CRT2000 Introduction to Professional Cooking
5 credits (2 lec, 6 lec/lab hrs/wk) This course will focus on the fundamental principles of modern cooking. Students will learn about mise en place, what happens to food when it is heated, about how food is cooked with dry cooking methods, and about rules of seasoning and flavoring. The foundation of the professional kitchen is introduced through the basics of knife skills, stock, sauce and soup preparation. Theories which explain the chemistry of cooking will be emphasized so students can successfully practice them in the kitchen. Emphasis will be placed on the vocabulary of cooking, procedures, ingredients, menu terms, food quality standards and equipment use. Prerequisite: Instructor consent.
CRT2001 Basic Food Preparation
6 credits (2 lec, 8 lec/lab hrs/wk) The student will also focus on learning pre-preparation techniques important to professional kitchen operations - Mise En Place. Students will build on the principles learned in CRT2000 and move forward with moist cooking methods, the study of vegetables, starches and legumes. Also, students will be introduced to eggs, egg cookery and all breakfast fare. Coffee and tea will be discussed as well as the world of fruit salads, salad dressings and sandwiches are also introduced. Students will also be introduced to pre-preparation for set meal service and extended meal service. Prerequisite: Instructor consent.
CRT2002 Introduction to the Food and Beverage Industry
1 credit (1 lec hr/wk) This course offers students an overview of the food service industry; its history, its structure, organization, size, economic impact, trade journals and resources with a broad review of the various food service segments and the challenges thereof. Guest speakers representing various segments of the industry will provide an introduction to career opportunities and a view of real-world activities. Students will also be introduced and instructed in the "front of house" environment including table service and proper service practices. Prerequisite: Instructor consent.
CRT2003 Baking and Pastry for Culinary Arts Majors
6 credits (2 lec, 8 lec/lab hrs/wk) This course will cover fundamentals of baking and pastry (including terminology, ingredients, technology, equipment, recipe conversion, measurements, storage, and sanitation). Students will gain experience in using various mixing methods. Techniques in yeast and quick bread, pastry, pie, cookie, and dessert making and presentation will be covered. The yeast breads that are covered are lean and rich yeast doughs. Also included are laminated doughs, meringues, cakes and icing, creams and custards. Prerequisite: CRT2000 with a 'C' or better.
CRT2004 Introduction to Vineyards and Beverages
2 credits (2 lec hrs/wk) This course will present an introduction from a culinary perspective to wine and spirits produced by European and American vineyards. Students will study wine production, labeling, and laws of the beverage industry. Emphasis is on developing a knowledge base suitable for assisting customers in choosing the “correct” wine for classical and contemporary cuisine. Students will also be exposed to beer making, liqueurs and spirits. Students will take the Alcohol Servers Permit examination for Oregon. Prerequisite: Instructor consent.
CRT2005 Menu Planning and Design
1 credit (1 lec hr/wk) This course will cover the basic principles of planning and design necessary to create a variety of menus for various food service operations. Layout, costing, and promotional approaches will be covered. Students will be required to design and create their own restaurant concept menu. Prerequisite: Instructor consent.
CRT2006 Restaurant Layout and Design
2 credits (2 lec hrs/wk) Course will offer students an opportunity to design their own restaurant from the ground floor up based on their previous Menu Design Project. Emphasis will be on kitchen layout, dining room design, menu planning, staff allocation, exterior design, and obtaining business permits, insurance and financing. Students develop a concept proposal for presentation. Prerequisite: CRT2005 and CRT 2007 with a 'C' or better.
CRT2007 Inventory Control and Purchasing
1 credit (1 lec hr/wk) This course will present basic principles of purchasing food, beverage, equipment, contract services, and supplies. Students will learn the necessary skills for product identification, supplier selection, ordering, receiving, storing, and issuing processes as they apply to purchasing and inventory controls in the food service industry.
