Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Orientation and Skills Assessment (CA-105)
Class Hours: 15 hours

Texts:
CINO Catalog, CINO Course Outline, and CINO Policies

Course Description:
Initial introduction to the foodservice industry. Complete tours of the kitchens and dining rooms of an a la carte restaurant and commercial bakery. Identification of foodservice equipment and tools. Instruction in all school policies and procedures. Instruction in safety regulations.

Course Objectives/Goals:
A. The student will be exposed to different kitchen facilities.
B. The student will be able to identify foodservice equipment and tools.
C. The student will have an understanding of all school policies, procedures, and safety regulations.

Course Outline:
Guidelines of professional behavior will be established based on the required work ethic of the Food and Beverage industry. Principles of a good student and teacher relationship will be discussed. Expectations will be raised towards the goals of their instruction in this curriculum.

Course Format:
Through tours, lectures, demonstrations, and student participation, the student will acquire an orientation to the foodservice industry, kitchen facilities, and school facility.

Course Evaluation:
After orientation, a written report will be given to evaluate the student's English skills. Further testing will be conducted during the course of other classes in this curriculum.

Academic Grade Point:
Theory grade on English report will serve as a determination of the student's minimum requirements and current ability level. Students must have passing grades.

Grading System:
91 - 100 Excellent
81 - 90 Good
71 - 80 Satisfactory
Below 71 Failure

Instructional Techniques:
Classes are taught by lecture and demo method of teaching.

Requirements:
A. Students must be in proper uniform and personal appearance.
B. Students must maintain professional behavior at all times.
C. Students must pass all evaluations.

Product Knowledge (CA-106)
Class Hours: 15 hours

Texts:
Restaurant Menus by the Executive Chef of the Chef’s Table Restaurant.

Course Description:
Emphasis is on knowledge of the various ingredients utilizing the artistic creative process in presentation combined with the sense of sight, smell, taste and touch. Dishes will be presented and consumed for analization to develop the individuals awareness of gourmet preparation and presentation. It is essential for professional chefs to have points of reference in their development through the educational process.

Course Objectives/Goals:
A. Menu Development
B. Recipe Creation
C. Dish Accompaniment
D. Plate Selection
E. Color Selection and Coordination
F. Texture Contrasts
G. Taste Complementation
H. Overall Product Knowledge
I. Spice and Herb Identification

Course Outline:
I. Appetizers
II. Soups
III. Salads
IV. Entrees
V. Starches
VI. Vegetables
VII. Desserts
VIII. Beverages

Course Format:
Through a formal dining experience the student will assertain basic concepts and practical applications of product.

Course Evaluation:
During training, oral tests will be given corresponding to the applicable segment covered. A final exam will be given upon the completion of all required courses after the first year of instruction.

Academic Grade Point:
Oral grades will be averaged to determine the student’s grade for this class. Students must have passing grades to advance to the next class level.

Grading System:
91 - 100 Excellent
81 - 90 Good
71 - 80 Satisfactory
Below 71 Failure

Instructional Techniques:
Classes are taught by lecture and demo method of teaching.

Requirements:
A. Students must be in proper uniform and personal appearance.
B. Students must maintain professional behavior at all times.
C. Students must pass all evaluations.

Basic Cooking Theory (CA-110)
Class Hours: 120 hours

Texts:
On Cooking: Techniques from Expert Chefs (2nd edition)
By Sarah R. Labensky and Alan M. Hause
Study Guide for On Cooking

Course Description:
Initial introduction to the foodservice industry. Complete tours of the kitchens and dining rooms of an a la carte restaurant, bakery, and institutional facility. Identification of foodservice equipment and tools. Preliminary practice on knife skills. Instruction in all school policies and procedures. Instruction in safety regulations.

Course Objectives/Goals:
A. At 30 hours, the student will be knowledgeable in all CINO policies and procedures. Key historical figures will be identified with basic understanding of kitchen organization, safety and sanitation standards.

