Austin Community College
Fall 2009 - ALL COURSES
Course Descriptions All Courses Classroom Courses Distance Learning Courses
Updated: 01/27/2010 14:00:33
CULINARY ARTS
16 Week Session August 24 - December 13
CHEF 1205 Sanitation and Safety
E [18/20] 39647 Lec 002 EVC 3156 M 5:00pm - 6:40pm OH Pepper, Sandra
E [20/24] 39646 Lec 001 EVC 3158 T 9:00am - 10:40am OH Pepper, Sandra
IFWA 1217 Food Production and Planning
J [22/24] 41383 Lec 001 EVC 3158 M 2:00pm - 4:30pm OH McCormick, Brian
J [19/20] 44347 Lec 002 EVC 3156 W 5:00pm - 7:30pm OH McCormick, Brian
CHEF 1301 Basic Food Preparation
P+ [0/12] 44345 Lec 003 EVC 3158 F 9:00am - 9:50am Staff
Lab 003 EVC 3157 F 9:50am - 1:10pm
P+ [11/12] 39649 Lec 002 EVC 3156 Th 9:00am - 9:50am OH Pepper, Sandra
Lab 002 EVC 3157 Th 9:50am - 1:10pm
P+ [6/12] 39648 Lec 001 EVC 3205 Th 5:00pm - 5:50pm OH Pepper, Sandra
Lab 001 EVC 3157 Th 6:00pm - 9:30pm
FDNS 1301 Introduction to Foods
G [9/12] 44361 Lec 003 EVC 3158 F 11:00am - 12:40pm OH Pepper, Sandra
Lab 003 EVC 3160 F 12:50pm - 2:40pm
G [12/12] 40774 Lec 001 EVC 3158 M 9:00am - 10:40am OH Bongort, Erika
Lab 001 EVC 3157 M 1:30pm - 3:30pm
G [11/12] 40776 Lec 004 EVC 3158 M 9:00am - 10:40am OH Bongort, Erika
Lab 004 EVC 3157 M 11:00am - 12:40pm
G [11/12] 40775 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+ [10/12] 42452 Lec 001 EVC 3158 W 8:00am - 9:40am OH Herrington, Stephanie
Lab 001 EVC 3157 W 9:50am - 1:00pm
P+ [5/12] 42453 Lec 002 EVC 3158 W 5:00pm - 6:40pm OH Herrington, Stephanie
Lab 002 EVC 3157 W 6:50pm - 9:30pm
RSTO 1304 Dining Room Service
R [10/10] 42695 Lec 002 EVC 3158 Th 3:00pm - 3:50pm OH Hay, Brian
Lab 002 EVC 3160 Th 3:50pm - 10:00pm
IFWA 1318 Nutrition for the Food Service Professional
E [14/16] 41384 Lec 001 EVC 8101 T 5:00pm - 7:30pm OH Lawrence, Virginia
IFWA 1319 Meat Identifying and Processing
R [10/12] 41385 Lec 001 EVC 3158 T 12:00pm - 1:40pm OH Hay, Brian
Lab 001 EVC 3157 T 1:50pm - 4:00pm
R [11/12] 44346 Lec 002 EVC 3158 T 5:00pm - 6:40pm OH Hay, Brian
Lab 002 EVC 3157 T 6:50pm - 9:30pm
RSTO 1319 Viticulture and Enology
P+ [0/12] 42696 Lec 001 EVC TBA T 6:00pm - 9:30pm Staff
P+ [12/8] 44343 Lec 002 VIN TBA M 6:00pm - 9:30pm OH Hay, Brian
CHEF 1340 Meat Preparation and Cooking
P+ [6/12] 39650 Lec 001 EVC 3154 M 5:00pm - 5:50pm OH McCormick, Brian
Lab 001 EVC 3160 M 6:00pm - 9:40pm
CHEF 1341 American Regional Cuisine
P+ [8/12] 39651 Lec 001 EVC 3158 W 7:00am - 7:50am OH Hay, Brian
Lab 001 EVC 3160 W 8:00am - 3:00pm
CHEF 1345 International Cuisine
P+ [10/12] 39652 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+ [0/12] 39653 Lec 001 EVC 3205 T 5:00pm - 5:50pm Staff
Lab 001 EVC 3160 T 6:00pm - 9:20pm
9 Week Session August 24 - October 25
CHEF 2336 Charcuterie
P+ [8/12] 44344 Lec 002 EVC 3154 TTh 9:00am - 9:50am OH McCormick, Brian
Lab 002 EVC 3160 TTh 10:00am - 1:30pm
CHEF 1205 Sanitation and Safety
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.
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.
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.
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 Meat Identifying and Processing
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.
RSTO 1319 Viticulture and Enology
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. Prerequisite: Must be 21 years old to take class.
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.