Indiana University of Pennsylvania - Admissions and Aid - Academy of Culinary Arts

Fall Semester Courses
Lab Courses

Farinaceous Products and Vegetable Cooking
Students are taught to identify and prepare vegetables, grains, legumes, pastas, and various farinaceous products. Emphasis will be placed on chilling methods, knife skills, ratios, yields, and nutritional content. The student will prepare and present various classical and international preparations . . . 82.5 Hours

Stocks, Soups, and Sauces
Students acquire the cooking skills required in the preparation and presentation of stocks, soups, and sauces. Emphasis will be placed on classical and contemporary methods. Thickening agents and convenience items will also be covered . . . 82.5 Hours

Introduction to Baking
This course is designed to teach the fundamentals and principles of baking. Emphasis will be placed on ingredient functions, mixing methods, proofing techniques, weights and measures, terminology, and equipment use. Topics covered will include breads, rolls, cookies, and Danish . . . 82.5 Hours

Introduction to Garde Manger
This course develops the students' skills in the preparation of the various classifications of salads and salad dressings, hot and cold sandwiches, and breakfast cooking. Emphasis will be placed on mise en place organizational and timing skills. The student will also refine their knife skills and communication skills. . . 82.5 Hours

Theory Courses

Introduction to Computers
This is an introductory course designed to provide students with a fundamental understanding of computers. The course familiarizes students with the introduction of computer hardware and software. Emphasis is placed on the application of microcomputers using Microsoft software. Applications covered will include introductory computer terminology, word processing, spreadsheets, database management, and presentation graphics. Special emphasis is placed on building a resume, cover letter, and goal statement . . . 52.5 Hours

Careers in the Culinary Arts
This course is designed to explore occupational outlooks, career opportunities, professional organizations, and job options throughout the culinary, food service, and hospitality industries. Goal planning and decision making are emphasized throughout this course . . . 30 Hours

Sanitation Management
This course provides the student with the proper sanitation procedures, policies, skills, and knowledge that are fundamental to operating a safe food service establishment. Emphasis will be placed on preventing food contamination by the management of the microworld and training of food service employees utilizing the National Restaurant Association Educational Foundation's ServSafe
course book . . . 30 Hours

Hospitality Mathematics
Emphasis will be placed on weights and standards of measurements, recipe conversion, the use of calculators, and the review of basic mathematic computations that are applicable to the food service industry . . . 30 Hours

Personal and Professional Development
In this course, students learn to recognize and develop characteristics of a good personality. Emphasis will be placed on creative thinking, problem solving, studying skills, time management, and communication . . . 30 Hours

Purchasing
This course introduces the student to the purchasing process. Emphasis will be placed on methods and techniques of purchasing, buying, receiving, and writing specifications. Also covered will be storeroom procedures, including sanitation, receiving, and issuing . . . 30 Hours

Product Identification
This course is designed to expose the student to the various products available on today's market. Inspections, grading, yields, specifications, and availability will be emphasized . . . 30 Hours

Student Journal
Students acquire the related skills necessary to develop and organize a performance log of technical skills and knowledge obtained during each
semester . . . 90 Hours

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Spring Semester Courses
Lab Courses

Beef & Veal Preparation and Cookery
The student will fabricate, prepare, and present various cuts of beef and veal using classical, international, and contemporary recipes. Emphasis will be placed on dry, moist, and combination cooking methods. Identification, inspection, and grading will be reviewed. The preparation of sauces, vegetables, and farinaceous products will be covered . . . 82.5 Hours

Poultry, Game, & Fowl Preparation and Cookery
The student will fabricate, prepare, and present the various types of poultry, game, and fowl using classical, international, and contemporary recipes. Emphasis will be placed on dry, moist, and combination cooking methods. Identification, inspection, and grading will be reviewed. The preparations of sauces, vegetables, and farinaceous products will be covered . . . 82.5 Hours

Intermediate Baking
This course is designed to expand on the fundamentals and principles of baking. Bakery sanitation and production will be covered. Emphasis will be placed on laminated doughs, cake types, mixing methods, cake decorating and finishing techniques, custards, creams, pies and tarts, and more advanced pastry production . . . 82.5 Hours

