Proposed Fall 2000 Standards Revisions
Basic Culinary Arts—Diploma
Culinary Arts—Diploma, Degree
Professional Chef—Diploma, Degree
Proposed Revisions
The Culinary Arts Working Committee, in collaboration with the Culinary Arts State Technical Committee, recommends the revisions to standards stated in the attached Culinary Arts Probe Report.
Recommended Action -- DTAE staff:
Recommend proposed revisions except recommend calling the diploma and degree programs Professional Chef rather than Culinary Arts.
Recommended Action -- Joint VPIS/Presidents Ad Hoc Standards Committee:
The VPIS/Presidents Ad Hoc Standards Committee accepts working committee with the exceptions listed below.
- Retain the program name of Culinary Arts
- Make CUL 121 prerequisite for CUL 122
- Make CUL 130 prerequisite for CUL 132
- In CUL 127 change competency form “Food Decorating” to Food Decorating/Styling”
- In CUL 127 delete 1 class credit hour from course.
- In CUL 137 change course name from “Nutritional Food and Menu Development’ to Nutrition and Menu Development.”
- In CUL 220 add competencies Advanced Grill Cookery, Advanced Vegetable Cookery, Advanced Meat Cookery, Advanced Line Cookery, and Advanced Fry Cookery.
- In CUL 216 make 36 O.B.I. hours vs. 2 Class and 30 O.B.I. hours.
- In CUL 134 increase class hours to 3
- In CUL 224 increase class hours to 3
- In CUL 224 add the term international to all competencies.
- Make HUM 191 as an option to ENG 193.
- Make ECO 191, ECO 192, ECO 193, and SOC 191 option to PSY 191.
- Add general core elective to complete 30 credit hours requirements for degree program.
Board Approved Action
It is recommended that the proposed revisions to the Culinary Arts Program Standards as recommended by the Presidents Council be approved. Institutions may implement the revisions immediately and must implement by Fall 2001.
SUMMARY OF CREDIT CHANGES: BASIC CULINARY ARTS, DIPLOMA
HoursCurrentProposedDifference
Total Credit69deleteN/A
recommendedDifference
DTAEdeleteN/A
VPIS/Pres AHSCdeleteN/A
ApprovedDifference
DeleteN/A
SUMMARY OF CREDIT CHANGES: CULINARY ARTS, DIPLOMA
HoursCurrentProposedDifference
Total Credit108DeleteN/A
RecommendedDifference
DTAEDeleteN/A
VPIS/Pres AHSCDeleteN/A
ApprovedDifference
DeleteN/A
SUMMARY OF CREDIT CHANGES: CULINARY ARTS, DEGREE
HoursCurrentProposedDifference
Total Credit125DeleteN/A
RecommendedDifference
DTAEDeleteN/A
VPIS/Pres AHSCDeleteN/A
ApprovedDifference
DeleteN/A
SUMMARY OF CREDIT CHANGES: PROFESSIONAL CHEF CULINARY ARTS, DIPLOMA
HoursCurrentProposedDifference
Total Credit9086/88-4-2
RecommendedDifference
DTAE86/88-4-2
VPIS/Pres AHSC900
ApprovedDifference
900
SUMMARY OF CREDIT CHANGES: PROFESSIONAL CHEF CULINARY ARTS, DEGREE
HoursCurrentProposedDifference
Total Credit119105/107-14-12
RecommendedDifference
DTAE105/107-14-12
VPIS/Pres AHSC109+10
ApprovedDifference
109+10
2000
STANDARD REVISION PROJECT
Basic Culinary Arts
Culinary Arts
Professional Chef
June 7, 2001
Georgia Department of Technical and Adult Education
STC Recommendation/Working Committee Responses: The IFCC Executive Board and the State Technical Committee agreed to combine the Basic Culinary Arts, Culinary Arts, and the Professional Chef Programs. This will lead to one diploma program and one degree program that are designed to meet the needs of the technical colleges and the students who enroll into this program. It is recommended that the Program Group name remain Culinary Arts and the specific program name become Professional Chef following the course identification codes for the Professional Chef Program currently approved by the Georgia Department of Technical and Adult Education.
Deletions are indicated by a strike through of text and added material is identified by bold and italicized text.
