This class provides an overview of proper identification, usage, cleaning, safety, handling, and care procedures for a variety of culinary tools, including refrigeration equipment, fixed equipment, cooking equipment, hand tools, and appliances. This class also emphasizes knife skills and handling applications. (3 quarter credits, 4 hours per week)
Prerequisites: None
The fundamental concepts, skills, and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients, cooking theories, and the preparation of stocks, broths, glazes, soups, thickening agents, and the grand and emulsion sauces. Lectures and demonstrations teach organizational skills in the kitchen, work coordination, and knife skills. The basics of vegetable and starch cookery are covered. (3 quarter credits, 8 hours per week)
This course is an introduction to the management perspective in the organization and structure of hotels, restaurants, and clubs. Students will also be exposed to the importance of industry contacts, resume writing, and time management, and must perform a hospitality occupational interview. The student will receive an overview of forces that shape the hospitality industry, and the effect of these forces on the hospitality industry. The student will tour hotels, restaurants, clubs, and caterers as well as meet chefs and industry professionals to receive an overview of career possibilities in the hospitality industry. (3 quarter credits, 4 hours per week)
This course is an introduction and explanation of the basic principles of sanitation, safety, and supervisory management. This course will focus on sanitation, safety and supervisory issues in a professional kitchen. Attention will focus on food-borne illnesses, their origins and standardized procedures for prevention. This course will also discuss injuries common in the workplace and techniques for prevention. This course has been approved by the Federal Food and Drug Administration (FDA) and is recognized by State and Local jurisdictions that require training or certification. Current issues in leadership techniques and styles will be discussed and evaluated. (3 quarter credits, 4 hours per week)
Students are introduced to the fundamental concepts, skills, and techniques of baking. Special significance is placed on the study of ingredient functions, product identification, and weight measures as applied to baking. Lectures and demonstrations teach yeast-raised dough mixing methods, rolled-in doughs, and basic cake mixing methods. (3 quarter credits, 8 hours per week)
The fundamental concepts, skills, and techniques involved in all cookery are covered in this course. Special emphasis will be given to the study of various meat, poultry, fish and seafood and how they relate to fundamental cooking techniques. The basics of vegetable, starch, meat, fish and poultry cookery are covered. Emphasis is given to basic cooking techniques such as sautéing, roasting, poaching, braising and frying. Lectures and demonstrations teach organizational skills in the kitchen, work coordination, and knife skills. (3 quarter credits, 8 hours per week)
Prerequisites: CU10110, CU10121
This course centers on an explanation of the basic principle of nutrition and its relationship to health. The structure, function and source of nutrients including proteins, carbohydrates, fats, vitamins, minerals, and water are discussed. Current issues in nutrition are reviewed including dietary guidelines, energy balance, vitamin supplements, and food fads. Practical cooking, in the kitchen lab, demonstrates nutritional meals using proper cooking methods, less fat and sodium, fresh ingredients and fresh herbs and spices. (3 quarter credits, 4 hours per week)
This course focuses on the preparation and presentation of first-course food items and a variety of canapés and hors d’oeuvres, highlighting traditional, regional, ethnic, and modern influences. Students will also learn to demonstrate a variety of presentation concepts, including balance, unity, focal point, and flow. (3 quarter credits, 8 hours per week)
Prerequisites: CU10141, CU10240
This class provides an in-depth study of the cuisine and culinary heritage of the United States. Advanced hands-on techniques will be utilized in the production of regional cuisine menus. Studies will be required of products and ingredients that are indigenous to this region of the United States. A historical approach with hands-on application will be emphasized, and cultural implications in the preparation of foods and the selection of menus will be stressed. The skills of plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times. (3 quarter credits, 8 hours per week)
In this course, students are given the opportunity to practice the skills and knowledge they have learned in a real world situation by working in an approved industry internship site, or to gain additional training at The Art Institute of Philadelphia’s Culinary Arts program in an area of special interest. Special interest areas may include the storeroom, dining room, garde manger, baking labs and restaurant kitchen. (3 quarter credits, 9 hours per week)
Prerequisites: CU10210, CU10240, CU10311, CU10330, CU10411