Here are the courses you will take in your second semester (Spring) of Culinary Arts.
Expands on the fundamentals and principles of baking. Covers bakery
sanitation and production. Emphasis placed on laminated doughs, cake
types, mixing methods, cake decorating and finishing techniques,
custards, creams, pies and tarts, and more advanced pastry production.
Fabricate, prepare, and present beef and veal cuts using classical, international, and contemporary recipes. Emphasis on dry, moist, and combination cooking methods. Identification, inspection, and grading and preparation of sauces, vegetables, and farinaceous products reviewed.
This course is designed to build upon competencies developed in
Introduction to Computers (COMP1000) with direct relationship to the
hospitality industry. Students will be introduced to basic financial
accounting concepts, principles, and practices. Topics include managing
cash at the operation; managing payables and receivables; the accounting
cycle; exploring costs; preparing an operating budget; preparing and
interpreting financial forecasts and profit and loss statements using
spreadsheet software; controlling costs; analyzing menu costs and check
averages; and creating, pricing, and nutritionally analyzing recipes via
culinary specific software. Integrated throughout will be discussion of
ethical issues and considerations.
Fabricate, prepare, and present poultry, game, and fowl using classical, international, and contemporary recipes. Emphasis on dry, moist, and combination cooking methods. Identification, inspection, grading, and preparation of sauces, vegetables, and farinaceous products reviewed. This course includes new methods and techniques used to prepare nutritionally balanced, tasteful, eye appealing, and practical recipes.
Fabricate, prepare, and present pork, lamb and game, using classical, international, and contemporary recipes. Emphasis on dry, moist, and combination cooking methods. Review of identification, inspection, grading, and preparation of sauces, vegetables, and farinaceous products.
This course is designed to prepare the student with the job seeking
skills required to obtain employment in the culinary and food service
industry. Emphasis will be placed on goal setting, cover letter and
resume writing, interviewing techniques, and developing a total
marketing package. Industry chefs and human resource personnel will
deliver presentations and interview students for prospective externships
Overview of the principles, practices, and methods common to most
restaurants, including starting a business from the ground up. Also
includes types and characteristics of restaurants and their owners;
concept, location and design; restaurant marketing and business plans;
financing/leasing; legal and tax matters; budgeting and controlling
costs; and advertising.
The student will acquire the skills necessary for the development and
planning of the menu and its relationship to facility design. The
student will plan a food service facility, understand and develop
specifications of equipment, and identify staffing and cost control
Introduction to the purchasing process. Emphasis on purchasing method, buying, receiving, and writing specifications. Storeroom procedures, including sanitation, receiving, and issuing, are also covered.
Learn the importance of effective leadership, good management, organization, and planning. Also covered: Creating and building a team, problem solving, and disciplinary strategies.
Comprehensive look at wines and spirits and their impact on today’s
restaurants through lecture, tasting, and independent research. Students
gain the necessary knowledge to understand as well as appreciate the
use and service of alcoholic beverages in the food service industry.
Students acquire skills necessary to develop and organize a performance log of technical skills and knowledge obtained during each semester.
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