CCI 121 Hot Food Production I 4 credits
Introduces procedures and techniques of commercial food production. Principles underlying the selection, composition and preparation of major food products are presented. Students participate in baking, roasting, broiling, grilling, etc. of basic food items such as fish, poultry, meat, breads and desserts. Prerequisite: permission of the director of the Hospitality, Tourism, and Recreation Management program or instructor required.
CCI 122 Hot Food Production II 4 credits
Preparation of breakfast fare, egg cookery, simple desserts with emphasis on correct technique; identification of basic stocks and sauces; effects of heat on foods, cooking methods; the art of seasonings and flavorings; and developing an understanding of recipes combined with correct use of weights and measures and scaling techniques. Prerequisite: CCI 021 with grade of C or better.
CCI 123 Hot Food Production III 4 credits
Continuation of fundamentals of food preparation learned in Hot Food Preparation II. Includes more complex production of stocks and sauces, with an understanding of their uses and place in everyday food service operations; production of vegetables, starches, fish and lunch entrees; and developing an understanding of the techniques of grilling, frying, broiling and sauteing. Prerequisite: CCI 022 with grade of C or better.
CCI 141 Baking I 4 credits
Students learn fundamentals of baking science, terminology, ingredients, weights and measures, formula conversions and storage; preparation of yeast goods, pies, cakes, cookies and quick breads; and use and care of equipment. Prerequisite: permission of the director of the HTRM program or instructor required.
CCI 142 Baking II 4 credits
Continued learning in the theory and production of more complex yeast products; production of desserts for the lunch operation; how to make torte and cake fillings, frostings and icings; and how to work with chocolate, tempering, molding and decorating. Also, students gain understanding of how to bake and cool cakes according to different altitude adjustments. Prerequisite: CCI 041 with grade of C or better.
CCI 143 Baking III 4 credits
Teaches production of classical tortes and cakes, plated desserts, Danish dough, puff pastry and brioche dough, sourdoughs, croissant dough and pate, butter creams, pastry creams, meringues and different cake methods. Prerequisite: CCI 042 with grade of C or better.
CCI 151 Gardemanger I 4 credits
Teaches basic principles of gardemanger, applying them to the pantry area and salad stations and how they relate with other kitchen operations. Focuses on plate presentation and simple garnishes; product knowledge and identification; preparation of salads and salad dressings: preparing of dressings by type, recipes and techniques; and sandwich breads and fillings. Prerequisite: permission of the director of the HTRM program or instructor required.
CCI 152 Gardemanger II 4 credits
Continuation of principles learned in Gardemanger I. Focuses on complex garnishes, artistic presentations, buffet displays and introduces hors d'oeuvres. Teaches cold food presentation and appearance, cold platter presentation along with hands-on experience with lunch production. Prerequisite: CCI 051 with grade of C or better.
CCI 153 Gardemanger III 4 credits
Teaches advanced methods for garnishes, ornamental pats, terrines and galantines; preparations of basic forcemeat, aspics and Chad-froid; tableside cold preparations; specialty leaf salads, fruit and vegetable; basic vinaigrette, mayonnaise, pesto and cold sauces; salt dough statues; garnishes both edible and decoration. Prerequisite: CCI 052 with grade of C or better.
CCI 161 Dining Room I 4 credits
Hands-on table setting for differing meal periods and for differing menus according to types of service used in various food service operations. Teaches importance of relationship between the kitchen and service staff; positions and responsibilities of dining room personnel; correct handling of guest checks, review of differing guest check systems from manual to computerized along with assets and liabilities of such systems; requirements for staffing the dining room for lunch operation. Prerequisite: permission of the director of the HTRM program or instructor required.
CCI 162 Dining Room II 3 credits
Teaches American, French and Russian service; table-side cooking techniques; appetizer, salad, entree, dessert, carving; includes plating and serving; different types of champagnes, wines and beers; basic service techniques; special dinner setups with six courses or more; and buffet setups of 100, 500, 1000 people. Prerequisite: CCI 061 with grade of C or better.
CCI 163 Dining Room III: Management 3 credits
Students gain proficiency in running a fine dining room. The students rotate and assume responsibilities of headwaiter, sommelier, tableside captain, maitre d'hotel. Prerequisite: CCI 062 with grade of C or better.
CCI 199 Selected Topics Culinary 1-3 credits