Food - Culinary Arts
FOOD SERVICE
FOOD 102
4 Credits
88 hours of lab
Line and line backup, serving methods, portion control, and cash register training. [GE]
FOOD SERVICE
FOOD 103
4 Credits
88 hours of lab
Continuation of FOOD 102, with greater emphasis on particular line positions and their interactions with the whole line's purpose. [GE]
FOOD SERVICE
FOOD 104
4 Credits
88 hours of lab
Continuation of FOOD 103 with further emphasis on line positions and an analysis of customer relations. [GE]
FOOD SERVICE
FOOD 105
4 Credits
88 hours of lab
Serving under banquet, catering, fast food and take-out conditions. Preparation and clean up. [GE]
COOKING THEORY
FOOD 111
5 Credits
55 hours of lecture
Theory including equipment safety, kitchen methods, soups, stocks, and salads. Concurrent enrollment in FOOD 112 required. [GE]
FOOD PRODUCTION
FOOD 112
4 Credits
88 hours of lab
Sanitation, safety, entrees, casseroles, fruit, and quick breads. Careers in the food industry. Concurrent enrollment in FOOD 111 required. [GE]
COOKING THEORY
FOOD 113
5 Credits
55 hours of lecture
Theory including sanitation, safety, entrees, casseroles, fruit, quick breads, and careers in the food industry. Also includes garde manger (food decoration). Concurrent enrollment in FOOD 114 required. [GE]
FOOD PRODUCTION
FOOD 114
4 Credits
88 hours of lab
Continuation of FOOD 112. Production cooking and management related to topics covered in FOOD 113. Concurrent enrollment in FOOD 113 required. [GE]
COOKING THEORY
FOOD 115
5 Credits
55 hours of lecture
Theory including safety, sanitation, vegetable preparation, desserts, and job interviewing. Concurrent enrollment in FOOD 116 required. [GE]
FOOD PRODUCTION
FOOD 116
4 Credits
88 hours of lab
Continuation of FOOD 114. Production cooking and management related to topics covered in FOOD 115. Concurrent enrollment in FOOD 115 required. [GE]
COOKING THEORY
FOOD 117
5 Credits
55 hours of lecture
Problems involved in preparation for banquets, catering, fast food and take-out food services. Concurrent enrollment in FOOD 118 required. [GE]
FOOD PRODUCTION
FOOD 118
4 Credits
88 hours of lab
Banquet, catering, deli and fast food. Concurrent enrollment in FOOD 117 required. [GE]
KITCHEN SET-UP
FOOD 120
2 Credits
44 hours of lab
Opening up a kitchen, inventorying food, setting-up food stations, turning on all equipment, pre-planning the day's activities, and breakfast cooking. [GE]
KITCHEN SET-UP
FOOD 121
2 Credits
44 hours of lab
Continuation of FOOD 120 with further emphasis on efficient kitchen operations. Prerequisite: FOOD 120. [GE]
KITCHEN SET-UP
FOOD 122
2 Credits
44 hours of lab
Learning kitchen equipment set-up. Getting kitchen stations ready for the day's food preparation. [GE]
KITCHEN SET-UP
FOOD 123
2 Credits
44 hours of lab
Setting-up a dining room and working with problems of pre-opening operations. [GE]
FOOD DECORATION
FOOD 125
3 Credits
22 hours of lecture - 22 hours of lab
Garnishing techniques with fruits and vegetables. Dessert garnishes and basic use of pastry bag and tips. [GE]
ADVANCED GARDE MANGER
FOOD 126
3 Credits
22 hours of lecture - 22 hours of lab
Garnishing techniques with fruits and vegetables. Advanced melon and flower carving. Use of these and other items to create presentation pieces or centerpieces. [GE]
HORS D'OEUVRES - PATES
FOOD 127
3 Credits
22 hours of lecture - 22 hours of lab
Basic preparation of pates and terrines and other related forcemeat preparation -- quenelles, galantines, ballotines, etc. Discussion of French terminology, especially pertaining to garde manger - selection, preparation, and presentation of hors d'oeuvres for entertaining. [GE]
GUMPASTE FLOWERS
FOOD 128
3 Credits
22 hours of lecture - 22 hours of lab
Basics of preparing, handling, molding, and drying gumpaste (pastillage) flowers. [GE]
ICE CARVING
FOOD 130
3 Credits
22 hours of lecture - 22 hours of lab
Basic ice carving and display techniques. Use of tools and templates. [GE]
DINING ROOM THEORY
FOOD 131
4 Credits
44 hours of lecture
Theory and practice of restaurant table service including customer psychology, taking and filling orders, table setting, and styles of service. [GE]
DINING ROOM PRODUCTION
FOOD 132
5 Credits
110 hours of lab
