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Course Criteria
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1.00 Credits
The goal of this course is to teach you the roles wines play in professional food service as complements to food and the dining experience, and as building blocks of sales and profits. You will develop an appreciation of the different types of wine and learn the criteria by which to evaluate them. In addition, you'll learn the principles of purchasing, storing, issuing, pricing and merchandising, and the service of wines. The course includes a field trip to a local winery for a facilities tour where a tasting may be offered. Lab Fee.
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1.00 Credits
Development and practice of skills for knife usage, basic salad/dressing and sandwich preparation, and portion control as well as fast food service functions including grilling, deep fat frying, breakfast production, beverage preparation and control. Lab Fee.
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3.00 Credits
Designed to develop the student's understanding and skills appropriate to a variety of cooking techniques typical of various regions throughout the world. Diversity of menu, available foods, ingredients, and cultures will be studied. Students will have the opportunity to prepare complete meals typical of several cultures during the term. You'll research and prepare representative regiional menu items from the European, American, Asian, and African continents. Timing, organization, mise en place, and plate presentation are stressed. Contemporary trends will be included. Lab Fee.
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1.00 Credits
Prerequiste: Instructor approval. The student will participate in work related experience in the food service industry with placement to include the college food services or area businesses. The student intern will demonstrate occupational preparation skills and work habits prescribed from course theories and labs.
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1.00 Credits
Prerequisite: Instructor Approval. The student will participate in work related experience in the food service industry with placement to include the college food services or area businesses. The student intern will demonstrate occupational preparation skills and work habits as prescribed from course theories and labs.
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1.00 Credits
Designed to help you develop your sense of taste. You learn to build great dishes starting in the market with the freshest and best ingrediants. The students and instructor will taste, smell, and assess the aromas, colors, and textures of each creation. Following a recipe, you will learn to create as you go to add personality to your dishes. You will build on the flavors and the eye appeal. Each session will be just a little different. Lab Fee.
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1.00 Credits
Designed to develop the student's skills in preparing a themed table and room setting. Seasonal emphasis will be stressed. The importance of creatively matching the decorations to the occasion is emphasized. Weddings, birthday parties, holidays, and special events for business and pleasure will all be included as appropriate. Instruction may include floral arrangements, edible centerpieces, napkin folding, ice sculpture, music appreciation among other subjects. Particular attention to Appetizers and Hors D'oeuvres. The course will culminate with an actual production in conjunction with other students. Lab Fee.
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1.00 Credits
This class is designed to develop the student's Culinary Artistry and to prepare the student to successfully compete in culinary cookery competitions including but not limited to Hot Food Presentation, Cold Food Buffet Presentation, Hot and Cold Food Contemporary Recipe Development. Competition students will be shown how to build on their basic skills; and by developing recipes and techniques, participate successfully in the competitions of today. They will learn how a competition is judged. Throughout the semester, the educational and practical application of what is learned in competition will be directly related to the performance on the job. Participation in actual competitions during the semester will be encouraged. Lab Fee.
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1.00 Credits
The study of the catering of food and beverages on-site, such as banquets and receptions, but also off-premises. Lectures involving the business concepts, incuding banquet sales and contract preparation, together with some hands-on preparation of hors d'oeuvres, canapes and banquet food. Lectures and demonstrations in banquet layouts, menus, sales and supervision. The operation of a typical catering business is detailed from conception through layout and design, which includes the latest in food handling technology. Lab Fee.
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1.00 Credits
Student will learn quality identification, cooler management, and butchery techniques for seafood through lectures and demonstrations. Student will be required to apply fundamental cooking concepts and techniques to the preparation and presentation of seafood items in a production setting. Food safety and costing are practiced daily. Lab Fee.
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