Culinary Arts (AS) - Curriculum

This course is designed to help students develop abilities including organization and delivery skills for all speaking situations The evaluation and improvement of voice diction articulation and posture also are studied May not be used as literature elective

ENG 101 is a basic writing course designed to help students acquire the composition skills they need to succeed in ENG 120 Students will be engaged in preparing essays that respond to written texts thereby combining reading skills with writing strategies In addition ENG 101 provides a systematic introduction to review of grammar mechanics and other college writing conventions One major objective of ENG 101 is to teach students to prepare essays that review and evaluate the ideas and issues found in the writings of others All ENG 101 students must pass the Basic Competency Examination before being admitted into ENG 120 A common course grammar mechanics test is given during the final week of the semester Classroom instructors confirm placement in ENG 101 during the first two weeks of instruction Credits awarded for this course are counted in addition to the 120 credit minimum degree requirement Classes are kept intentionally small typically 15 students per section to assure maximum benefit

ENG 120 is a college level writing course that introduces students to various forms of academic discourse Students are required to prepare essays in a variety of rhetorical modes including exposition description and argumentation In addition to out of class writing assignments students will be required to compose in class essays in response to readings and other prompts ENG 120 introduces students to process writing techniques library research and MLA documentation procedures The primary focus of ENG 120 is to help students acquire the writing skills they need to succeed in an academic environment Enrollment is kept intentionally small typically 15 students per section to assure maximum benefit

This is the fundamental computer fluency course required for all Southern New Hampshire University students It is designed to promote a working knowledge and understanding of computer information technology concepts skills and capabilities that support academic and professionally related goals and requirements Students learn about the application and science of information technology Concepts to master include the fundamentals of computer information technologies along with issues that affect people today such as Internet and other network technologies web publishing digital media hardware software file and database management information security viruses and spyware social impact as well as algorithmic thinking and the limits of computation Students develop capabilities such a managing complexity assessing the quality of information collaborating and communicating using IT anticipating technological change and thinking abstractly and critically about IT Students develop computer related skills in support of their college studies and career goals This is accomplished in part by the mastery of word processing spreadsheet presentation and database software

This course includes a review of basic arithmetic and an introduction to elementary algebra Topics may include pre algebra review real numbers algebraic expressions linear and quadratic equations graphs and applications systems of equations exponents polynomials and rational expressions Credits awarded for this course are in addition to the 120 credit minimum graduation requirement

This course offers vocabulary understanding and appreciation of the visual arts in their cultural contexts in history religion literature music and ideas It focuses on the achievements of ancient Greece and Rome the medieval period and the Renaissance while also exploring related issues in non European cultures May be taken independently of FAS 202

This course offers vocabulary understanding and appreciation of the visual arts in their cultural contexts in history religion literature music and ideas It focuses on the cultural periods of the Baroque the Enlightenment Romanticism and Early Modernism while also exploring related issues in non European cultures May be taken independently of FAS 201

This course covers art since 1945 a period of radical experimentation when the very definition of art has been challenged Painting sculpture architecture photography and recent developments in video installation and multi media will be examined in relation to major issues in postwar culture politics and art criticism

This is a course will introduce students to the unique artistic tradition of the United States from Colonial times to World War II In addition to studying masterworks by the likes of Copley Cole Church Homer Sargent and Hooper students will engage with issues such as the construction of an American identity the role of the fine arts in American society and the tensions of class gender race and ethnicity in American art As such the course will function as a vibrant retelling of American history as revealed in its visual production

This course introduces students to the scope and history of Western art music with emphasis on music of the Baroque Classical Romantic and Modern periods It provides vocabulary concepts and aural skills that allow listeners to hear with greater discernment and appreciation Topics include composers styles instrumentation form texture and cultural contexts

This course is an introduction to various areas of psychology including scientific investigation motivation personality intelligence behavioral deviation perception learning and human development It provides a basis for further study in related areas Offered every semester

This course studies the organization of social behavior and its relationship to society and social conditions Culture norm stratification systems structure social institutions and social change are emphasized Offered every semester

