The faculty of Culinary Arts in the School of Business and Public Management at the College of Coastal Georgia will be offering the ICE program during the 2017 May term. ICE – Intense Culinary Experience – is an introduction to culinary arts for students not seeking a major or degree in culinary. It is a 4-week intensive culinary program designed around culinary theory with the fundamentals of cooking and baking. The program will add value to the education of students studying food science and technology, agricultural production, and horticulture. Many others will also find benefits in studying culinary arts. The final project is a culmination of practical kitchen skills and student creativity.
“The ICE program is a great complement to our food science students’ learning experience. Many of our students seek careers in food product development, so the culinary arts perfectly matches their scientific knowledge of food chemistry, microbiology and processing,”- Jose Reyes, associate professor and undergraduate coordinator in the CAES Department of Food Science and Technology. Read more.
General Program Outline
Week One – Kitchen Culture / Culinary Theory / Basic Cooking Methods
Students will be introduced to a framework for culinary arts, terminology, commercial kitchen equipment, an overview of sanitation, various cooking stations, station set-up, utilization of tools, work flow, time management, and the foundations of cooking that include: classical knife cuts, stocks (bones and bases), thickening agents, grand sauces and dry-heat cooking applied to various food types (proteins, starches and vegetables).
Week Two – Basic Cooking Methods / Knife Skills / Menu Design
Students will continue to develop their proficiencies in culinary knowledge and cooking skill-sets from Week One. They will also incorporate moist-heat methods to various food types (proteins, starches and vegetables). Menu design will be introduced.
Week Three - Basic Cooking Methods / Knife Skills / Menu Design / Baking and Pastry
Students will continue developing their overall proficiencies from the first two weeks. They will begin, incorporating combination-heat methods utilizing various food types (proteins, starches and vegetables). Menu design will be developed further. Baking and pastry will be introduced. Students will be introduced to the basic pillars of non-savory element of cooking including: mixing methods, types of dough, cakes, cookies, dessert sauces, fundamental knowledge of ingredients (fats, flours, sweeteners, leavening agents) Kitchen math will be introduced at this time.
Week Four – Baking and Pastry / Course Project
Students will continue working on their overall proficiencies in baking and pastry.The final project is a culmination of practical kitchen skills and student creativity. Student will display hands-on practical skills, while utilizing products from a mystery basket within a team environment.