|
Catalog Number |
Course Title |
Credits |
|
Fall Semester |
||
|
10-103-101 |
Computer Literacy-MS Windows |
1 |
|
10-103-115 |
MS Word, Beginning |
1 |
|
32-303-321 |
Sanitation and Safety |
1 |
|
32-303-350 |
Math for Food Service |
2 |
|
32-303-360 |
Basic Foods |
2 |
|
32-303-370 |
Quantity Foods Lab |
3 |
|
31-801-304 |
Applied Communications: Writing |
2 |
|
|
Estimated Semester Total |
12 |
|
|
|
|
|
Spring Semester |
||
|
32-303-311 |
Decorative Foods |
2 |
|
31-303-330 |
Nutrition |
1 |
|
32-303-380 |
Food Production I |
3 |
|
32-303-381 |
Food Production II |
3 |
|
32-303-382 |
Food Production III |
3 |
|
32-303-383 |
Food Production IV |
3 |
|
|
Estimated Semester Total |
15 |
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.
32-303-311 DECORATIVE FOODS
Preparation and evaluation of decorative foods, appetizers, garnishes, salads, cold sauces, pates, terrines, and display pieces using specialized equipment. Emphasis is on attractive food presentation. Lecture/lab. 2 credits.
32-303-321 SANITATION AND SAFETY
Sanitation and safety practices for the food service kitchen. Includes the basics of food contamination, spoilage, proper handling, sanitation laws, pest control, and safety procedures. Lecture. 1 credit.
31-303-330 NUTRITION
Applies basic nutrition to situations and responsibilities of the food service industry. Lecture. 1 credit.
32-303-350 MATH FOR FOOD SERVICE
Uses math fundamentals in food service situations. Units include weights and measures, portion control, using recipes, forms and reports, and costing. Lecture. 2 credits.
32-303-360 BASIC FOODS
Introduces food theories and concepts for practical application to food preparation. Basic cooking mechanics for foods commonly produced in the industry are discussed. Corequisites: concurrent enrollment in 32-303-321 and 32-303-370. Lecture. 2 credits.
32-303-370 QUANTITY FOODS LAB
Laboratory course designed to apply basic foods theories and concepts with concentration on the principles, standards, and practices of quantity food production. Corequisite: concurrent enrollment in 32-303-321 and 32-303-360. Demonstration/lab. 3 credits.
32-303-380 FOOD PRODUCTION I
Preparation and service of
food, practicing the principles and methods of quantity food production with
emphasis on prep cooking.
Prerequisites: 32-303-321,
32-303-360 and 32-303-370. Lab. 3 credits.
32-303-381 FOOD PRODUCTION
II
Food production is the
preparation and service of food, practicing the principles and methods of
quantity food production for the cook’s assistant station. Prerequisites: 32-303-321, 32-303-360 and 32-303-370. Lab. 3 credits.
32-303-382 FOOD PRODUCTION
III
Food Production is the
preparation and service of food, practicing the principles and methods of
quantity food production for cafeteria service.
Prerequisites: 32-303-321,
32-303-360, and 32-303-370. Lab. 3 credits.
32-303-383 FOOD PRODUCTION
IV
Food Production is the preparation and service of food, practicing the principles and methods of
quantity food production for casual a’ la carte service. Prerequisites: 32-303-321, 32-303-360 and 32-303-370. Lab. 3
credits.