This course uses student research lectures and guest speakers to examine the various grades types and varieties of fresh and processed fruits vegetables meats fish shellfish poultry dairy products and various sundry items and the methodology of purchasing food in large quantities This course integrates student research with applied learning activities conducted through the Hospitality Center receiving department and Hospitality Center special events Students will acquire in depth knowledge of centralized procurement writing specifications product identification packaging and pricing Offered every year

This is a foundation course for students embarking on culinary careers It emphasizes basic cooking techniques culinary terminology and the proper uses of culinary tools A typical class consists of a classroom lecture and demonstration of food preparation by the instructor followed by hands on food production by the students Goals of the course include learning the importance of detailed organization or Mise en Place correct cooking procedures and appropriate attitudes towards the culinary profession as developed by the culinary program and the American Culinary Federation Offered as needed

Food Production continues TCI 110 with lectures and demonstrations to strengthen students backgrounds and knowledge of cooking techniques and their application to a variety of products Sauce production and meat fabrication will be studied in more detail Students also produce multicourse American menus Appropriate readings and written assignments are Offered as needed

This course defines basic baking terminology ingredients and methods Techniques discussed in each class session are applied to the actual production of baked items including yeast breads puff pastry Danish dough quick breads clair paste tarts and pies Students will be asked to analyze the components of each baked good and will learn how to evaluate the finished product Proper sanitation and safety techniques in the bakery will be emphasized Offered as needed

This course is a continuation of TCI 113 A lecture and lab format is used to introduce students to techniques used in the production of chiffon Bavarian creams mousses pastry cream and other fillings phyllo dough products cakes and icings Basic cake decorating techniques also are introduced Offered as needed

This course examines the fundamentals of sanitation in foodservice operations Techniques of proper sanitation and safety will be studied and practiced Students will become familiar with HACCP Federal State and Local sanitation and safety requirements Topics studied include the importance of proper sanitation procedures purchasing and receiving of safe food Emphasis is placed on the elimination of cross contamination and harmful pathogens Management strategies demonstrate the importance of the integration of pest management employee sanitation and safety training and proper safety and security measures The NRA Serve Safe Sanitation Exam a degree requirement is given to students during the course

Through this course the student will develop knowledge toward a cohesive concept of health Because the majority of all diseases and illnesses is directly related to lifestyle emphasis is on day to day living and the individual s responsibility to and for himself or herself Contemporary nutritional theories are applied in the production lab where students practice various dietary menus Offered once a year

Students will strengthen their cooking skills and techniques by producing food to be served in the public restaurant and banquet facilities Students will rotate through each station of the kitchen practicing the skills and techniques learned in TCI 110 and TCI 111 In addition to the strongly emphasizing classical cooking techniques the course will provide students with production experience in breakfast cookery salads and dressings hot and cold hors d oeuvres canapes sandwiches cheeses and a la carte desserts The development of production techniques timing and organizational skills are emphasized Offered as needed

Students prepare products using classic recipes from specific regions in France They learn the cooking techniques that have been proven over time and how regional influences have helped shape the foods indigenous to French cooking Food is prepared in this class for a la carte service in the public dining room of the Hospitality Center Offered every semester

In this production class students prepare the cuisine of six different nationalities Middle Eastern Latin Bavarian Italian Chinese and Asian cuisines are practiced and a set menu is provided for service in the culinary dining room All facets of a country s cuisine from appetizers through desserts are studied Offered every semester

This course explores the historical implications of the development of regional American cuisines and their effects Diverse ethnic backgrounds and regional availability and their roles in the development of truly American dishes are explored Students will assemble and produce menus that encompass cuisine from a region s earliest beginnings to a variety of food that is prepared today Offered once a year

This course will focus on the basic principles of supervising a food service operation Management theories will be explored in the context of a changing service industry Hiring training motivating directing delegating and solving problems as a chef manager will be emphasized Offered as needed

This course reviews the computational arithmetic skills required for accurate food service preparation operation and management The methods used to solve mathematical problems that relate to food service operations are stressed Topics covered include operations with whole numbers fractions decimals percents weights and measures recipe conversion menu pricing food cost inventories break even analysis and financial statements Use of a calculator is stressed Offered once a year

This is a guided cooperative education experience for integrating study and experience Students are contracted to maintain employment for a minimum of 240 hours over a pre determined length of time with specified starting and ending dates usually a three to four month summer season working at an approved food service operation Open to culinary students only Offered every year