Culinary Arts Course Descriptions

CA 102 - Exploration of the Food Service Industry

This course is an overview of the hospitality industry as presented through industry tours, lectures and exercises. Various career opportunities in hospitality and food service are explored and studied.
Course Fee: $5 (Tuition Rates & Fees)

 

CA 104 - Bakery

CA 104 is designed as an introduction to the principals of professional baking. This course covers the fundamental concepts of yeast dough products, quick breads, laminated dough, simple pastries, pies, tarts, cookies, and basic dessert components. Emphasis is on developing understanding through theory and practical preparations during hands-on laboratory activities.
Course Fee: $340 (Tuition Rates & Fees)

 

CA 105 - Culinary Arts Skill Development

This course covers classical culinary theory, practices, and principles, in addition to, professional sanitation and safety practices. Hands-on kitchen laboratory experiences introduce the student to knife skills, classical cookery methods in stocks, sauces, soups, vegetables, and starch preparation. Introduction of meat preparation, fish preparation, alternative proteins, and breakfast cookery is also included.
Course Fee: $550 (Tuition Rates & Fees)

 

CA 111 - Restaurant Sanitation and Safety

This course covers the principles of sanitation as well as the characteristics and causes of food-borne illness. Measures to prevent unsanitary conditions that cause food-borne illnesses are stressed. Topics include safe food handling, chemical use and storage, and management training tools and the study of the Michigan Food Law. Course completion involves the National Restaurant Association Educational Foundation\'s ServSafe Food Protection Manager Certification Examination.
Course Fee: None (Tuition Rates & Fees)

 

CA 112 - Menu Planning and Nutrition

This course is designed to provide culinary students with the fundamental concepts of basic nutrition and how nutrition relates to health and disease prevention for various age groups. Emphasis is on developing understanding through exploring and developing tools needed to create, modify and evaluate menus and recipes utilizing the 2010 USDA Dietary Guidelines for Americans. Students access nutrition data to complete nutritional analysis of recipes. Students evaluate research and news articles for reliable nutrition information, and interpret and understand the Nutrition Facts label and ingredient statements. Information on special diets and food allergies are discussed and applied to meeting the needs of the consumers in the hospitality industry. Each student is also involved in designing and planning a restaurant menu.
Course Fee: $22 (Tuition Rates & Fees)

 

CA 114 - International Food Production

In CA 114 International Food Production, students learn principles, procedures, and standards of quality in commercial and institutional style cooking, with a focus on international cuisine. Students prepare entrees, soups, salads, and vegetables with proper plate presentation for the colleges public restaurant, The Heritage. The proper use of tools and equipment is emphasized.
Course Fee: $42 (Tuition Rates & Fees)

 

CA 115 - Table Service

In this course, the principles of American table service are studied and practiced in the College\'s public restaurant, The Heritage. Topics include dining room management, customer relations, and an exploratory introduction to several other types of table service.
Course Fee: $161 (Tuition Rates & Fees)

 

CA 121 - Culinary Competition

This elective class allows the students to explore the world of culinary competitions. This course covers time management, organizational skills, teamwork, accountability, and the commitment to learning new and innovative culinary technique. The course explores hot and cold food competition with an emphasis on competing at national and international competitions.
Course Fee: $27 (Tuition Rates & Fees)

 

CA 124 - Retail Baking

This course features production techniques unique to the fast growing in-store deli/bakery industry. Convenience products, particular to the retail bakeshop environment, are emphasized, in addition to high-end retail scratch products. Students learn correct display, merchandising, and point of sale techniques. Additionally, students learn about labor cost, food cost, inventory control, loss prevention, and equipment cleaning and maintenance. This course includes a practicum stage experience, research and development, a window display component, field trips, and guest speakers to enhance the student\'s understanding of operating a profitable retail bakery.
Course Fee: $550 (Tuition Rates & Fees)

 

CA 135 - Cake Decorating Basics

This course is a hands-on study in decorating and finishing techniques for cakes with specific instruction on butter cream borders, flowers, flower sprays, writing styles, garland, and figure piping. Exposure to industry current accessories such as the uses of image transferring machines, edible images, novelty cakes and the use of the air brush is provided. Instruction also is given in the production of icing and filling layer cakes.
Course Fee: $66 (Tuition Rates & Fees)

