Faculty: Vocational School The Culinary Arts major, often referred to as Cookery, focuses on the art and science of food preparation, cooking techniques, and culinary management. Students develop skills in various cooking methods, recipe development, kitchen management, and food safety. Graduates are prepared for careers as chefs, culinary managers, and food entrepreneurs in restaurants, hotels, catering services, and culinary education. **Learning Objectives:** - Understand the fundamentals of culinary arts and cooking techniques. - Develop skills in various cooking methods and recipe development. - Learn techniques for kitchen management, menu planning, and food cost control. - Explore principles of food safety, sanitation, and nutrition. - Analyze and interpret culinary trends and food industry standards. - Develop creativity, culinary skills, and management abilities for effective culinary practice. **Major Outline:** 1. **Introduction to Culinary Arts** - Overview of key concepts, principles, and practices in culinary arts. - Fundamentals of cooking techniques, kitchen tools, and culinary terminology. 2. **Cooking Methods** - Principles of various cooking methods, including sautéing, roasting, grilling, and baking. - Techniques for preparing a wide range of dishes using different cooking methods. 3. **Recipe Development** - Principles of recipe development, including ingredient selection, measurement, and recipe testing. - Techniques for creating and adapting recipes for various culinary applications. 4. **Kitchen Management** - Principles of kitchen management, including kitchen organization, staff management, and inventory control. - Techniques for managing kitchen operations efficiently. 5. **Menu Planning and Cost Control** - Principles of menu planning and cost control, including menu engineering, pricing, and food cost analysis. - Techniques for developing and managing profitable menus. 6. **Food Safety and Sanitation** - Principles of food safety and sanitation, including safe food handling, storage, and HACCP (Hazard Analysis and Critical Control Points) systems. - Techniques for ensuring food safety and maintaining sanitation standards in the kitchen. 7. **Nutrition in Culinary Arts** - Principles of nutrition in culinary arts, including nutritional analysis, dietary guidelines, and healthy cooking techniques. - Techniques for incorporating nutritional considerations into culinary practices. 8. **Internship/Practicum** - Real-world experiences in culinary arts settings, including internships in restaurants, hotels, or catering services. - Application of learned skills in practical culinary scenarios. 9. **Capstone Project in Culinary Arts** - Comprehensive project applying skills in cooking methods, recipe development, or kitchen management. - Delivery of a polished culinary project, menu presentation, or research paper. **Assessment Methods:** - Cooking method projects, recipe development assignments, kitchen management plans, menu planning and cost control analyses, food safety and sanitation reports, nutrition studies, internship/practicum reports, capstone projects, group projects, and presentations. **Recommended Textbooks:** - "Culinary Arts" by various authors. - "Cooking Methods" by various authors. - "Recipe Development" by various authors. - "Kitchen Management" by various authors. - "Menu Planning and Cost Control" by various authors. - "Food Safety and Sanitation" by various authors. - "Nutrition in Culinary Arts" by various authors. **Prerequisites:** Basic knowledge of cooking, food safety, and an interest in culinary arts and kitchen management. **Major Duration:** Typically 2-4 years for an associate or bachelor's degree, including coursework, internships, and capstone projects. **Certification:** Graduates may receive a degree or certificate in Culinary Arts and pursue further education or professional certifications, such as those offered by the American Culinary Federation (ACF) or other culinary organizations. **Target Audience:** Aspiring chefs, culinary managers, food entrepreneurs, and individuals seeking careers in restaurants, hotels, catering services, and culinary education. This major equips students with the culinary, management, and creative skills needed to excel in the culinary arts, supporting careers in various food and culinary-related roles.