The University of Montana - Missoula
2002-2003 Course Catalog
 

Department of Culinary Arts


Special Certificate and Degree Requirements

The related studies requirements are included in the following programs of study. Refer to the Academic Policies and Procedures section of this catalog for the specific requirements. The Food Service Management/Culinary Arts Department offers two options of study. Students may pursue an Associate of Applied Science Degree or a program which concludes with a Culinary Arts Certificate of Completion.

Culinary Arts Certificate

The Culinary Arts program is a three-semester program. Students gain academic and broad based "hands on" knowledge in basic cooking methods in all food preparation areas, salads, stocks and sauces, short order cooking, meat preparations, fruit and vegetable processing, portion and cost controls, food service sanitation, computer applications for food services, and purchasing and storeroom procedures. American and international cuisines are explored and presented.

Students are awarded a Certificate of Completion after successfully completing the program.

Culinary students may use successfully completed course work credits to satisfy requirements in the Food Service Management Associate of Applied Science degree program.

Autumn Entry Only:

 
A
S
COM 115 Technical Writing
-
3
CRT 101 Introduction to Computers
2
-
CRT 205T Food Service Management Computer Applications
-
3
CUL 151T Introduction to Foods
5
-
CUL 175T Introduction to Food Service Sanitation
2
-
MAT 114T Food Production Math
3
-
PSY 110S Organizational Psychology
3
-
Food Station Experience courses:
CUL 156T Dining Room Procedures
CUL 157T Pantry and Garde Manger
CUL 158T Short Order Cookery
CUL 160T Soups, Stocks, and Sauces
CUL 161T Meats and Vegetables
CUL 162T Storeroom Procedures
-
9
Total
15
15

Food Station Experience from following courses:
CUL 156T Dining Room Procedures
CUL 157T Pantry and Garde Manger
CUL 158T Short Order Cookery
CUL 160T Soups, Stocks, and Sauces
CUL 161T Meats and Vegetables
CUL 162T Storeroom Procedures

9
Total
9


Food Service Management A.A.S. Degree back to top

Entry into the program is available each autumn semester only. This degree program requires four semesters plus a half semester course centered on baking skills. The Food Service Management Associate of Applied Science degree program is an accredited Food Service Management/Culinary Arts program. The American Culinary Federation Educational Institute Accrediting Commission accredits this program. Students may, during and upon completion of their degree, achieve a variety of accredited designations that are offered by the American Culinary Federation. Other performance certificates from other industry organizations also are possible.

The A.A.S. degree prepares students for food service management positions as well as food production careers. Training includes: menu design, writing, publishing, purchasing, food cost and controls, sales analysis, marketing services through promotions, nutrition, facility designs, and safe preparations and service for many types of food options.

The Associate of Applied Science degree is awarded upon successful completion of the program.

Autumn Entry Only:

First Year
A
S
CRT 101 Introduction to Computers
2
-
CRT 205T Food Service Management Computer Applications
-
3
CUL 151T Introduction to Foods
5
-
CUL 175T Introduction to Food Service Sanitation
2
-
FSM 266T Food Service Management Accounting
-
4
MAT 114T Food Production Math
3
-
PSY 110S Organizational Psychology
3
Food Station Experience from following courses:
CUL 156T Dining Room Procedures
CUL 157T Pantry and Garde Manger
CUL 158T Short Order Cookery
CUL 160T Soups, Stocks, and Sauces
CUL 161T Meats and Vegetables
CUL 162T Storeroom Procedures
-
9
Total
14
16
Summer Session
CUL 265T Baking Processes and Procedures
6
Second Year
BUS 234T Psychology of Management and Supervision
-
4
COM 115 Technical Writing
-
3
FSM 170T Beverage Management
-
1
FSM 270 Purchasing Procedures
5
-
FSM 271 Menu Layout, Design, and Analysis
-
4
FSM 280T Nutrition
-
3
Food Station Experience from following courses:
CUL 156T Dining Room Procedures
CUL 157T Pantry and Garde Manger
CUL 158T Short Order Cookery
CUL 160T Soups, Stocks, and Sauces
CUL 161T Meats and Vegetables
CUL 162T Storeroom Procedures
9
-
Total
14
15


Courses back to top

U = for undergraduate credit only. R after the credit indicates the course may be repeated for credit to the maximum indicated after the R.

