Designed for hospitality management majors and as elective credit for other business majors. Explains the techniques and procedures of quality and quantity food production. Studies the selection and preparation of major food products. Provides an extensive set of basic and complex recipes for practice.
Includes lectures, lab, visits of guest chefs, and field trips. Completers should be prepared to enter the working field as a prep cook. Covers basic food service skills in a commercial kitchen environment. Stresses the use of standardized recipes and procedures. Introduces basic ingredients, stocks, soups, mother sauces, protein fabrication, cooking methods and breakfast items.
Includes daily end product assessment. Emphasizes sanitary food handling practices and professional work habits. Covers the key aspects and responsibilities of table servers in different styles of operations.
Covers taking reservations, greeting guests, basic table settings, formal and specialized settings, food and beverage service, selling menu specials, dealing with closing checks, dealing with customer complaints, emergency procedures, and the use of a Point of Sale system. Provides an understanding of how and why the relationship between food and health has moved into sharp focus. This course will trace the change in dietary patterns that have been noted by the food service industry.
This course has been designed to help meet the need of developing adequate healthful food programs. You will learn about the changes in eating attitudes and be able to define the various responsibilities of the food service industry. You will learn how to identify whether a market exists for a healthful food program and how to plan and manage such a program. The course will also explore nutrients and their food sources; physiological and metabolic aspects of nutrient functions; individual requirements; food choices and selection; prevention and treatment of common nutritional-related disease; along with contemporary and controversial issues.
Allows culinary professionals to utilize all the tools necessary to manage daily food service operations for maximum efficiency and profitability. Reviews basic math functions then expands into recipe conversion, yields, recipe costing, and menu costing. Covers basic baking and pastry skills in a commercial kitchen environment.
Covers baking terms, equipment and ingredients. Includes daily end product critiquing. Introduces nutritional and specialty diet concerns in baking and pastry. Covers preparation of cold food items in a commercial kitchen environment.
Covers advanced food service skills in a commercial kitchen environment. Introduces center of plate foods, starches, vegetables, and compound sauces. Advances comprehension of ingredients, stocks, soups, sauces, protein fabrication, cooking methods, flavor and taste development. Emphasizes sustainability, sanitary food handling practices and professional work habits. Designed to assist food service employers, managers, and workers to effectively communicate to an increasingly Spanish-speaking work force.
Introduces short phrasing to assist in basic communication. Teaches principles and practices concerning purchasing of foods, supplies, and materials for a modern full-service food service operation. Emphasizes buying, writing specifications, determining needs, and controlling quality. Focuses on employee management and supervision concepts used in the food service field. Includes instruction on writing a professional resume. Teaches effective food and beverage service management in outlets ranging from cafeterias and coffee shops to room service, banquet areas, and high-check-average dining rooms.
Presents basic service principles while emphasizing the special needs of guests. Explains effective sanitation management to achieve high standards that will keep customers coming back. Includes lecture, film, and tapes. Develops an entry-level working knowledge of serving food and beverage. CAI students learn how to apply these skills to a variety of food service establishments and operations. The practical and theoretical instruction covers such areas as food service safety and sanitation, professional dining room service, menu planning, nutrition and purchasing-storeroom management procedures.
While studying Culinary Arts at UVU, students gain a solid understanding of the food and beverage industry and learn the newest techniques in food and baking production using state-of-the-art equipment in our kitchen labs. These industry based learning models allow students to work with a wide range of foods while directly interacting with the public. In order to get the full breadth of running their own food service establishment, students work in a variety of functions including waiting tables, purchasing, preparing food, hosting, and supervising as the head chef.
This graduation plan is a sample plan and is intended to be a guide. You are encouraged to meet with an advisor and set up an individualized graduation plan in Wolverine Track.
Milestone courses pre-requisites for a course in one of the subsequent semesters are marked in red and italicized. To find the most up-to-date information from the Culinary Arts Institute, visit their website. Culinary Arts Institute. Total Program Credits: 63 Matriculation Requirements: Completion of the following courses with a grade of C- or better. Acceptance into the Culinary Arts Institute by completion of application process see Advisor for specific details.
Overall GPA: 2. Overall grade point average of 2. Residency hours--minimum of 20 credit hours through course attendance at UVU.
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