| CA:100 Introduction to Foodservice and Industry 2 cr. S |
| This course is an overview of foodservice and culinary arts. Students look at industry structure, developing trends and influences of management. Students will begin their awareness of food products and the world of food. |
| (39.6 Lec. Hrs.) |
| Co-requisites: CA:101 |
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| CA:101 Sanitation and Safety 2 cr. S |
| This course provides students with a solid foundation in foodservice sanitation and safety. Students will be required to pass State of Illinois exam for certification. |
| (39.6 Lec. Hrs.) |
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| CA:102 Basic Food Preparation 2 cr. S |
| Upon completion of this course, students will have attained basic skills in grilling, knife skills, frying, broiling, sauteing, vegetable cookery, recipe conversion and soups/stocks. |
| (19.8 Lec. Hrs./59.4 Lab Hrs.) |
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| CA:104 Food Cost Accounting 3 cr. S |
| This course teaches students to effectively calculate and control costs in foodservice establishments. Students are provided with the basic concepts to yield a profit in the kitchen and manage effective control over income and expenses in the restaurant industry. |
| (59.4 Lec. Hrs.) |
| Prerequisite: Instructor's permission. |
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| CA:106 Intermediate Food Preparation 3 cr. S |
| This course is designed to help students transition from basic to advanced food skills. Students will develop a solid foundation in culinary arts. |
| (39.6 Lec. Hrs./59.4 Lab Hrs.) |
| Prerequisites: CA:101 and CA:102. |
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| CA:108 Menu Planning and Sales Promotion 3 cr. S |
| Students will learn what influences impact the menus that we offer and how to target menus to specific needs. Exploration of menus from other cultures and a variety of functions will also be covered. The student will learn to prepare a cost-effective, seasonally oriented and overall aesthetic menu. |
| (59.4 Lec. Hrs.) |
| Prerequisites: CA:102 and CA:104 or permission of facilitator. |
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| CA:111 Fundamentals of Baking 3 cr. S |
| This course is for a student with an advanced level of foodservice experience and very little baking/pastry experience. Students will cover the basics of theory and preparation of baked items. Science and math will play a large role in this course. Some items the students will prepare are bread, cakes, frostings, cookies, creams, puddings, pie crusts and filling and basic plated pastry. The focus of the course is on quantity production in a restaurant. |
| (39.6 Lec. Hrs./59.4 Lab Hrs.) |
| Prerequisites: CA:101, CA:106 and CA:140. |
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| CA:125 Culinary Math Topics 3 cr. S |
| This course will provides students with a basic understanding of mathematical applications in the first weeks, then continues with more applied sets of skills and topics related to the professional food service setting. |
| (59.4 Lec. Hrs.) |
| Prerequisites: (Student must take college assessment.) |
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| CA:130 Culinary Practicum I 3 cr. S |
| Students will complete a total of nine practicums (6000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the American Culinary Federation's work processes. |
| (960 Practicum Hrs.) |
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| CA:140 Culinary Practicum II 3 cr. S |
| Students will complete a total of nine practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the American Culinary Federation's work processes. |
| (960 Practicum Hrs.) |
| Prerequisites: CA:130 |
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| CA:150 Culinary Practicum III 1.5 cr. S |
| Students will complete a total of nine practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the American Culinary Federation's work processes. |
| (480 Practicum Hrs.) |
| Prerequisites: CA:140 |
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| CA:160 Culinary Practicum IV 3 cr. S |
| Students will complete a total of 9 practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the American Culinary Federation's work processes. |
| (960 Practicum Hrs.) |
| Prequisites: CA:150 |
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| CA:200 Advanced Food Preparation 3 cr. S |
| In this course, students develop to the level of Advanced Food Preparation and Professional Standards. Students also acquire a knowledge of food and beverage combinations. |
| (39.6 Lec. Hrs./59.4 Lab Hrs.) |
| Prerequisite: CA:106, CA:202 and CA:170. |
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| CA:202 Beverage Control 3 cr. S |
| This course will provide an in-depth study of wines, beverages, spirits and beers. Purchasing/storage and developing a wine list that is compatible with a variety of foods will be covered. Students must be at least 21 years of age to taste alcoholic beverages. |
| (59.4 Lec. Hrs.) |
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| CA:204 Nutritional Planning 3 cr. S |
| Emphasis will be on basic food nutrients and their use in restaurant cooking. USDA guidelines and USRDA standards are covered. Students will calculate body energy requirements and create nutritionally sound menus using classical tools/preparation methods. |
| (59.4 Lec. Hrs.) |
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| CA:206 Garde Manger 3 cr. S |
| Students will prepare all foods associated with a true Garde Manger station in a restaurant. Some foods prepared will be salads, pate, terrines, cold appetizers, show pieces, ice carvings, canapes and show platters. |
| (39.6 Lec. Hrs./59.4 Lab Hrs.) |
| Prerequisite: CA:101, CA:108 and CA:200. |
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| CA:208 Purchasing 3 cr. S |
| Students will study purchasing techniques and specifications used in the industry. Various food distributors will speak in class. This training will involve completion of a purchasing project. |
| (59.4 Lec. Hrs.) |
| Prerequisite: Instructor's permission. |
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| CA:210 Industry Management for Chefs 3 cr. S |
| This course is for an apprentice or professional chef seeking certification from the American Culinary Federation (ACF). Students will be exposed to theoretical concepts as well as practical applications to develop management skills related to the restaurant industry. The course is service-oriented with emphasis on staff and guest relations. |
| (59.4 Lec. Hrs.) |
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| CA:230 Culinary Practicum V 3 cr. S |
| Students will complete a total of 9 practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the American Culinary Federation's work processes. |
| (960 Practicum Hrs.) |
| Prerequisite: CA:160 |
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| CA:240 Culinary Practicum VI 1.5 cr. S |
| Students will complete a total of 9 practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the American Culinary Federation's work processes. |
| (480 Practicum Hrs.) |
| Prerequisite: CA:230 |
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| CA:250 Culinary Practicum VII 3 cr. S |
| Students will complete a total of 9 practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the American Culinary Federation's work processes. |
| (960 Practicum Hrs.) |
| Prerequisite: CA:240 |
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| CA:260 Culinary Practicum VIII 3 cr. S |
| Students will complete a total of 9 practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the American Culinary Federation's work processes. |
| (960 Practicum Hrs.) |
| Prerequisite: CA:250 |
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| CA:270 Culinary Practicum IX 1.5 cr. S |
| Students will complete a total of 9 practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the American Culinary Federation's work processes. |
| (480 Practicum Hrs.) |
| Prerequisite: CA:260 |
