19 courses with the subject CA, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
CA 100Culinary Arts I: Skills3
(s) Hours: 5 hrs. Introduction to cooking terminology, techniques, and theories. Proper knife handling, vegetable cuts and stock, soup, and sauce production. Equipment use and product identification including herbs, produce, dairy, fish, poultry, meat, cold and dry pantries. Egg cookery introduced as a prelude to cooking techniques covered in Culinary Arts II. The proper use of seasoning and frequent tasting, the development of timing, and organization. Prerequisite(s): Passing score on the Elementary Algebra portion of the ACCUPLACER CUNY Assessment Test in Math or MAT M100 Prerequisite(s)/Corequisite(s): TAH 7100 and CA 990 Department: Tourism and Hospitality
(s) Hours: 5 hrs. An introduction to baking and pastry making. Techniques for the quality production of yeasted and quick breads, pies and tarts, choux pastry, phyllo and puff pastry applications, basic cakes, cookies, ice cream and sorbets, Bavarians and mousses, and fruit cookery. Prerequisite(s): passing score on the Elementary Algebra portion of the ACCUPLACER CUNY Assessment Test in Math or MAT M100 and CA 990 Department: Tourism and Hospitality
(s) Hours: 5 hrs. Continuation of baking and pastry making and the introduction of more advanced techniques. Includes artisan-style yeast breads, laminated dough fabrication including puff pastry, Danish dough, and croissant dough, classic and contemporary layered cakes, classic specialty pastries, advanced cookies, introduction to petit fours, and meringues. Correct technique, product quality, and skills in critiquing taste, texture, and appearance, finished products suited for buffet or ala carte service with appropriate garniture, sauces, and presentation, the professional pastry kitchen and volume production are covered. Prerequisite(s): CA 1100 Department: Tourism and Hospitality 432
(s) Hours: 5 hrs./1 lecture and 4 hrs. laboratory The course continues the study of baking and pastry arts, launching students into advanced techniques necessary to gain entry-level employment in a pastry kitchen. Through the preparation of classic and contemporary products, students will gain advanced skill in station set-up, production techniques, sauces, plating techniques, garniture, and centerpiece design and execution necessary for buffet, banquet, and a la carte service. Prerequisite(s): CA 1100 and CA 1200 Department: Tourism and Hospitality
(s) Hours: 5 hrs. (1 hr. lecture, 4 hours lab/field) This course offers an introduction to basic and advanced bakeshop techniques that include: pre-ferments and liquid starter preparation and maintenance, steps of dough-making and shaping, and the baking of breads from a variety of flours and grains. Prerequisite(s): Open only to Culinary Arts Majors. CA 1100 Department: Tourism and Hospitality
(s) Hours: 5 hrs. (1 hr. lecture, 4 hrs. lab/field) This course offers an introduction to different techniques of cake decorating. They will learn how to bake, fill and ice a cake using a variety of specialty frostings. Basic and advanced piping techniques, royal icing flowers, brush embroidery, color flow, extension work, lace, marzipan and chocolate modeling skills, classical drapery, gumpaste flowers and more. A wedding cake workshop will provide students with the basic concepts for operating a cake business such as pricing, customer consultation, cake portions and design. Prerequisite(s): Open only to Culinary Arts Majors. CA 1100 Department: Tourism and Hospitality
(s) Hours: 5 hrs. (1 hr. lecture, 4 hrs. lab/field) This course is designed to introduce students to sugar and chocolate techniques. Students will be exposed to pastillage, poured sugar, casting sugar, pulled sugar and blow sugar to create showpieces emphasizing creative thinking, design, construction and planning. Students will learn basic principles involved in tempering chocolate, chocolate sculptures and other confections. Students will use both traditional and contemporary production methods in creating confections by hand with special equipment. Prerequisite(s): Open only to Culinary Arts Majors. CA 1100 Department: Tourism and Hospitality 433
(s) Hours: 5 hrs. Continuation of cooking terminology and theories, and major cooking techniques. Food groups including fresh and dry pasta, beans and legumes, rice and grains, vegetable and potato, and advanced small sauce and soup production, breakfast and brunch cookery are explored. Introduction to plate presentation, banquet-style lunch service, cost control theories and an operating revenue-generating food production facility. Prerequisite(s): CA 100 Department: Tourism and Hospitality 431
(s) Hours: 2 hrs. Practices for serving safe food and maintaining a sanitary kitchen environment. Topics include preventing food-borne illnesses, food microbes, food allergens, contamination, worker hygiene, the flow of food from purchasing and receiving through production and service, food safety management systems, maintaining sanitary facilities and integrated pest management. Preparation for industry certification from the National Restaurant Association and the New York City Foodhandler examination from the NYC Department of Health and Mental Hygiene. Department: Tourism and Hospitality
(s) Hours: 5 hrs. Introduction to cooking terminology, techniques, and theories in the cold kitchen. Areas of study include salads, sandwiches, appetizers, canapés, and hors d'oeuvres with emphasis on flavor profiles, visual composition, and buffet presentation. Charcuterie explored through sausage making, cured and smoked foods, and the use of forcemeats in terrines, pâtés, galantines, and roulades. Traditional and practical use of repurposing meat, garniture and accoutrements, and classic and modern culinary trends are covered. Prerequisite(s): CA 100 and CA 200 Department: Tourism and Hospitality
