The Culinary Institute of America, Singapore
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 Culinary Arts Management Degree Program Course Descriptions
 

Culinary Arts Management Degree Program Course Descriptions

Course Listings and Descriptions

Advanced Cooking
Advanced Wine Studies
Baking and Pastry Skill Development
College Writing
Contemporary Restaurant Cooking
Contemporary Restaurant Service
Controlling Costs and Purchasing Food
Costing Examination
Cuisines of Asia
Cuisines of the Americas
Cuisines of the Mediterranean
Culinary Fundamentals
Culinary Math
Culinary Practical Examination I
Culinary Practical Examination II
Elementary French I
Elementary French II
Externship
Finance
Financial Accounting
First-Year Seminar: Recipes for Success
Food Safety
Foodservice Management
Food, Wine, and (Agri)culture
Food, Wine, and (Agri)culture Trip
Formal Restaurant Cooking
Formal Restaurant Service
Garde Manger
High-Volume Production Cookery
History and Cultures of Asia
History and Cultures of Europe
History and Cultures of the Americas
Human Resource Management
Intermediate French
Introduction to Á La Carte Cookery
Introduction to Customer Service
Introduction to Gastronomy
Introduction to Management
Literature and Composition
Managerial Accounting
Marketing and Promoting Food
Meat Identification and Fabrication
Menu Development
Modern Banquet Cookery
Nutrition
Organizational Behavior
Principles of Macroeconomics
Principles of Microeconomics
Product Knowledge
Psychology of Human Behavior
Science Fundamentals
Seafood Identification and Fabrication
Survey of Mathematics
Wine Studies

 

 


 

Advanced Cooking
ADVC-301 – 3 credits

This course is designed to integrate students' culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Restaurant Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students will research and prepare representative regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course. (Prerequisite: Formal Hospitality and Service Management/HOSP-255)

Advanced Wine Studies
HSBV-404 – 3 credits

Students will build upon the knowledge and competencies gained in Wine Studies. This elective course allows students to obtain more detailed information about grape varieties, grape-growing regions, and wine-producing nations of the world. Students will also enhance their base of knowledge about opportunities and challenges in the wine industry to prepare them to become more accomplished managers and leaders. Students will have opportunities to learn—and be tested on—"blind tasting" of several wines. The course may include a restaurant visit as the basis for a wine and food pairing essay, a case study analysis of a restaurant wine list chosen by each student, and written critiques of assigned readings addressing issues in the wine industry and wine culture. (Prerequisites: A grade of "B-" or better in Wine Studies/HOSP-240)

Baking and Pastry Skill Development
BAKE-241 – 3 credits

An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.

College Writing
ENGL-120 – 3 credits

Students will write and revise essays that demonstrate their ability to read and think critically, to incorporate evidence into the development of their ideas, and to articulate their responses persuasively. Readings may include essays, articles, literature, or literary criticism. Basic concepts of information literacy will be introduced. Grammar, usage, and mechanics will be reviewed as necessary.

Contemporary Restaurant Cooking
CULA-252 – 3 credits

This restaurant experience concentrates on previously learned cooking fundamentals and techniques and applies them to the cuisine of a terroir, utilizing à la carte menu preparation in a contemporary restaurant setting. Students will further develop their ability to organize an assigned station based on preparation methods while focusing on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines. Emphasis will be placed on sourcing, storage, uses, and nutritional aspects of key ingredients.

Contemporary Hospitality and Service Management
HOSP-250 – 3 credits

An exploration of table service principles and skills with an emphasis on customer service in a public restaurant. The focus will be placed on wine, beer, coffee, tea, and nonalcoholic beverage service. Topics include guest relations, professional communications, order taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation. (Prerequisites: Externship/EXTN-100, Wine Studies/HOSP-240, and Introduction to Catering: Hospitality and Service Management/HOSP-210)

Controlling Costs and Purchasing Food
BUSM-245 – 1.5 credits

Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.

Costing Examination
CULS-250

This written examination tests knowledge of controlling costs in foodservice organizations and solving problems using quantitative reasoning. (High Pass/Pass/Fail grading)

Cuisines and Cultures of Asia
CULP-222 – 3 credits

Prepare, taste, serve, and evaluate traditional and regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from China, Korea, Japan, Vietnam, Thailand, and India. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.

Cuisines and Cultures of the Americas
CULP-221 – 3 credits

Prepare, taste, serve, and evaluate traditional regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques for cuisines representative of the United States, Mexico, South America, and the Caribbean. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.

Cuisines and Cultures of the Mediterranean
CULA-242 – 3 credits

Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, France, Italy, Morocco, Tunisia, Greece, and Egypt. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.