CRT2012 A La Carte I
6 credits (2 lec, 8 lec/lab hrs/wk) This course is the first part of a two part course. A la Carte focuses on the composition structure and basic quality factors of meats, game, poultry, finfish, and shellfish. USDA requirements and guidelines are introduced. IMPS and NAMPS classifications are discussed and some butchering is practiced. Three to four course daily menus are built around the aforementioned proteins, applying previously introduced moist and dry cooking methods. The students will gain competence in A la Minute methods for preparing these menus. Plate presentation approaches in the classical and contemporary styles will be included. Simulation of a restaurant environment, in terms of timing of courses, is created. A La Carte I focuses on poultry, beef, game and veal. Prerequisite: CRT2000 with a 'C' or better.
CRT2013 A La Carte II
6 credits (2 lec, 8 lec/lab hrs/wk) This course is the second part of a two part course. A La Carte focuses on the composition, structure and basic quality factors of meats, game, poultry, finfish and shellfish. USDA requirements and guidelines are introduced. IMPS and NAMPS classifications are discussed and some butchering is practiced. Three to four course daily menus are built around the aforementioned proteins, applying previously introduced moist and dry cooking methods. The students will gain competence in A La Minute methods for preparing these menus. Plate presentation approaches in the classical and contemporary styles will be included. Simulation of a restaurant environment, in terms of timing of courses, is created. A La Carte II focuses on Pork, Lamb, Finfish and Shellfish. Prerequisite: CRT2012 with a 'C' or better.
CRT2015 Sanitation and Safety for Managers
3 credits (3 lec hrs/wk) This course develops an understanding of the basic principles of sanitation and safety and enables students to apply them in the food service operations. It reinforces personal hygiene habits and food handling practices that protect the health of the consumer. This course is based on the Educational Foundation of the National Restaurant Association’s ServSafe training and certification coursework and includes the ServSafe certification examination and standard First Aid training, which meets the standard requirements of OSHA, yet exceeds with CPR (Cardiopulmonary Resuscitation). Safety in the workplace is also covered. Prerequisite: Instructor consent.
CRT2016 Culinary Nutrition
3 credits (3 lec hrs/wk) This course will cover the study of nutrition as it applies to food preparation, menu analysis, and recipe alternatives for the culinary arts. Students will learn how food affects the human body and will prepare nutritional menus within the context of kitchen and restaurant operation. Prerequisite: Instructor consent.
CRT2017 Restaurant Management and Supervision
3 credits (3 lec hrs/wk) This course will focus on the necessary skills for effective restaurant management and supervision by preparing students to transition from employee role to supervisory role. Students will evaluate styles of leadership and develop skills in human relations and personnel management. Prerequisite: Instructor consent.
CRT2018 Culinary Arts Career Planning
1 credit (11 lec hrs/total) This course will focus on the development of habits, traits, and grooming standards necessary for success in today’s culinary arts job market. Students will review career tracts and opportunities in the culinary arts industry. Interview skills and portfolio development will be included. Prerequisite: Instructor consent.
CRT2024 Frozen Desserts
3 credits (6 lec/lab hrs/wk) This course will cover the origin and history of frozen desserts, as well as the various churning methods for making ice cream, gelato and sorbets. Still frozen methods will also be discussed. Students will learn to prepare a variety of ice creams, gelatos, sorbets, frozen souffles, granite and parfaits. Prerequisite: Instructor consent.
CRT2026 Dessert Menu Development
1 credit (1 lec hr/wk) The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice cream maker, a sculptor and a florist. Students will learn to develop dessert menus for the food service industry using a variety of techniques to add visual appeal to plated desserts. This course will be an 11-week project where students will work towards the goal of developing a complete dessert menu. Prerequisite: Instructor consent.
CRT2027 Introduction to Sugar
1 credit (2 lec/lab hr/wk) This course will take the student through the history of sugar, manufacturing of sugar and making and usage of casting sugar, pouring sugar, spun sugar and piped sugar. Students will also learn how to make and use marzipan for decorations, fillings and confections. Students will gain a functioning knowledge of how to make, form and present pastillage. Prerequisite: CRT2032 with a 'C' or better.