 

CA 136 - Advanced Cake Decorating

Using basic skills already acquired, this course will be a continuation of a hands-on study in the application of butter-cream with specific instruction in border variety and color accents incorporating three or more different flowers in a visually appealing sprays. Various flower spray formations, enhancement of current writing skills in regard to message placement, size, flair, and creativity in the use of air brushing color application will be taught. Instruction will also be provided in the production and assembly of specialty themes to include fall,winter,spring,engagement,and baby shower cakes.
Course Fee: $50 (Tuition Rates & Fees)

 

CA 137 - Wedding Cake Design

Prerequisite: "A grade of a "C" or better in each of the following courses; CA 135 Butter Cream Basics and CA 136 Intermediate Buttercream and CA 137 Intro to Gumpaste, Rolled Fondant" A hands-on study in the production of two, window display wedding themed cakes.Specific instruction in creating a two-tiered boiled icing and royal icing floral and traditional piped cake, including the following techniques: ruffles, garland,string work, lattice, and scroll designs. Specific instruction in creating a rolled fondant covered 2-tiered wedding cake, with specific instructions on the use of cut outs,drapery, quilting,rolled roses,crimping and bow making.Instruction will be provided in utilizing strategies for planning, ordering, preparing, storing, assembling and safe transportation of wedding cakes
Course Fee: $50 (Tuition Rates & Fees)

 

CA 138 - Gum Paste, Rolled Fondant and Royal Icing

Prerequisite: CA 135 & CA 136 A hands-on introduction to current cake finishing techniques using the decorating media of gum paste and rolled fondant. The student will establish familiarity with the tools and equipment particular to this skilled environment. Production of royal icing centerpieces and rolled fondant cakes will be required. Instruction in the creation of floral centerpieces with the use of natural and artificial materials, along with the use of the airbrush for color accents will be explored. Accent techniques such as over-piping, brush embroidery, filigree, painting, crimping and embossing will be introduced.
Course Fee: $50 (Tuition Rates & Fees)

 

CA 160 - Ice Carving Basics

The student will be introduced to the basics of ice carving. This course will include the safety procedures involved in ice carving, the tools and equipment used in making and carving ice and the basic skills needed to carve ice. Upon completion the student will be able to carve an identifiable carving using one standard block of ice.
Course Fee: $100 (Tuition Rates & Fees)

 

CA 180 - Culinary Internship

CA 180 is designed for students to participate in a culinary related internship experience of paid or unpaid work and learning activities involving employers and departmental instructional staff. Students work a minimum of 15 hours per week or at least 240 hours under supervision at approved employment locations. Performance is monitored by the instructional staff and the students\' work location supervisor. Students are responsible for identifying their own internship site. Lists of potential internship sites will be available through the Culinary Arts website. Students must have permission of the Department and attend an internship orientation meeting before registering for this course.
Course Fee: None (Tuition Rates & Fees)

 

CA 200 - Hospitality Management

A study of specific duties, knowledge and skills required of managers in the hospitality industry; fundamentals of management planning, organizing staffing, direction and control.
Course Fee: $5 (Tuition Rates & Fees)

 

CA 204 - Pastry

This course is designed to provide the students with practical bakery skills for restaurant, wholesale, or retail bakeshops. The course emphasizes advanced baking skills, with increased production requirements. Preparation of frozen desserts and ice cream, chocolate candies, and hot and cold plated desserts, with special attention to individual presentation of restaurant desserts are covered.
Course Fee: $24 (Tuition Rates & Fees)

 

CA 205 - Garde Manger, Meat Fabrication, and Banquets

Students learn the fine art and practical skills of meat fabrication and garde manger. Techniques in charcuterie and cold food decoration are studied. Banquet/buffet development, organization, and execution is performed by service in banquet events. There is an emphasis on organization, preparation, presentation, service, and meal experience.
Course Fee: $88 (Tuition Rates & Fees)

 

CA 209 - Principles of Food Science

A lecture/demonstration class emphasizing the principles and science involved with the preparation of food. Students learn to recognize standard products and understand how products are affected by different preparation methods.
Course Fee: $24 (Tuition Rates & Fees)

 

