Course Descriptions

Culinary Arts Basic Techniques 1 (CABT-1)

This course develops a professional vocabulary of terms related to food, its preparation and kitchen equipment and introduces students to a variety of basic food preparation techniques, including: knife skills, basic baking, stocks, flavoring and seasoning, seafood, pasta making, bread making and basic sauce preparation. Class meets twice per week.

Culinary Arts Basic Techniques 2 (CABT-2)

This course introduces students to a variety of food preparation techniques, including: fabrication and cooking methods for meat, seafood techniques, garde manger, advanced pasta making, advanced sauce preparation and pairing wine with food.
Class meets twice per week.

Baking & Pastry Arts for Culinary Students (BAK)

This course develops a professional vocabulary of terms related to baking ingredients, preparation and kitchen equipment and introduces students to a variety of basic techniques in the preparation of baked goods, including: cookies, pies, quick breads, cheesecakes, strudel, custards, frozen desserts and cakes. Students will also be introduced to basic cake decorating techniques. Class meets once per week.

Pastry Arts Basic Techniques 1 (PABT-1)

This course develops a professional vocabulary of terms related to baking ingredients, preparation and kitchen equipment and introduces students to a variety of basic techniques in the preparation of baked goods, including: yeast breads, cookies, pies, quick breads, strudel and laminated doughs. Class meets twice per week.

Pastry Arts Basic Techniques 2 (PABT-2)

This course develops a professional vocabulary of terms related to baking ingredients, preparation and kitchen equipment and introduces students to a variety of basic techniques in the preparation of baked goods, including: cakes, individual pastries, frozen desserts and chocolate confections. Students will also be introduced to basic cake decorating techniques. Class meets twice per week.

Savory Cooking Techniques for Pastry Students (SAV)

This course develops a professional vocabulary of terms related to food, its preparation and kitchen equipment and introduces students to a variety of basic food preparation techniques, including: knife skills, cooking methods, stocks and soups, flavoring and seasoning, pasta making and basic sauce preparation. Class meets once per week.

Culinary Arts Advanced Techniques 1 (CAAT-1)

This course gives students an opportunity to apply food preparation techniques they have acquired to the culinary regions of France, Italy, Spain, Mediterranean and Eastern Europe. Class meets twice per week.

Culinary Arts Advanced Techniques 2 (CAAT-2)

This course gives students an opportunity to apply food preparation techniques they have acquired to the culinary regions of China and Northeast Asia, India, Southeast Asia, Mexico and Latin America and the United States. Class meets twice per week.

Pastry Arts Advanced Techniques 1 (PAAT-1)

This course develops a proficiency in artisan and enriched breads, chocolate techniques, individual pastries, sugarwork, plated desserts and wedding cakes. Class meets twice per week.

Pastry Arts Advanced Techniques 2 (PAAT-2)

This course further develops student proficiency in baking and pastry arts production. Class meets twice per week.

Sanitation (SAN)

Successful completion of this course will earn students ServSafe Food Protection Manager ertification through the National Restaurant Association. Class meets once per week for four weeks.

Nutrition & Healthy Cooking (NUT)

This course introduces students to basic concepts of nutrition and teaches healthy cooking techniques. Topics covered include: nutrition concepts, dietary recommendations, nutrition analysis and healthy cooking for special needs diets. Class meets once per week for eight weeks.

Foodservice Management 1 (FSM-1)

This course introduces students to foodservice operations. Topics covered include: commercial food production, dining room service and management, and special events planning. Class meets once per week.

Foodservice Management 2 (FSM-2)

This course introduces students to foodservice management. Topics covered include: menu design, food costing, hiring and staffing, customer service and restaurant design. Class meets once per week.

ICASI Student Cafe (ISC)

This course integrates theoretical and hands-on skills in the operation of a model Student Café under the guidance of ICASI chef-instructors. They will develop menus, recipes, purchase orders and prep lists and prepare and serve the food. Class meets three times per week.

Externship (EXT)

Students have the opportunity to work in a professional situation under the guidance of a trained culinary or pastry chef. Students must commit to a minimum of 200 hours and are compensated for their work.