B. At 60 hours, the student will be able to identify. nutrients, understand product nutrition labels and explain the evolution of the USDA Food Pyramid. Standardized recipes will be used to calculate cost per portion. Recipe yields will be determined as well as menu prices and calculations for food cost percentages.

C. At 90 hours, the student will be able to recognize a variety of professional kitchen tools and equipment. Selection, care and use of knives, small wares and heavy equipment as well as their demonstration will be accomplished to develop the students’ familiarization and speed.

D. At 120 hours, the student will be able to recognize and use a variety of herbs, spices, nuts, oils, vinegar, condiments, and coffees. Later, the student will understand the composition, purchase, and storage of eggs. He will identify and use a variety of milk-based dairy products and cheeses.

Course Outline:
I. Introduction
A. Course outlines for On Cooking textbook
B. Study guide for On Cooking textbook
C. The Meat Buyers Guide textbook
D. First year externship contract

II. Professionalism
A. Chefs and Restaurants
B. Influences on Modern Food Service Operations
C. The Food Service Operation
D. The Professional Chef

III.Food Safety and Sanitation
A. Direct Contamination
B. Cross – Contamination
C. HACCP Systems
D. The Safe Worker

IV. Nutrition
A. Macro Nutrients
B. Micro Nutrients
C. Ingredient Substitutes and Alternatives
D. Additives
E. Package Labeling
F. The Recommended Dietary Allowance
G. The Food Pyramid
H. Nutrition and the Chef

V.Tools and Equipment
A. Standards for Tools and Equipment
B. Hand tools, Knives, Measuring Devices
C. Cookware, Strainers and Sieves
D. Processing, Storage, Heavy Equipment, and Safety Equipment

VI.Knife Skills
A. Using your Knife Safely
B. Caring, Gripping, Controlling, and Cutting with your Knife

VII. Kitchen Staples
A. Herbs and Spices
B. Salt, Nuts, Oils, Vinegar, and Condiments
C. Coffees and Teas

VIII. Eggs and Dairy Products
A. Eggs
B. Dairy Products

Course Format:
Through tours, lectures, demonstrations, and student participation, the student will acquire an orientation to the foodservice industry, kitchen facilities, and school facility.

Course Evaluation:
During training, tests both written and project-oriented will be given at the end of each week corresponding to the applicable segment just covered. A course exam will be given at the end of the Basic Cooking Theory course. A final exam will be given upon the completion of all required courses after the first year of instruction.

Academic Grade Point:
Students will be evaluated by combining their theory grade multiplied by one and their practical grade multiplies by three, then dividing the total by four. Students must have passing grades to advance to the next class level.

Grading System:
91 - 100 Excellent
81 - 90 Good
71 - 80 Satisfactory
Below 71 Failure

Instructional Techniques:
Classes are taught by lecture and demo method of teaching. Instructional material is supplemented with videotapes, overhead projector, slides, posters, and audiotapes.

Requirements:
A. Students must be in proper uniform and personal appearance.
B. Students must have proper knives and kitchen utensils.
C. Students must maintain professional behavior at all times.
D. Students must pass all academic and practical evaluations.

Intermediate Cooking Theory and Food Science (CA-120)
Class Hours: 330 hours

Texts:
On Cooking: Techniques from Expert Chef’s (2nd edition)
By Sarah R. Labensky and Alan M. Hause

Course Description:
Actual preparation and demonstration of recipes, techniques and tools. Understanding how heat affects foods and various cooking methods. Preparation of stocks, sauces, soups and principles of meat cookery including beef, veal, lamb, pork, poultry and game. Other foods such as fish and shellfish, vegetable preparation and use of potatoes, grains and pasta will be explored. Additional preparation of salads, dressings, fruits, breakfast items, appetizers and plate presentations will be done.

Course Objectives/Goals:
A. At 90 hours, the student will be able to understand heat transfer methods and various cooking methods. Next they will prepare a variety of stocks with classic and modern sauces using thickening agents properly. Soups, clear and thick, will be made and garnished appropriately.

