Alyssammayhew’s Blog

January 26, 2009

Culinary Arts Program at the Cooking School in Houston, Texas

Filed under: Uncategorized — alyssammayhew @ 4:07 pm

The cooking school in Houston, Texas, USA (www.culinaryinstitute.edu), has all of the materials one needs to enter into the cooking field/ culinary industry. One of the prime degrees and diplomas that the Culinary Institute has to offer is the associates degree in culinary arts and the diploma of culinary arts.

The culinary arts diploma, “prepares students for entry-level to mid-level food services management positions in the hotel, restaurant, and hospitality industry”. Typically and associate graduate with a degree in culinary arts will lead to careers starting as: “sous chefs, leading to positions as executive sous chefs and chef de cuisine in reputable hotels, restaurants, country clubs, and caterers. Positions in institutional food services in schools, hospitals, and commercial establishments are also available to them”.

The curriculum consists of the following:

Curriculum Summary – (60 Weeks Day / 120 Weeks Evening)

1st Quarter

*
Sanitary practices, control of illness by food contamination, workplace safety standards.
*
Mathematic principles to the solutions of business problems.
*
Overview of product and service in the hospitality industry, role of the manager at all organization levels.
*
Nutrition, menu planning, diet healthy cooking techniques.
*
Basic computer applications and software for the hospitality industry.

2nd Quarter

* Fundamentals of “hands-on” baking, cake, pastry, benchwork, bread, chocolate candy, ice cream and décor, bakery equipment.
* Introduction to “hands-on” classic and modern cuisine, saucier, garde manger, entremetier, poissonnier.

3rd Quarter

* Basic principles of psychology, motivation, and behavior.
* Beverage service, spirit, wine, beer, purchasing, legislation, marketing, food and wine pairing.
* Essential verbal and non verbal electronic communication.
* Public and professional speech.
* High level of writing business composition and professional communication.

4th Quarter

* “Hands-on” classes on rotisseur, legumier, regional French cuisine, hot and cold buffet preparation.
* The eight marketing principles, marketing plan, mission statement, strategy plan, sales technique in the hospitality industry.
* Menu planning, profitability, facilities and service method, lay out and design. A la carte, banquet, product mix, pricing, profit contribution.

5th Quarter

* Financial control of Food and Beverage service, budgeting, cost analysis, procedures.
* Study of purchasing and inventory management of food and supplies, specifications, price comparisons, receiving, storage, yield, record keeping.
* Managing people, hiring, firing, federal law.
* Five types of table service, dinning room organization, scheduling and management of personnel, equipment related to service.
* Career venues, job search, application, resume, interviewing skills.

6th Quarter

* Great classic chef recipes, innovative modern dishes, sousvide, catering and charcuterie, American, regional and Italian cuisine.
* Practicum, general workplace training, supported by an individualized learning plan.

(www.culinaryinstitute.edu)

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