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 techniques, recipe development, food safety, nutrition, and restaurant management, preparing for careers in the culinary industry, restaurants, hotels, catering, and related fields. **Learning Objectives:** - Understand the principles of culinary arts and cooking. - Develop skills in various cooking techniques and recipe development. - Learn menu planning and kitchen management. - Explore food safety and sanitation practices. - Analyze nutrition and dietary considerations. - Develop critical thinking, creativity, and culinary skills. - Gain practical experience through kitchen labs, internships, and real-world projects. **Major Outline:** 1. **Introduction to Culinary Arts** - Overview of culinary arts principles, history, and current trends. 2. **Basic Cooking Techniques** - Fundamentals of cooking methods, including sautéing, roasting, grilling, and baking. 3. **Recipe Development and Menu Planning** - Principles of creating and adapting recipes and planning menus. 4. **Food Safety and Sanitation** - Techniques for ensuring food safety and maintaining sanitation standards. 5. **Nutrition and Dietary Considerations** - Understanding the role of nutrition in cooking and dietary needs. 6. **Kitchen Management** - Principles of managing kitchen operations, inventory, and staff. 7. **International Cuisine** - Exploration of cooking techniques and recipes from various cultures. 8. **Baking and Pastry Arts** - Fundamentals of baking and pastry preparation. 9. **Culinary Science** - Understanding the science behind cooking techniques and ingredients. 10. **Sustainability in the Kitchen** - Principles of sustainable cooking practices and ingredient sourcing. 11. **Restaurant Management** - Techniques for managing restaurant operations, customer service, and marketing. 12. **Internship/Practicum** - Real-world experiences in restaurants, hotels, catering companies, or culinary institutions. 13. **Capstone Project** - Comprehensive project applying culinary arts and cooking skills, such as developing a menu, planning a catering event, or creating a recipe book. **Assessment Methods:** - Culinary arts principles analyses - Cooking techniques projects - Recipe development and menu planning projects - Food safety and sanitation projects - Nutrition and dietary considerations projects - Kitchen management projects - International cuisine projects - Baking and pastry arts projects - Culinary science projects - Sustainability in the kitchen projects - Restaurant management projects - Internship/practicum reports - Capstone projects and presentations **Recommended Textbooks:** - "Introduction to Culinary Arts" - "Basic Cooking Techniques" - "Recipe Development and Menu Planning" - "Food Safety and Sanitation" - "Nutrition and Dietary Considerations" - "Kitchen Management" - "International Cuisine" - "Baking and Pastry Arts" - "Culinary Science" - "Sustainability in the Kitchen" - "Restaurant Management" **Prerequisites:** Basic knowledge of food preparation, nutrition, and an interest in culinary arts and cooking. **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) - ServSafe FoodHandler Certification - Certifications in specific culinary techniques and management practices **Target Audience:** Aspiring chefs, culinary professionals, restaurant managers, caterers, and food service specialists seeking careers in the culinary industry, restaurants, hotels, catering, and related fields. This major equips students with the culinary, managerial, and creative skills needed to excel in the culinary arts and cooking, supporting careers in various roles within the culinary industry, restaurants, hotels, catering, and related fields. The program provides a comprehensive education in cooking techniques, recipe development, menu planning, food safety, nutrition, kitchen management, international cuisine, baking and pastry arts, culinary science, sustainability, and restaurant management, preparing students for successful careers in the field.