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Course Criteria
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2.00 Credits
2 credits, 2 hours (2-0-0) This course includes the theory and practice of operating a catering business. Topics include food production and management related to catering and other special services. Upon completion, the student will have a working knowledge of the principles involved in operating a catering business.
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3.00 Credits
3 credits, 5 hours (2-0-3) Prerequisite: CFS 101, 111, 114 This course introduces the fundamental concepts, skills, and techniques involved in basic cookery. Topics include scientific principles of food preparation and the relationship of food composition and structure to food preparation. Students will develop competencies in food preparation as it relates to the food service industry.
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3.00 Credits
3 credits, 3 hours (3-0-0) This course focuses on nutrition and meal planning in relation to the food preparation industry. Topics include the science of food and nutrition, essential nutrients and their relation to the growth, maintenance and functioning of the body, nutritional requirements of different age levels, and economic and cultural influences on food selection. Upon completion of this course, students will be able to apply the basic principles of meal planning.
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2.00 Credits
2 credits, 2 hours (2-0-0) This course introduces the basic principles of sanitation and safety to food handling including purchasing, storing, preparing, and serving. Topics include the scientific principles of food sanitation, food spoilage, food-borne disease, personal health and hygiene, and the sanitary care of the physical plant and equipment. Upon completion of this course, students will be able to demonstrate an understanding of sanitation and safety procedures related to H.A.C.C.P. regulations and the implementation of H.A.C.C.P. systems.
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3.00 Credits
3 credits, 5 hours (2-0-3) Prerequisites: CFS 101, 110, 111, 112 This course covers the principles of meal management. Topics include menu planning, food selection, recipe standardization, food preparation, and meal service for all phases of food service. Upon completion of this course, students will be able to apply efficient work habits, sanitation and safety in the kitchen.
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3.00 Credits
3 credits, 5 hours (2-0-3) Prerequisites: CFS 101, 110, 111, 112, and 114 In this course, students apply food preparation and meal management skills in all areas of food service. Emphasis is placed on management and technical skills needed to operate a restaurant. Upon completion, students will have developed advanced skills in food preparation and meal management.
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2.00 Credits
2 credits, 4 hours (1-0-3) This course focuses on meat preparation and processing. Students will be responsible for the preparing of meats including beef, pork, poultry, fish, and seafood so they can be used for final preparations in the other stations of the kitchen. Upon completion, the student will be able to demonstrate an understanding of the principles in meat preparation and process.
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3.00 Credits
3 credits, 5 hours (2-0-3) This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate fillings and finishing techniques. Upon completion, the student should be able to prepare and evaluate baked products.
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3.00 Credits
3 credits, 5 hours (2-0-3) This course includes the basic methods of modifying diets by changing consistency, energy value, or nutrient content to meet a specific need. Topics include special diets such as liquid, soft, regular, and light. Upon completion, the student will be able to demonstrate an understanding of the principles of dietary management in food preparation and service.
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2.00 Credits
2 credits, 2 hours (2-0-0) This course introduces menu design. Topics include development of standardized recipes, layout, nutritional concerns, product utilization, demographics, and customer needs. Upon completion, the student should be able to write, lay out, and produce effective menus for a variety of hospitality settings.
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