B. At 180 hours, the student will explore principles of meat cookery including structure, composition, inspection, grading storage and application of various cooking methods to beef, veal, lamb, pork, poultry, game, fish and shellfish. Kitchen practical will include complete butchering techniques, knowledge and implementation.

C. At 270 hours, the student will prepare charcuterie through, pates`, terrines and sausages. Other methods of brining, curing and smoking will be practiced. The student will use deep-frying methods, prepare vegetables, grains, pastas, salads, salad dressings and various fruits.

D. At 330 hours, the students will conclude the course by preparing a variety of breakfast and brunch foods as well as hors d’oeurves and appetizers. Next, international flavor principles will be explored as a prelude to the next course topic of Ethnic cuisine. Finally, plate presentations and garnishments will be practiced.

Course Outline:
I. Principles of Cooking / 90 hours
A. Stocks
B. Sauces
C. Soups

II. Principles of Meat Cookery / 90 hours
A. Nutrition
B. Inspection and Grading
C. Aging
D. Purchasing and Storing
E. Preparing
F. Applying various Cooking Methods
G. Combination Cooking Methods
H. Beef
I. Veal
J. Lamb
K. Pork
L. Poultry
M. Game
N. Fish and Shellfish

III. Special Preparations / 90 hours
A. Charcuterie
B. Deep Frying
C. Vegetables
D. Potatoes
E. Grains
F. Pastas
G. Salads
H. Salad Dressings
I. Fruits

IV. Garde Manger / 60 hours
A. Breakfast and Brunch
B. Hors d’Oeuvres
C. Appetizers
D. International Flavor Principles
E. Plate Presentation

Course Format:
Through lectures, demonstrations, and student participation, the students will acquire the knowledge of cooking theory and food science. The students will achieve the applicational ability upon completing the required kitchen activities.

Course Evaluation:
During training, tests both written and project-oriented will be given at the end of each week corresponding to the applicable segment just covered. A course exam will be given at the end of the Intermediate Cooking Theory and Food Science course. A final exam will be given upon the completion of all required courses after the first year of instruction.

Academic Grade Point:
Students will be evaluated by combining their theory grade multiplied by one and their practical grade multiplied by three, then dividing the total by four. Students must have passing grades to advance to the next class level.

Grading System:
91 - 100 Excellent
81 - 90 Good
71 - 80 Satisfactory
Below 71 Failure

Instructional Techniques:
Classes are taught by the lecture and demo method of teaching. Instructional material is supplemented with videotapes, overhead projector, slides, posters, and audiotapes. Guest lecturers will be used during this course.

Requirements:
A. Students must be in proper uniform and personal appearance.
B. Students must have proper knives and kitchen utensils.
C. Students must maintain professional behavior at all times.
D. Students must pass all academic and practical evaluations.

English (CA-125)
Class Hours: 15 hours

Texts:
Harbrace College Handbook by John C. Hodges
The Complete Job Search Book by Richard H. Beatty
Don’t Use A Resumé by Richard Lathop

Course Description:
Introduction to basic grammar and sentence structure. Practical applications in resumé development and job searching skills. Introduction to computer word processing and computer resumé formats.

Course Objectives/Goals:
Making sentence sense by recognizing the elements of a sentence. Punctuation emphasis on the use of commas for clauses or phrases. Actual preparation of a resumé, job solicitation cover letters and theory of employment search.

Course Outline:
I. Computer Word Processing
A. Basic Principles
B. Cut, Copy, Paste
C. Save and Save As
D. Spelling and Grammar Checking

II. The Comma
A. To separate two main clauses joined by a co-ordinating conjunction
B. To separate long introductory phrases and subordinate clauses from the
main clause that follows
C. To separate items (nouns, phrases, clauses) in a series and co-ordinate
adjectives modifying the same noun
D. To separate non-restrictive and parenthetical elements from the main clause
E. To prevent misreading or confusion

III. Resumé Preparation
A. Purpose of a Resumé
B. Job Objectives
C. Examples of Good and Bad Resumés
D. Principles of Resumé Power Writing
E. Advantages and Disadvantages of the Chronological Resumé
F. Advantages and Disadvantages of the Functional Resumé

Course Format:
Lectures, demonstrations and student participation will assist in the development of practical applications and overall knowledge.