Pork, Lamb, & Nutritional Cuisine
The student will fabricate, prepare, and present various types of pork and lamb using classical, international, and contemporary recipes. Emphasis will be placed on dry, moist, and combination cooking methods. Identification, inspection, and grading will be reviewed. The preparation of sauces, vegetables, and farinaceous products will be reviewed. This course also includes the application of new methods and techniques used to prepare nutritionally balanced, tasteful, eye appealing, and practical recipes . . . 82.5 Hours

Theory Courses

Computer Applications in the Hospitality Industry
This course is designed to introduce computer software and hardware applicable to the food service and hospitality industries. The student will learn mathematic applications to cost controls, purchasing, budgeting, and spreadsheets, including P & L statements and forecasts and will design a menu based on a restaurant project . . . 52.5 Hours

Nutrition
The course provides a practical systematic approach in delivering the principles and essentials of proper nutrition as well as responding knowledgeably to the guest. Emphasis will be placed on recipe adaptation and menu planning . . . 30 Hours

Wine Appreciation and Beverage Management
This course presents a realistic yet comprehensive look at wines and spirits, and their impact on today's restaurants through lecture, tasting, and independent research. Students will gain the necessary knowledge to understand as well as appreciate the use and service of alcoholic beverages in the food service industry . . . 30 Hours

Supervisory Management
The student will learn the importance of effective leadership, good management, organization, and planning. Creating and building a team, problem solving, and disciplinary strategies will also be covered . . . 30 Hours

Menu Design
The student will acquire the skills necessary for the development and planning of the menu and its relationship to facility design. The student will plan a food service facility, understand and develop specifications of equipment, and identify staffing and cost control measures . . . 30 Hours

Employment Strategies
This course is designed to prepare the student with the job seeking skills required to obtain employment in the culinary and food service industry. Emphasis will be placed on goal setting, cover letter, and resume writing, interviewing techniques, and developing a total marketing package. Industry chefs and human resource personnel will deliver presentations and interview students for prospective externships . . . 30 Hours

Introduction to Hospitality Business

overview of the principles, practices, and methods common to most restaurants including starting a business from the ground up. Topics covered also include types and characteristics of restaurants and their owners; concept, location and design; restaurant marketing and business plans; financing/leasing; legal and tax matters; budgeting and controlling costs; and advertising. Student Service Learning and how it relates to the business world is a significant component of this course . . . 30 Hours

Student Journal
Students acquire the related skills necessary to develop and organize a performance log of technical skills and knowledge obtained during each semester . . . 90 Hours

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Summer Semester Courses
All Classes are Lab Classes

Fish & Shellfish Preparation and Cookery
The student will fabricate, prepare, and present various types of fish and shellfish using classical, international, and contemporary recipes. Emphasis will be placed on dry, moist, and combination cooking methods. Identification, inspection, and grading will also be covered. The preparation of sauces, vegetables, and farinaceous products will be reviewed . . . 75 Hours

Advanced Garde Manger
This course advances the student in the Garde Manger department, developing techniques in various pates, galantines, terrines, mousses, and accompanying sauces and garnishes including edible and non-edible centerpieces. Emphasis will be placed on mise en place and presentation skills. Hot and cold buffet presentations, sausages preparation, and smoking meats is also covered . . . 75 Hours

Advanced Baking and Pastries
This course is designed to expose the student to the more advanced techniques used in the bake shop. Marzipan, chocolate pastillage, and sugar work will be included. Emphasis will be placed on technique and presentation . . . 75 Hours

American Cuisine
Based on classical cooking methods previously learned, students will be exposed to many of the industry food trends. All preparations will focus on the creative fusion of cultures, flavors, textures, and colors to produce contemporary American Cuisine for use in the Academy's Restaurant . . . 75 Hours

American Table Service
This course is designed to introduce the student to front-of-the-house operations. Emphasis will be placed on the interaction and communication between the dining room, kitchen, and clientele. Chain of command, job responsibilities, and service techniques will be covered, along with personal hygiene and sanitation. The student will experience hands-on training by maintaining an American Ala Carte Service Dining Room . . . 75 Hours

Student Journal
Students acquire the related skills necessary to develop and organize a performance log of technical skills and knowledge obtained during each
semester . . . 120 Hours

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The IUP Academy of Culinary Arts Externship Program provides you with on-the-job training prior to graduation. During this time, the student will be instructed and performance will be evaluated by the supervising chef at the externship site. Externships are served at four and five-star hotels, resorts throughout the United States . . . 450 Hours