CHEF
CULINARY ARTS
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. Topics include: causes of and prevention procedures for food-borne illness, intoxication, and infection; good personal hygiene and safe food handling procedures; food storage and refrigeration techniques; sanitation of dishes, equipment, and kitchens including cleaning material, garbage, and refuse disposal; Occupational Safety and Health Administration (OSHA) requirements and effective workplace safety programs. The student has the opportunity to earn the ServSafe Certificate through this course
 Spring_2018 - 1 section(s)
 FALL_2017 - 1 section(s)
 FALL_2017_MINI_1 - 1 section(s)
 Summer_2017 - 1 section(s)
 FALL_2016_MINI_1 - 1 section(s)
CHEF-1264  Practicum - Cullinary Arts/Chef Training
Practical, general workplace training supported by an individual learning plan developed by the employer, college, and student.
 Spring_2018 - 1 section(s)
 FALL_2017 - 1 section(s)
 Summer_2017 - 1 section(s)
 SPRING_2017 - 1 section(s)
 FALL_2016 - 1 section(s)
 SPRING_2016 - 1 section(s)
 SUMMER_11_2016 - 1 section(s)
CHEF-1265  Practicum
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. As outlined in the learning plan; apply the theory, concepts, and skills involving specialized materials, tools, equipment, procedures, regulations, laws, and interactions within and among political, economic, environmental, social, and legal systems associated with the occupation and the business/industry and will demonstrate legal and ethical behavior, safety practices, interpersonal and teamwork skills, and appropriate written and verbal communication skills using the terminology of the occupation and the business/industry. (21-30 practicum hours per week)
 Spring_2018 - 1 section(s)
 SPRING_2017 - 1 section(s)
 FALL_2016 - 1 section(s)
 SPRING_2016 - 1 section(s)
 SUMMER_11_2016 - 1 section(s)
CHEF-1291  Current Events in Culinary Arts
Topics address recently identified current events, skills, knowledges, 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. Topics include sustainable agriculture, aqua- culture, current events affecting food safety and career exploration.
 SPRING_2017_MINI_2 - 1 section(s)
 SPRING_2017 - 1 section(s)
 FALL_2016 - 1 section(s)
 SPRING_2016_MINI_2 - 1 section(s)
CHEF-1301  Basic Food Preparation
Study of the fundamental principles of food preparation and cookery to include the Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Knife skills, proper tool and equipment use, dry and moist heat cookery, stock and sauce production are among the topics covered.
 FALL_2017 - 2 section(s)
 FALL_2017_MINI_1 - 1 section(s)
 Summer_2017 - 1 section(s)
 FALL_2016 - 1 section(s)
 FALL_2016_MINI_1 - 1 section(s)
CHEF-1302  Principles of Healthy Cuisine
Intrtoduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. Students will modify recipes and substitute ingredients to reduce calories, sugar, fat, and sodium.
 Spring_2018 - 1 section(s)
 SPRING_2017_MINI_2 - 1 section(s)
 FALL_2016 - 1 section(s)
 SPRING_2016_MINI_2 - 1 section(s)
CHEF-1305  Sanitation and Safety
A study of personal cleanliness; sanitary practices in food preparation; causes, investiga- tion, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. Topics include: causes of and prevention procedures for food-borne illness, intoxication, and infection; good personal hygiene and safe food handling procedures; food storage and refrigeration techniques; sanitation of dishes, equipment, and kitchens including cleaning material, garbage, and refuse disposal; Occupational Safety and Health Administration (OSHA) requirements and effective workplace safety programs. The student has the opportunity to earn the ServSafe Certificate through this course.
 SPRING_2017 - 1 section(s)
 FALL_2016 - 1 section(s)
CHEF-1310  Garde Manger
A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Topics will include hot and cold hors d'oeuvres, canapés, salads, basic charcuterie skills, and the preparation of forcemeat items.
 SPRING_2017_MINI_2 - 1 section(s)
 SPRING_2016_MINI_2 - 1 section(s)
CHEF-1340  Meat Preparation and Cooking
Study of the preparation, storage, and cookingtechniques for beef, pork, lamb, poultry, seafood,and game. Includes moist heat and dryheat preparation methods as related to bothclassical and modern methods of preparation ofdishes.
 Spring_2018 - 1 section(s)
CHEF-1341  American Regional Cuisine
A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. The importance of the immigration phenomena in shaping America's cuisine will be examined as students prepare regional specialties.
 Spring_2018 - 1 section(s)
 Spring_2018_Mini_1 - 1 section(s)
 SPRING_2017_MINI_1 - 1 section(s)
 SPRING_2016_MINI_1 - 1 section(s)
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. The cuisines of Latin America, France, Spain, the Middle East, Germany, Eastern Europe and Asia are explored in this class.
 Spring_2018 - 1 section(s)
 Spring_2018_Mini_1 - 1 section(s)
 FALL_2017 - 1 section(s)
 SPRING_2017_MINI_1 - 1 section(s)
 SPRING_2016_MINI_1 - 1 section(s)
CHEF-1364  Practicum
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. As outlined in the learning plan; apply the theory, concepts, and skills involving specialized materials, tools, equipment, procedures, regulations, laws, and interactions within and among political, economic, environmental, social, and legal systems associated with the occupation and the business/industry and will demonstrate legal and ethical behavior, safety practices, interpersonal and teamwork skills, and appropriate written and verbal communication skills using the terminology of the occupation and the business/industry.
