuing excellence through participation on the Culinary Competition Team. This course is a continuation of the skills and knowledge introduced in CHRM 2970.
This course is recommended for all those wishing to take CHRM 2970 Culinary Competition. The course introduces students to the rigors of professional culinary competition and develops the fundamental skills required for success as they move into sanctioned competitions through the American Culinary Federation. Students develop competition-quality menus, refine their culinary skills, define the importance of mise en place, and foster team-building skills.
Students participate in the daily supervision and management of the kitchen and dining area. The course focuses on interpersonal skill development, menu planning, and quality control.
Through goal-directed practice in a food- or hospitality-related establishment, students apply classroom knowledge and skills. A minimum of 150 hours of work is required.
This course provides students practical experience in the operation of the retail bakery from the perspective of a student manager. This experience includes bakery menu planning, product packaging, displaying and pricing, quality, and cost control, as well as customer service and relations. These duties tie into classroom work (sanitation, nutrition, purchasing, cost management, supervision) in a practical way.
The internship allows for integration of course requirements, classroom knowledge, and skills into managerial and leadership practice in a hospitality industry setting. A minimum of 150 hours of work is required.
Students document all skills gained throughout the Culinary Arts or Culinology curriculum through the completion of a culinary and academic portfolio. Students also complete a final project to demonstrate mastery of the entire curriculum. Students complete these requirements via independent study, examination, and small team experiences. Upon completion of this course, students should be eligible to apply for the Culinary Arts and Management Associate of Applied Science degree.
Students document all skills gained throughout the Culinary Arts or Culinology curriculum through the completion of a culinary and academic portfolio. Students also complete a final project to demonstrate mastery of the entire curriculum. Students complete these requirements via independent study, examination, and small team experiences. NOTE: Upon completion of this course, students should be eligible to apply for the Culinary Arts and Management Associate of Applied Science degree.