CULINARY ARTS AAS Degree Display proper table setting and dining room service, professional customer service, the safe, sanitary, and professional production of a wide variety of cooking skills, equipment use, how to read a recipe, knife skills, proper measuring techniques, identifying and preparing a variety of foods, international cuisines, buffets, garnishes, and plate presentation, as well as culinary arts competition techniques. Practice food safety and sanitation to include Material Data Safety Sheet (MSDS) use, cleaning and sanitizing schedules, pest control, Hazard Analysis Critical Control Points (HACCP), kitchen safety, and proper food temperatures. Prepare a variety of pastries and baked goods from scratch including: leavened doughs, laminated doughs, French hearth breads, brioche, croissants, cakes, quick breads, pies, cookies, international pastries and butter creams, fondants, ganache marzipan and modeling chocolate, tarts, tortes, and petit fours. Perform basic math skills to determine: food and labor costs and percentages, recipe quantities and yield change, the selling price of menus, inventory, purchasing, measurement equivalencies, and 'baker's percentage.' - Apply professional human relations skills, supervisory skills and business practices, a healthy diet / menu through modern nutrition practices, and professional food service practices from knowledge, skills, and competencies gained in English, mathematics, communications, nutrition, computer, and humanities or social and behavioral sciences classes.
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