CRT2028 Basic Chocolate
1 credit (2 lec/lab hr/wk) This course will take the student through the history of chocolate, growing cacao, manufacturing of chocolate. Students will also learn how to temper chocolate and prepare for decorations, fillings and confections. Students will gain a functioning knowledge of how to make, form and present chocolate modeling paste. Prerequisite: CRT2032 with a 'C' or better. CRT2030 Bakery Design 3 credits (6 lec/lab hrs/wk) Theory and methodology behind designing and building a bakery, from location and equipment to menu options and staffing are covered. Students spend lab time designing and creating a bakery. Students bring their concept to life for one hour as a final. Prerequisite: CRT2026 with a 'C' or better.
CRT2030 Bakery Design
3 credits ( 6 lec/lab hrs/wk) Theory and methodology behind designing and building a bakery, from location and equipment to menu options and staffing are covered. Students spend lab time designing and creating a bakery. Students bring their concept to life for one hour as a final.
CRT2031 Bakery and Pastry Fundamentals I
6 credits (1 lec, 10 lec/lab hrs/wk) This course covers baking and pastry fundamentals, including the history, terminology, ingredients, technology, equipment, storage and sanitation in the bakeshop. Students gain experience in using various mixing, holding and baking methods, as well as international techniques to create an assortment of lean yeast doughs, quick breads, fritters, donuts, crisps, cobblers, cookies, pies and tarts. Prerequisite: Instructor consent.
CRT2032 Bakery and Pastry Fundamentals II
7 credits (1 lec, 12 lec/lab hrs/wk) This course covers more advanced bakery techniques. Students will learn the production methods for American and European artisan breads, breads using natural yeast, decorative breads using some basic sculpting techniques, European style pastries and tarts, as well as a variety of international cookies. This course covers human digestion and how to create nutritional and allergy aware options in the bakery. Sugar free, reduced sugar, and reduced fat baking will be covered in this course. Prerequisite: CRT2031 with a 'C' or better.
CRT2033 Classic and Contemporary Cakes
4 credits (8 lec/lab hrs/wk) From classic genoise rolades to contemporary fondant covered topsy turvy cakes, this course covers all aspects of cake baking and building. Students go from the basics of cake making through a complete understanding of cake structure development and how to alter formulas. A variety of decorating icings, coatings and fillings are covered and several styles of cakes are produced. Piping skills are developed and enhanced. Cakes included are American birthday cake, French wedding cake, Jaconde covered mousse cake, torten, gateau and charlottes, and specialty/ celebration cakes. Prerequisite: CRT2032 with a 'C' or better.
CRT2034 Advanced Sugar and Chocolate
2 credits (4 lec/lab hrs/wk) This course takes the student to a higher level of sugar and chocolate skills such as blown sugar, sugar presentation pieces, chocolate display pieces, molded chocolates, bon bons, truffles, nougatine, crystalline and non-crystaline and gelee based candies. Students design and execute show pieces to display cakes, candies and other confections for their capstone project. Topics include, velvetizing with chocolate, making silicon chocolate and sugar molds, building sugar and chocolate show pieces to include blown sugar, molded chocolate and other advanced sugar products. Prerequisite: CRT2027 and CRT2028 with a 'C' or better.
CRT2037 Plated Desserts
6 credit (3 lec, 6 lec/lab hr/wk) This class will focus on plated restaurant style desserts to include hot desserts such as cobblers, buckles, custards, soufflees and bread pudding. Cold and frozen desserts will include sorbets, gelatos, espuma, semifreddos, and bombes. Individual cakes, tortes and tartletts will also be presented. Intermezzos course and pallet refreshers will include granita and the cheese course will introduce the student to appropriate after dinner cheeses with accompaniments to include crackers, candied nuts and gastriques. Plating design and development with a focus on fine dining along with mignardise concepts will also be included in this course. Dessert wines and spirits will also be incorporated into this class. Prerequisites: CRT2015 and CRT2032 with a 'C' or better.