Organization and set-up of dining room prior to operation, stocking of "service" stations, and dining table set-up. [GE]
DINING ROOM SERVICE
FOOD 133
5 Credits
110 hours of lab
Restaurant table service and practice including taking, writing and placing orders, customer seating and service, cash control, and special problems. [GE]
SOUPS AND SAUCES
FOOD 134
3 Credits
22 hours of lecture - 22 hours of lab
Methods of making basic and advanced soups and sauces. [GE]
WINE APPRECIATION
FOOD 140
3 Credits
33 hours of lecture
History of wines: how they are made, aged, and stored, along with actual tasting sessions to educate the palate. [GE]
MENU PLANNING
FOOD 141
3 Credits
33 hours of lecture
Basic principles of nutrition and menu planning. [GE]
COOPERATIVE WORK EXPERIENCE
FOOD 199
1 - 5 Credits
165 hours of clinical
Supervised work experience in a hospitality-related job. Completion of specific learning objectives and employer evaluation. Completion of, or concurrent enrollment in, HDEV 195, 198, or 200 required. Prerequisite: Consent of Instructional Unit. [GE]
MANAGEMENT THEORY
FOOD 223
5 Credits
55 hours of lecture
Purchasing, receiving, and inventorying of food supplies. Calculating labor-cost percentages. Concurrent enrollment in FOOD 240 required. Prerequisite: Consent of Instructional Unit. [GE]
MANAGEMENT THEORY
FOOD 225
5 Credits
55 hours of lecture
Decorating with food, buffet set-ups, hors d'oeuvres, canapes, basic and gourmet food preparation including ice carving and tallow showpieces. Concurrent enrollment in FOOD 241 required. Prerequisite: Consent of Instructional Unit. [GE]
MANAGEMENT THEORY
FOOD 227
5 Credits
55 hours of lecture
Menu analysis, restaurant security, job applications, resumes and interviews. Concurrent enrollment in FOOD 242 required. Prerequisite: Consent of Instructional Unit. [GE]
MANAGEMENT THEORY
FOOD 229
5 Credits
55 hours of lecture
Advanced food preparation techniques and classical cooking information. Scheduling and layout for banquets and buffets. Concurrent enrollment in FOOD 243 required. Prerequisite: Consent of Instructional Unit. [GE]
BEGINNING MEAT CUTTING
FOOD 235
3 Credits
11 hours of lecture - 44 hours of lab
Individualized study of meat-cutting techniques related to retail sales and commercial use. [GE]
INTERMEDIATE MEAT CUTTING
FOOD 236
3 Credits
11 hours of lecture - 44 hours of lab
Study of meat-cutting techniques for beef, pork, poultry, and lamb. Brief overview of cooking techniques for the various cuts of meat. Prerequisite: FOOD 235. [GE]
ADVANCED MEAT CUTTING
FOOD 237
3 Credits
11 hours of lecture - 44 hours of lab
To supply the students with the knowledge, technical skills and information necessary to manage all phases of meat and poultry cutting in a food service operation. Prerequisite: FOOD 235 and 236. [GE]
RESTAURANT MANAGEMENT
FOOD 240
8 Credits
176 hours of lab
Practical instruction in restaurant management by working at various management stations. Prerequisite: Consent of Instructional Unit. [GE]
RESTAURANT MANAGEMENT
FOOD 241
8 Credits
176 hours of lab
Practical instruction in restaurant management by working at various management stations. Prerequisite: FOOD 240 or consent of Instructional Unit. [GE]
RESTAURANT MANAGEMENT
FOOD 242
8 Credits
176 hours of lab
Practical instruction in restaurant management by working at various management stations. Prerequisite: FOOD 241 or consent of Instructional Unit. [GE]
RESTAURANT MANAGEMENT
FOOD 243
8 Credits
176 hours of lab
Practical instruction in restaurant management by working at various management stations. Prerequisite: FOOD 242 or consent of Instructional Unit. [GE]
ADVANCED KITCHEN SET-UP
FOOD 250
2 Credits
44 hours of lab
Staff management and early morning kitchen set-up. [GE]
ADVANCED KITCHEN SET-UP
FOOD 251
2 Credits
44 hours of lab
Organization and set-up of management stations. [GE]
ADVANCED KITCHEN SET-UP
FOOD 252
2 Credits
44 hours of lab
Organization and set-up of management stations. [GE]
ADVANCED KITCHEN SET-UP
FOOD 253
2 Credits
44 hours of lab
Organization and set-up of management stations. [GE]
SPECIAL PROJECTS
FOOD 290
1 - 12 Credits
Opportunity to plan, organize and complete special projects approved by the department. Prerequisite: Consent of Instructional Unit. [GE]