This course develops students' math skills that are vital to the food service industry. These skills include working with conversions of weights, measuring and calculating food cost, portion costs, labor control, and portion control which are all vital skills in becoming a great chef.

This course introduces the foundational principles and practices of professional culinary arts, with emphasis on industry standard safety, sanitation, and essential kitchen competencies. Students prepare for and complete the ServSafe Manager certification while learning the foundational skills to become an active team member in a commercial kitchen. Basic foundational math skills will be revisited, and math concepts within the kitchen will be explored and emphasized. Through a combination of lecture, demonstration, and hands-on practice, students will start to learn fundamental cooking methods/techniques and best practices for efficient and safe kitchen operations. Upon successful completion, students will demonstrate the knowledge and technical abilities required for entry level work in a professional kitchen and for further study in advanced culinary coursework. Prerequisites: ServSafe Food Handler (minimum) or equivalent

This introductory course provides students with the essential skills, knowledge, and professional practices to create a foundation required for success in the culinary arts. Emphasis is placed on developing proper knife skills, identifying and safely operating standard kitchen tools and equipment, and applying the principles of mise en place to promote efficiency and organization in a professional kitchen setting. Students will explore fundamental theory of flavors and flavorings, including herbs, spices, aromatics, seasoning techniques, and methods for building balanced flavor profiles. Core cooking principles such as heat transfer, cooking methods, product identification, basic nutrition and basic preparation techniques are introduced through hands-on laboratory practice and guided instruction. Prerequisites: ServSafe Food Handler (minimum) or equivalent

This course covers sanitation and food safety by instructing the students on the regulations imposed by the State of Kansas Food Code that must be followed during the production of food for consumption by the public. It is a prerequisite to all other courses in the culinary arts program. Successful completion of the course will provide the student with methods of controlling the spread, growth, and elimination of bacteria and other food borne pathogens, as well as controlling physical contamination threats to foods. The student will also be able to perform safely in all areas of kitchen operations including the lifting and transporting of food and equipment, and have an awareness of safely handling hazardous materials along with knowledge of fire awareness, suppression, and avoidance, as well as avoidance of burns and lacerations. Safe equipment operation, maintenance, and cleaning are explained and no student is allowed to operate any power equipment until having its operation demonstrated by the instructor. Proper knife selection and handling is explained and demonstrated by the instructor. Sanitation and safety are continually brought by and related to current activities throughout the length of the program.

This course builds upon foundational culinary skills and introduces students to intermediate principles of cooking and kitchen operation. Emphasis is placed on core techniques and introductions to the savory and baking kitchens. Students further develop competency with commercial kitchen equipment while expanding their understanding of culinary terminology. Through integrated lecture, demonstration, and hands-on practice, the course prepares students to apply standardized methods, operate efficiently within a professional kitchen, and advance to more complex culinary coursework. Prerequisites: CUA 105; completion of ServSafe Manager and OSHA-10

This course covers the most basic and some of the most important concepts in culinary arts profession. This course is a prerequisite for all later courses in the program. Upon completion of the student will have full vocabulary of cooking terminology and be able to identify the moist and dry heat methods of heat transfer as well as how equipment and materials provide heat and affect the cooking process. The student will be able to identify the components of recipes as well as how to read, interpret, price, and convert them. The student will be capable of utilizing the various ways product in the kitchen are measured and portioned along with the economic ramifications of proper implementation of these skills. Topics also include menu design and the factors involved in it along with the basic nutritional considerations and terminology that relate to it. Students also will be conversant on kitchen organization, prioritization of tasks, and time management in the face of deadlines. Students will use basic preparation tasks and knife skills. This course includes lecture, demonstration, and lab opportunities to apply knowledge and skills in food preparation.

This course presents relevant information and training about standard commercial and institutional food preparation as it relates to the preparation of stocks, sauces, soups, and red meats. Upon completion, the student will be able to identify the ingredients and methods of production of stocks, reductions, and glazes. They will be capable of classifying and preparing sauces, thickening agents used, sauce families, production methods, finishing techniques, and producing and classifying soups. The student will understand the composition, structure, and quality factors involved in utilizing red meats. Topics such as the basic cuts available and carcass structure, as well as selection of the various market forms available and an overview of cooking methods as it relates to tenderness and methods of determining doneness of meats will be explored. This course includes lecture, demonstration, and lab opportunities to apply knowledge and skills in food preparation.

This course presents relevant information and training about standard commercial and institutional food preparation as it relates to the understanding and preparation of poultry, seafood, and vegetables. Upon completion, the student will conversant in the composition and classification of poultry, seafood, and vegetables. The student will be able to properly handle, butcher, prepare, and determine doneness of these products. This course includes lecture, demonstration, and lab opportunities to apply knowledge and skills in food preparation. This is a 6 credit hour intermediate level course consisting of 45 hours of classroom work and 90 hours of lab experience.

