Students master food preparation using universal cooking methods and learn to prepare items in quantity. PCA emphasizes menu planning, portion size, quality standards, employee training, and food cost control. Purchasing, selection and storage of food, and the use of leftover food to minimize waste are covered. Students also study nutrition, hotel and restaurant safety, sanitation, public health rules for handling food, and supervisory and management skills. Additionally, students will develop a business plan and design a potential restaurant or catering operation to underscore the financial and business aspects of starting, managing, and expanding a foodservice establishment.
Students daily prepare complete menus emphasizing the current block of study.
It is designed to give students an extensive overview of the foodservice profession and prepare them for entry-level jobs as cooks or other kitchen workers. Accelerated Introduction is also an ideal course for non-professionals who wish to round out and expand their culinary skills and knowledge. Completion of ICA is the minimum requirement to continue coursework in the Professional Culinary Arts Program, Professional Pastry Arts Program, or the Professional Catering Program. The curriculum combines lectures, demonstrations, baking, decorating, and evaluation for an integrated approach to the pastry arts. The prerequisite for the Professional Pastry Arts Program is Introduction to Pastry Arts, Accelerated Introduction to Culinary Arts, or approval from CAA based upon prior study and experience.