Culinary Course Descriptions, First Semester

Here are the courses you will take in your first semester (fall) of Culinary Arts.

Lab Classes

Baking, Introduction to

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.

Computers, Introduction to

Familiarizes students with interaction of computer hardware and software. Emphasizes application of microcomputers, use of productivity software (word processing, spreadsheet management, file 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 references, resumes, cover letters, and follow-up letters. Use of IUP's networking and storage drives will also be thoroughly covered.

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.

Garde Manger, Introduction to

Develop skills in the preparation and presentation of the various classifications of salads and salad dressings, hot and cold sandwiches, and breakfast cooking.Emphasis onmise en placeorganizational 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.

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.


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.

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.

Product ID

Review of various products available on today's market. Inspections, grading, yields, specifications, and availability emphasized.

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.

Student Journal/Portfolio

Students acquire skills necessary to develop and organize a performance log of technical skills and knowledge obtained during each semester.