CULINARY MANAGEMENT

CMGT-100 Culinary Basics
1 Credit
This course introduces the student to the field of culinary arts. Students will learn basic fundamentals and techniques associated with becoming a professional chef. Topics covered include knife skills, cooking techniques, product identification, and an overview of the history of and careers within the culinary arts profession. (1 hour weekly)

CMGT-110 Culinary Supervision
2 Credits
The culinary supervision course is designed for individuals pursuing a career within the culinary arts field. The course is designed to blend culinary theory with management principles and basic supervisory skills. Students will learn such topics as basic kitchen management, planning and organization skills, making personnel decisions, managing different cultures, training and developing kitchen staff, and basic profit and loss management. (2 hours weekly)

CMGT-130 Garde Manger
3 Credits
This course focuses on the methods and theories relating to cold food production and presentation. Topics covered in the course include the preparation of fruits and vegetables, canapés and hors d’oeurves, charcuterie, pates and terrines, platter and other buffet displays. Students will learn not only preparation of cold foods but also proper handling and presentation of cold food items. (2 hours lecture, 3 hours lab weekly)

CMGT-135 Baking and Pastries
3 Credits
This course focuses on the fundamentals of basic baking. Baking fundamentals include the process of understanding ingredients, weights and measurements, formula conversion and costing of recipes. Students will also use equipment associated with baking and develop different types of breads, pastries, and pastry related showpieces. (2 hours lecture, 3 hours lab weekly)

CMGT-200 International Cuisine
3 Credits
This course is designed to provide students with information about the history, culture, and cuisine of many international regions. Students will research, report and prepare products using ingredients and preparation methods indigenous to that geographical region. The course will utilize demonstrations and group participation exercises to supplement the students’ development of technical skills and knowledge. Prerequisites: HMGT-120. (2 hours lecture, 3 hours lab weekly)

CMGT-210 Culinary Management Internship
2 Credits
Student will spend at least 240 hours of directed study in a chosen area of the culinary industry at an off‑campus facility. The faculty instructor and industry mentor will provide and coordinate course objectives, applicable experiences and evaluation. Students will research a problem that is unique to the mentor’s operation and maintain a written journal of internship experiences. Prerequisite: HMGT-120 and either HMGT-101 or CMGT-101. (Weekly field experience)

CMGT-230 Plated Desserts
3 Credits
In this course students will learn industry acceptable procedures for producing both hot and cold plated desserts as they apply to a dessert buffet. The course is designed to expose students to current foodservice trends. Demonstrations and group participation exercises will supplement the students’ development of technical skills and knowledge. Prerequisite: CMGT-135. (3 hours weekly)

CMGT-235 International Breads
2 Credits
This course is designed to expose students to the history and production of breads and bread products from many international cultures. Students will prepare breads using ingredients and preparation methods indigenous to that geographical region. The course will utilize demonstrations and group participation exercises to supplement the students’ development of technical skills and knowledge. Prerequisites: CMGT-135. (2 hours lecture, 3 hours lab)

CMGT-240 Baking and Pastry Showpieces
3 Credits
This course provides students with practical knowledge and experience in creating a variety of decorative centerpieces used to enhance pastry carts, high-end catering, buffets and other culinary displays. Prerequisites: CMGT-135. (2 hours lecture, 3 hours lab weekly)

CMGT-250 Cake Decorating and Candy Making
3 Credits
This course is designed to advance the student’s knowledge of various fine decorating techniques. Emphasis will be placed on perfection of decorating style and presentation. Basic sugar and chocolate candy making techniques will be explored. Prerequisites: CMGT-135. (2 hours lecture, 3 hours lab weekly)