Faculty: Vocational School The Culinary Arts and Cooking major focuses on the art and science of food preparation, cooking techniques, menu planning, and kitchen management. Students gain skills in culinary fundamentals, international cuisines, baking and pastry, nutrition, and restaurant management, preparing for careers in the food service industry, restaurants, hotels, and related fields. **Learning Objectives:** - Understand the principles of culinary arts and cooking techniques. - Develop skills in food preparation, cooking, and presentation. - Learn international cuisines and cultural influences on food. - Explore baking and pastry arts. - Analyze nutrition and menu planning. - Develop kitchen management and safety practices. - Gain practical experience through hands-on projects and internships. **Major Outline:** 1. **Introduction to Culinary Arts** - Overview of culinary principles, history, and current trends. 2. **Culinary Fundamentals** - Basic cooking techniques, knife skills, and kitchen safety. 3. **International Cuisines** - Exploration of global cuisines and cultural influences on food. 4. **Baking and Pastry Arts** - Principles of baking, pastry making, and dessert preparation. 5. **Nutrition and Menu Planning** - Fundamentals of nutrition, dietary guidelines, and menu planning. 6. **Kitchen Management** - Principles of managing kitchen operations, inventory, and staff. 7. **Food Safety and Sanitation** - Techniques for ensuring food safety and maintaining sanitation standards. 8. **Cooking Techniques** - Advanced cooking methods, including grilling, sautéing, braising, and roasting. 9. **Plated Desserts** - Advanced techniques for creating plated desserts and pastries. 10. **Restaurant Management** - Principles of managing restaurant operations, customer service, and marketing. 11. **Sustainability in the Kitchen** - Principles of sustainable cooking practices and eco-friendly kitchen management. 12. **Internship/Practicum** - Real-world experiences in restaurants, hotels, catering companies, or related food service industries. 13. **Capstone Project** - Comprehensive project applying culinary arts and cooking skills, such as developing a menu, planning a catering event, or creating a restaurant concept. **Assessment Methods:** - Culinary principles analyses - Cooking techniques projects - International cuisines projects - Baking and pastry projects - Nutrition and menu planning projects - Kitchen management projects - Food safety and sanitation projects - Advanced cooking techniques projects - Plated desserts projects - Restaurant management projects - Sustainability in the kitchen projects - Internship/practicum reports - Capstone projects and presentations **Recommended Textbooks:** - "Introduction to Culinary Arts" - "Culinary Fundamentals" - "International Cuisines" - "Baking and Pastry Arts" - "Nutrition and Menu Planning" - "Kitchen Management" - "Food Safety and Sanitation" - "Cooking Techniques" - "Plated Desserts" - "Restaurant Management" - "Sustainability in the Kitchen" **Prerequisites:** Basic knowledge of food preparation, cooking techniques, and an interest in culinary arts. **Major Duration:** Typically 2-4 years for an associate or bachelor's degree in Culinary Arts and Cooking. **Certification:** Graduates may pursue certifications such as: - Certified Culinarian (CC) - Certified Sous Chef (CSC) - Certified Executive Chef (CEC) - Certified Pastry Culinarian (CPC) - ServSafe FoodHandler Certification **Target Audience:** Aspiring chefs, cooks, pastry chefs, restaurant managers, and food service professionals seeking careers in restaurants, hotels, catering companies, and related food service industries. This major equips students with the culinary, technical, and managerial skills needed to excel in the food service industry, supporting careers in various roles within restaurants, hotels, catering companies, and related fields. The program provides a comprehensive education in culinary arts, cooking techniques, international cuisines, baking and pastry, nutrition, kitchen management, food safety, and restaurant management, preparing students for successful careers in the field.