CRT2038 Applied Visual Principles
1 credit (1 lec hr/wk) Foundation in visual perception and composition as applied to Culinary Arts and Baking and Pastry Arts. Study of visual principles to understand how to present and create artistically pleasing dishes/foods. The seven principles presented are: contrast, emphasis, balance, unity, pattern, movement and rhythm.
CRT2039 Professional Presentations for the Culinary Workforce
3 credits (3 lec hrs/wk) Focuses on effective professional workplace presentations that connect with audiences, direct and hold attention, and promote understanding utilizing multiple visual and oral skills of rhetoric.
CRT2040 Culinary Arts for Baking and Pastry Majors
6 credits (2 lec, 8 lec/lab hrs/wk) This course is designed specifically for students specializing in Baking and Pastry Arts. Students are introduced to the philosophy of the hospitality industry through its history, growth and development up to present trends. Students are instructed in knife skills, hand tool and equipment operation, emphasizing safety. Basic stock, soup and sauce making are included. Cooking techniques and methodology are demonstrated and practiced through the use of herbs and spices, meats, seafood and poultry. Also covered are fruits, vegetables, starches, salads and basic dressings, sandwiches and breakfast products.
CRT2042 Wedding Cakes
3 credits (1 lec, 2 lec/lab hrs/wk) This course will focus on the successful execution of modern day wedding cakes. Students will learn a brief history, but focus mainly on today’s styles and trends. Set up and marketing strategies will be covered in this course in addition to the construction of wedding cakes. Prerequisite: HEC9932 or ServSafe Certificate and Instructor Consent.
CRT2045 Retail Baking
7 credits (4 lec, 6 lec/lab hrs/wk) This course will focus on the the development of a "dream" retail bakery concept to include research and development of products, production of an assortment of baked goods to include savory as well as sweet items, breakfast pastries to include Viennoiserie, tea sandwiches and other savory and sweet items. They will also be responsible for running a model bakery. Students will also be introduced to beverage service including tea, coffee, chocolate, and other hot and cold beverages. Wines, beer and spirits will also be introduced. Students will develop the skills to prepare hot beverages as well as an assortment of sweet and savory accompaniments. Students will also learn basic service skills to include bakery counter service, buffet and banquets. Prerequisite: CRT2015 and CRT2032 with a 'C' or better.
CRT2050 Regional and International Cuisine
6 credits (2 lec, 8 lec/lab hrs/wk) This course will focus on various International and American regional cuisines. Students will develop a working understanding of the local products, traditional ethnic recipes and kitchen tools indigenous to various regional cuisines. The course will include the cuisines from national and international regions including New England, Louisiana, New Mexico, Florida, France, Italy, and Scandinavia. Also included are the cuisines of China, Japan, Vietnam, Thailand, Greece, Spain and Portugal, Germany, Morocco, India, Mexico, The American Southwest, New Orleans Cajun and Creole and the Midwest Heartland. Prerequisite: CRT2000 with a 'C' or better.
CRT2060 Garde Manger
8 credits (3 lec, 10 lec/lab hrs/wk) This course will cover the preparation and artistic presentation of cold cuisine. While using garde manger small tools, students will develop skills in the fundamentals of preparing hot and cold appetizers and hors d’oeuvres, canapes, lunch and dinner salads, dressings, terrines, galatines, pates, and charcuterie, vegetable and fruit carving, garnishes, hot and cold sandwiches and food decoration. Basics of cold food pantry organization and sanitizing techniques will be covered. Students will be introduced to the artistic production and presentation of buffet arrangements. Prerequisite: CRT2000 with a 'C' or better.
CRT2280 Cooperative Work Experience: Culinary Externship
12 credits (36 lab hrs/wk) This course offers students work place experience in a variety of supervised settings that are applicable to the development of a student as a professional in the food service industry. Students will have the opportunity to work in different areas under the direction of chefs and food/beverage managers. Externships will be progressive training experiences structured to fit the background and career goals of each individual student. Prerequisite: Instructor consent.