(s) Hours: 3 hrs. The application of tools to manage and control food and labor costs in the food service industry. Students learn the fundamental flow of the purchasing cycle including procuring vendors, selecting products, placing orders, and proper receiving procedures. Emphasis placed on understanding and controlling food and labor costs through forecasting, inventory evaluation, and income statements. Preparation for industry certification of the National Restaurant Association Educational Foundation Manage First Program certification exam. Prerequisite(s): passing score on the Elementary Algebra portion of the ACCUPLACER CUNY Assessment Test in Math or MAT M100, and CA 990 Department: Tourism and Hospitality
(s) Hours: 2 hrs. This course serves as a place where students in learning communities can practice integration and application of thematic concepts explored in other courses in the Integrative Studies link. Department: Tourism and Hospitality
(s) Hours: 3 hrs. Introduction to managing and serving wine, beer, spirits, and non-alcoholic libations and their role in the restaurant industry from a culinary and marketing perspective. Examination of historical, geographical, cultural, and profitable roles beverages play. Terminology and theories of pairing beverages with food, production, sanitation, employee management, purchasing, receiving, storing, and regulation is explored. Development of new beverage concepts. Preparation for industry certification of the National Restaurant Association Educational Foundation ServSafe Alcohol certification exam Prerequisite(s): TAH 7100 Department: Tourism and Hospitality 434
(s) Hours: 3 hrs. (1 hr. lecture, 2 hrs. lab/field) This course allows students with advanced culinary skills the opportunity to learn the art and science of managing culinary innovation and entrepreneurship. The learner is directly involved in planning, organizing and the implementation of culinary presentation skills, which highlight innovation and global influences Prerequisite(s): Open only to Culinary Arts Majors. CA 100 Department: Tourism and Hospitality
(s) Hours: 5 hrs. An introduction to restaurant concepts and operations for students who want to open their own restaurant, or manage a restaurant or catering establishment. The course is a blueprint for how to proceed from the conceptual development stage through the marketing, operations and management of a restaurant or catering facility. NOTE: Not open to students who have completed TAH 7200. Prerequisite(s): CA 100 and CA 200 Corequisite(s): CA 2100 Department: Tourism and Hospitality
(s) Hours: 5 hrs. The role and importance of proper wait service to the tourism and hospitality industry. Case studies, cost, and control factors in the construction and management of a function menu will be covered. New trends and developments will be explored as they relate to catering, trade shows and professional meetings. NOTE: Not open to students who have completed TAH 7400. Prerequisite(s)/Corequisite(s): TAH 7100 and CA 990 Department: Tourism and Hospitality
(s) Hours: 5 hrs. Principles and practice of identification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning and preparation, application of global flavor principles and ingredients, and modifications to meet specific requirements. This is a capstone course focused on improvisational, interactive activities structured around five competencies: problem- solving, culinary improvisation, flavor and palate development, leadership and teamwork, and communication. Prerequisite(s): CA 100 and CA 200 Department: Tourism and Hospitality 435
(s) Hours: 9 hrs. Integration of theory and practice in an actual work environment, eight hours per-week of supervised field experience in culinary arts plus one hour a week on campus for a seminar discussion of relevant topics. Classroom sessions focus on industry-specific career development and planning skills, and preparation of a professional portfolio. Prerequisite(s): CA 100 and CA 200 or CA 1200 Department: Tourism and Hospitality English Composition - Corequisite Course ENG 12A0 - Composition I ALP 3 Credit(s) + 1 Equated Credit(s) Hours: 6 hrs. (2 hrs. lecture, 4 hrs. lab) An introductory course in critical reading and writing emphasizing the development and communication of ideas in written form and a basic rhetorical understanding of how language communicates facts, ideas, and attitudes. Students apply basic rhetorical concepts in reading and composing texts in several genres; compose texts that integrate the writer's ideas with those from other texts, including research materials; and develop writing projects through drafting, reviewing, collaborating, revising, rewriting, rereading, and editing. This course includes an Accelerated Learning Program (ALP) component, which provides the academic supports that were typically found in the standalone developmental course. For students who are eligible for a corequisite course per the CUNY English Proficiency Index guidelines. Equivalent to ENG 1200 Composition I Prerequisite(s): This course is open to the ALP Student Group. Eligibility is determined as follows: (1) Score of 50-55 on the CATW AND a Passing score on the CUNY Assessment Test in Reading, or (2) Passing grade in ENG 93A9, or (3) Instructor approval AND Passing grade in ESL 102 or ESL 91A7, or (4) Grade of "S" or "R" in UIP ENGRW, or (5) CUNY Proficiency Index score of 64 or below. Required Core: Required Core: English Composition Department: English 436
(s) Hours: 3 hrs. Introduces core culinary procedures including reading and converting recipes, measuring and substitution ingredients, and shifting from small-scale to large-scale recipe production. Through applied recipe testing, the course will review how these foundational skills influence both the finished product and more complex restaurant operations, including menu development, purchasing, and cost control. Prerequisite(s): passing score on the Elementary Algebra portion of the ACCUPLACER CUNY Assessment Test in Math or MAT M100 Department: Tourism and Hospitality
