Austin Community College
Summer 2011 - CANCELLED COURSES
Course Descriptions All Courses Classroom Courses Distance Learning Courses
Updated: 11/30/2011 12:37:27
CULINARY ARTS
9 Week Session May 23 - July 24
IFWA 1217 Food Production and Planning
J [0/20] 30557 Lec 002 EVC 3209 TTh 6:00pm - 8:30pm Staff
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 [0/12] 30558 Lec 003 EVC 3156 TTh 9:00am - 10:40am Staff
Lab 003 EVC 3157 TTh 10:50am - 12:30pm
RSTO 1319 Viticulture and Enology
O+ [0/12] 29877 Lec 001 EVC 3219 MW 5:30pm - 7:15pm Staff
Lab 001 EVC 3157 MW 7:15pm - 9:45pm
CHEF 2302 Saucier
P+ [0/12] 29784 Lec 001 EVC 3158 TTh 9:00am - 10:00am Staff
Lab 001 EVC 3157 TTh 10:15am - 2:00pm
11 Week Session May 23 - August 8
11 Week Session May 23 - August 8
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.
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 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 1391 Special Topics in Culinary Arts/Chef Training
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency.
Understanding Beers--An overview of understanding and evaluating the components and sensory evaluation of beers from around the world. Class will include an in-depth evaluation of the components of beers, production differences among styles and possible pairings with foods.
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.
RSTO 2307 Catering
Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. Practice of professional techniques for cooks and caterers, including planning menus, serving, garnishing, preparing hors d'oeuvres, and displaying food showmanship. Prerequisite: FDNS 1301 and CHEF 1205.