Program Requirements
Culinary Production Specialist
Technical Diploma | 31-316-2
www.cvtc.edu
1-800-547-2882
Start Dates: August, January
Effective: August 2024
First Semester
Course #Course TitleCreditsPrerequisites/Comments
316-101Food Theory3Program student; Corequisite: 316-102Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.
316-102Intro to Culinary Arts5Corequisite: 316-101Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques.
316-105Food Safety & Sanitation2(316-101 and 316-102) or 314-100 or concurrentApplies sanitary, safety, and legal principles to practices in the foodservice industry. Successful completion of the course enables students to take a national sanitation certification examination.
316-108Service Management2This course examines the overall organizational structure and relationships within a retail food and beverage service driven organization. It emphasizes sales supporting functions and current trends. It includes single-unit and multi-unit structures, receiving, marking, stock, warehousing, delivery, wrapping-packing, adjustments, credit, accounts payable, audit, security, workrooms, and personnel.
801-196Oral/Interpersonal Comm3Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication.
TOTAL CREDITS:15
Second Semester
Course #Course TitleCreditsPrerequisites/Comments
316-111Advanced Culinary Arts5316-101 and 316-102 and 316-105 and (316-112 and 316-114 and 316-116 or concurrent)In the Advanced Culinary Arts course, you will utilize the cooking techniques and concepts you learned in previous courses, as well as, developing new techniques. You will develop skills with meat and fish identification and fabrication and explore international cuisines such as Asian, European, and American Regional Cuisines through regional menus and techniques.
316-112Garde Manger3Program student; 316-105 and (316-111 and 316-114 and 316-116 or concurrent)In Garde Manger you will be introduced to advanced culinary techniques that are unique to the cold kitchen. Skills will be developed through hands on participation in fresh sausage crafting, smoking and curing of meat and seafood, hot and cold hors 'd oeuvres, appetizers, salads, cheese making and buffet presentations.
316-114Purchasing & Receiving2Program student; 316-116 or concurrentYou will examines standards and specifications of food purchasing with emphasis on quality, grading, optimal pricing, and ordering requirements. You will explore these concepts through situational problems and develop skills to be successful in the culinary industry.
316-116Menu Design & Development2Program student; 316-114 or concurrentThis course will discuss the various design and styles of menus. Topics will include menu design, menu engineering, copy writing, and pricing. During this course students will have the opportunity to plan a restaurant concept which includes, site selection, demographic analysis, branding and menu construction.
804-134Mathematical Reasoning3All college students, regardless of their college major, need to be able to make reasonable decisions about fiscal, environmental, and health issues that require quantitative reasoning skills. An activity based approach is used to explore numerical relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear, exponential and other mathematical models. Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts. This course may be used as the first of a two part sequence that ends with Quantitative Reasoning as the capstone general education math requirement.
TOTAL CREDITS:15
Minimum Program Credits Required: 30
2.0 Minimum Program Cumulative GPA Required for Graduation
If a student does not enroll in any courses at CVTC for two or more consecutive semesters, the student will be required to reapply with Admissions. Students must abide by any changes in admission requirements and degree requirements.
Updated: 11/23/2021 2:09 p.m. | Printed: 4/28/2024 4:24 a.m.
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