Culinary Fundamentals
CULS-100 – 6 credits

An introduction to the application and development of fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing and multi-tasking, station organization, palate development, culinary French terms, and food costing. The course also introduces the student to fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Emphasis is placed upon the study of ingredients and an introduction to small sauces will be given.

Culinary Math
MGMT-110 – 1.5 credits

An exploration of standard units of measure and unit conversion estimation, percents, ratios, yield tests, recipe scaling, and recipe costing as they relate to the food industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.

Culinary Practical Examination I
CULS-151

This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods—roasting, sautéing, frying, stewing, poaching, braising, and broiling. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. (High Pass/Pass/Fail grading)

Culinary Practical Examination II
CULS-251

This culinary examination tests students' understanding of culinary principles and more advanced proficiency in the principles of cooking. Students will be given a food selection tray and will construct a menu from it which will include a soup, vegetable, starch, and animal protein. They are also tested on station setup, preparation skills, product presentation and flavor, and ability to answer a range of questions posed by the faculty member. (High Pass/Pass/Fail grading)

Elementary French I
FREN-310 – 3 credits

For students who have had little or no previous exposure to the language. This course is a foundation in spoken and written French, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in French and students will spend weekly sessions in a language laboratory.

Elementary French II
FREN-320 – 3 credits

A continuation of Elementary French I. This course is a foundation in spoken and written French, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in French and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary French I or equivalent)

Externship
EXTN-100 – 3 credits

A supervised work experience designed to expand career knowledge while increasing speed, timing, organization, and ability to handle cooking in an approved commercial foodservice and hospitality establishment. Students on externship will receive feedback from their supervisor and keep an externship manual to record and reflect on their work experience.

Finance
MGMT-360 – 3 credits

This course is designed to provide students with an understanding of basic finance. It covers various topics such as time value of money, capital budgeting, business evaluation, the cost of capital, capital structure, and risk analysis. Emphasis will be placed on developing analytical skills necessary for making decisions relevant to the hospitality industry. (Prerequisite: Financial Accounting/MGMT-310)

Financial Accounting
MGMT-310 – 3 credits

This course provides an introduction to accounting theory and concepts that will lay the foundation for the preparation of financial statements. Students will learn how to record, process, and summarize financial transactions. Emphasis is placed on the preparation of the income statement, balance sheet, statement of owner's equity, and statement of cash flows for a sole proprietorship, partnership, and corporation. This course includes an interactive component using accounting software to reinforce the concepts discussed.

First-Year Seminar: Recipes for Success
FRSH-100 – 1.5 credits

The focus of this course is to promote student success as learners and citizens of the world. Throughout this course, students will recognize the qualities of, and develop as, informed, responsible, and empowered learners. Course objectives will cover topics related to personal, intellectual, and social development. The academic and life skill sets emphasized throughout this course are transferable to the workplace.

Food Safety
ARTS-112 – 1.5 credits

An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe® examination for certification.

Foodservice Management
MGMT-320 – 3 credits

This course will integrate material taught in many other classes into a capstone project. Guided by their professor, students will design and execute an event that is marketed to the public. They will also analyze case studies distributed by the instructor. Class topics will include menu design, beverage trends, marketing strategies, facilities design, energy management, budgeting, forecasting, purchasing, inventory control, and the history of hospitality in the United States. This course is designed to expose the student to the skills needed to be an effective leader within the hospitality industry. (Prerequisites: Financial Accounting/MGMT-310, Marketing and Promoting Food/MGMT-302, and Finance/MGMT-360)

Food, Wine, and (Agri)culture
FWAG-350 – 2 credits

Through assigned readings, lectures, classroom activities, and local site visits, students explore the journey of our food from its sources to its final destinations and critically examine the complexities of the local and global food systems. They learn to evaluate the sociological, political, and economic evolution of historical and current trends in the food system. Through written assignments, students learn to understand and synthesize the relationships between food and wine, culture, history, and the terroir. Students are introduced to the depth and breadth of social dynamics and cultural norms within the hospitality industry.

