• CA 1120: Cooking Skills Development

  5.00 Credits

  Utah Valley University

  
  Prerequisite(s): CA 1490, Food Handlers permit or ServSafe Certification. Acceptance into the Culinary Arts Institute.. 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. Course fee of $750 for materials and equipment applies.
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• CA 1140: Professional Dining Room Services

  1.00 Credits

  Utah Valley University

  
  Prerequisite(s): Acceptance into the Culinary Arts Institute. 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, closing checks, customer complaints, emergency procedures, and using a Point of Sale system.
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• CA 1150: Nutrition and Food Service

  3.00 Credits

  Utah Valley University

  
  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. Canvas Course Mats $39/Wiley applies.
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• CA 1160: Culinary Math

  1.00 Credits

  Utah Valley University

  
  Prerequisite(s): Matriculation and Acceptance into the Culinary Arts Institute. Reviews basic math functions. Applies basic math functions to culinary specific uses including unit conversion, recipe scaling, yields, recipe costing, menu costing, food service expenses and costs, and baker's percentages.
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• CA 1170: Pastry and Baking Skills

  5.00 Credits

  Utah Valley University

  
  Prerequisite(s): Food Handlers permit or ServSafe Certfication. Acceptance into the Culinary Arts Institute.. Pre- or Corequisite(s): CA 1490. Covers basic baking and pastry skills in a commercial kitchen environment. Stresses the use of standardized recipes and procedures. Covers baking terms, equipment and ingredients. Includes daily end product critiquing. Covers yeast-leavened breads, quick breads, pies and tarts, custards, creams, cookies, brownies, pâte à choux, and meringues. Introduces nutritional and specialty diet concerns in baking and pastry. Emphasizes sanitary food handling practices and professional work habits. Course fee of $750 for materials and equipment applies.
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• CA 1180: Professional Kitchen Garde Manger

  5.00 Credits

  Utah Valley University

  
  Prerequisite(s): CA 1120, Food Handlers permit or ServSafe Certification. Covers preparation of cold food items in a commercial kitchen environment. Covers salad greens, tossed, compound and composed salads, sandwiches, dressings & sauces, cold soups, display platters, assorted forcemeats, savory mousse, preservation techniques, cold hors d'oeuvres, cold appetizers, cheese and centerpieces. Course fee of $750 for materials and equipment applies. Corequisite:    CA 1230
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• CA 1230: Professional Kitchen I Cooking

  5.00 Credits

  Utah Valley University

  
  Prerequisite(s): CA 1120. 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 . Includes daily end product assessment. Emphasizes sustainability, sanitary food handling practices and professional work habits. Course fee of $750 for materials and equipment applies. Corequisite:    CA 1240
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• CA 1260: Culinary Spanish

  1.00 Credits

  Utah Valley University

  
  Prerequisite(s): Matriculation and Acceptance into the Culinary Arts Institute. 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.
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• CA 1310: Purchasing and Storeroom Management

  3.00 Credits

  Utah Valley University

  
  Corequisite(s): CA 1120 and CA 1170. 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. Corequisite:    CA 1120 AND CA 1170
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• CA 1320: Culinary Management

  3.00 Credits

  Utah Valley University

  
  Prerequisite(s): Matriculation and Acceptance into the Culinary Arts Institute. Focuses on employee management and supervision concepts used in the food service field. Includes instruction on writing a professional resume.
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