Workshop will include a step-by-step demonstration of how to break down a deer. Instructors will share tips on hanging a deer at home, demonstrate how to remove lymph nodes for CWD testing and explain the best practices for storing your venison by canning or freezing. Participants should come prepared to help skin, quarter, cut, trim and package venison.
Examine the concepts and techniques of controlling costs with an emphasis on determining the sales price based on cost inputs, and utilizing break-even calculations. Learners will calculate the cost of goods, overhead, and selling price. Learners will determine the resources needed to run various restaurant operations.
Experience in producing lunch meals through the use of grills, fryers, ovens and steamers. Service experience includes cafeteria line work and fast food delivery.
Creation of baked goods along with high-end decorating techniques are practiced throughout this course. Learners will utilize their creative side as they design and produce attractive presentations.
Explore the art of service and the importance of front of the house work in the culinary program. Learners learn how to properly interact with guests and provide high quality customer service. Examine the proper techniques of table service, obtaining guest orders, interacting with the kitchen staff and creating a professional atmosphere.
This course is a hands on cookie decorating class. Learners will ice, decorate, and enjoy holiday cookies. This course will provide 16 holiday cookies for the learner to decorate, take home and enjoy! Instructor will provide fun designs for the students to practice their skills. This class is a good way to decorate cookies without the mess of decorating.
Explore the Hazard Analysis Critical Control Point (HACCP) process as it relates to professional butchering operations. Understand these requirements and how the HACCP process is used in commercial meat processing operations.
Provides the culinary student the opportunity to apply cooking skills in a production environment. Ideally, learners will be working in a food service establishment where tickets are generated and food is prepared to order.
Examine sales and promotion strategies used in the restaurant industry. Study of attracting new customers, setting prices, developing visually appealing menus and displays, and investigating innovative methods of attracting and keeping customers.
Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and nutritional analysis of diets are emphasized.
Experience in sanitation, quality standards and methods of food storage. Learners will advance their knife skills as they cut, chop, carve and dice. Additionally, learners will be preparing and presenting cold foods such as soups, meats, cheeses and produce.
Introduces learners to the format and types of questions given in the math, chemistry, and anatomy & physiology portions of the HESI test. Sample questions and possible study materials will be discussed. Upon completion of the course, learners will have a greater understanding of the test. Additionally, course completion will assist in determining if learners feel ready to test, or would like to pursue additional study opportunities prior to testing.
Development of skills to follow sanitation and hygiene provisions in state codes. Focuses on the challenges to food safety, developing a food safety system, Hazard Analysis Critical Control Point, working in a safe environment and maintaining sanitary facilities and equipment.
Examines proven strategies designed to help learners achieve greater personal, academic, and professional success. Learners will apply personal responsibility thinking and behaviors; self- management, awareness, and motivation strategies; as well as interdependence skills to develop a proactive life plan.
Utilizing the culinary skills learned throughout the program, learners will create high-end foods utilizing a variety of cooking techniques. Emphasis will be on presentation, flavors, cooking skills and time management as learners work in a production environment.
Develop advanced learning of carcasses and fabrication techniques that utilize meat to create value added products such as smoked, brined, or cured items in a professional meat laboratory environment. Create and package items for retail sale including cost structures while following established sanitation regulations. This course builds on the techniques and skills learned in PIFU1.
Introduces the preparation of clear, cream, puree and specialty soups. Learners will prepare basic stocks and soups. Additionally learners will evaluate convenience soups and stocks for quality and cost.
Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.
Expand on the skills of Restaurant Operations while applying costing, menu development, and management skills. Learners will work in a restaurant setting for the entirety of this class experiencing the day to day challenges found in food service.
Explores various international cuisines in a professional foodservice setting. Learners will plan menus, prepare and produce the various cuisines and serve.
Assess the learner on skills learned throughout the first year of the Culinary Arts program. The learner will complete various culinary and sanitation skills in a timed environment.