Food, Wine, and (Agri)culture Trip
FWAG-403 – 1 credit

In this three-week field research course, students visit wineries; processing plants; poultry, fish, and meat farms; restaurants; educational institutions; and historical sites. They compare and contrast the various methods of food production, food distribution, and purchasing, and how they relate to current business practices and the culture and sense of place of each individual destination. This course is the companion to Food, Wine, and (Agri)culture. The two courses must be taken consecutively. (Prerequisite: Food, Wine, and (Agri)culture/FWAG-350)

Formal Hospitality and Service Management
HOSP-255 – 3 credits

This associate degree capstone course will expand upon information that students have learned in previous hospitality and service management classes. Concentrating on the application of service principles of fine dining and hospitality in an à la carte restaurant open to the public, the course will emphasize customer service, restaurant operations, sales, and beer, wine, and spirits. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service. (Prerequisite: Contemporary Hospitality and Service Management/HOSP-250)

Formal Restaurant Service
ROPS-255 – 3 credits

A review and applications of the principles of fine service and hospitality in an à la carte restaurant serving the public. The course will emphasize customer service, wine and spirits, restaurant trends and sales, merchandising, and sales. Students study and participate in the fundamentals of reservation and point-of sale systems, controlling inventory, merchandising products and services, managing costs, assuring high-quality service to all customers, and managing service.

Garde Manger
CULP-225 – 3 credits

An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d'oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing buffets.

High-Volume Production Cookery
CULP-130 – 3 credits

An overview of the food preparation and serving techniques used by the casual dining, on-site catering, non-commercial, and retail segments. This course emphasizes high-volume food production, station setup, timing, service, and menu concept development and execution. Basic cooking and serving competencies will be reinforced and new skills specific to high-production preparation and serving will be taught. Menu items consistent with the retail and noncommercial segments and also common to the casual dining segment of foodservice will be covered. Cooking competencies include egg cookery, grain cookery, sandwich preparation, pasta cookery, and preparation of simple and composed salads, moderate-cost entrées, and cooking with consideration for dietary needs and restrictions.

History and Cultures of Asia
HIST-300 – 3 credits

An examination of the major historical and geographical developments in Asia and ways in which these developments have affected the creation of various cultural patterns. Topics will include the plurality of cultures of Asia, and global interdependency and reactions to it.

History and Cultures of Europe
HIST-301 – 3 credits

An exploration of the major historical and philosophical developments that have shaped the European and western experience. Topics will include the European Union, Christianity, systems of government, Enlightenment, Revolution, and Nationalism.

History and Cultures of the Americas
HIST-302 – 3 credits

An examination of the major historical and cultural underpinnings of the societies that constitute the Americas. Inherent in this endeavor is an effort to understand not only the culture of the United States but also those of Latin America. As we proceed through the twenty-first century, the global community takes on increased significance; therefore, it is imperative that we understand the historical and cultural developments of other nations.

Human Resource Management
MGMT-307 – 3 credits

An analysis of the legal, operational, and psychological considerations in recruiting, selecting, hiring, training, compensating, developing, disciplining, evaluating, and terminating employees. Other topics will include workforce demographics, employee illiteracy, substance abuse in the workplace, affirmative action, workers with disabling conditions, workforce stress, human resource planning, collective bargaining, and safety and equity considerations. Students will also analyze cases, solve actual or simulated personnel problems, and investigate successful practices in these areas.

Intermediate French
FREN-350 – 3 credits

This course focuses on the development of listening, speaking, reading, and writing skills through conversation, written assignments, and selected readings on a variety of topics. Students also gain knowledge of French vocabulary, grammar, and culture. Class will be conducted in French and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary French II or equivalent)

Introduction to Á La Carte Cookery
CULP-115 – 3 credits

The foundation of cooking techniques and theories from Culinary Fundamentals will be applied in a production setting. Emphasis is placed on individual as well as team production. Multi-course menus will be prepared, with a focus on batch cooking as executed in an à la carte-style service. Vegetarian and vegan menus will be introduced as well.

Introduction to Catering: Hospitality and Service Management
HOSP-210 – 1.5 credits

An overview of traditional and contemporary banquet menus with an emphasis on quality, quantity, setup, timing, service, event planning, and execution of large-volume cooking and catering. Basic cooking and serving competencies will be reinforced and new skills specific to banquet preparation and serving will be taught. Topics to be covered include contemporary American banquets, classical cuisine banquets, hot and cold buffet stations, special events, various styles of service, psychology of service, guest relations, the sequence of service, and professional standards for dining room personnel.

Introduction to Gastronomy
ARTS-111 – 1.5 credits

An introduction to the social, historical, and cultural forces that have affected or will affect the culinary as well as the baking and pastry professions. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social and professional discipline. Students will be expected to complete several written assignments and present a group research project.

Introduction to Management
MGMT-240 – 1.5 credits

An investigation of various management topics including leadership, training, motivation, delegation, problem solving, decision making, and conflict resolution as they relate to foodservice establishments.

Literature and Composition
LITC-300 – 3 credits

This course advances critical reading, thinking, and writing abilities through the study of literature. While acquiring requisite vocabulary, skills, and background knowledge, students will learn how to read literary texts more perceptively and how texts generate meaning. Students will communicate this learning through critical essays exploring specific literary texts. Readings may include novels, essays, short fiction, poetry, and drama. Class sessions will introduce and enforce key elements of information literacy.