CHEF-1365  Practicum
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. As outlined in the learning plan; apply the theory, concepts, and skills involving specialized materials, tools, equipment, procedures, regulations, laws, and interactions within and among political, economic, environmental, social, and legal systems associated with the occupation and the business/ industry and will demonstrate legal and ethical behavior, safety practices, interpersonal and teamwork skills, and appropriate written and verbal communication skills using the terminology of the occupation and the business/industry.
CHEF-1400  Prof Cooking & Meal Service
Technical aspects of food preparation in thecommercial kitchen. This will be accomplished bypreparing and serving meals according to aproduction schedule. Emphasis on team work,professionalism, guest regulations and tableservice.
 SPRING_2017 - 1 section(s)
CHEF-1401  Basic Food Preparation
A study of the fundamental principles of foodpreparation and cookery to include Brigade System,cooking techniques, material handling, heattransfer, sanitation, safety, nutrition, andprofessionalism.
 SPRING_2017 - 1 section(s)
 FALL_2016 - 1 section(s)
CHEF-1440  Meat Preparation and Cooking
Study of the preparation, storage, and cookingtechniques for beef, pork, lamb, poultry,seafood, and game. Includes moist heat and dryheat preparation methods as related to bothclassical and modern methods of preparation ofdishes.
 SPRING_2017 - 1 section(s)
CHEF-2201  Intermediate Food Preparation
Continuation of previous food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques. Topics include: product identification, sandwich and salad cookery, breakfast cookery and the utilization of convenience products.
 Fall_2017_MINI_2 - 1 section(s)
 FALL_2017 - 2 section(s)
 Summer_2017 - 1 section(s)
 FALL_2016 - 1 section(s)
 FALL_2016_MINI_2 - 1 section(s)
CHEF-2301  Intermediate Food Preparation
Continuation of previous food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques. Topics include: product identification, sandwich and salad cookery, breakfast cookery and the utilization of convenience products.
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. Topics include: the usage and storage of stocks and sauces, emulsions, thickening agents, compound butters, dessert sauces, relishes, chutneys, compotes, vinaigrettes.
 Spring_2018 - 2 section(s)
 Fall_2017_MINI_2 - 1 section(s)
 SPRING_2017 - 2 section(s)
 FALL_2016_MINI_2 - 1 section(s)
 SPRING_2016 - 1 section(s)
HAMG-1321  Introduction to Hospitality Industry
Explain the elements of the hospitality industry; discuss current issues facing food service; discuss current guest needs; and explain general hotel/motel operations. Explain and discuss the role of service in the hospitality industry.
 Spring_2018 - 1 section(s)
 FALL_2017 - 1 section(s)
 FALL_2016 - 1 section(s)
HAMG-1324  Hospitality Human Resources Management
A study of the principles and procedures of managing people in the hospitality workplace. Topics include a systematic approach to human resources planning and implementation as it applies to the hospitality industry; including the procedures involved in making hiring decisions; training and federal laws related to employment.
 Fall_2017_MINI_2 - 1 section(s)
 FALL_2017 - 1 section(s)
 FALL_2016_MINI_2 - 1 section(s)
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.
 FALL_2017 - 1 section(s)
 FALL_2016 - 1 section(s)
IFWA-1305  Food Service Equip & Planning
A study of various types of food serviceequipment and the planning of equipment layoutforproduct flow and efficient operation.
IFWA-1310  Nutrition and Menu Planning
Application of principles of nutrition inplanning menus for the food service industry
 FALL_2017 - 1 section(s)
 SPRING_2017 - 1 section(s)
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 health cooking techniques.
 Spring_2018_Mini_1 - 1 section(s)
 SPRING_2017_MINI_1 - 1 section(s)
 SPRING_2016_MINI_1 - 1 section(s)
IFWA-1527  Food Preparation II
Continuation of the fundamental principles of foodpreparation. Emphasis on preparation of fooditems such as meats, poultry, and fish.
 SPRING_2017 - 1 section(s)
PSTR-1301  Fundamentals of Baking
The fundamentals of baking, including yeast dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in fluors, fillings, and ingredients. Topics include baking terminology, tool and equipment use, kitchen safety, formula conversions, functions of ingredients, and the evaluation of baked products.
 Spring_2018 - 1 section(s)
 FALL_2017 - 1 section(s)
 FALL_2017_MINI_1 - 1 section(s)
 Summer_2017 - 1 section(s)
 SPRING_2017 - 2 section(s)
 FALL_2016 - 1 section(s)
 FALL_2016_MINI_1 - 1 section(s)
 SPRING_2016 - 1 section(s)
RSTO-2301  Principles of Food and Beverage Controls
A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.
 Spring_2018 - 1 section(s)
 SPRING_2017 - 1 section(s)
 SPRING_2016 - 1 section(s)