Credits Required: 16 (2015-2016 Academic Year)
The Cook’s Assistant program recognizes students who have satisfactorily completed the first year of the Culinary Arts program. Students with little or no culinary experience will be able to move immediately into the workforce upon graduation.
With small class sizes, you will receive personal attention as you learn commercial kitchen functions, food characteristics, and preparation techniques in a fully equipped, state-of-the-art commercial kitchen. Additionally, the training you get in sanitation will prepare you for the ServSafe Certification, a much needed and well-compensated requirement in the food service industry.
Click below to view the crosswalk (transition of program courses from an old program to a current program):
2010 - 2011 Cook's Assistant Certificate
Curriculum - 1st Year
First Semester - 7 Credits
Intro to Culinary Arts/Baking I
This course provides an introduction to working in a commercial foods kitchen including safety principles; operation; care and cleaning of tools and equipment; basic food handling; and receiving and storage techniques. Baking and basic food preparation principles are covered with an emphasis on measurement and culinary calculations, following recipes, ingredient characteristics and integration. Customer service techniques are introduces.
This course examines sanitation principles and practices for the commercial foods kitchen. Students will apply the principles learned here to all other laboratory or intern settings. 1-0-1
Second Semester - 9 Credits
Prin of Cooking/Baking II
This course covers preparation of leading, small and specialty sauces; soups; stocks; pasta; rice; potatoe; salads; and vegetables. Additional baking principles are covered.
Nutrition and Menu Planning
This course provides an introduction into the science of nutrition and its relationship to food preparation and menu planning. Students will explore foods and their nutrients; the human digestive system; and the role food preparation techniques have in the preservation of nutrients. Students will also explore and plan menus for special diet requirements.