Managerial Accounting
MGMT-365 – 3 credits

This course involves the interpretation and analysis of financial reports used in business organizations. It covers various topics such as implementing internal controls, budgeting, conducting break-even analysis, and performing financial statement analysis. Emphasis is placed on how management uses financial data to support business decisions related to the hospitality industry. (Prerequisite: Financial Accounting/MGMT-310)

Marketing and Promoting Food
MGMT-302 – 3 credits

An examination of the principles of pricing, placing, product development and enhancement, market planning, target marketing, and purchasing. Topics will include forecasting, market research, competitive analysis, market segmentation, and promotional mix as they affect marketing food, restaurants, and services. The challenges and opportunities of advertising, public relations, sales promotion, and personal selling will also be covered. Students will develop a specific marketing plan as well as analyze current merchandising plans for food products and services.

Meat Identification and Fabrication
CULS-115 – 1.5 credits

An introduction to meat—including beef, lamb, game, pork, and poultry—and meat fabrication for foodservice operations. In this course, students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchens; meat grinding, brining, curing, and smoking; and basic sausage making.

Menu Development
BUSM-242 – 1.5 credits

An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will critique and create menus from the perspective of concept, clarity, cost, price, and efficiency.

Modern Banquet Cookery
CULA-110 – 1.5 credits

This course examines the varied ways in which banquets and catering events may be executed. Terms relating to equipment, food preparation, service, and presentation will be discussed. Students will prepare a menu each day, following the principles and techniques associated with preparing and serving food to large groups, as well as concentrating on principles of modern batch cookery. An emphasis will be placed on maintaining quality and foundational cooking methodology. Students will also learn how to organize, plan, and operate a banquet kitchen. Cooking applications are at an advanced level in preparation for later work in the public restaurants.

Nutrition
ARTS-243 – 1.5 credits

Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes.

Organizational Behavior
MGMT-301 – 3 credits

An examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages, gender bias in communication, nonverbal behavior, cues, and methods of communicating ideas and emotions. Students will also learn about decision making in groups and forces that influence group behavior.

Principles of Macroeconomics
ARTS-320 – 3 credits

This is a survey course in the theory and application of macroeconomics. In contrast with microeconomics, macroeconomics focuses on aggregate behavior, or the behavior of the economy as a whole. The student will be introduced to methods of economic reasoning and the variety of ways economists develop models based on observed behavior. The focus throughout the semester will be the understanding of the relationship between economics and policy, which requires an understanding of history and institutions. The course develops a theoretical framework for macroeconomic analysis and applies this theory to practical domestic and international economic policy problems, specifically: unemployment, inflation, business cycles (fluctuations in the economy), and growth.

Principles of Microeconomics
ARTS-310 – 3 credits

This is a survey course in the theory and application of microeconomics. In contrast to macroeconomics, microeconomics focuses on individual decision making. The focus throughout the semester will be the understanding of the relationship between economics and policy, which requires an understanding of history and institutions. The course topics focus on microeconomic issues and problems such as competition and monopoly, pricing, consumer demand, and producer supply. The course develops a theoretical framework for microeconomic analysis and applies this theory to practical domestic and international economic policy problems.

Product Knowledge
CULS-114 – 1.5 credits

An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.

Psychology of Human Behavior
SOCS-306 – 3 credits

An introduction to various schools of thought that explain why people behave the way they do. Topics covered in the course include personality, motivation, memory, learning, perception, nature, nurture, and adaptation.

Science Fundamentals
ARTS-306 – 3 credits

This course will emphasize the development of basic scientific skills in the larger disciplines of biology, biochemistry, and chemistry, and will enhance students' ability to understand the living world. It will serve as a prerequisite for science-related courses as well as provide students with the basis upon which to evaluate and better comprehend written scientific material from a variety of sources. This is one of the courses students can choose to satisfy the math/science component of the required liberal arts distribution.

Seafood Identification and Fabrication
CULS-116 – 1.5 credits

An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underutilized species of fish.

Survey of Mathematics
ARTS-305 – 3 credits

This course is an introduction to selected topics in college-level mathematics. Topics discussed will include, but are not limited to: logic, algebra, graphing and modeling, probability, and statistics. Specialized topics may be included at the discretion of the instructor. This is one of the courses students can choose to satisfy the math/science component of the required liberal arts distribution.

Wine Studies
HOSP-240 – 3 credits

An examination of the roles that wines play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment. Students will also participate in a restaurant-based wine and food tasting, which will be used as the basis for a wine and food pairing essay.


 
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