Course Evaluation:
During training, tests both written and project-oriented will be given corresponding to the applicable segment covered. A final exam will be given upon completion of all required courses.

Academic Grade Point:
All theory and project grades will be averaged to determine the student’s grade for this class. Students must have passing grades to advance to the next class.

Grading System:
91 - 100 Excellent
81 - 90 Good
71 - 80 Satisfactory
Below 71 Failure

Instructional Techniques:
Classes are taught by the lecture and demo method of teaching. Instructional material is supplemented by computers and hand out materials.

Requirements:
A. Students must be in proper uniform and personal appearance.
B. Students must maintain professional behavior at all times.
C. Students must pass all academic and practical evaluations.

English (CA-125)
Class Hours: 15 hours

Texts:
Harbrace College Handbook by John C. Hodges
The Complete Job Search Book by Richard H. Beatty
Don’t Use A Resumé by Richard Lathop

Course Description:
Introduction to basic grammar and sentence structure. Practical applications in resumé development and job searching skills. Introduction to computer word processing and computer resumé formats.

Course Objectives/Goals:
Making sentence sense by recognizing the elements of a sentence. Punctuation emphasis on the use of commas for clauses or phrases. Actual preparation of a resumé, job solicitation cover letters and theory of employment search.

Course Outline:
I. Computer Word Processing
A. Basic Principles
B. Cut, Copy, Paste
C. Save and Save As
D. Spelling and Grammar Checking

II. The Comma
A. To separate two main clauses joined by a co-ordinating conjunction
B. To separate long introductory phrases and subordinate clauses from the
main clause that follows
C. To separate items (nouns, phrases, clauses) in a series and co-ordinate
adjectives modifying the same noun
D. To separate non-restrictive and parenthetical elements from the main clause
E. To prevent misreading or confusion

III. Resumé Preparation
A. Purpose of a Resumé
B. Job Objectives
C. Examples of Good and Bad Resumés
D. Principles of Resumé Power Writing
E. Advantages and Disadvantages of the Chronological Resumé
F. Advantages and Disadvantages of the Functional Resumé

Course Format:
Lectures, demonstrations and student participation will assist in the development of practical applications and overall knowledge.

Course Evaluation:
During training, tests both written and project-oriented will be given corresponding to the applicable segment covered. A final exam will be given upon completion of all required courses.

Academic Grade Point:
All theory and project grades will be averaged to determine the student’s grade for this class. Students must have passing grades to advance to the next class.

Grading System:
91 - 100 Excellent
81 - 90 Good
71 - 80 Satisfactory
Below 71 Failure

Instructional Techniques:
Classes are taught by the lecture and demo method of teaching. Instructional material is supplemented by computers and hand out materials.

Requirements:
A. Students must be in proper uniform and personal appearance.
B. Students must maintain professional behavior at all times.
C. Students must pass all academic and practical evaluations.

Culinary Arts (CA-130)
Class Hours: 150 hours

Texts:
On Cooking (2nd Edition) by Sarah R. Labensky

Course Description:
Hands-on preparation of a la carte menu items, banquet menu and catering menus. The foundation created in food science and cooking theory is fully explored with a foundation in classic French cuisine. Introduction of New Orleans classic and New Orleans new cuisine is explored. Foundations in Italian, Spanish and Asian cuisine are also explored in a hands-on setting. Students rotate through positions of grill chef, fry chef, banquet chef, catering chef and garde manger chef in order to give them hands-on experience in these restaurant positions. Students are encouraged to explore their creative abilities through presentation techniques while following set recipes.

Course Objectives/Goals:
A. Foundation of stocks and sauces are performed on a daily basis. Preparation of vegetable cookery, meat cookery, poultry cookery, seafood cookery, and starch cookery are explored. Application of all cooking medians are practiced. Appreciation of French culinary history and professionalism are reinforced constantly.

