2002-2003 UAF Catalog

Course Descriptions

Culinary Arts

Note: Students enrolled in the CAH 140 or 240 series pay a one time per semester material fee of $125.00.

CAH 060 (3 Credits) Fall, Spring
Basic Techniques of Cooking I (1.5+6)
Basics in the Culinary Arts field designed for students with special needs. Materials fee $75.00. (Prerequisite: Instructor permission required.)

CAH 070 (6 Credits) Fall, Spring
Basic Techniques of Cooking II (3+12)
An open ended course providing an appropriate learning sequence for students with special needs. Materials fee: $125.00. (Prerequisite: Instructor permission required.)

CAH 105 (3 Credits) Fall, Spring
Principles of Food Service I (3+0)
Food service and the principle variations which students may encounter in the industry; professional standards, kitchen safety, first aid, storeroom operation, kitchen equipment and basic culinary terminology.

CAH 116 (1 Credit) As Demand Warrants
Beginning Cake Decorating I (1+0)
The proper preparation of cakes for icing and decorating. Topics include basic borders, buttercreme flowers, leaves, and clowns. Students decorate a minimum of three cakes.

CAH 117 (1 Credit) As Demand Warrants
Intermediate Cake Decorating (1+0)
Advanced methods such as pattern transfer, flowers and borders, wafer paper, chocolate and sugar molding. Use of an airbrush, flow in techniques and tiered cake assembly covered. For the more advanced cake decorator. (Prerequisite: CAH 116 or permission of instructor.)

CAH 140 (5 Credits) Fall, Spring
Food Production I (5+0)
Teaches basic food service skills in a commercial kitchen environment. Standardized recipes and procedures stressed. End product critiqued daily. Student assignments rotate between a stock and soup station, vegetable station, pantry, and service line and grill. Emphasis on sanitary food handling practices and professional work habits. Materials fee: See note at beginning of section.

CAH 141 (5 Credits) Fall, Spring
Food Production II (5+0)
Continuation of CAH 140 with emphasis on preparation and use of small sauces, sauteing, roasting, braising, stewing and broiling. Salad bar preparation and grill service covered. Materials fee: See note at beginning of section.

CAH 145 (5 Credits) Fall, Spring
Bakery Production I (5+0)
Basic commercial baking skills and procedures. Standardized recipes and procedures stressed. End product critiqued daily. Emphasis on sanitary food handling practices and professional work habits. Materials fee: See note at beginning of section.

CAH 146 (5 Credits) Fall, Spring
Bakery Production II (5+0)
Continuation of CAH 145 with emphasis on Danish and French pastries, combination breads, tortes and fancy dessert items. Materials fee: See note at beginning of section.

CAH 150 (1 Credit) Fall, Spring
Sanitation (1+0)
Sanitation principles essential to commercial kitchen personnel. Successful course completion allows the student to receive certification by the National Institute for the Food Service Industry.

CAH 152 (2 Credits) Fall, Spring
Supervisory Development (2+0)
Problems and challenges that food service supervisors deal with every day. Development of personnel management methods.

CAH 154 (2 Credits) Fall, Spring
Dining Room Service (2+0)
American style table service. Dining room service, management, controls and methods.

CAH 160 (2 Credits) Fall, Spring
Principles of Nutrition (2+0)
Basic principles of nutrition with emphasis on nutrients and their function in relation to human health.

CAH 161 (1 Credit) Fall
Pastry Tube Art (.5+1)
Basic cake and food product techniques including borders, flowers, cake designing, and proper use of pastry tube bags.

CAH 170 (2 Credits) Fall, Spring
Gourmet Cooking (2+0)
Preparation and service of gourmet beef, poultry and seafood entrees for the home cook. Recipes represent new ideas in home entertainment, and menus change every semester. Materials fee: $75.00.

CAH 171 (2 Credits) Fall, Spring
Gourmet Baking (2+0)
Preparation of a wide range of breads, pastries, fancy desserts, French pastry, and simple tortes. Recipes represent traditional methods of baking along with current trends in home entertainment. Materials fee: $60.00.

CAH 172 (2 Credits) As Demand Warrants
Gourmet Asian/Oriental Cooking (2+0)
Preparation and service of Asian/Oriental dishes. Study and use of proper cooking methods emphasized. Students prepare and enjoy a full meal at each class session. Materials fee: $75.00.