PROPOSED BASIC CULINARY ARTS—DIPLOMA
c)Essential CoursesCredits
1)Essential General Core Courses11
ENG100English 5
MAT100Basic Mathematics 3
PSY100Interpersonal Relations and Professional 3
Development
2)Essential Fundamental Occupational Courses30
CUL101Introduction to Culinary Arts 3
CUL102Safety, Sanitation, and Equipment 3
CUL103Basic Food Preparation I10
CUL104Basic Food Preparation II10
CUL106Introduction to Baking 4
3)Essential Specific Occupational Courses25
CUL107Quantity Food Production I 5
CUL108Pantry/Garde Manger I 3
CUL109Dining Room/Guest Service I 6
CUL201Quantity Food Production II 5
CUL202Dining Room/Guest Service II 6
4)Essential Electives3
d)Program Final Exit Point
Cook
e)Credits Required for Graduation
69 minimum quarter hour credits required for graduation
PROPOSED CULINARY ARTS—Diploma
c)Essential CoursesCredits
1)Essential General Core Courses11
ENG100English 5
MAT100Basic Mathematics 3
PSY100Interpersonal Relations and Professional
Development 3
2)Essential Fundamental Occupational Courses74
CNS101Consumer Education 3
OR
SCT 100 Introduction to Mircocomputers(3)
CUL101Introduction to Culinary Arts 3
CUL102Safety, Sanitation, and Equipment 3
CUL103Basic Food Preparation I10
CUL104Basic Food Preparation II10
CUL105Quantity Food Purchasing and Cost Control 3
CUL106Introduction to Baking 4
CUL107Quantity Food Production I 5
CUL108Pantry/Garde Manger I 3
CUL109Dining Room/Guest Service I 6
CUL201Quantity Food Production II 5
CUL202Dining Room/Guest Service II 6
CUL203Nutrition/Menu Management 7
CUL204Pantry/Garde Manger II 3
CUL205Introduction to Management 3
3)Essential Specific Occupational Courses
(Completion of one specialization is required.)
Essential Catering/Culinary Management Specialization Courses23
CUL206Catering/Culinary Management I 7
CUL207Catering/Culinary Management II 8
CUL208Catering/Culinary Management Internship 5
XXX xxxElective 3
Essential Cuisine Specialization Courses23
CUL209Cuisine I 7
CUL210Cuisine II 8
CUL211Cuisine Internship 5
XXXxxxElective 3
Essential Commercial Baking Specialization Courses23
CUL212Commercial Baking I 7
CUL213Commercial Baking II 8
CUL214Commercial Baking Internship 5
XXXxxxElective 3
d)Program Final Exit Points
Cook, baker, caterer, kitchen manager, or restaurant manager
e)Credits Required for Graduation
108 quarter hour credits required for graduation
PROPOSED CULINARY ARTS—DEGREE
c)Essential CoursesCredits
1)Essential General Core Courses30
ENG 191 Composition and Rhetoric 5
ENG 193Composition and Rhetoric II 5
MAT 196Contemporary Math 3
HUM 191Introduction to Humanities 5
SPC 191Fundamentals of Speech 5
PSY 191 Introductory Psychology 5
2)Essential Fundamental Occupational Courses74
SCT 100 Introduction to Mircocomputers 3
CUL101Introduction to Culinary Arts 3
CUL102Safety, Sanitation, and Equipment 3
CUL103Basic Food Preparation I10
CUL104Basic Food Preparation II10
CUL105Quantity Food Purchasing and Cost Control 3
CUL106Introduction to Baking 4
CUL107Quantity Food Production I 5
CUL108Pantry/Garde Manger I 3
CUL109Dining Room/Guest Service I 6
CUL201Quantity Food Production II 5
CUL202Dining Room/Guest Service II 6
CUL203Nutrition/Menu Management 7
CUL204Pantry/Garde Manger II 3
CUL205Introduction to Management 3
3)Essential Specific Occupational Courses
(Completion of one specialization is required.)
