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CHEF 1191 - Special Topics in Culinary Arts/Chef Training (1-1-0)
Topics address recently identified current events, skills, knowledges, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. Departmental approval required. This course was designed to be repeated multiple times to improve student proficiency.
 
 Culinarian Excursion - Students will be able to interact and tour various restaurants and Culinary related operations to gain a greater insight on the Culinary Arts Industry.
 Viticulture Excursion - Students will be able to interact with various wineries, perform various samples of vintages from wineries toured and learn about wine making operations.
 


Skills: P Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: I Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: P Prerequisites: CHEF 1205 and FDNS 1301. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: P Prerequisites: IFWA 1319. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
CHEF 1341 - American Regional Cuisine (3-1-6)
A study of the development of regional cuisines 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.
 


Skills: P Prerequisites: CHEF 1301. Departmental approval required. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: P Prerequisites: CHEF 1341. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: P Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
CHEF 1391 - Special Topics in Culinary Arts/Chef Training (3-1-4)
Topics address recently identified current events, skills, knowledges and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. Departmental approval required. This course was designed to be repeated multiple times to improve student proficiency.
 
 Current Events in Culinary Arts - 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.
 


Skills: P Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: P Prerequisites: CHEF 1301. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
CHEF 2336 - Charcuterie (3-1-4)
Advanced concepts in the construction of sausages, pates, and related forced meat preparations. Departmental approval required.
 


Skills: P Prerequisites: CHEF 1205, FDNS 1301, and IFWA 1319; or department approval. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
CHEF 2341 - Advanced Culinary Competition (3-1-4)
Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. Departmental approval required.
 


Skills: P Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: O Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: N Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: I Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
IFWA 1319 - Meat Identifying and Processing (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. Departmental approval required.
 


Skills: D Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: P Prerequisites: CHEF 1205 and FDNS 1301. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
PSTR 1302 - Cake Baking and Production (3-1-4)
Principles and techniques of cake production. Emphasizes ingredient identification, functions, mixing, and baking. Departmental approval required.
 


Skills: P Prerequisites: PSTR 1301. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
PSTR 1305 - Breads and Rolls (3-1-4)
Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Departmental approval required.
 


Skills: O Prerequisites: PSTR 1301. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: P Prerequisites: PSTR 1301. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
PSTR 1343 - Bakery Operations and Management (3-3-1)
Introduction to management, marketing, supervision, and sanitation principles required in retail baking operations. Emphasis on cost control, pricing, computer usage, and personnel issues. Departmental approval required.
 


Skills: O Prerequisites: PSTR 1301. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
PSTR 2301 - Chocolates and Confections (3-1-4)
Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit. Departmental approval required.
 


Skills: P Prerequisites: PSTR 1301. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: P Prerequisites: PSTR 1301. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: A Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
RSTO 1304 - Dining Room Service (3-2-4)
Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Departmental approval required.
 


Skills: I Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required. Must be 21 years old to take class.
 


Skills: P Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014
 
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. Departmental approval required.
 


Skills: P Prerequisites: CHEF 1205 and FDNS 1301. Course Type: W
* Course has been modified since print catalog publishing date. Last Updated: 1/14/2014