This course builds on the fundamental skills developed in the prerequisite course and introduces students to the essential building blocks of classical cooking. Students will learn to prepare a variety of stocks with an emphasis on the Five Mother Sauces and their derivatives, including proper thickening methods, reduction techniques, and flavor development. Students will practice producing a wide range of soups with attention to consistency, seasoning, and presentation. The course also covers potatoes and starch cookery, salad categories and composition. A dedicated unit on poultry focuses on fabrication, cooking methods, safe handling, and quality assessment. Prerequisites: CUA 107 Culinary Foundations, or permission of instructor

This intermediate-level course advances students’ culinary skills with a focused study of flavor development, breakfast cookery, dairy and egg applications, vegetable preparation, sandwiches, and the fundamental principles of meat cookery. Students will deepen their understanding of flavors and flavorings and apply techniques for balancing, layering, and enhancing flavors across a variety of dishes. The course explores dairy products and their culinary uses, including creams, cheeses, cultured products, and butter, with an emphasis on proper handling and preparation methods. Egg cookery and breakfast production introduce both classical and contemporary breakfast items, reinforcing accuracy, timing, and plating. Students will also study vegetable cookery, focusing on preparation and appropriate cooking methods. Instruction in sandwiches composition, spreads, fillings, and hot and cold preparation techniques. The principles of meat cookery introduce students to temperature control, cooking methods, doneness evaluation, and proper handling to ensure quality and safety. Prerequisites: CUA 150 Classic Savory Foundations, or permission of instructor

This course introduces the student to the nature of food service management philosophy. It gives the student an overview of management goals in the industry. Cost and sales concepts are discussed along with control processes. Cost, volume, and profit relationships are also examined along with customer service concepts are examined as well. Students will have hands-on experience with scheduling, conducting inventory, along with menu development and costing.

This course presents relevant information and training relating to commercial and institutional preparation of vegetables, potatoes, legumes, pastas, and other starches, along with salads and dressings. The student will be able to use various preparation methods in order to control changes in the color, flavor, texture, and nutritional content of these products. Topics included are the vegetarian diet as well the preparation of the various types of salads, dressings, and the types of emulsions involved in preparing them. This course includes lecture, demonstration, and lab opportunities to apply knowledge and skills in food preparation.

This course utilizes Key Train software to assist in advancement of knowledge. A Level 4 in Applied Math and Reading for Information and a Level 3 in Locating Information Work Keys assessments are required prior to exiting the program. Students will also be required to attend seminars provided through the Career Resource Center. Seminar which includes interview techniques, developing and preparing a resume, completing job applications, ethics, and teamwork.

This advanced baking course focuses on the production, science, and techniques of yeast breads, quick breads, and laminated doughs. Students apply baker's percentages, ratios, and desired dough temperature (DDT) principles to achieve consistent and professional quality results. Instruction includes the preparation of scones, choux paste products, Danish pastries, and rough puff doughs, with emphasis on fermentation control, dough development, lamination methods, and precision in formula execution. Through lecture, demonstration, and hands-on practice, students develop the technical proficiency required for commercial level dough and pastry production. Prerequisites: CUA 115; completion of Serv Safe Manager and OSHA-10

This course presents relevant information and training relating to commercial and institutional preparation of sandwiches, hors d'oeuvres, breakfast preparations, and dairy and cheese products. The student will be able to prepare various common types of sandwiches and canapés, cocktails, relishes, and dips using typical methods. The student will also be able to prepare egg products and custards, dairy and cheese products, and breakfast beverage preparations. This course includes lecture, demonstration, and lab opportunities to apply knowledge and skills in food preparation.

This course gives students the opportunity to learn about other countries and cuisines from around the world. Students will investigate imports and exports, produce indigenous foods, and apply new cooking techniques from a variety of countries around the world.

This course presents relevant information and training relating to commercial preparation of bakery products and ingredients used. This includes discussion of baking formulas and baking percentages. Dough and batter mixing and the information of gluten are covered along with the baking process. Primary ingredients and their use in the bake shop are examined. An initial look at bakery production is made through examining artisan and sour dough breads and the production of lean and rich dough yeast breads.

This course presents relevant information and training relating to commercial and institutional preparation of bakery products and ingredients used. This includes the preparation of quick breads, syrups, creams, sauces, pies, pastries, tarts, cakes, cookies, and decorative sugar and chocolate pieces.

The Culinary Internship provides students with supervised, real-world experience in a professional foodservice environment. Building on the skills developed throughout the culinary or baking pathway, students apply their knowledge while working alongside chefs, cooks, and hospitality professionals to gain firsthand insight into production flow, customer service expectations, teamwork, and time management. This course will focus on hand on experience with some reflective assignments, employer evaluations, and instructor check ins help students connect classroom learning to practical experience. Students’ internship will match the content of the Cert A completed. Prerequisites: Completion of Cert A in Baking or Culinary, or permission of instructor

This advanced baking and pastry course focuses on the production and finishing of cakes, desserts, and specialty pastry items. Students develop proficiency in cake baking, icing, frosting, and decorative techniques while preparing a range of products including pastries with various fillings, gelatin-based desserts, biscotti, meringues, fruit tarts, cheesecakes, and chiffon and angel food cakes. Emphasis is placed on precision, consistency, and professional level presentation. Through lecture, demonstration, and hands-on practice, students refine their technical skills and apply advanced methods essential for commercial pastry and dessert production. Prerequisites: CUA 225; completion of ServSafe and OSHA-10

This culminating course in the culinary pathway brings together advanced culinary techniques, protein fabrication and essential management concepts to prepare students for transition into professional kitchen environments. Students will deepen their expertise in the selection, fabrication, and preparation of beef, fish, and shellfish, applying appropriate cooking methods, quality assessment standards, and presentation techniques. The course explores custards and plated desserts, emphasizing precision, consistency, and artistry in the preparation of both classical and contemporary dessert components. Students will design and execute hors d’oeuvres and small plates with a focus on flavor balance, visual appeal, and efficient production. The final unit refines cost control and menu planning, and refines students understanding of food cost calculations, menu design principles, and the relationship between culinary creativity and operational profitability. Students will apply these concepts through hands-on menu development and practical production labs. Prerequisites: CUA 155 Savory Applications, or permission of instructor