B. Students run our a la carte upscale bistro restaurant. Through plating and proper production of our menu items while understanding the proper use and balance of kitchen stapels.

C. Aspects of catering and banquet management are explored. This is achieved through recipe yield increases and decreases. Presentation techniques concerning banquet and catering food items.

D. Sanitation regulations are studied and applied not only in a la carte menu item preparation, but, as well as, transportation concerns of catering and banquet menu items.

E. By the end of the program students will become proficient in a la carte, banquet and catering food production and presentation. Students will also be able to implement proper sanitation regulations and cooking methods in order to insure the highest quality food products are being produced and served.

Course Outline:
I. The Food
A. Proper Cooking Methods
B. Butchering Food Items
C. Molding Food Products

II. The Plate
A. Composition
B. Choosing Size and Shape
C. Colors and Patterns

III. Arranging Food on a Plate
A. Color
B. Texture
C. Shape
D. Arrangement

IV. Decorating Plates
A. Plate Design Testing
B. Use of Fresh Herbs
C. Rim Decoration
D. Sauce Designs

V. Planning Banquet
A. Theme
B. Menu
C. Recipe Adjustments
D. Product Ordering

VI. Designing a Banquet
A. Understanding of Negative Space
B. Choosing Platters for Display
C. Arranging Food on Banquet Table
D. Maintaining Food Quality during Service
E. Carving Techniques

VII. Presenting and Maintaining a Buffet
A. Food Presentation
B. Hot Food Presentation and Maintenance
C. Cold Food Presentation and Maintenance
D. Replenishing Food Products
E. Service Style

Course Format:
Through class lecture, demonstrations, and hands-on application the students will achieve an ability level required in restaurants in order to produce a la carte, banquet and catering menu items.

Course Evaluation:
During training, project oriented assignments are issued and graded. Weekly performance evaluations are done on every student based on professional attitude, appearance, team work, sanitation regulations, production ability and cooking methods. A final exam is issued upon completion of course work at the end of their first year of instruction.

Academic Grade Point:
Students will be evaluated by combining their theory grade multiplied by one and their practical grade multiplied by three, then the total is divided by four. A student must have passing grades in order to advance to the next academic block.

Grading System:
91 - 100 Excellent
81 - 90 Good
71 - 80 Satisfactory
Below 71 Failure

Demo Method of Teaching:
Instruction is reinforced through the use of videos, informational posters and handouts and audio tapes. Guest lectures are also used to relay modern restaurant needs and solutions to modern restaurant problems.

Requirements:
A. Students must be in proper uniform and maintain proper appearance.
B. Students must have proper knives and kitchen utensils.
C. Students must maintain professional behavior and appearance at all times.
D. Students must pass all academic and practical evaluations.

Applied Foodservice Sanitation (CA-150)
Class Hours: 45 hours

Texts:
Applied Foodservice Sanitation (Fourth Edition) by the National Restaurant Association

Course Description:
Instruction on the safe handling of food products. Identification of food-borne illness and establishment of a foodservice safety system. Study of the flow of food through the operation. Safe storage, sanitary facilities, and equipment. Establishment of integrated pest management, accident prevention, and crisis handling. Extensive discussion of sanitary regulations, agencies, and employee sanitation training.

Course Objectives/Goals:
A. The students will be introduced to microorganisms, contamination, and food-borne illness. They will be able to identify chemical and biological hazards.

B. The students will learn the proper flow of food through the foodservice operation. They will have hands-on experience in purchasing, receiving, and safe storage of food as well as protecting food in preparation and service.

C. The students will understand the standards of sanitary facilities and equipment, the organizing of a cleaning program, and an integrated system of pest management.

D. The students will handle crisis management and learn to take proper action for emergencies. A focus on accident prevention and the tools to train their future employees in sanitation awareness will be stressed.

