Culinary Assistant Curriculum
Effective June 1, 2012
|Catalog Number||Course Title||Credits|
|10-103-115||MS Word, Beginning||1|
|10-316-121||Sanitation & Safety Fundamentals||2|
|10-316-126||Food Production Principles||3|
|10-316-140||Food Practicum I||3|
|10-316-141||Food Practicum II||3|
|10-809-166||Intro to Ethics: Theory & Application||3|
10-103-115-00 MS Word Beginning
Provides practice in using basic word processing functions and features of MS Word. Lecture/Lab. 1 credit.
10-316-111-00 Garde Manger
Methods and techniques of preparing and presenting food specialties created in the garde manager department are practiced. Hors d'oeuvres, salads, garnishing, food displays, charcuterie, and culinary competition units are included. Lecture/Lab. 2 credits.
10-316-115-00 Culinary Math
Application of math procedures used by preparation, service, and management personnel in food service operations. Students solve problems in recipe sizing, costing and conversion, measurements, and equivalents, controlling costs, forms, and reports. Culinary Arts students only. Lecture. 2 credits.
10-316-121-00 Sanitation and Safety Fundamentals
Applies sanitary, safety, and legal principles to practices in the food service industry. Successful completion of the course enables students to take a national sanitation certification examination. Culinary Arts students only. Lecture. 2 credits.
10-316-125-00 Food Theory
Food science principles applied 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.
10-316-126-00 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. Lab. 3 credits.
Basic nutritional principles are applied to responsible food preparation in the food service industry. Recipe analysis, modification, and menu planning for clientele are discussed. Lecture. 2 credits.
10-316-140-00 Food Practicum I
Cafeteria style restaurant service applying principles, methods, and practices of professional food production. Students rotate weekly to kitchen and dining room stations. Prerequisites: 10-316-121, 10-316-125, and 10-316-126. Lab. 3 credits.
10-316-141-00 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. Prerequisites: 10-316-121, 10-316-125 and 10-316-126. Lab. 3 credits.
10-801-195-00 Written Communication
Develops writing skills which include prewriting, drafting, revising, and editing. A variety of writing assignments is designed to help the learner analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Also develops critical reading and thinking skills through the analysis of a variety of written documents. Lecture. 3 credits.
10-801-196-00 Oral Interpersonal Communication
Focuses upon developing speaking, verbal and nonverbal communications, and listening skills through individual presentations, groups activities, and other projects. Lecture. 3 credits.
10-809-166-00 Intro to Ethics Theory and Application
Provides a basic understanding of the theoretical foundations of ethical thought. Diverse ethical perspectives will be used to analyze and compare relevant issues. Students will critically evaluate individual, social and/or professional standards of behavior, and apply a systematic decision-making process to these situations. Lecture. 3 credits.