CA 210 - Principles of Baking and Pastry Science

Required for students seeking the A.A.A.S. of Culinary Arts with Pastry track. Students are introduced to all major aspects of baking, pastry, ice cream, and candy making science as it applies to commercial and artisan baking. Students will learn the functionality of grain flours, leavening agents, sugars, dairy, eggs, and fats. Lectures will be accompanied by weekly demonstrations conducted by instructor and students. This course is offered fall semesters only. Recommended Skills: College level reading ability and high school math skills
Course Fee: $50 (Tuition Rates & Fees)

 

CA 213 - Food Purchasing and Cost Control

For a hospitality and foodservice operation to become and stay profitable, a manager or owner must be able to control costs. In this course, students explore a four-step control process applicable to foodservice establishments in order to develop an understanding of the effects of these control processes on purchasing, receiving, storing, and the issuing and production of goods and services. Students learn and apply the terminology and calculations involved in labor cost. Principles of sales forecasting is introduced.
Course Fee: None (Tuition Rates & Fees)

 

CA 224 - Bakery/Deli Operations

Students develop management and operational skills in hands-on rotating work training stations using established systems (inventory/ordering, POS, and production). Skills developed include food, beverage, and labor cost controls, scheduling, cash control, inventory management, training methods, communication, computer aided management, and equipment maintenance necessary to plan, manage, and evaluate retail deli, banquet, and restaurant operations. Students receive training in food preparation and service for retail and banquet operations.
Course Fee: $157 (Tuition Rates & Fees)

 

CA 233 - Beer, Wine, and Spirits Management

CA 233 is a course designed to introduce the methods for identification, management and control of those beverages containing alcohol used in the hospitality industry. It is also intended to familiarize students with those wines of Europe, the Southern Hemisphere, and the United States commonly served to the dining public. The course includes lectures on, and demonstrations of beverage service methods, spirits identification and production, legal liabilities, and controls, and tastings of actual products. Responsible alcohol service, both personal and professional, is emphasized. This course is restricted to students enrolled in Culinary Programs: CA 151 Culinary Arts, CA 155 Culinary Management, 156 Baking and Pastry, and 158 Personal Chef. Students must be 18 or older to enroll. The National Restaurant Association ServSafe Alcohol program is utilized, and students must gain their ServSafe certification (responsible alcohol training) by successfully completing the state and national certification exam with a score of 75% or better.
Course Fee: $48 (Tuition Rates & Fees)

 

CA 234 - Hospitality Marketing

Students learn the principles of marketing as applied in today\'s food service industry. Students learn how to do product and market analysis, and how to develop and implement marketing plans as they relate to the hospitality industry.
Course Fee: None (Tuition Rates & Fees)

 

CA 238 - Computer Applications in Food Service

This course is designed to familiarize students with specific applications of computer programs for use in food-service operations. Students receive hands-on instruction and complete assignments using selected software programs. It is recommended that students have basic computer literacy skills prior to enrolling in this course.
Course Fee: None (Tuition Rates & Fees)

 

CA 244 - Modern American Cuisine

Modern American Cuisine denotes the fusion of traditional European and Asian classic cooking techniques with an emphasis on high quality, fresh, locally produced, in-season, often organic, and healthful foods. Students apply classical food preparation techniques in the preparation of meats, sustainable fish and seafood, vegan, stocks, soups, and sauces. In addition, this course is designed to heighten the students palettes, and includes extensive and in-depth tasting. Students learn to prepare foods "a la minute," through a series of assessments. Other areas covered include the preparation of foods for different dietary needs, recipe production, and menu planning.
Course Fee: $122 (Tuition Rates & Fees)

 

CA 245 - Restaurant Management & Leadership

Students learn advanced practical management and leadership skills unique to the food and beverage industry while serving the public in the student run on-campus Heritage restaurant. Proper fine dining service protocol and dinner etiquette is demonstrated including wine service, table side cooking, and food and wine salesmanship. Additional topics include the fundamentals of team leadership, training, dining room management, staff development, and customer service. The National Restaurant Association ServSafe program is utilized and students are required to earn their national ServSafe certification in responsible alcohol training.
Course Fee: $63 (Tuition Rates & Fees)

 

CA 247 - Entrepreneurship in Hospitality

This course presents, in a step by step format, the best industry practices used in the opening of a new hospitality operation, such as a restaurant, bakery, or similar business. Students design their own concept and develop it to the point of opening the operation. Topics covered are: restaurant development, choosing and managing the development team, preparing a marketable business plan, planning and design, building the restaurant and pre-opening start up.
Course Fee: None (Tuition Rates & Fees)

