FSVC 201 - Culinary Arts II

3 Credits: (2 lecture, 3 lab)

Course Description
The Culinary Arts II course builds upon foundational skills acquired in Culinary Arts I, while diving deeper into advanced cooking techniques, recipe development, and presentation aesthetics. Emphasis is placed on ingredient selection, flavor profiling, and menu planning, as students engage in hands-on practice to refine their culinary skills in a professional kitchen environment. Additionally, the course encourages creativity through the development of signature dishes and the application of artful plating techniques. Students will also gain insights into kitchen management, food safety standards, and the importance of sustainability in culinary practices, preparing them for real-world challenges in the culinary industry.

Note Spring semester only.

Prerequisite FSVC 115.

A. Apply cooking techniques and principles through practical experience. 

B. Plan quantity food production. 

C. Demonstrate proper sanitation and safety procedures.  

D. Implement Hazardous Analysis and Critical Control Points (HACCP). 

E. Apply inventory and cost control procedures. 

F. Plan menus for groups. 

G. Prepare meals from planned menus.

H. Create an advanced culinary portfolio showcasing a range of advanced techniques which can be utilized for professional opportunities or personal branding in the culinary field.

Content
A. Food Service Industry. 

B. Sanitation and Safety. 

C. Tools and Equipment .

D. Basic Principles of Cooking and Food Science. 

E. Menus, Recipes, and Cost Management. 

F. Nutrition.

Student Evaluation
Objectives A through H will be assessed using a combination of exams, case studies, quizzes, projects, and assignments.