CUA 101 Food Safety and Sanitation
Introduces the student to the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate of from the Education Foundation.
Start Date: 09/21/2020
Instructor: Tim Inzano
CUA 101 Food Safety and Sanitation
Introduces the student to the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate of from the Education Foundation.
Start Date: 08/17/2020
Instructor: Tim Inzano
CUA 102 Cashiering
Allows students to acquire the knowledge and practice the skills necessary to operate a cash register and balance a cash drawer
Start Date: 09/21/2020
Instructor: Tim Inzano
CUA 102 Cashiering
Allows students to acquire the knowledge and practice the skills necessary to operate a cash register and balance a cash drawer
Start Date: 08/17/2020
Instructor: Tim Inzano
CUA 105 Food Serv Concepts/Mgmt Skill
Demonstrates the use of management skills training in the food service industry by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food servce personnel in all kitchen positions with emphasis on advertising vs. publicity, job analysis, description specifications and duty list as related to recruiting and hiring process. Covers application, interview techniques, training, and hiring process. Incorporates preparation of menus for different styles of food service concept establishments.
Start Date: 09/21/2020
Instructor: Tim Inzano
CUA 105 Food Serv Concepts/Mgmt Skill
Demonstrates the use of management skills training in the food service industry by use of student interaction research, and also demonstrates the various styles of menu development. Includes basic responsibility for food servce personnel in all kitchen positions with emphasis on advertising vs. publicity, job analysis, description specifications and duty list as related to recruiting and hiring process. Covers application, interview techniques, training, and hiring process. Incorporates preparation of menus for different styles of food service concept establishments.
Start Date: 08/17/2020
Instructor: Tim Inzano
CUA 116 Catering, Buffets, & Tblsde Cookng
Focuses on getting started in the catering business. Includes recruiting, types of events, contacts, kitchen set-up, equipment, pricing, and menu development. Enables students to present and plan various stations of buffet set-ups and to demonstrate techniques of tableside service and flambed tableside cooking. Students also particpate in basic ice carving demonstrations.
Start Date: 08/17/2020
Instructor: Tim Inzano
CUA 116 Catering, Buffets, & Tblsde Cookng
Focuses on getting started in the catering business. Includes recruiting, types of events, contacts, kitchen set-up, equipment, pricing, and menu development. Enables students to present and plan various stations of buffet set-ups and to demonstrate techniques of tableside service and flambed tableside cooking. Students also particpate in basic ice carving demonstrations.
Start Date: 11/16/2020
Instructor: Tim Inzano
CUA 116 Catering, Buffets, & Tblsde Cookng
Focuses on getting started in the catering business. Includes recruiting, types of events, contacts, kitchen set-up, equipment, pricing, and menu development. Enables students to present and plan various stations of buffet set-ups and to demonstrate techniques of tableside service and flambed tableside cooking. Students also particpate in basic ice carving demonstrations.
Start Date: 10/13/2020
Instructor: Tim Inzano
CUA 125 Introduction to Foods
Provides students with the fundamental principles and practices of a commercial kitchen, including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. Focuses on the fundamental principles and production of stocks, soups, sauces, gravies, and thickening agents. Principles of cold food and non-alcoholic beverage preparation and production in a commercial kitchen. Basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines, and hors d'oeuvres. Emphasizes the affects of seasonings and cooking methods of vegetable products and basic hot food preparation. Students prepare breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized
Start Date: 09/21/2020
Instructor: Tim Inzano
CUA 125 Introduction to Foods
Provides students with the fundamental principles and practices of a commercial kitchen, including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. Focuses on the fundamental principles and production of stocks, soups, sauces, gravies, and thickening agents. Principles of cold food and non-alcoholic beverage preparation and production in a commercial kitchen. Basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines, and hors d'oeuvres. Emphasizes the affects of seasonings and cooking methods of vegetable products and basic hot food preparation. Students prepare breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized
Start Date: 08/17/2020
Instructor: Tim Inzano
CUA 126 Intermediate Soups and Sauces
Provides the student with a continuation of the saucier station in a commercial kitchen to include the five ¿Grand¿ or ¿Mother Sauces¿, small or derivative sauces, and the major categories of soups. Gravies and pan sauces, as well as sauce garnishes are also covered.