Course Outline:
I. The Sanitation Challenge
A. Providing Safe Food
B. The Microworld
C. Contamination and Food-borne Illness
D. The Safe Foodhandler

II. The Flow of Food Through the Operation
A. Establishing the Foodservice Safety System
B. Purchasing and Receiving Safe Food
C. Keeping Food Safe in Storage
D. Protecting Food in Preparation and Serving

III. Clean and Sanitary Facilities and Equipment
A. Sanitary Facilities and Equipment
B. Cleaning and Sanitizing
C. Organizing a Cleaning Program
D. Integrated Pest Management

IV. Accident Prevention, Crisis Management, and Sanitation
A. Accident Prevention and Action for Emergencies
B. Crisis Management
C. Dealing with Sanitation Regulations and Standards
D. Employee Sanitation Training

Course Format:
Through lectures, demonstrations, and student participation, the students will acquire the knowledge of applied foodservice sanitation. The students will achieve the applicational ability upon completing the required kitchen activities.

Course Evaluation:
During training, tests both written and project-oriented will be given at the end of each week corresponding to the applicable segment just covered. A course exam will be given at the end of the Applied Foodservice Sanitation course. A final exam will be given upon the completion of all required courses after the first year of instruction.

Academic Grade Point:
Students will be evaluated by combining their theory grade multiplied by one and their practical grade multiplied by three, then dividing the total by four. Students must have passing grades to advance to the next class level.

Grading System:
91 - 100 Excellent
81 - 90 Good
71 - 80 Satisfactory
Below 71 Failure

Instructional Techniques:
Classes are taught by lecture and demo method of teaching. Instructional material is supplemented with videotapes, overhead projector, slides, posters, and audiotapes.

Requirements:
A. Students must be in proper uniform and personal appearance.
B. Students must maintain professional behavior at all times.
C. Students must pass all evaluations.

Externship (CA-180)
Class Hours: 195 hours

Texts:
Student Logbook

Course Description:
This off-premises instructional period provides the students with experience in a commercial foodservice facility. They are actually hired by the school-approved institution and become an integrated member of the staff. Guidance is given by the operation's current management while the school monitors their progress through the students' logbooks and evaluations done by the operation's supervisors. This invaluable experience exposes the students to real world expectations that will enhance their ability to succeed after graduation.

Course Objectives/Goals:
A. At 50 hours, the students will have experienced an interview, know their workplace policies and job responsibilities, and document their experience and growth.

B. At 100 hours, the students will have learned to set short-range goals, refine existing culinary skills, and make job-related decisions.

C. At 190 hours, the students will have experience in writing a resumé, will have strengthened culinary skills that need improvement, will have analyzed their job performance, growth, and achievement goals, and will have gained experience in another foodservice establishment.

Course Outline:
Guidelines for the students' instruction will be established based on the type of foodservice operation and the students' job description. Each student will follow the direction set forth by the management of that particular foodservice operation. Prior to initiation of this externship, the school will evaluate the foodservice operation to determine its ability to convey to the student training in a comprehensive manner.

Course Format:
Through lectures, demonstrations, and student participation, the students will acquire the knowledge of applied foodservice sanitation. The students will achieve the applicational ability upon completing the required kitchen activities.

Course Evaluation:
Students' progress will be evaluated through periodic review of the students' logbooks as well as student evaluation conducted by the employer.

Academic Grade Point:
Evaluation forms will be sent by the school to the employer. This is a quantitative and a qualitative review. Grading will be consistent with the system used by the school.

Grading System:
91 - 100 Excellent
81 - 90 Good
71 - 80 Satisfactory
Below 71 Failure

Instructional Techniques:
Students are exposed to hands-on and leadership-by-example training methods used by their employer. Supplemental materials may be provided such as job descriptions, company policies and procedures, uniforms, and tools.

Requirements:
A. Students must be in proper uniform and personal appearance.
B. Students must have proper knives and kitchen utensils.
C. Students must maintain professional behavior at all times.
D. Students must pass all academic and practical evaluations.