Essential Catering/Culinary Management Specialization Courses23
CUL206Catering/Culinary Management I 7
CUL207Catering/Culinary Management II 8
CUL208Catering/Culinary Management Internship 5
XXX xxxElective 3
Essential Cuisine Specialization Courses23
CUL209Cuisine I 7
CUL210Cuisine II 8
CUL211Cuisine Internship 5
XXXxxxElective 3
Essential Commercial Baking Specialization Courses23
CUL212Commercial Baking I 7
CUL213Commercial Baking II 8
CUL214Commercial Baking Internship 5
XXXxxxElective 3
d)Program Final Exit Points
Cook, baker, caterer, kitchen manager, or restaurant manager
e)Credits Required for Graduation
127 quarter hour credits required for graduation
PROPOSED PROFESSIONAL CHEF CULINARY ARTS —DIPLOMA
General Core Courses11
ENG101English5
MAT100Basic Mathematics3
EMP100Interpersonal Relations and Professional Development3
Occupational Courses7975-77
SCT 100Introduction to Microcomputers3
CHF101 CUL 100Professionalism in Culinary Arts3
CHF102 CUL 110Food Service Sanitation and Safety3
CHF103CUL 112Principles of Cooking5
CHF104CUL 114American Regional Cuisine5 CHF 105 CUL 116 Food Service Purchasing and Control 3
CHF106CUL 121Cakes, Pastries and DessertsBaking Principles I35
CHF107CUL 122Yeast and Quick BreadsBaking Principles II35
CHF108Practicum/Internship I9
CHF109CUL 127Banquet Preparation and Presentation5
CHF110CUL 130Pantry, Hor d’ Oeuvres and Canapes35
CHF111CUL 132The Art of Garde Manger35
CHF112CUL 129Front of the House Services3
CHF113CUL 137Nutritional Food and Menu Development3
MSD 103Leadership and Decision Making5
OR
CUL 133Food Management(5)
CHF201CUL 215Contemporary Cuisine I5
CHF202CUL 220Contemporary Cuisine II5
CHF203CUL 216Practicum/Internship I10 12
OR
CHF204CUL 224International Cuisine (5)
AND
CHF205CUL 124Restaurant and Hotel Baking (5)
Program Final Exit Points
Cook, baker, or caterer. Eligible for American Culinary Federation Certified Cook designation.
Credits Required for Graduation
9086-88 minimum quarter hour credits required for graduation
PROPOSED PROFESSIONAL CHEF CULINARY ARTS PROGRAM—DEGREE
General Core Courses30
ENG191Composition and Rhetoric I5
ENG193Composition and Rhetoric II5
MAT196Contemporary Math5
HUM191Introduction to Humanities5
SPC 191Fundamentals of Speech5
PSY 191Introductory Psychology5
Occupational Courses79 75-77
SCT 100Introduction to Microcomputers3
CHF101 CUL 100Professionalism in Culinary Arts3
CHF102 CUL 110Food Service Sanitation and Safety3
CHF103CUL 112Principles of Cooking5
CHF104CUL 114American Regional Cuisine5 CHF 105 CUL 116 Food Service Purchasing and Control 3
CHF106CUL 121Cakes, Pastries and DessertsBaking Principles I35
CHF107CUL 122Yeast and Quick BreadsBaking Principles II35
CHF108Practicum/Internship I9
CHF109CUL 127Banquet Preparation and Presentation5
CHF110CUL 130Pantry, Hor d’ Oeuvres and Canapes35
CHF111CUL 132The Art of Garde Manger35
CHF112CUL 129Front of the House Services3 CHF 113 CUL 137 Nutritional Food and Menu Development 3
MSD 103Leadership and Decision Making5
OR
CUL 133Food Management(5)
CHF201CUL 215Contemporary Cuisine I5
CHF202CUL 220Contemporary Cuisine II5
CHF203CUL 216Practicum/Internship I10 12
OR
CHF204CUL 224International Cuisine (5)
AND
CHF205 CUL 124 Restaurant and Hotel Baking (5)
Program Final Exit Points
Cook, baker, or caterer. Eligible for American Culinary Federation Certified Cook designation.
Credits Required for Graduation
119 105-107 minimum credit hours required for graduation
CULINARY ARTS Professional Chef
CUL 101 - INTRODUCTION TO CULINARY ARTS
Provides an overview of the culinary arts field and culinary career opportunities. Topics include: cuisine, culinary history, food service organizations, career opportunities, food service styles, and basic culinary management techniques.
Competency AreasHours
- CuisineClass/Week - 3
- Culinary HistoryLab/Week - 0
- Food Service OrganizationsCredit - 3
- Career Opportunities
- Food Service Styles
- Basic Culinary Management Concepts
Prerequisite: Provisional admission
CHF 101 CUL 100– PROFESSIONALISM IN CULINARY ARTS
Provides an overview of the professionalism in culinary arts and culinary career opportunities. Chef history, pride, and espirit d corp are taught. Topics include: cuisine, food service organizations, career opportunities, food service styles, and basic culinary management techniques.