Culinary Arts

U 151T Introduction to Foods 5 cr. Offered autumn and spring. An introduction to the food service industry. Emphasis on fundamentals such as a basic knowledge of foods, their classifications, specifications, cooking methods, and preparations. Includes safety, sanitation, personal hygiene, nutrition, and terminology.
U 156T Dining Room Procedures 3 cr. Offered autumn and spring. Prereq., CUL 151T, CUL 175T with a "C" or better. Introduction to the basic foundations of dining room service and protocol. Techniques are practiced in the dining room using various types of service. Personal hygiene, mathematics, and basic culinary terminology related to dining room and beverage service are included. Table side cooking methods are practiced.
U 157T Pantry and Garde Manger 3 cr. Offered autumn and spring. Prereq., CUL 151T, CUL 175T with a "C" or better. Identification of a large variety of fresh greens, vegetables, and fruits, their general and specific uses, standards of quality, preparation, and presentation. Also covered are entrée salads, side salads, salad dressings, cold sauces, appetizers, finger sandwiches, pâtés, gelatins, mousses, ice carvings, as well as banquet and buffet presentation.
U 158T Short Order Cookery 3 cr. Offered autumn and spring. Prereq., CUL 151T, CUL 175T with a "C" or better. Hands on experience in all facets of short order cookery. Emphasis on coordination, speed, presentation, and basic food preparations as well as cooking methods.
U 160T Soups, Stocks, and Sauces 3 cr. Offered autumn and spring. Prereq., CUL 151T, CUL 175T with a "C" or better. Hands on preparation of basic soups, stocks, sauces, glazes, thickening agents, and garnishes.
U 161T Meats and Vegetables 3 cr. Offered autumn and spring. Prereq., CUL 151T, CUL 175T with a "C" or better. Hands on experience with the fundamental cooking methods for meats, vegetables, grains, legumes, and pastas.
U 162T Storeroom Procedures 3 cr. Offered autumn and spring. Prereq., CUL 151T, CUL 175T with a "C" or better. Various storeroom functions and procedures as they relate to the kitchen and management controls such as manual and computerized inventory.
U 175T Introduction to Food Service Sanitation 2 cr. Offered autumn. Methods for proper sanitation procedures to comply with local, regional, and national sanitation procedures and codes.
U 185T Advanced Cookery 1 cr. Offered autumn. Introduction to international cuisines through lecture and demonstration. Emphasis is on difficult and elaborate presentations. Students are required to participate in the annual Food Service of America Culinary Salon Competition.
U 190T Supervised Internship 6 cr. Offered intermittently. Prereq., consent of instr.
U 195T Special Topics 1-6 cr. (R-6) Offered intermittently. Experimental offerings of visiting professors, experimental offerings of new courses, or one-time offerings of current topics.
U 196T Independent Study 1-6 cr. (R-6) Offered intermittently.
U 265T Baking 6 cr. Offered summer. Prereq., CUL 151T with a "C" or better or consent of instr. Introduction to basic raised dough recipes and bakery procedures, pastries, desserts, frozen desserts, ice creams, sorbets, ices, mousses, and tempered chocolate. Presentation and cooking methods are emphasized.
U 295T Special Topics 1-6 cr. (R-6) Offered intermittently. Experimental offerings of visiting professors, experimental offerings of new courses, or one-time offerings of current topics.

Food Service Management back to top

U 170T Beverage Management 1 cr.
Offered spring. Prereq., consent of instr. Introduction of basic production processes and varieties of alcoholic and nonalcoholic beverages. Development of an appreciation for wine and food affinity. Includes laws and procedures related to responsible alcohol service.
U 196T Independent Study 1-6 cr. (R-6) Offered intermittently.
U 266T Food Service Management Accounting 4 cr. Offered spring. Prereq., MAT 114T. Special emphasis is placed on the costs of doing business, including food, labor, space, and utilities. Includes the preparation of budgets and profit and loss statements.
U 270 Purchasing Procedures and Cost Controls 5 cr. Offered spring. Prereq., CUL 151T, 152T, 156T, 157T, 158T, 160A, 161T, 162T; FSM 170T, 266T; or consent of instr. Principles and practices of purchasing foods, supplies, and materials based on the methods of buying, specifications, determining needs, and availability.
U 271 Menu Layout, Design, and Analysis 4 cr. Offered spring. Prereq., CUL 151T, 152T, 156T, 157T, 158T, 160A, 161T, 162T; FSM 170T, 266T, FSM 295T; or consent of instr. Techniques and knowledge to develop menus that are compatible with the various types of food establishments. Layout which includes physical characteristics, merchandising, appearance, and promotional value. Emphasis on the menu being the foundation for the facility design. Analysis includes pricing methods and profit potential.
U 280T Nutrition 3 cr. Offered autumn. The study of nutrition as it pertains to the food service industry. Emphasis on the six nutrients, their sources and functions, and cooking methods that retain maximum nutritional values. Techniques for reducing calories, sodium, and fats are included.
U 295T Special Topics 1-9 cr. (R-9) Offered intermittently. Experimental offerings of visiting professors, experimental offerings of new courses, or one-time offerings of current topics.

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