Austin Community College
Fall 2007 - ALL COURSES
Course Descriptions All Courses Classroom Courses Distance Learning Courses
Updated: 12/18/2007 10:20:44
CULINARY ARTS
16 Week Session August 27 - December 16
CHEF 1205 Sanitation and Safety
E [19/22] 06024 Lec 002 EVC 3156 M 5:00pm - 6:40pm OH Hay, Brian
E [20/22] 06023 Lec 001 EVC 3158 T 9:00am - 10:40am OH Hay, Brian
IFWA 1217 Food Production and Planning
J [19/24] 07607 Lec 001 EVC 3158 M 2:00pm - 4:30pm OH Lawrence, Virginia
CHEF 1301 Basic Food Preparation
P+ [8/12] 06026 Lec 002 EVC 3158 F 9:00am - 9:50am OH McCormick, Brian
Lab 002 EVC 3157 F 9:50am - 1:10pm
P+ [6/12] 06025 Lec 001 EVC 3158 F 5:00pm - 5:50pm OH Womack, Shenan
Lab 001 EVC 3157 F 6:00pm - 9:30pm
FDNS 1301 Introduction to Foods
G [10/12] 07026 Lec 004 EVC 3158 M 9:00am - 10:40am OH Bongort, Erika
Lab 004 EVC 3157 M 11:00am - 12:40pm
G [9/12] 09574 Lec 001 EVC 3158 M 9:00am - 10:40am OH Bongort, Erika
Lab 001 EVC 3157 M 1:30pm - 3:30pm
G [12/12] 07025 Lec 002 EVC 3158 M 5:00pm - 6:40pm OH Bongort, Erika
Lab 002 EVC 3157 M 6:50pm - 8:30pm
PSTR 1301 Fundamentals of Baking
P+ [8/12] 08644 Lec 001 EVC 3158 W 8:00am - 9:40am OH Herrington, Stephanie
Lab 001 EVC 3157 W 9:50am - 1:00pm
P+ [11/12] 18163 Lec 002 EVC 3158 W 5:00pm - 5:50pm OH Herrington, Stephanie
Lab 002 EVC 3157 W 6:00pm - 9:30pm
RSTO 1304 Dining Room Service
R [12/16] 08875 Lec 002 EVC 3158 Th 3:00pm - 3:50pm OH Ghosh, Prasenjit
Lab 002 EVC 3160 Th 3:50pm - 10:00pm
PSTR 1310 Pies, Tarts, Teacakes, and Cookies
+ [0/12] 08645 Lec 001 EVC 3158 W 5:00pm - 5:50pm Staff
Lab 001 EVC 3157 W 6:00pm - 9:30pm
IFWA 1318 Nutrition for the Food Service Professional
E [15/16] 07608 Lec 001 EVC 3156 T 5:00pm - 7:30pm OH Lawrence, Virginia
IFWA 1319 Hotel, Restaurant, and Institutional Meat
R [15/18] 07609 Lec 001 EVC 3158 T 12:00pm - 1:40pm OH Hay, Brian
Lab 001 EVC 3160 T 1:50pm - 4:00pm
CHEF 1340 Meat Preparation and Cooking
P+ [10/12] 06027 Lec 001 EVC 3158 T 11:00am - 11:50am OH McCormick, Brian
Lab 001 EVC 3160 T 12:00pm - 3:10pm
CHEF 1341 American Regional Cuisine
P+ [4/12] 06028 Lec 001 EVC 3158 Th 7:00am - 7:50am OH Hay, Brian
Lab 001 EVC 3160 Th 8:00am - 3:00pm
CHEF 1345 International Cuisine
P+ [12/12] 06029 Lec 001 EVC 3158 Th 3:00pm - 3:50pm OH McCormick, Brian
Lab 001 EVC 3160 Th 3:50pm - 10:00pm
CHEF 2336 Charcuterie
P+ [13/12] 06030 Lec 001 EVC 3205 T 5:00pm - 5:50pm OH McCormick, Brian
Lab 001 EVC 3160 T 6:00pm - 9:20pm
CHEF 1205 Sanitation and Safety
Introduction to sanitation and public health as related to the food service industry, including potential hazards that may occur in the operation and production of food. Corequisites: IFWA 1319 and FDNS 1301.
IFWA 1217 Food Production and Planning
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.
CHEF 1301 Basic Food Preparation
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. Prerequisite: FDNS 1301 and CHEF 1205.
FDNS 1301 Introduction to Foods
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. Corequisites: IFWA 1319 and CHEF 1205.
PSTR 1301 Fundamentals of Baking
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. Prerequisite: FDNS 1301 and CHEF 1205.
RSTO 1304 Dining Room Service
Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.
PSTR 1310 Pies, Tarts, Teacakes, and Cookies
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. Prerequisite: PSTR 1301.
IFWA 1318 Nutrition for the Food Service Professional
An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques.
IFWA 1319 Hotel, Restaurant, and Institutional Meat
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. Corequisites: FDNS 1301 and CHEF 1205.
CHEF 1340 Meat Preparation and Cooking
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. Prerequisite: IFWA 1319 and CHEF 1301.
CHEF 1341 American Regional Cuisine
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. Prerequisite: CHEF 1301.
CHEF 1345 International Cuisine
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. Prerequisite: CHEF 1341.
CHEF 2336 Charcuterie
Advanced concepts in the construction of sausages, pates, and related forced meat preparations. Prerequisite: FDNS 1301, CHEF 1205, and IFWA 1319 or department approval.