Austin Community College
Spring 2009 - CANCELLED COURSES
Course Descriptions All Courses Classroom Courses Distance Learning Courses
Updated: 07/24/2008 08:25:31
CULINARY ARTS
16 Week Session January 20 - May 17
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 1301 Beverage Management
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.
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 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.
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.
PSTR 2331 Advanced Pastry Shop
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. Prerequisite: PSTR 1301.
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.