 

CA 251 - Personal/Private Chef

The Personal/Private Chef course examines the intrinsic details to being a personal or private chef. This course allows students the opportunity to create a personal business strategy with an emphasis on a step-by-step understanding of how students can begin their own personal chef business. Curriculum covers marketing, menu design, liability, forms of ownership, financing, and customer service. Students who pass the final exam with a grade of \'80%\' or Higher AND complete this course with a final grade of \'80%\' or Higher will receive an American Personal and Private Chef Association Certificate of Completion. This certificate will give credibility to graduates desiring to begin their own personal chef businesses.
Course Fee: $5 (Tuition Rates & Fees)

 

CA 252 - Advanced Personal/Private Chef

This course is designed to expose students to real world scenarios typically encountered as they start their own personal chef business. Students develop an Executive Business Summary, conduct client assessments, create detailed marketing plans, assess current competition, and execute cook days or special events for mock clients. Class time is spent on theory and hands-on applications both on and off-campus. CA 252 is the capstone for the Personal Chef track in the Culinary Arts A.A.A.S degree and the Personal Chef Certificate.
Course Fee: $250 (Tuition Rates & Fees)

 

CA 260A - Advanced Ice Carving

Prerequisite: Must have completed CA 160 Ice Carving with a "B" or higher This class is designed for students who have successfully completed the CA 160 Ice Carving Basic class. Advanced ice sculpting techniques, fusing, and template design associated with competitions are covered. This class emphasizes the ability to compete under extreme weather conditions associated with single and multi-block designs. Upon completion of this course students will be a member of the NICA and will be able to register for CA 260B Competition Class.This course is offered in the Fall semester. Recommended Skills: Be able to handle power tools and work in cold weather
Course Fee: $75 (Tuition Rates & Fees)

 

CA 260B - Advanced Ice Carving-Competitions

Prerequisite: CA 260A Advanced Ice Carving Co-requisite: TRL 730 This class is the second class in Advanced Ice Carving. This class is designed for students who have successfully completed the CA260A Advanced Ice Carving class. This class implements what was taught in CA 260A and students will compete in ice carving competitions. This class does require over night traveling. This class emphasizes the ability to compete under extreme weather conditions associated with single and multi-block designs. This class will travel for at least two weekends during the semester to competitions throughout Michigan and requires students to be members of the National Ice Carving Association (NICA). Upon completion of this course students will be a member of the NICA organization and will have the opportunity to qualify to be a certified ice carver. The course fees do cover the over night accommodations and traveling expenses. This course is offered in the Winter semester. Recommended Skills: Be able to handle power tools and work in cold conditions
Course Fee: None (Tuition Rates & Fees)

 

CA 265 - Pastry Centerpieces and Wedding Cakes

CA 265 is the capstone course in the Baking and pastry track of the Culinary Arts A.A.A.S. program. It teaches all major aspects of artistic decorations in pastry arts. Students create wedding cakes and practical centerpieces for table and buffet presentations. This includes hands-on study in the modern and classical decorating techniques applied to common mediums of sugar, chocolate, marzipan, gum paste, butter cream, royal icing, and rolled fondant.
Course Fee: $24 (Tuition Rates & Fees)

 

CA 275 - Food and Society

Explores the connection between food and society. Using disciplinary reference material, students will review studies from nutrition, anthropology, medicine, history, psychology, political economy and sociology. Students will explore contemporary interactions of food and society, including the relationship between culture and technology, society and human values and their influence on what we eat.
Course Fee: $5 (Tuition Rates & Fees)

 

CA 280 - International Studies in Cuisine and Culture

Prerequisite: An ACT Math score of 18 or higher or MA 95 with a grade of "C" or better or completion of higher-level math course or Accuplacer score of 40 or higher for the arithmetic section. A grade of a "C" or better in one of the following courses; EN 100, EN 101, or completion of equivalent course A study of the modern day foodservice of a foreign country. Students will examine the geographical, religious, social and economic influences on a country\'s cuisine. Emphasis will be placed on researching the aquaculture, agriculture, and vinoculture of the regions being studied. An instructor-led study tour of the foreign country, by the students, is an essential requirement of the course. A travel fee will be assessed to cover related expenses.
Course Fee: $5 (Tuition Rates & Fees)

