Culinary Arts Diploma

Professional Cooking Classes

• Introductory CoursesFS-102 Characteristics of the Food Service Industry

  本课程讨论了对食品服务行业的主要历史影响, restaurant history and evolution, major influential figures, current trends, and career opportunities.

• FS-103 Preparation

  本课程的重点是烹饪课程中最重要的部分之一——在开始一道菜之前，手头上有必要的食材，并且处于适当的状态. 本课程涵盖了准备一个完整的库存所需的基本技术, soups, both classic and contemporary sauces, and main dishes.

• FS-104 The Cooking Process

  This course focuses on the type of heat transfers, cooking methods, and the effects heat has on various types of foods. Basic methods covered include both dry and moist heat methods.

• FS-105 Cooking Science

  This course focuses on the components of standardized recipes, how to analyze a recipe, important aspects of measurement and portion control, procedures for converting recipes.

• FS-199 Lab Series I

  Laboratory practicum illustrating the topic covered in the FS-1XX class series.

Cooking Courses

• FS-202 Stocks

  This course describes common procedures used to prepare stock, ingredients used in making stock, and explains the function of a stock in making sauces and soups.

• FS-203 Sauces

  本课程的重点是必要的程序，以准备一个完整的剧目的经典和现代酱汁. Their uses, and the reasons for using a sauce to finish a dish.

• FS-204 Soups

  This course discusses the classifications of soups, preparation methods, methods of thickening, holding, and serving.

• FS-205 Meat, Fish, & Poultry Cookery

  本课程从基本的类型、等级和这些主菜的切割开始. 讨论内容包括:烤、烘、烤、煎、煮、炒、焖. Recipes, seasoning, and serving are also covered.

• FS-206 Vegetable, Rice, & Pasta Cookery

  Discussion includes: achieving proper doneness in vegetables, rice and pasta, general rules and methods of cookery, seasoning, and serving.

• FS-207 Breakfast Cookery

  This course focuses on the special techniques necessary for breakfast cookery. Topics covered include eggs, hot cereal g, pancakes, crepes, waffles, and French toast, cooking, holding, portioning, and finishing for service.

• FS-208 Pantry Cookery & Garde-manger

  本课程涵盖了菜园经理和特色厨房区域的各种职责以及他们生产的产品类型, the fundamental techniques to use in this production area.

• FS-209 Vegetarian Cookery

  本课程的重点是准备素食主菜和配菜所需的特殊技术.

• FS-299 Lab Series II

  实验实习，阐述第二学期课程的主题.

Baking and Pastry Courses

• FS-301 Yeast Dough

  This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.

• FS-302 Quickbreads and Pies

  本课程讨论速食面包和馅饼的特点和制作方法. Includes biscuits, muffins, loaf cakes, and doughnuts.

• FS-303 Cookies

  This course lists and describes cookie characteristics, discusses preparation fundamentals and basic decorating techniques.

• FS-304 Cakes

  This course covers cake mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques.

• FS-305 Custards & Creams

  This course covers the preparation of custards, puddings, Bavarians, mousses, soufflés, and frozen desserts.

• FS-399 Lab Series III

  Laboratory practicum illustrating the topics covered in the third term classes.

Additional Relevant Coursework

• JP-100 Job Readiness

  This course offers a study of goals, 与同事和主管保持良好关系的重要性, work habits, interviewing techniques, evaluating information, and the decision-making process.

• LS-101 Interpersonal Skills I

  This course offers a study of life/work habits, communication and conflict negotiation, reading, and decision-making.

• LS-102 Interpersonal Skills II

  This course offers a study of the basic rules of grammar and communications, writing, basic math including fractions and percentages, and the use of the calculator.

• WE-100 Externship I (Supervised Work Experience)

  本课程是在当地餐馆或其他食品服务运营的实习，让学生有机会将他们在课堂上学到的知识付诸实践，并学习额外的烹饪技巧.