Competency AreasHours
- CuisineClass/Week - 3
- Culinary HistoryLab/Week - 0
- Food Service OrganizationsCredit - 3
- Career Opportunities
- Food Service Styles
- Basic Culinary Management Concepts
- Professionalism
Prerequisite: Provisional admission
CUL 102 - SAFETY, SANITATION, AND EQUIPMENT
Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. The safety and sanitation competencies are as specified by the National Restaurant Association Foundations, ServSafe program. This material includes the Hazard Analysis Critical Control Point (HACCP) concepts. Topics include: cleaning standards, sanitary procedures, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
Competency AreasHours
- Sanitary Procedures Sanitation and Food SafetyClass/Week - 2 5
- Cleaning and Sanitizing StandardsP.Lab/Week - 4 5
- Safety PracticesCredit - 3 6
- Basic Kitchen First Aid
- Operation of Equipment
- Cleaning and Maintenance of Equipment
- Dishwashing
- Pot and Pan Cleaning
Prerequisite: Provisional admission
CHF 102 CUL 110 – FOOD SERVICE SANITATION AND SAFETY
Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
Competency AreasHours
- Cleaning StandardsClass/Week - 2
- Sanitary ProceduresP.Lab/Week - 4
- Safety PracticesCredit - 3
- Basic Kitchen First Aid
- Operation of Equipment
- Cleaning and Maintenance of Equipment
- Dish, Pot and Pan Cleaning
- HACCAP
- O.S.H.A.
Prerequisite: Provisional admission
CUL 103 - BASIC FOOD PREPARATION I
Introduces fundamental quantity food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, food costs, basic cooking principles, recipe utilization, and methods of food preparation, and leftover utilization. Laboratory demonstrations and student experimentation parallel class work.
Competency AreasHours
- Weights and MeasuresClass/Week - 8
- ConversionsD.Lab/Week - 4
- Food CostsCredit - 10
- Basic Cooking Principles
- Recipe Utilization
- Methods of Food Preparation
- Leftover Utilization
Prerequisite: Provisional admission
CHF 103 CUL 112 – PRINCIPLES OF COOKING
Introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, and recipe utilization. Laboratory demonstrations and student experimentation parallel class work.
Competency AreasHours
- Weights and MeasuresClass/Week - 2
- Conversion D.Lab/Week - 2
- Heat Transfer Methods P.Lab/Week - 6
- Basic Cooking PrinciplesCredit - 5
- Methods of Food Preparation
- Recipe Utilization
Prerequisite: Provisional admission
CUL 104 - BASIC FOOD PREPARATION II
Continues emphasis on terms, concepts, and methods necessary to quantity food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen aromatics, basic cooking principles, recipe utilization, and methods of food preparation. Laboratory demonstrations and student experimentation parallel class work.
Competency AreasHours
- Kitchen AromaticsClass/Week - 5
- Basic Cooking PrinciplesD.Lab/Week - 10
- Recipe UtilizationCredit - 10
- Methods of Food Preparation
Prerequisite: CUL 103
CHF 104 CUL 114 – AMERICAN REGIONAL CUISINE
Emphasis is on terms, concepts, and methods necessary to American Cuisine food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen aromatics, regional cooking principles and history, and methods of American regional food preparation. Laboratory demonstrations and student experimentation parallel class work.
Competency AreasHours
- Kitchen AromaticsClass/Week - 2
- Cooking PrinciplesD.Lab/Week - 2
- Regional Cuisine HistoryP.Lab/Week - 6
- Methods of Food PreparationCredit - 5
Prerequisite: CUL 110
CUL 105 - QUANTITY FOOD PURCHASING AND COST CONTROL
Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
Competency AreasHours
- Quality FactorsClass/Week - 2
- Food TestsD.Lab/Week - 2
- Pricing ProceduresCredit - 3
- Cost Determination and Control
- Selection
- Procurement
- Receiving
- Storage
- Distribution
Prerequisite: MAT 100
CHF 105 CUL 116 – FOOD SERVICE PURCHASING AND CONTROL
Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: quality factors, pricing procedures, cost determination, security and control, selection, procurement, receiving, storage, and distribution. First hand knowledge will be gained through on-site visits of all aspect of the distribution cycle.
