Austin Community College
Spring 2011 - CLOSED COURSES
Course Descriptions All Courses Classroom Courses Distance Learning Courses
Updated: 11/30/2011 11:00:51
CULINARY ARTS
8 Week Session January 18 - March 13
PSTR 1305 Breads and Rolls
G+ [12/12] 26370 Lec 001 EVC 3154 TTh 8:30am - 9:20am OH McCormick, Brian
Lab 001 EVC 3160 TTh 9:30am - 1:00pm
16 Week Session January 18 - May 15
CHEF 1301 Basic Food Preparation
P+ [12/12] 22261 Lec 001 EVC 3158 Th 9:00am - 9:50am OH Pepper, Sandra
Lab 001 EVC 3157 Th 9:55am - 1:15pm
P+ [12/12] 22262 Lec 002 EVC 3156 Th 5:00pm - 5:50pm OH Pepper, Sandra
Lab 002 EVC 3157 Th 5:55pm - 9:15pm
FDNS 1301 Introduction to Foods
All students registering for this class need to attend a mandatory advising meeting on April 23rd at 10 am in EVC 3156 to purchase knives and uniforms. If you can not make this meeting, please contact KC Gamble at kulrichg@austincc.edu.
G [12/12] 27403 Lec 004 EVC 3158 F 11:00am - 12:40pm OH Bowen, James
Lab 004 EVC 3157 F 12:50pm - 2:40pm
G [12/12] 23609 Lec 001 EVC 3158 T 9:00am - 10:40am OH Bongort, Erika
Lab 001 EVC 3157 T 10:45am - 12:25pm
PSTR 1301 Fundamentals of Baking
P+ [13/13] 25462 Lec 001 EVC 3158 W 8:00am - 9:40am OH Herrington, Stephanie
Lab 001 EVC 3157 W 9:50am - 1:10pm
RSTO 1304 Dining Room Service
O [16/16] 25766 Lec 001 EVC 3158 Th 4:00pm - 6:00pm OH Hay, Brian
Lab 001 EVC 3158 Th 6:00pm - 9:00pm
IFWA 1319 Meat Identifying and Processing
R [12/12] 24300 Lec 002 EVC 3158 M 9:00am - 10:50am OH Pepper, Sandra
Lab 002 EVC 3160 M 11:00am - 1:40pm
8 Week Session March 21 - May 15
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.
PSTR 1305 Breads and Rolls
Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products. 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 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.
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.
PSTR 1343 Bakery Operations and Management
Introduction to management, marketing, supervision, and sanitation principles required in retail baking operations. Emphasis on cost control, pricing, computer usage, and personnel issues. Prerequisite: PSTR 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.