CA 202 - Professional Chef IV

Institution:

Flathead Valley Community College

Subject:

Description:

9 credits (Spring Semester) Prerequisites: CA 101, CA 102; a grade of "C-" or better in CA 201. Part IV and the final class in the Professional Culinary Arts Series. This course integrates all culinary and baking skills learned to this point with more advanced techniques. Speed in development of flavor continue to be emphasized and expanded on. Students will incorporate procedures from all previous courses with an exploration of new topics includ-ing: International Cuisines, American Regional Cuisine, a la carte dining, cake assembly and decorating, candies, confections, and basic sugar work. CA 220 Purchasing and Cost Control 3 credits (Spring Semester) Prerequisites: BUS 120, BUS 130C, CA 143, CA 148, CA 250. This course addresses the fundamentals of selection, pro-curement, storage, receiving, issuing, and cost controls used by food service establishments. Principles of purchasing and management cost controls will be examined for their effect on the profitability of hospitality operations. The class will include an introduction to computer software used throughout the industry for inventory and purchasing. CA 230 Nutritional Cooking 2 credits (Fall Semester) Prerequisites: A grade of "C-" or better in CA 101 and CA 102 . This course introduces students to the basic elements of nu-trition, discusses nutritional menu planning, development of healthy recipes, and describes marketing nutrition in the hospitality industry. As consumer demands for healthful eating continue to increase, professionals in food service must have a thorough knowledge of nutrition to best meet and exceed those needs. The characteristics, functions and food sources of the major nutrients and the procedures used to maximize nutrient retention in preparation and storage of foods will be examined. Students will apply the prin-ciples of nutrient needs throughout the life cycle to menu planning and food production.

Credits:

9.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.fvcc.edu

Phone Number:

(406) 756-3822

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

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