|
Catalog Number |
Course Title |
Credits |
|
Fall Semester |
||
|
10-103-115 |
MS Word, Beginning |
1 |
|
10-316-115 |
Culinary Math |
2 |
|
10-316-121 |
Sanitation and Safety Fundamentals |
2 |
|
10-316-125 |
Food Theory |
3 |
|
10-316-126 |
Food Production Principles |
3 |
|
10-801-195 |
Written Communication |
3 |
|
|
Total |
14 |
|
|
||
|
Spring Semester |
||
|
10-316-111 |
Garde-Manger |
2 |
|
10-316-130 |
Nutrition |
2 |
|
10-316-140 |
Food Practicum I |
3 |
|
10-316-141 |
Food Practicum II |
3 |
|
10-801-196 |
Oral/Interpersonal Communication |
3 |
|
10-809-166 OR |
Intro to Ethics: Theory & Application OR |
3 |
|
20-809-225 |
Ethics |
(3) |
|
|
Total |
16 |
Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.
10-316-111 GARDE-MANGER
Methods and techniques of preparing and presenting food specialties created in the garde-manger department are practices. Hors d'oeuvres, salads, garnishing, food displays, charcuterie, and culinary competition units are included. Lecture/Lab. 2 credits.
10-316-115 CULINARY MATH
Application of math procedures used by preparation, service, and management personnel in food service operations. Problems are solved in recipe sizing, costing and conversion, measurements and equivalents, controlling costs, forms, and reports. Lecture. 2 credits.
10-316-121 SANITATION AND SAFETY FUNDAMENTALS
Applies sanitary, safety, and legel principles to practices in the food service industry. Successful completion of the course enables students to write a national sanitation certification examination. Lecture. 2 credits.
10-316-125 FOOD THEORY
Explores food science principles related to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories. Corequisites: 10-316-126 and 10-316-121. Lecture. 3 credits.
10-316-126 FOOD PRODUCTION PRINCIPLES
Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques. Corequisites: 10-316-125 and 10-316-121. Demonstration/Lab. 3 credits.
10-316-130 NUTRITION
Applies basic nutritional principles to responsible food preparation in the food service industry. Recipe analysis, modification, and menu planning for clientele are discussed. Lecture. 2 credits.
10-316-140 FOOD PRACTICUM I
Cafeteria and a'la carte restaurant service applying the principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Preprequisites: 10-316-121, 10-316-125 and 10-316-126. Lab. 3 credits.
10-316-141 FOOD PRACTICUM II
A' la carte restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequirsites: 10-316-121, 10-316-125 and 10-316-126. Lab. 3 credits.