Competency AreasHours
- Quality FactorsClass/Week - 2
- Security MethodsD.Lab/Week - 2
- Pricing ProceduresCredit - 3
- Cost Determination and Control
- Selection
- Procurement
- Receiving
- Storage
- Distribution
Prerequisite: MAT 100
CUL 106 - INTRODUCTION TO BAKING
Presents the fundamental terms, concepts, and methods involved in preparation of baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
Competency AreasHours
- Baking PrinciplesClass/Week - 2
- Baking IngredientsD.Lab/Week - 4 8
- Preparation of Baked GoodsCredit - 4 6
- Baking Sanitation and Hygiene
- Baking Supplies and Equipment
Prerequisites: CUL 102, CUL 103
CHF 107 – YEAST AND QUICK BREADS
CHF 106 CUL 121 – BAKING PRINCIPLES I
Presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
Competency AreasHours
- Baking PrinciplesClass/Week – 0 2
- Baking IngredientsD.Lab/Week - 2
- Baking Safety and SanitationP.Lab/Week - 6
- Preparation of Yeast BreadsCredit – 3 5
- Preparation of Quick Breads
- Baking Supplies and Equipment
Prerequisites: CUL 110, CUL 112
CHF 106 – CAKES, PASTRIES AND DESSERTS
CHF 107 CUL 122 – BAKING PRINCIPLES II
Presents the fundamental terms, concepts, and methods involved in preparation of cakes, pastries, and baked desserts. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
Competency AreasHours
- Baking PrinciplesClass/Week – 0 2
- Baking IngredientsD.Lab/Week - 2
- Preparation of Baked DessertsP.Lab/Week - 6
- Preparation of Cakes and PastriesCredit – 3 5
- Baking Sanitation and Hygiene
- Baking Supplies and Equipment
Prerequisites: CUL 121
CHF 108 – PRACTICUM/INTERNSHIP I
Provides the student with the opportunity to gain culinary experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, hotel or institutional kitchen for four days per week throughout the quarter. On-the-job training topics include: restaurant management/on-off premise catering, institutional food systems, specialty cookery, kitchen organization and kitchen management.
Competency AreasHours
- On-Off Premise CateringClass/Week - 0
- Hotel Kitchen OrganizationOBI/Week - 27
- Kitchen ManagementCredit - 9
- Restaurant Kitchen Systems
- Institutional Food Systems
- Kitchen Department Responsibilities
- Kitchen Productivity
Prerequisites: CHF 101, CHF 102, CHF 103
CUL 107 - QUANTITY FOOD PRODUCTION I
Provides experience in preparation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, safety and sanitation, and production of quantity food. Laboratory practice is provided.
Competency AreasHours
- Kitchen Operational ProceduresClass/Week - 0
- Equipment UseP.Lab/Week - 15
- Safety and SanitationCredit - 5
- Production of Quantity Food
Prerequisites: CUL 103, CUL 104, CUL 105
CHF 109 CUL 127 – BANQUET PREPARATION AND PRESENTATION
Provides experiences in preparation and presentation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production and presentation of quantity food. Laboratory practice is provided.
Competency AreasHours
- Kitchen Operational SystemsClass/Week - 2
- Quantity Food Equipment UseD.Lab/Week - 2
- Quantity Food Production StandardsP.Lab/Week - 6
- Quantity Food Presentation MethodsCredit - 5
- Food Decorating
- Safety and Sanitation
Prerequisite: CUL 112
CUL 108 - PANTRY/GARDE MANGER I
Introduces basic pantry/garde manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship garde manger, garnishing, and presentation training objectives. Topics include: pantry/garde manger functions, basic garnitures, buffet presentation, cold preparations, cold sandwiches, salads and dressings, molds, garnishes, and cold hors d'oeuvres. Laboratory practice parallels class work.
Competency AreasHours
- Pantry/Garde Manger FunctionsClass/Week - 2
- Basic GarnituresP.Lab/Week - 3
- Buffet PresentationCredit - 3
- Cold Preparations
- Cold Sandwiches
- Salads and Dressings
- Molds
- Garnishes
- Cold Hors D'oeuvres
Prerequisite: Provisional admission
CHF 110 CUL 130 – PANTRY, HORS D’ OEUVRES AND CANAPES
Introduces basic pantry principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions, basic garnishes, breakfast preparation, buffet presentation, cold presentations, cold sandwiches, salad and dressings, and cold hors d’oeuvres. Laboratory practice parallels class work.