2007-2008 UAF Catalog


Course descriptions index


Culinary Arts

Note: Students enrolled in the CAH 140, 240 or 250 series pay a one time per semester materials fee of $200.


CAH 060      3 Credits
Basic Techniques of Cooking I
Basics in the culinary arts field designed for students with special needs. Materials fee $75. (Prerequisite: Permission of instructor required.) (1.5 + 6) Offered Fall, Spring


CAH 070      6 Credits
Basic Techniques of Cooking II
An open ended course providing an appropriate learning sequence for students with special needs. Materials fee: $125. (Prerequisite: Permission of instructor required.) (3 + 12) Offered Fall, Spring


CAH 105      3 Credits
Principles of Food Service I
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. (3 + 0) Offered Fall, Spring. As Demand Warrants


CAH 117      2 Credits
Art in Cake Icing
The preparation of cakes for icing and decorating. Topics include borders, clowns, flowers, leaves, pattern transfer, frozen buttercream, confectionery coating, royal icing, plus designing cakes rolled in buttercream. Use of an airbrush, flow in techniques and tiered cake assembly covered. (Prerequisite: CAH 116 or permission of instructor.) (1 + 2) Offered Fall, Spring


CAH 140      5 Credits
Food Production I
Basic food service skills in a commercial kitchen environment. Standardized recipes and procedures stressed. End product critiqued daily. Student assignments rotate between 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. (5 + 0) Offered Fall, Spring


CAH 141      5 Credits
Food Production II
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. (5 + 0) Offered Fall, Spring


CAH 145      5 Credits
Bakery Production I
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. (5 + 0) Offered Fall, Spring


CAH 146      5 Credits
Bakery Production II
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. (5 + 0) Offered Fall, Spring


CAH 150      1 Credit
Sanitation
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. (1 + 0) Offered Fall, Spring


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


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


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


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


CAH 170      2 Credits
Gourmet Cooking
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: $100. (2 + 0) Offered Fall, Spring


CAH 171      2 Credits
Gourmet Baking
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: $75. (2 + 0) Offered Fall, Spring


CAH 172      2 Credits
Gourmet Asian/Oriental Cooking
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: $100. (2 + 0) Offered As Demand Warrants


CAH 174      2 Credits
Vegetarian Cooking
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: $100. (2 + 0) Offered Fall, Spring


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


CAH 176      1 Credit
Heart Healthy and Diabetic Cooking
Demonstrations of healthy cooking using glycemic index and other heart-healthy and diabetic texts, in order to encourage participants to monitor weight, control blood sugar, reduce risk of heart disease and manage type 1 and 2 diabetes. Graded Pass/Fail. Materials fee: $60. (1 + 3) Offered Fall, Spring


CAH 177      1 Credit
Introduction to Zymurgy
An introduction to the history, science and process of brewing. Focus will be on the importance of sanitation for the home brewery, brewing traditional styles with an introduction to specialty brews. Attention will be given to the pairing of beer styles to food. Students must be 21 years of age to enroll. Graded Pass/Fail. Materials fee: $65. (1 + 3) Offered Fall, Spring


CAH 178      1 Credit
Intermediate Zymurgy
An introduction to the history, science and process of brewing beer. Emphasis in brewing will focus on the use of adjuncts, their specific purposes and the effects they have on the brewing/fermentation process will be paramount. Focus will be on the importance of sanitation for the home brewery, brewing traditional styles, with an introduction to specialty brews. Attention will be given to the pairing of beer styles to food, as well as the use of beer in cooking. Focus will be on the more advanced style of brewing called partial mash. We may, time and weather permitting, brew a batch from grain. All brews done in this class will make use of adjuncts and/or grains. Students must be 21 years of age to enroll. Graded Pass/Fail. Materials fee: $75. (Prerequisites: CAH 177) (1 + 3) Offered Fall, Spring


CAH 199      1-12 Credits
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. Offered Summer, As Demand Warrants


CAH 242      5 Credits
Food Production III
Continuation of CAH 141 with emphasis on a la 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.) (5 + 0) Offered Fall, Spring


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


CAH 247      5 Credits
Bakery Production III
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.) (5 + 0) Offered Fall, Spring


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


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


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


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


CAH 256      2 Credits
Food Service Accounting
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. (2 + 0) Offered As Demand Warrants


CAH 257      1 Credit
Oenology-Hospitality Industry I
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: $75. (Prerequisite: Must be at least 21 years of age to enroll.) (1 + 0) Offered As Demand Warrants


CAH 258      1 Credit
Oenology-Hospitality Industry II
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. (Prerequisites: CAH 257 or permission of instructor. Must be at least 21 years of age to enroll.) (1 + 0) Offered As Demand Warrants


CAH 259      1 Credit
Advanced Oenology
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. (Prerequisite: CAH 257 and CAH 258 or permission of instructor. Must be at least 21 years of age to enroll.) (1 + 0) Offered As Demand Warrants


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