Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.
Grade Basis: L
Credit hours: 1.0
Lab hours: 10.0
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. Professional chef uniform and kitchen tools required. Lab included. 3 credit hours.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Alternative methods and ingredients will be used to achieve a healthier cooking style.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
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.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0
A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles. Lab included.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 1.0
Lab hours: 5.0
Prerequisites:
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. Professional chef uniform and kitchen tools required. Lab included.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
Prerequisites:
Advanced concepts of food preparation and presentation techniques.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0