• 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.
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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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• CA 1480: Sanitation and Table Service

  3.00 Credits

  Utah Valley University

  
  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.
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• CA 1490: Food Service Sanitation

  1.00 Credits

  Utah Valley University

  
  Explains effective sanitation measures that will keep customers and employees safe. Uses the ServSafe Program from the National Restaurant Association to meet the state wide requirements for food service employee's sanitation and safety training.
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• CA 2120: Professional Kitchen II Restaurant

  5.00 Credits

  Utah Valley University

  
  Prerequisite(s): CA 1230. Focuses on practical applications of all Culinary Arts courses by running Restaurant Forte. Enhances knowledge of cooking methods, mise en place, flavor building, soups, salads, entrees and desserts through regional and international cuisines. Course fee of $750 for materials, equipment applies.
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• CA 2130: Advanced Pastry Baking

  5.00 Credits

  Utah Valley University

  
  Prerequisite(s): CA 1170. Covers advanced baking and pastry skills in a commercial kitchen environment. Covers cakes, icing, decoration of cakes, petit fours, dessert sauces, laminated doughs, and fillings and toppings. Introduces the use and role of value added dessert items, and banquet and catering dessert requirements. Emphasizes sanitary food handling practices and professional work habits. Course fee of $750 for materials and equipment applies.
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• CA 2430: Menu Facilities Design and Beverage Management

  3.00 Credits

  Utah Valley University

  
  Prerequisite(s): CA 1310. Introduces menu design. Explores the relationship between menus and restaurant design for both production and service areas. Explains fundamental principles and techniques for planning menus for different operation styles. Provides practical experience and approaches in beverage management and service. Emphasizes legal and moral responsibilities of serving alcoholic beverages. Teaches understanding, service, and storage of beverages in full service restaurants.
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• CA 2450: Menu Design

  2.00 Credits

  Utah Valley University

  
  Prerequisite(s): CA 1310. Introduces menu design. Explores the relationship between menus and restaurant design for both production and service areas. Explains fundamental principles and techniques for planning menus for different operation styles.
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• CA 2750: Baking

  3.00 Credits

  Utah Valley University

  
  Prerequisite(s): Instructor Approval. Teaches intermediate baking skills. Includes lectures, demonstrations, and daily hands-on activities. Emphasizes quality products, methods/ techniques and formula development.
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