Austin Community College
Summer 2010 - CANCELLED COURSES
Course Descriptions All Courses Classroom Courses Distance Learning Courses
Updated: 12/09/2010 14:50:23
CULINARY ARTS
9 Week Session June 1 - August 2
FDNS 1301 Introduction to Foods
G [0/12] 12658 Lec 002 EVC 3158 MW 8:00am - 9:40am Staff
Lab 002 EVC 3157 MW 12:00pm - 1:40pm
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.
CHEF 2302 Saucier
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Prerequisite: FDNS 1301 and IFWA 1213.