 

CA 285 - Advanced Garde Manger For Culinary Competition with National Stage

Prerequisites: CA 105 Culinary Arts Skill Development, CA 104 Bakery, CA 114 International Food Production, CA 121 Culinary Competition, CA 205 Banquets and Catering, CA 244 Advanced Food Production, with a grade of "B" or better or equivalent Program completion or successful completion of the interview process. This course is the first of four courses designed for students who wish to follow a competition finishing school track at the S.I.C.E. which culminates in participating as a member of an American regional team at the The Internationale Kochkunst Ausstellung or Culinary Olympics. Advanced Garde Manger techniques associated with competition platters and hot food competitions are covered. The student will participate in two one-week stages at chosen properties within the United States. The students will stage at a minimum of two facilities as chosen by the instructor and will work a minimum of 100 hours. This course emphasizes effortless technique, concentrating on agility, speed, and accuracy in Garde Manger skills that will be used in the culinary competition courses that are to follow in this track. Offered fall every four years. Recommended Skills: High school equivalent math and reading skills.
Course Fee: None (Tuition Rates & Fees)

 

CA 286 - Advanced Saucier and Hot Kitchen with International "Stage"

Prerequisite: CA 285 Advanced Garde Manger for Culinary Competition with National Stage. Co-requisite: TRL 730 This class is designed for students who are following the competition graduation track at the S.I.C.E. which culminates in participating as a member of an American regional team at the The Internationale Kochkunst Ausstellung or "Culinary Olympics." This class is the second class of four classes which develop the culinary skills and the self-management skills necessary to become a world class culinary Olympian. Advanced sauce techniques, modern sauces, cold chaudfriod sauces as well as complex combination cooking methods associated with hot and cold food displays are covered. The students will participate in a 3 week international stage with renowned chefs at chosen properties in Europe. They will stage for a minimum of 200 hours at two facilities. This class emphasizes effortless technique, concentrating on agility, speed, and accuracy in saucier and hot food presentation. This course is offered every four years in the winter and students will be responsible for all international travel costs associated with this course. This course requires a valid passport and working visas.
Course Fee: None (Tuition Rates & Fees)

 

CA 287 - Olympic Competition Design Preparation

Prerequisite: CA 286 Advanced Saucier and Hot Kitchen with International Stage. Co-requisite: TRL 730 This class is the third of four classes designed for students who wish to follow a competition graduation track at the S.I.C.E. which culminates in participating as a member of an American regional team at the The Internationale Kochkunst Ausstellung or "Culinary Olympics." This class develops the culinary skills and the self-management skills necessary to become a world class culinary Olympian. Hot food served cold, buffet presentation competition concepts are taught as well as table design and arena design concepts. Unique platter presentations synchronized individual plate presentations and individual centerpiece displays are also covered. Students participate in at least three sanctioned American Culinary Federation culinary competitions within the United States in hot food served cold and centerpiece display tables. This course emphasizes effortless technique, concentrating on agility, speed, and accuracy in the cold food presentation for culinary competition, and builds on the techniques learned in all previous laboratory classes. this course is offered summer every four years and has a $500 course fee.
Course Fee: None (Tuition Rates & Fees)

 

CA 288 - Olympic Competition Attendance

Prerequisite: CA 287 Olympic Competition Design Preparation Co-requisite: TRL 730 This is the final class of four designed for students who wish to follow a competition finishing school track at the S.I.C.E., which culminates in participating as a member of an American regional team at the The Internationale Kochkunst Ausstellung or "Culinary Olympics." As a member of a regional team, students will travel to Erfurt, Germany to compete at the Culinary Olympics. Using templates from the previous three classes, the students will train for, design, construct, and display a regional table of cold food and participate in the hot food competition. They will organize the shipment of product to the event and arrange air travel, ground transportation, and lodging. They will create practice timetables and procure practice facilities. The students will complete a portfolio of the Olympic competition experience and a cultural and cuisine study of Germany and its food regions. This course requires a valid passport and working visas. This course is offered every four years in the fall and students will be responsible for all international travel costs associated with this course.
Course Fee: None (Tuition Rates & Fees)