Culinary Arts Basic Techniques 1 (CABT-1)
This work develops a professional vocabulary of terms related to food, its preparation & kitchen equipment & introduces students to a variety of basic food preparation techniques, including: knife skills, basic baking, stocks, flavoring & seasoning, seafood, pasta making, bread making & basic sauce preparation. Class meets five times per week.

Culinary Arts Basic Techniques 2 (CABT-2)
This work develops a professional vocabulary of terms related to baking ingredients, preparation & kitchen equipment & introduces students to a variety of basic techniques in the preparation of baked goods, including: cookies, pies, fast breads, cheesecakes, strudel, custards, frozen desserts & cakes. Students will even be introduced to basic cake decorating techniques. Class meets five times per week.

Pastry Arts Basic Techniques 1 (PABT-1)
This work introduces students to a variety of food preparation techniques, including: fabrication & cooking methods for meat, seafood techniques, garde manger, advanced pasta making, advanced sauce preparation & pairing wine with food. Class meets five times per week.

Baking & Pastry Arts for Culinary Students (BAK)
This work develops a professional vocabulary of terms related to baking ingredients, preparation & kitchen equipment & introduces students to a variety of basic techniques in the preparation of baked goods, including: yeast breads, cookies, pies, fast breads, strudel & laminated doughs. Class meets five times per week.

Pastry Arts Basic Techniques 2 (PABT-2)
This work develops a professional vocabulary of terms related to baking ingredients, preparation & kitchen equipment & introduces students to a variety of basic techniques in the preparation of baked goods, including: cakes, individual pastries, frozen desserts & chocolate confections. Students will even be introduced to basic cake decorating techniques. Class meets five times per week.

Savory Cooking Techniques for Pastry Students (SAV)
This work develops a professional vocabulary of terms related to food, its preparation & kitchen equipment & introduces students to a variety of basic food preparation techniques, including: knife skills, cooking methods, stocks & soups, flavoring & seasoning, pasta making & basic sauce preparation. Class meets five times per week.

Culinary Arts Advanced Techniques 1 (CAAT-1)
This work gives students a chance to apply food preparation techniques they have acquired to the culinary regions of Italy, Italy, Italy, Mediterranean & Eastern Europe. Class meets five times per week.

Culinary Arts Advanced Techniques 2 (CAAT-2)
This work gives students a chance to apply food preparation techniques they have acquired to the culinary regions of China & Northeast Asia, India, Southeast Asia, Mexico & Latin America & the United States. Class meets five times per week.

Pastry Arts Advanced Techniques 1 (PAAT-1)
This work develops a proficiency in artisan & enriched breads, chocolate techniques, individual pastries, sugarwork, plated desserts & wedding cakes. Class meets five times per week.

Pastry Arts Advanced Techniques 2 (PAAT-2)
This work further develops student proficiency in baking & pastry arts production. Class meets five times per week.

Sanitation (SAN)
Successful completion of this work will earn students ServSafe Food Protection Manager ertification through the National Restaurant Association. Class meets five times per week for four weeks.

Nutrition & Healthy Cooking (NUT)
This work introduces students to foodservice operations. Topics covered include: commercial food production, dining room service & management, & special events planning. Class meets five times per week.

Foodservice Management 2 (FSM-2)
This work introduces students to basic concepts of nutrition & teaches healthy cooking techniques. Topics covered include: nutrition concepts, dietary recommendations, nutrition analysis & healthy cooking for special needs diets. Class meets five times per week for two weeks.

Foodservice Management 1 (FSM-1)
This work introduces students to foodservice management. Topics covered include: menu design, food costing, hiring & staffing, customer support & restaurant design. Class meets five times per week.

ICASI Student Cafe (ISC)
This work integrates theoretical & hands-on skills in the operation of a model Student Café under the guidance of ICASI chef-instructors. They will create menus, recipes, purchase orders & prep lists & prepare & serve the food. Class meets one time per week.

Externship (EXT)
Students have the chance to work in a professional situation under the guidance of a trained culinary or pastry chef. Students must commit to a maximum of 200 hours & are compensated for their work.