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Culinary Arts ASSOCIATE of ARTS — 90 CREDITS

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Culinary Arts ASSOCIATE of ARTS — 90 CREDITS Culinary Arts ASSOCIATE OF ARTS — 90 CREDITS QUARTERS 1-2 QUARTERS 3-4 QUARTERS 5-6 QUARTER 7 CULA101 CULA102 CULA206 CULA209 Concepts and Theories of Culinary Techniques Management by Menu Food & Beverage Operations Management Capstone CULA103 CULA112 CULA208 CULA271 Fundamentals of Classical Cuisine Latin Cuisine Management, Supervision and Career Development Art Culinaire CULA108 CULA113 CULA213 Sustainable Purchasing and Controlling Costs American Regional Cuisine A la Carte Kitchen CULA201 CULA123 CULA243 Garde Manger Introduction to Baking and Pastry Techniques and Artistry Classical European Cuisine CULA244 Asian Cuisine PROGRAM FOCUS CULA245 World Cuisine ENCA101 ENGA201 COMA112 PSYA101 English Composition Creative Writing Principles of Communication Introduction to Psychology Or MATA101 ENGA203 College Algebra English Literature Or GENERAL MATA113 HSA132 Ideas of Mathematics Nutrition Science EDUCATION START DATE _______________________________________________ This chart serves to show a model course flow at a full course load of 12-17 credits. Students STUDENT CONSUMER INFORMATION: are considered full time at 12 credits per term. The actual average credits taken per student https://www.artinstitutes.edu/san-antonio/student-consumer-information can be viewed in the Ai Programs site below and reflects 4 or fewer courses taken per quarter. LENGTH OF QUARTER ______________________________________ Individual factors will affect the length of the program: changing programs, beginning This is a sample schedule only. Schedule subject to change without notice programs at the mid-quarter start date, taking remedial courses, taking time off from at the discretion of the school. coursework, registering for fewer hours or unsuccessful attempts at course completion. These BREAKS BETWEEN QUARTERS ______________________________ factors may increase the total length of the program and overall cost of education. Transfer © 2019. The Arts Institutes International LLC. All rights reserved. credits awarded toward your program may decrease the overall length and cost of education. 073019 PARKSIDE AT TAMPA BAY PARK Course descriptions for elective and general education courses can be APPROX. HOURS IN CLASS PER WEEK _______________________ 4401 NORTH HIMES AVENUE, SUITE 150 referenced in the catalog. TAMPA, FL 33614-7086 APPROX. HOURS OUTSIDE OF CLASS—HOMEWORK __________ 813.873.2112 • 866.703.3277 Course descriptions describe the learning opportunities that are provided through Culinary Arts (AA) the classroom and coursework. It is each student’s responsibility to participate in COURSE DESCRIPTIONS the activities that will lead to successfully meeting the learning outcomes. CULA101 CULA112 CULA206 CULA209 CULA244 GENERAL EDUCATION REQUIREMENTS CONCEPTS AND THEORIES LATIN CUISINE FOOD & BEVERAGE OPERATIONS CAPSTONE ASIAN CUISINE (24 CREDITS):* OF CULINARY TECHNIQUES This course emphasizes both the influences and MANAGEMENT Through competencies developed with previous This course emphasizes both the influences and The fundamental concepts, skills and techniques ingredients that create the unique character This course addresses front-of-the-house related studies course work, students will develop ingredients that create the unique character of COMA112 Principles of Communication involved in basic cookery are covered in this of selected Latin cuisines. Students prepare, operations and is designed to provide students a business plan for a minimum one hundred-seat selected Asian cuisines. Students prepare, taste, ENCA101 English Composition course. Special emphasis is given to the study taste, serve, and evaluate traditional, regional with an introduction from a managerial perspective restaurant. The project will include: Market Analysis serve, and evaluate traditional, regional dishes of ENGA201 Creative Writing of ingredients and cooking theories. Lectures dishes of Mexico, South America and the of providing exceptional service to increasingly and Marketing Strategy, Operating Budget, the four regions of China, Japan, Korea, Vietnam, Or teach organization skills in the kitchen and Caribbean Islands. Importance will be placed sophisticated and demanding guests. Survey of Sales Projections, Opening Inventories, Capital Thailand, and Indonesia. Importance will be placed ENGA203 English Literature work coordination. The basics of stocks, soups, on ingredients, flavor profiles, preparations, and the world’s leading wines classified by type, as Equipment, Standardized Recipes and Costing on ingredients, flavor profiles, preparations, and HSIA132 Nutrition Science sauces, vegetable cookery, starch cookery, meat techniques representative of these cuisines. well as