Culinary Institute of New Orleans - Graduation Requirements

Culinary Insitute of New Orleans

1. Culinary Arts 101 (CA-101)
Certificate Program • 900 Hours (Continuous Enrollment)
Full-time schedule is 30 hours per week Internship.
Classes: Monday through Friday
Day 8:00 A.M. to 2:30 P.M. or Evening 3:30 P.M. to 10:00 P.M.

CA-105 Orientation & Skills Assessment (15 hours)
Understanding of CINO Catalog, Rules & Regulations, Course Outline and Policies & Procedures.

CA-106 Product Knowledge (15 hours)
Learning objectives include identification of Herbs, Spices, Stocks, Sauces, Textures, Colors, varieties of Meat, Seafood, Poultry, Vegetables and infusion of various cuisines.

CA-110 Basic Cooking Theory (120 hours)
Learning objectives include orientation & skill assessment, professionalism, food safety, basic nutrition, menu planning, food costing and basic tool & equipment identification. Practical knife skills are developed. Kitchen staples, eggs and dairy products are demonstrated.

CA-120 Cooking Theory & Food Science (330 hours)
Learning objectives include principles of cooking, stocks & sauces, soups, principles of meat cookery, beef, veal, lamb, pork, poultry, game, fish & shellfish, charcuterie, deep-frying, vegetables, potatoes, grains, pasta, salads, salad dressings and fruits.

CA-125 English (15 hours)
Introduction to computer word processing, proper use of the comma, fundamentals of résumé power writing and development of a résumé for each student.

CA-128 Mathematics (15 hours)
US & metric systems of measure, conversions between systems, principles of recipe conversion, calculating unit prices from invoices, calculating accurate recipe & serving costs and introduction to computer spreadsheets.

CA-130 Culinary Arts (150 hours)
Learning objectives of a la carte, banquet and catering menu production. Understanding ethnic culinary ingredients and preparation methods for French, Asian, Creole, Cajun, Spanish, Italian and New Orleans cuisines. Proper application of sanitation regulations concerning banquet, catering and a la carte menu items preparation.

CA-150 Applied Foodservice Sanitation (45 hours)
Learning objectives include providing safe food; proper handling & storage; clean, sanitary facilities; equipment; accident prevention and crisis management.

CA-180 Externship (195 hours)
On job experience as paid Food Service Industry staff. Progress monitored through employment reports.

CA-101 AWARD – CERTIFICATE OF COMPLETION

2. Culinary Arts 202 (CA-202)
Associate in Occupational Studies Program • 1800 Hours
Full-time schedule is 30 hours per week Internship.
Classes: Monday through Friday
Day 8:00 A.M. to 2:30 P.M. or Evening 3:30 P.M. to 10:00 P.M.

CA-105 Orientation & Skills Assessment (15 hours)
Understanding of CINO Catalog, Rules & Regulations, Course Outline and Policies & Procedures.

CA-106 Product Knowledge (15 hours)
Learning objectives include identification of Herbs, Spices, Stocks, Sauces, Textures, Colors, varieties of Meat, Seafood, Poultry, Vegetables and infusion of various cuisines.

CA-110 Basic Cooking Theory (120 hours)
Learning objectives include orientation & skill assessment, professionalism, food safety, basic nutrition, menu planning, food costing and basic tool & equipment identification. Practical knife skills are developed. Kitchen staples, eggs and dairy products are demonstrated.

CA-120 Cooking Theory & Food Science (330 hours)
Learning objectives include principles of cooking, stocks & sauces, soups, principles of meat cookery, beef, veal, lamb, pork, poultry, game, fish & shellfish, charcuterie, deep-frying, vegetables, potatoes, grains, pasta, salads, salad dressings and fruits.

CA-125 English (15 hours)
Introduction to computer word processing, proper use of the comma, fundamentals of résumé power writing and development of a résumé for each student.

CA-128 Mathematics (15 hours)
US & metric systems of measure, conversions between systems, principles of recipe conversion, calculating unit prices from invoices, calculating accurate recipe & serving costs and introduction to computer spreadsheets.

CA-130 Culinary Arts (150 hours)
Learning objectives of a la carte, banquet and catering menu production. Understanding ethnic culinary ingredients and preparation methods for French, Asian, Creole, Cajun, Spanish, Italian and New Orleans cuisines. Proper application of sanitation regulations concerning banquet, catering and a la carte menu items preparation.

CA-150 Applied Foodservice Sanitation (45 hours)
Learning objectives include providing safe food; proper handling & storage; clean, sanitary facilities; equipment; accident prevention and crisis management.

CA-180 Externship (195 hours)
On job experience as paid Food Service Industry staff. Progress monitored through employment reports.

CA-206 Product Knowledge (15 hours)
Plate presentation, ingredient identification and infusion of various cuisines.

CA-225 English (15 hours)
Oral communication skills in job interviews, punctuation principles for the semi-colon, analyzing proper menu language & design and computer menu design.

CA-228 Mathematics (15 hours)
Conducting yield tests, calculating yield percentages, proper inventory techniques, calculating cost of goods sold & food cost percentages, introduction to the techniques & reports used to control food costs and understanding different approaches to menu pricing.

CA-230 Culinary Arts (30 hours)
Learning objectives include the continuous exploration of international cuisines including Classical Italian, Latin American and Asian. Further development of national trends including California & Southwest influences. Actual a la carte restaurant kitchen experience.

CA-240 Professional Baking (180 hours)
Study in the advance preparation of pies, pastries, cake assembly and cake decoration. Construction of display pieces and commercial bakery experience.

CA-260 Wine Appreciation (90 hours)
Learning objectives include the fermentation process; wines of France, Italy, Australia, California, New York and Germany; varieties from Burgundy, Bordeaux, Alsace and the Loire Valley; wines of the Pacific Northwest, Tuscany and Piedmont; champagne, ports and sherries.

CA-265 Nutrition, Health & Wellness (60 hours)
Exposure to nutritional guidelines; heart healthy, low cholesterol, low sodium preparations; and an overview of the dietary requirements of modern healthcare facilities. Explanation of stress management techniques.

CA-270 Dining Room & Banquet Management (90 hours)
Food & Beverage organizational structures, cost controls and guidelines. Accounting statement analysis and its implementation. Menu costing and computer applications. Study of time management techniques.

CA-280 Externship (405 hours)
Formal on-the-job experience as a paid chef. Progress monitored by the facility’s Executive Chef and through student logbook and essay.

CA-202 AWARD – DIPLOMA