Start Date: 10/21/2020
Instructor: Tim Inzano
CUA 127 Soups, Sauces and Consommes
Covers the preparation of the five mother sauces and small-derived sauces. Enables students to prepare stocks, consommes, emulsified sauces, clear soups, pureed soups, chowders, national, and cream soups in a commercial kitchen. Introduces gravies and sauce garnishing.
Start Date: 09/21/2020
Instructor: Tim Inzano
CUA 127 Soups, Sauces and Consommes
Covers the preparation of the five mother sauces and small-derived sauces. Enables students to prepare stocks, consommes, emulsified sauces, clear soups, pureed soups, chowders, national, and cream soups in a commercial kitchen. Introduces gravies and sauce garnishing.
Start Date: 08/17/2020
Instructor: Tim Inzano
CUA 129 Center of the Plate
Enables the student to plan and prepare a variety of complete meals in a commercial kitchen, focusing on center of the plate entrees including meat, poultry, seafood and vegetarian items. Meat, poultry and seafood handling and preparation, including basic forms and cuts, principles used for selecting products and appropriate cooking methods are emphasized. Vegetarian entrees are also covered, including methods for preparation and cooking of various types of potatoes, rice, legumes, pastas, casseroles and grain products with special attention given to complimentary proteins.
Start Date: 08/17/2020
Instructor: Tim Inzano
CUA 129 Center of the Plate
Enables the student to plan and prepare a variety of complete meals in a commercial kitchen, focusing on center of the plate entrees including meat, poultry, seafood and vegetarian items. Meat, poultry and seafood handling and preparation, including basic forms and cuts, principles used for selecting products and appropriate cooking methods are emphasized. Vegetarian entrees are also covered, including methods for preparation and cooking of various types of potatoes, rice, legumes, pastas, casseroles and grain products with special attention given to complimentary proteins.
Start Date: 11/16/2020
Instructor: Tim Inzano
CUA 129 Center of the Plate
Enables the student to plan and prepare a variety of complete meals in a commercial kitchen, focusing on center of the plate entrees including meat, poultry, seafood and vegetarian items. Meat, poultry and seafood handling and preparation, including basic forms and cuts, principles used for selecting products and appropriate cooking methods are emphasized. Vegetarian entrees are also covered, including methods for preparation and cooking of various types of potatoes, rice, legumes, pastas, casseroles and grain products with special attention given to complimentary proteins.
Start Date: 10/13/2020
Instructor: Tim Inzano
CUA 157 Menu Planning
Introduces the student to planning menus and integrating them into foodservice operations. Equips the student with a working knowledge of the function, mechanics, and results achieved by the menu. Provides an overview of the existing and growing foodservice industry as seen through the menu.
Start Date: 11/16/2020
Instructor: Tim Inzano
CUA 157 Menu Planning
Introduces the student to planning menus and integrating them into foodservice operations. Equips the student with a working knowledge of the function, mechanics, and results achieved by the menu. Provides an overview of the existing and growing foodservice industry as seen through the menu.
Start Date: 08/17/2020
Instructor: Tim Inzano
CUA 162 Introduction to Cooking Techniques
Teaches the necessities required to thrive in the culinary industry. Help train students’ senses, guiding them through the vast sea of subtle tastes and flavors, from herbs and condiments to vegetables and meats. Mastery of culinary techniques, such as knife skills, dry and moist heat cooking methods, and sauce making. Prepare for the cooking portion of the exam.
Start Date: 08/17/2020
Instructor: Tim Inzano
CUA 162 Introduction to Cooking Techniques
Teaches the necessities required to thrive in the culinary industry. Help train students’ senses, guiding them through the vast sea of subtle tastes and flavors, from herbs and condiments to vegetables and meats. Mastery of culinary techniques, such as knife skills, dry and moist heat cooking methods, and sauce making. Prepare for the cooking portion of the exam.
Start Date: 11/16/2020
Instructor: Tim Inzano
CUA 162 Introduction to Cooking Techniques
Teaches the necessities required to thrive in the culinary industry. Help train students’ senses, guiding them through the vast sea of subtle tastes and flavors, from herbs and condiments to vegetables and meats. Mastery of culinary techniques, such as knife skills, dry and moist heat cooking methods, and sauce making. Prepare for the cooking portion of the exam.
