Austin Community College

FY 2009 Course Descriptions

Culinary Arts

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CHEF 1191 SPECIAL TOPICS IN CULINARY ARTS/CHEF TRAINING (1-1-0). Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency.

Viticulture Excursion--Optional trip to reinforce all materials covered in RSTO 1319. Students will be able to interact with various wineries, perform various samples of vintages from wineries toured and learn about wine making operations.


Insurance: $3.50Skills: P ( ) Course Type: W

CHEF 1205 SANITATION AND SAFETY (2-2-0). A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. Skills: E ( ) Course Type: W

CHEF 1301 BASIC FOOD PREPARATION (3-1-4). A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Fee: $24 Insurance: $3.50Skills: P Prerequisites: FDNS 1301 and CHEF 1205. ( ) Course Type: W

CHEF 1340 MEAT PREPARATION AND COOKING (3-1-4). Study of the preparation, storage, and cooking techniques for beef, pork, lamb, poultry, seafood, and game. Includes moist heat and dry heat preparation methods as related to both classical and modern methods of preparation of dishes. Fee: $24 Insurance: $3.50Skills: P Prerequisites: IFWA 1319 and CHEF 1301. ( ) Course Type: W

CHEF 1341 AMERICAN REGIONAL CUISINE (3-1-6). A study of the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and built a portfolio of recipe strategies and production systems. Fee: $24 Insurance: $3.50Skills: P Prerequisites: CHEF 1301. ( ) Course Type: W

CHEF 1345 INTERNATIONAL CUISINE (3-1-6). The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Fee: $24 Insurance: $3.50Skills: P Prerequisites: CHEF 1341. ( ) Course Type: W

CHEF 1371 CURRENT EVENTS IN CULINARY ARTS (3-3-1). An overview of emerging trends in sources of food, food safety, and career opportunities in food service. Topics include sustainable agriculture, aquaculture, current events affecting food safety and culinary career exploration. Fee: $24 Insurance: $3.50Skills: P ( ) Course Type: W

CHEF 1391 SPECIAL TOPICS IN CULINARY ARTS/CHEF TRAINING (3-1-4). Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency.

Understanding Beers--An overview of understanding and evaluating the components and sensory evaluation of beers from around the world. Class will include an in-depth evaluation of the components of beers, production differences among styles and possible pairings with foods.

Fee: $24 Insurance: $3.50Skills: P ( ) Course Type: W

CHEF 2302 SAUCIER (3-1-4). Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Fee: $24 Insurance: $3.50Skills: P Prerequisites: FDNS 1301 and IFWA 1213. ( ) Course Type: W

CHEF 2336 CHARCUTERIE (3-1-4). Advanced concepts in the construction of sausages, pates, and related forced meat preparations. Fee: $24 Insurance: $3.50Skills: P Prerequisites: FDNS 1301, CHEF 1205, and IFWA 1319 or department approval. ( ) Course Type: W

FDNS 1301 INTRODUCTION TO FOODS (3-2-2). A study of the composition of food and the chemical and biological changes that occur in storage and processing. Includes preparation techniques and selection principles. Fee: $24 Insurance: $3.50Skills: G ( ) Course Type: W

IFWA 1217 FOOD PRODUCTION AND PLANNING (2-2-1). Skill development in basic mathematical operations and study of their applications in the food service industry. Topics include percentages, weights and measures, ratio and proportion, weights and measures conversions, determination of portion costs for menu items and complete menus, portion control, and the increase and decrease of standard recipes. Fee: $24 Insurance: $3.50Skills: J ( ) Course Type: W

IFWA 1318 NUTRITION FOR THE FOOD SERVICE PROFESSIONAL (3-3-0). An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. Skills: E ( ) Course Type: W

IFWA 1319 HOTEL, RESTAURANT AND INSTITUTIONAL MEAT (3-2-3). A study of the identification and characteristics of wholesale and retail cuts of meat; hotel, restaurant, and institutional cuts of meat; U.S.D.A. quality grades; quality control; and the Federal Meat Inspection Regulation. Fee: $24 Insurance: $3.50Skills: R ( ) Course Type: W

PSTR 1301 FUNDAMENTALS OF BAKING (3-2-4). Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours. Fee: $24 Insurance: $3.50Skills: P Prerequisites: FDNS 1301 and CHEF 1205. ( ) Course Type: W

PSTR 1310 PIES, TARTS, TEACAKES, AND COOKIES (3-1-4). Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentation techniques. Fee: $24 Insurance: $3.50Skills: P Prerequisites: PSTR 1301. ( ) Course Type: W

PSTR 2331 ADVANCED PASTRY SHOP (3-2-4). A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Fee: $24 Insurance: $3.50Skills: P Prerequisites: PSTR 1301. ( ) Course Type: W

RSTO 1301 BEVERAGE MANAGEMENT (3-3-0). A study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. Skills: R ( ) Course Type: W

RSTO 1304 DINING ROOM SERVICE (3-3-1). Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Insurance: $3.50Skills: R ( ) Course Type: W

RSTO 1319 VITICULTURE AND ENOLOGY (3-2-3). A study of the growing regions, production, processing, and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, and the techniques of proper wine service. Fee: $24 Insurance: $3.50Skills: P Prerequisites: Must be 21 years old to take class. ( ) Course Type: W

RSTO 2307 CATERING (3-2-4). Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. Practice of professional techniques for cooks and caterers, including planning menus, serving, garnishing, preparing hors d'oeuvres, and displaying food showmanship. Fee: $24 Insurance: $3.50Skills: P Prerequisites: FDNS 1301 and CHEF 1205. ( ) Course Type: W

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Course Descriptions as of October 07, 2008 04:23am
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