CAH 174 (2 Credits) Fall, Spring
Vegetarian Cooking (2+0)
Preparation and service of vegetarian foods and balanced meals; use of condiments that are nourishing to the body. Recipes will include some seasonal, ethnic and gourmet, but emphasis will be on preparing quick, healthful, tasty meatless meals. Materials fee: $75.00.

CAH 175 (2 Credits) As Demand Warrants
Introduction to Meat Cutting I (1.5+2.5)
Professional meat cutting for lamb, beef, pork, poultry, and seafood; health regulations using current industry standards; sausage making and meat curing.

CAH 199 (1 - 12 Credits) Summer, As Demand Warrants
Culinary Arts Workstudy Externship
Practice in a variety of food service operations, learning current cooking methods and techniques. Student evaluations by the externship coordinator and the employer. Enrollment by special permission only.

CAH 242 (5 Credits) Fall, Spring
Food Production III (5+0)
Continuation of CAH 141 with emphasis on ala carte and production cooking. Students prepare foods for the advanced table service class. Foods will represent current trends in the industry with kitchen organization and professional methods stressed. Materials fee: See note at beginning of section. (Prerequisite: CAH 141.)

CAH 243 (5 Credits) Fall, Spring
Food Production IV (5+0)
Continuation of CAH 242 with emphasis on international and new trend American Cooking. The role of the Garde Manger in the modern kitchen explored. Materials fee: See note at beginning of section. (Prerequisite: CAH 242 or permission of instructor.)

CAH 247 (5 Credits) Fall, Spring
Bakery Production III (5+0)
Continuation of CAH 146 with emphasis on specialty breads, desserts, cakes, tortes and French pastries. Ability to plan and organize production, schedule and supervise other students emphasized. Materials fee: See note at beginning of section. (Prerequisite: CAH 146 or permission of instructor.)

CAH 248 (5 Credits) Fall, Spring
Bakery Production IV (5+0)
Continuation of CAH 247 with emphasis on pastry buffet. Students will produce artistic centerpieces, decorated tortes and cakes, assorted French pastries, assorted petit fours, and assorted candies. Materials fee: See note at beginning of section. (Prerequisites: CAH 146 and 247 or permission of instructor.)

CAH 250 (2 Credits) As Demand Warrants
Garde Manger (2+0)
A hands-on experience in buffet. Presentation of hot and cold foods. Students produce pates, mousses, forcements, aspics, and other items essential to culinary expertise.

CAH 253 (2 Credits) As Demand Warrants
Storeroom Purchasing and Receiving (2+0)
Formal and informal methods of purchasing, receiving and storing of food and nonfood items in food service operations. Specifications, par inventory systems and controls.

CAH 255 (2 Credits) As Demand Warrants
Food Service Management (2+0)
The management team's responsibility in food service operation. Students assume the role of kitchen manager, dining room manager and general manager.

CAH 256 (2 Credits) As Demand Warrants
Food Service Accounting (2+0)
Principles and practices concerned with determination of food cost, labor cost, beverage cost and the basic accounting practices necessary to operate a successful food service operation.

CAH 257 (1 Credit) As Demand Warrants
Oenology-Hospitality Industry I (1+0)
Study and evaluation of the wines of France, Germany, Italy and the California wine producing areas. Focus on "point of sale" approach for first level serving staff. Special attention to selecting for individual meals. Materials fee: $60.00. (Prerequisite: Must be at least 21 years of age to enroll.)

CAH 258 (1 Credit) As Demand Warrants
Oenology-Hospitality Industry II (1+0)
A continuation of CAH 257 with in-depth evaluation and study of the major wine producing areas of the Pacific Northwest, California, France, Germany and Italy. Focus on preparing the new sommelier. Special attention to selections for building cellar and developing breadth in the restaurant. Materials fee: $60.00. (Prerequisites: CAH 257 or permission of instructor. Must be at least 21 years of age to enroll.)

CAH 259 (1 Credit) As Demand Warrants
Advanced Oenology (1+0)
The study and evaluation of the wines of France and Germany. Emphasis on the marketing production, serving and control of wine sales. Materials fee: $75.00. (Prerequisite: CAH 257 and CAH 258 or permission of instructor. Must be at least 21 years of age to enroll.)

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Last modified March 27, 2002 by University Relations Web Developer.