Start Date: 10/13/2020
Instructor: Tim Inzano
CUA 190 Dining Room Management
Focuses on service related skills and knowledge used in the foodservice industry. Enables the student, through a laboratory setting, to practice skills and acquire the knowledge of "front of the house" operations common to dining rooms in the industry. Includes table setting, side work, serving customers, operating a Point-of-Sale system, hosting and supervising dining room personnel. At the completion of the class, students are able to supervise the operation of a sit-down dining operation.
Start Date: 10/21/2020
Instructor: Tim Inzano
CUA 191 Front of the House Management
Teaches how to organize special meal functions, handle reservations and special requests, evaluate dining room personnel, create menu format for the GPA Dining Room and operate the POS manager's menu. Students will meet 22.5 hours during the semester in a scheduled class setting. Assignments and projects will be completed outside of class meetings.
Start Date: 10/21/2020
Instructor: Tim Inzano
CUA 233 Advanced Line Prep and Cookery
Focuses on preparation of complete meals to order. Emphasizes cooking center of the plate items such as meat, fish, seafood, and poultry as well as accompaniment foods such as starches and vegetables. Enables the student to prepare sauces, entree salads, edible garnishes, and meals determined by the menu prepared for a dining room setting. Emphasizes line supervisor, saute cook, pantry cook, cooks helper and runner responsibilities.
Start Date: 08/17/2020
Instructor: Tim Inzano
CUA 233 Advanced Line Prep and Cookery
Focuses on preparation of complete meals to order. Emphasizes cooking center of the plate items such as meat, fish, seafood, and poultry as well as accompaniment foods such as starches and vegetables. Enables the student to prepare sauces, entree salads, edible garnishes, and meals determined by the menu prepared for a dining room setting. Emphasizes line supervisor, saute cook, pantry cook, cooks helper and runner responsibilities.
Start Date: 11/16/2020
Instructor: Tim Inzano
CUA 233 Advanced Line Prep and Cookery
Focuses on preparation of complete meals to order. Emphasizes cooking center of the plate items such as meat, fish, seafood, and poultry as well as accompaniment foods such as starches and vegetables. Enables the student to prepare sauces, entree salads, edible garnishes, and meals determined by the menu prepared for a dining room setting. Emphasizes line supervisor, saute cook, pantry cook, cooks helper and runner responsibilities.
Start Date: 10/13/2020
Instructor: Tim Inzano
CUA 261 Cost Controls
Provides students with the opportunity to learn the types of costs usually found in the food service industry. Students will learn to apply control techniques to a variety of costs and sales. They will also learn to interpret a variety of financial reports which reflect the relationship between costs and income. Students may take the national Cost Controls test from the National Restaurant Association Education Foundation. If they pass the test with 75% or higher, they will receive a national certificate for the course.
Start Date: 11/16/2020
Instructor: Tim Inzano
CUA 261 Cost Controls
Provides students with the opportunity to learn the types of costs usually found in the food service industry. Students will learn to apply control techniques to a variety of costs and sales. They will also learn to interpret a variety of financial reports which reflect the relationship between costs and income. Students may take the national Cost Controls test from the National Restaurant Association Education Foundation. If they pass the test with 75% or higher, they will receive a national certificate for the course.
Start Date: 08/17/2020
Instructor: Tim Inzano
CUA 262 Purchasing for the Hosptlty Indstry
Emphasizes controlling costs as applied to the selection and procurement of food and supply items. Covers selection and procurement of food and supplies, supplier selection, and distribution systems including the forces affecting them. Students will take a nationally recognized test and may receive a certificate from the Education Foundation, the educational arm of the National Restaurant Association.
Start Date: 11/16/2020
Instructor: Tim Inzano
CUA 262 Purchasing for the Hosptlty Indstry
Emphasizes controlling costs as applied to the selection and procurement of food and supply items. Covers selection and procurement of food and supplies, supplier selection, and distribution systems including the forces affecting them. Students will take a nationally recognized test and may receive a certificate from the Education Foundation, the educational arm of the National Restaurant Association.
Start Date: 08/17/2020
Instructor: Tim Inzano
