Print Culinary Arts
Course Descriptions - Certificate of Program Completion (Catalog Year: 2018)
CULA 0000 Culinary Arts Orientation0 Hours
Culinary Arts requires taste and creativity as well as mastery of technique. This program teaches students about foods and cooking equipment using proper techniques. Students learn culinary principles and have an opportunity to cater and prepare short order cooking items in a modern, well-equipped kitchen. The Culinary Arts program prepares students for numerous career opportunities.
CULA 1015 Culinary Arts I60 Hours
This course provides students with an introduction to the food service industry, both past and present. Students will learn the theory and science of basic cooking principles including the history and tradition of cookery that requires knowledge, skill, taste, judgment, dedication and pride. The importance of organizational structure and organizational skills will be taught in addition to basic cooking principles. Food safety and sanitation, including food contaminants, how they are spread and their prevention will also be covered. Students will learn about nutrition, food labeling, how to read and modify a recipe and the use of tools and equipment. At the end of the course, students will have a thorough understanding of these principles, so they can be applied during practical training in the kitchen.
CULA 1125 ServSafe Food Safety and Sanitation30 Hours
This course utilizes the ServSafe curriculum and will result with an industry recognized Food Protection Manager Certification after successful completion of the ServSafe exam. Students in this course will learn basic concepts in food safety, personal hygiene, time and temperature controls, cross-contamination prevention, and implementing and managing a Hazard Analysis Critical Control Point (HACCP) program.
CULA 1105 Culinary Arts II30 Hours
In this course, students will learn both the classic mother sauces and the small sauces derived from them, as well as sauces such as beurre blanc and beurre rouge, coulis, flavored oils, salsa and relishes. Students will also learn the techniques to create an infinite number of new and appetizing hot and cold soups. In addition, students will learn about breakfast preparation and the many dairy products used regularly in the kitchen, including guidelines for handling, storing and cooking with them.
CULA 1900 Skill Development and Practice I120 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.
CULA 1901 Skill Development and Practice II90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.
CULA 1111 Culinary Arts III30 Hours
This course will cover the importance of vegetables and starches in the diet; how vegetables appeal to the appetite by their flavor, color and texture; and how potatoes, grains and pasta are a good source of energy and can be prepared and flavored in a variety of ways.
CULA 1902 Skill Development and Practice III90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.
CULA 1215 Hot Foods30 Hours
This course will cover the different kinds of meats, various cuts and flavors of meat, different ways to prepare meat, how to recognize and select the best meat, which cuts respond best to the various cooking methods and the proper storage of meat.
CULA 1903 Skill Development and Practice IV90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.
CULA 1205 Cold Foods30 Hours
This course teaches how to skillfully combine the main ingredients and dressing of a salad to achieve a delicious and appealing balance of colors, textures and flavors. It also covers how to select the appropriate bread, spread, and filling to make a high-quality sandwich, as well as the preparation and presentation of hors d’oeuvres. Finally, this course illustrates the importance of food presentation, including the elements of masterful plate presentations.
CULA 1904 Skill Development and Practice V90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.
WKSK 1400 Workplace Relations60 Hours
This course will help you develop essential human-relation skills needed to maintain gainful and satisfying employment. It includes familiarization with problematic areas found in the workforce including: presenting yourself professionally, developing a professional work ethic, developing interpersonal skills, winning at office politics, and planning and managing your career.
CULA 1225 Baking30 Hours
In this course students will learn the basic methods for producing a wide variety of breads, pastries and desserts. They will learn the importance of: gluten development and yeast fermentation in bread making; accurate measuring and mixing methods in baking cakes; knowledge of the factors responsible for crispness, softness, chewiness and spread in cookies; using proper technique in preparing pie dough and pastries; and mastery of the three basic creams—vanilla custard sauce, pastry cream and baked custard.
CULA 1905 Skill Development and Practice VI90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.
CULA 1906 Skill Development and Practice VII90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.
CULA 1910 Culinary Arts Practical15 Hours
In the Culinary Arts Practical course, students will demonstrate cooking fundamentals competency by completing an assignment, which must be prepared, presented, and evaluated. The assignment will include a soup, protein, vegetable, and starch. Students will also complete a written exam.
CULA 1920 Culinary Arts Capstone I120 Hours
In this course, students will work with an advisor to identify a personal topic of interest and design an appropriate capstone project.
CULA 1231 Advanced Baking60 Hours
Advanced Baking and Pastry Arts will give students the opportunity to advance their skills and knowledge through hands-on activities focused on advanced baking and pastry concepts and theories.
CULA 1240 Advanced Culinary60 Hours
Advanced Culinary arts will give students the opportunity to advance their skills and knowledge through hands-on activities focused on advanced culinary arts concepts and theories.
CULA 2005 Culinary Arts Externship60 Hours
The Culinary Arts Externship gives students the opportunity to participate in a supervised work experience designed to expand career knowledge while increasing speed, timing, organization, and the ability to handle professional cooking in an approved commercial foodservice establishment.
WKSK 1500 Job Seeking Skills30 Hours
Students in this course will learn to prepare and successfully apply to potential career opportunities. Students will be presented with essential job-seeking skills needed to find gainful employment.
Davis Technical College | 550 E 300 S, Kaysville, UT 84037 | 801-593-2500 | Copyright 2018 - All Rights Reserved