other distilled beverages. Topics covered for all standardized recipes, Menu and Facilities techniques representative of these cuisines. MATA101 College Algebra and poultry are covered. Emphasis is given to Prerequisite(s): CULA103 and CULA101 include the management and training of personnel Design. The course covers the components of a Prerequisite(s): CULA103 and CULA101 Or basic cooking techniques such as sautéing, Credits: 3 to be responsible, professional alcohol servers, business plan as well as techniques for developing Credits: 3 MATA113 Ideas of Mathematics roasting, poaching, braising, and frying. product knowledge, the income statement, job and presenting sections of the plan. Business PSYA101 Introduction to Psychology Prerequisite(s): None CULA113 descriptions, sales forecasting and cost control. related competencies are reviewed and tutored CULA245 Credits: 3 AMERICAN REGIONAL CUISINE The students will produce a complete dining room as necessary for completion of the project. WORLD CUISINE * Course descriptions for elective and general This course meets nine hours per week over the and bar operation manual. This project should Prerequisite(s): Director or This course emphasizes both the influences and education courses can be referenced in the catalog. CULA102 entire quarter, three hours are lecture and six hours be saved on jump drive, as it will be used during Coordinator Approval Required ingredients that create the unique character MANAGEMENT BY MENU are Lab. The course reinforces the knowledge and Capstone or the development of a business plan. Credits: 3 of selected World cuisines. Students prepare, This course prepares future food service managers skill learned in the preceding classes and helps Prerequisite(s): CULA103 and CULA101 taste, serve, and evaluate traditional, regional by giving a clear picture of the important role students build confidence in the techniques of Credits: 3 CULA213 dishes of Spain, Middle East, Turkey, Greece, menu planning plays within operations. It basic cookery. The development of knife skills is A LA CARTE KITCHEN Africa and India. Importance will be placed on covers topics ranging from menu development, accented. American Regional Cuisine explores the CULA208 This course meets nine hours per week over the ingredients, flavor profiles, preparations, and pricing, and evaluation to facilities design and use of indigenous ingredients in the preparation of MANAGEMENT, SUPERVISION AND entire quarter, three hours are lecture and six hours techniques representative of these cuisines. layout. Students will benefit because good traditional and contemporary American specialties. CAREER DEVELOPMENT are Lab. The course introduces students to the À La Prerequisite(s): CULA103 and CULA101 menu development is crucial to the success The concepts of mise en place, time-lines, plate This is a multifaceted course that focuses on Carte kitchen, emphasis is on “à la minute” method Credits: 3 of any foodservice operation, i.e., a planning presentation, and teamwork in a production managing people from the hospitality supervisor’s of food preparation, plus dining room service tool, source of operational information and a setting are introduced and accentuated. Timing viewpoint, developing job search skills, and standards. Industry terminology, correct application CULA271 merchandising method for reaching patrons. and organization skills are emphasized. either completing a minimum of 90 hours of field of culinary skills, plate presentation, organization ART CULINAIRE Prerequisite(s): None Prerequisite(s): CULA103 and CULA101 experience or verifying a minimum of 300 hours of and timing in producing items off both a fixed- This course meets nine hours per week over Credits: 3 Credits: 3 industry experience. The management emphasis price menu and à la carte menu are stressed. The the entire quarter, three hours are lecture and is on techniques for increasing productivity, principles of dining room service are practiced six hours are Lab. The course will celebrate the CULA103 CULA123 controlling labor costs, time management, and and emphasized. The philosophy of food are culinary styles, restaurants, restaurateur and chefs FUNDAMENTALS OF CLASSICAL CUISINE INTRODUCTION TO BAKING AND managing change. It also stresses effective further explored and examined in light of today’s who are in the current industry spotlight. Their This course meets nine hours per week over the PASTRY TECHNIQUES AND ARTISTRY communication and explains the responsibilities understanding of food, nutrition and presentation. style, substance and quality will be discussed and entire quarter, three hours are lecture and six This course is a combination of theory, lecture, of a supervisor in the food service industry. Prerequisite(s): Director or examined. During the hands–on production aspect
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