College: Vocational School

The Culinary and Cooking Arts major focuses on the art and science of food preparation, cooking techniques, menu planning, and kitchen management. Students gain skills in basic cooking, global cuisines, baking and pastries, nutrition, and restaurant management, preparing for careers in the food service, restaurant, hotel, and related industries.

Learning Objectives:

• Understand the principles of culinary arts and cooking techniques.
• Develop skills in food preparation, cooking, and presentation.
• Learn about global cuisines and cultural influences on food.
• Explore baking and pastry arts.
• Analyze nutrition and menu planning.
• Develop kitchen management and safety practices.
• Gain practical experience through hands-on projects and internships.

Main Curriculum:

1. Introduction to Culinary Arts - An overview of cooking principles, history, and current trends.
2. Cooking Basics - Fundamental cooking techniques, knife skills, and kitchen safety.
3. Global Cuisines - Exploration of global cuisines and cultural influences on food.
4. Baking and Pastry Arts - Principles of baking, pastry making, and dessert preparation.
5. Nutrition and Menu Planning - Basics of nutrition, dietary guidelines, and menu planning.
6. Kitchen Management - Principles of managing kitchen operations, inventory, and staff.
7. Food Safety and Sanitation - Techniques for ensuring food safety and maintaining sanitation standards.
8. Cooking Techniques - Advanced cooking methods including grilling, frying, braising, and roasting.
9. Plated Desserts - Advanced techniques for creating plated desserts and pastries.
10. Restaurant Management - Principles of managing restaurant operations, customer service, and marketing.
11. Sustainability in the Kitchen - Principles of sustainable cooking practices and eco-friendly kitchen management.
12. Practical Training - Real-world experiences in restaurants, hotels, catering companies, or related food service industries.
13. Graduation Project - A comprehensive project applying culinary arts and cooking skills, such as menu development, catering event planning, or creating a restaurant concept.

Assessment Methods:

• Analysis of cooking principles
• Cooking techniques projects
• Global cuisines projects
• Baking and pastry projects
• Nutrition and menu planning projects
• Kitchen management projects
• Food safety and sanitation projects
• Advanced cooking techniques projects
• Plated desserts projects
• Restaurant management projects
• Kitchen sustainability projects
• Internship reports
• Capstone projects and presentations

Recommended Textbooks:

• "Introduction to Culinary Arts"
• "Cooking Basics"
• "Global Cuisines"
• "Baking and Pastry Arts"
• "Nutrition and Menu Planning"
• "Kitchen Management"
• "Food Safety and Sanitation"
• "Cooking Techniques"
• "Plated Desserts"
• "Restaurant Management"
• "Kitchen Sustainability"

Prerequisites:

Basic knowledge of food preparation and cooking techniques, and an interest in culinary arts.

Duration of the Major:

Typically two to four years for an associate's or bachelor's degree in culinary arts and cooking.

Certification:

Graduates may receive certifications such as:

• Certified Culinarian (CC)
• Certified Sous Chef (CSC)
• Certified Executive Chef (CEC)
• Certified Pastry Culinarian (CPC)
• ServSafe Food Handler Certificate

Target Audience:

Aspiring chefs, pastry chefs, restaurant managers, and food service professionals seeking careers in restaurants, hotels, catering companies, and related food service industries. This major equips students with culinary, technical, and management skills needed to excel in the food service industry, supporting careers in various roles within restaurants, hotels, catering companies, and related fields. The program offers comprehensive education in culinary arts, cooking techniques, global cuisines, baking and pastries, nutrition, kitchen management, food safety, and restaurant administration, preparing students for successful careers in the field.