|
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 |
|
|
Total |
12 |
|
|
||
|
Spring Semester |
||
|
32-303-311 |
Decorative Foods |
2 |
|
31-303-330 |
Nutrition |
1 |
|
32-303-380 |
Food Production – Cafeteria Service |
3 |
|
32-303-381 |
Food Production – Basic À la carte Service |
3 |
|
32-303-382 |
Food Production – Buffet Service |
3 |
|
32-303-383 |
Food Production – Advanced À la carte Service |
3 |
|
|
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 – CAFETERIA SERVICE
Preparation and service of food, practicing the principles and methods of quantity food production for cafeteria service focusing on batch cooked menu items from a menu that changes daily. Students practice portion control and scaling recipes for quantity food production while rotating through various kitchen responsibilities. Prerequisites: 32-303-321, 32-303-360 and 32-303-370. Lab. 3 credits.
32-303-381 FOOD PRODUCTION – BASIC À LA CARTE SERVICE
Preparation and service of food, practicing the principles and methods of quantity food production for casual à la carte service focusing on the preparing and service of items cooked to order. Students practice time management and while preparing items from menus that changes daily. Students rotate through various positions in the kitchen. Prerequisites: 32-303-321, 32-303-360 and 32-303-370. Lab. 3 credits.
32-303-382 FOOD PRODUCTION – BUFFET SERVICE
Preparation and service of food, practicing the principles and methods of quantity food production with emphasis on prep cooking of themed buffet menus. Students practice recipe production, batch cooking, portion control and scaling recipes for quantity food production while being coached by the student chef of the day and the lab instructor. Prerequisites: 32-303-321, 32-303-360, and 32-303-370. Lab. 3 credits.
32-303-383 FOOD PRODUCTION – ADVANCED À LA CARTE SERVICE
Preparation and service of food, practicing the principles and methods of quantity food production for the cook's assistant station including the service of items cooked to order. Students practice time management and readiness while preparing advanced items from an upscale menu that changes daily. Students rotate through various kitchen positions. Prerequisites: 32-303-321, 32-303-360 and 32-303-370. Lab. 3 credits.