MGT585 Cultural Issues in Management
College of Business and Criminal Justice Business Department
Course Description: This course reviews the impact of social, political, and economic frameworks from the international and domestic perspectives. Students assess the effect of differing values and cultures in cross-cultural organizational operations. Trends in globalization and decision-making strategies are explored that assist with business challenges that exist for diverse stakeholders.
Credit Hours: 3.00
Prerequisites: None
Corequisites: None
CAA111 Culinary Techniques
College of Culinary Arts Culinary Arts Department
Course Description: This course builds upon the foundational cooking skills by exploring a wider range of dry heat cooking methods, a continuation of classical sauce-making, and an introduction to advanced vegetable and starch cookery. Students will learn essential plating techniques and develop their ability to organize production tasks within a timeline. Upon completion, students will be able to prepare composed dishes, create classical sauces, and manage production to ensure prompt and professional results.
Credit Hours: 2.00
Prerequisites: CAA101
Corequisites: None
CAA110 Culinary Techniques
College of Culinary Arts Culinary Arts Department
Course Description: This course serves as an introduction to moist heat cooking techniques and as a continuation of the basic principles of cooking, sauce building techniques and kitchen organization. Topics including the primary soup methods, recipe conversions, contemporary sauces and classical sauce derivatives will be discussed. Students will prepare classical sauce derivatives and a selection of soups including cream, puree, chowders, consommés, and broths.
Credit Hours: 2.00
Prerequisites: CAA105
Corequisites: None
CAA105 Culinary Skills
College of Culinary Arts Culinary Arts Department
Course Description: This course serves as an introduction to the basic principles of cooking and kitchen organization. Topics include knife skills, stocks, broth, thickening agents, mise en place, kitchen safety, and the application of sanitary food handling practices. The course covers the basic types of equipment found in a professional kitchen, the classic leading sauces and viscosity percentage.
Credit Hours: 2.00
Prerequisites: None
Corequisites: None
CAA101 Culinary Skills
College of Culinary Arts Culinary Arts Department
Course Description: This course serves as an introduction to the operations of a commercial kitchen. Topics covered are equipment identification, precision knife cuts, basic stock production and dry and moist heat cooking methods. Students will learn the basic principles of mise en place, kitchen safety and the application of sanitary food handling practices. Upon completion, students will be able to set up and break down a kitchen, perform precision knife cuts, prepare classical sauces and apply dry heat and moist heat cooking methods on a variety of foods.
Credit Hours: 2.00
Prerequisites: None
Corequisites: None
CAA260 Culinary Nutrition
College of Culinary Arts Culinary Arts Department
Course Description: This course has been developed to introduce students to the core components of food and how each relates to nutritional value. Emphasis is placed on the U.S. Dietary Guidelines and how the student can provide customers with nutritionally well-balanced menu selections to encourage a healthy diet. Students will learn about macronutrients, micronutrients, and recipe modification with regard to certain diets. The topics of nutritionally sound lifestyles, weight management, exercise, and current issues in nutrition will also be addressed.
Credit Hours: 3.00
Prerequisites: None
Corequisites: None
CAA121 Culinary Fundamentals
College of Culinary Arts Culinary Arts Department
Course Description: This course serves to introduce students to the organization and execution of kitchen operations within a brigade system, with a focus on the preparation of complete menus. Students will apply learned skills to produce a variety of soups, grilled food items and foods cooked using combination cooking methods. Topics include buffet organization, teamwork, and food presentation. Upon completion, students will be able to produce a menu while effectively working as part of a kitchen brigade.
Credit Hours: 2.00
Prerequisites: CAA101
Corequisites: None
CAA120 Culinary Fundamentals
College of Culinary Arts Culinary Arts Department
Course Description: This course introduces students to dry heat cooking and combination cooking methods. Students will learn how to braise, stew, pan fry, and deep fry. Food coatings for various frying techniques will be discussed and practiced. In addition students will practice, learn and demonstrate potato, rice and vegetable cookery.
Credit Hours: 2.00
Prerequisites: CAA110
Corequisites: None
CAA299 Culinary Externship III
College of Culinary Arts Culinary Arts Department
Course Description: This course provides students with the opportunity to apply their educational experiences in a real-world work environment. Through this externship the student will expand their understanding of the inner workings of a food service establishment under direct report to an employer. This supervised experience will provide the student an opportunity to improve upon learned skills such as professionalism and organization as well as further develop the speed, accuracy and timing that is of importance to success in the field.
Credit Hours: 2.00
Prerequisites: None
Corequisites: None
HUM250 Critical Thinking and Leadership Skills
Arts and Sciences Department
Course Description:
Credit Hours: 4.00
Prerequisites: None
Corequisites: None