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CA 2420: Catering and Banquet Mgt

3.00 Credits

Austin Peay State University

Description: Catering segments of the culinary arts industry to include sales, menu planning, layouts, floor plans, ceremonial catering, weddings, kosher catering, theme catering, and legal aspects of catering.

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CA 2450: Decoration and Design

3.00 Credits

Austin Peay State University

Theory, demonstration and practice in the production of decoration exhibits work to include string work, color flow, marzipan, fruit and vegetable sculpture, pastillage, chaud-froid, tallor and chocolate.

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CA 2500: Culinary Baking

3.00 Credits

Austin Peay State University

Description: Baking science, terminology, ingredients, weights and measures, formula conversion and storage; prepare yeast goods, pies, cakes, cookies and quick breads; use and care of equipment; sanitation, hygienic work habits and their conformance with health regulations.

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CA 2510: Human Relations Management

3.00 Credits

Austin Peay State University

Description: The transition from employee to supervisor. Evaluate styles of leadership and develop effective skills in human relations and personnel management.

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CA 2520: Garde Manger

3.00 Credits

Austin Peay State University

Description: Basic garde manger principles and the functions and duties of the garde manger department as they relate and integrate with other kitchen operations. Introduction to specialty work which includes ice carving, artistic centerpieces, and buffet decorations.

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CA 2530: Purchasing and Receiving

3.00 Credits

Austin Peay State University

Description: Purchasing and receiving of food, supplies, and equipment for various food service operations.

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CA 2600: Bar Service

3.00 Credits

Austin Peay State University

Description: Principles and practices concerned with bar service, to include alcohol laws and servers' responsibility, operation controls, and security.

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CA 2700: Bar Management

3.00 Credits

Austin Peay State University

Description: Alcohol laws and servers' responsibility, basic mechanics and principles of bar tending, and basic understanding of production process of all alcoholic beverages.

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CA 2710: Meat Cutting and Process

3.00 Credits

Austin Peay State University

Description: Identification of primal cuts of meat. Proper cutting techniques and skills required for boning and tying poultry and hams and the basics of hotel-restaurant butchery.

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CA 2800: International Food Preparation

3.00 Credits

Austin Peay State University

Description: Research and prepare menus representative of different countries and cuisines. Emphasized are French, Austrian, Swiss, South American, German, Italian, Dutch, Spanish, and Mexican. Ingredients and techniques unique to the menu are discussed and utilized.

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