Culinary Arts is a full-time program and meets Monday through Friday from 8:00 a.m. until 4:30 p.m.
Each course lasts fifteen days, with lab classes meeting for five hours per day and lecture classes meeting for two hours per day. Here are the classes that you will take in your first semester (Fall) at IUP:
Lab Classes
Farinaceous Products and Vegetable Cookery
Identify and prepare vegetables, grains, legumes, pastas, and various farinaceous products. Emphasis on cooking methods, knife skills, ratios, yields, and nutritional content. The student will prepare and present various classical and international preparations.
Introduction to Baking
Learn the fundamentals and principles of baking. Emphasis on ingredient functions, mixing methods, proofing techniques, weights and measures, terminology, and equipment use. Topics include breads, rolls, cookies, and danishes.
Introduction to Garde Manger
Develop skills in the preparation and presentation of the various classifications of salads and salad dressings, hot and cold sandwiches, and breakfast cooking. Emphasis on mise en place organizational and timing skills. Develop/refine knife and communication skills.
Stocks, Soups, and Sauces
Acquire the cooking skills required in the preparation and presentation of stocks, soups, and sauces. Emphasis on classical and contemporary methods.
Introduction to Computers
Familiarizes students with interaction of computer hardware and software. Emphasizes application of microcomputers, use of productivity software (word processing, spreadsheet management, file and database management, web browsers, search strategies, and e-mail), and the social and ethical impact of computers on society. Further emphasizes written communication skills in the areas of resumes and cover and interview thank you letters
Lecture Classes
Careers in the Culinary Arts
Explore occupational outlooks, career opportunities, professional organizations, and job options in the culinary, food service, and hospitality industries. Goal planning and decision making are incorporated throughout the course.
Hospitality Mathematics
Emphasis on weights and standards of measurements, use of calculators, and review of basic mathematics computations that are applicable to the food service industry.
Sanitation Management
Learn proper sanitation procedures, policies, skills, and knowledge that are fundamental to operating a safe food service establishment. Emphasis placed on preventing food contamination by the management of the microworld and training of food service employees.
Personal and Professional Development
Learn to recognize and develop characteristics of a good personality. Emphasis placed on creative thinking, problem solving, studying skills, time management, and communication.
Nutrition
This course provides a practical systematic approach in delivering the principles and essentials of proper nutrition, as well as responding knowledgeably to the guest. Emphasis placed on recipe adaptation and menu planning.
Product ID
Review of various products available on today's market. Inspections, grading, yields, specifications, and availability emphasized.
Student Journal/Portfolio
Students acquire skills necessary to develop and organize a performance log of technical skills and knowledge obtained during each semester.
