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Course Criteria
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3.00 Credits
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. The student will identify causes and prevention procedures for food-borne illness, intoxication, and infection; demonstrate good personal hygiene and safe food handling procedures; describe food storage and refrigeration techniques; explain sanitation of fishes, equipment, and kitchens including cleaning material, garbage, and refuse disposal; and discuss Occupational Safety and Health Administration (OSHA) requirements and effective workplace safety programs.
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4.00 Credits
Prerequisites: CHEF 1401, 1305, READ 0300, MATH 0300, ENGL 0300 Fees: Laboratory The purpose of this course is to put into practice the knowledge and skills gained in CULA 1301. In addition to the technical aspects of food preparation, the student will learn teamwork, communication skills, and kitchen professionalism. This will be accomplished by preparing and serving meals as a team within a time deadline in the Department's dining room. By serving the public, the student will be able to practice table service and guest relations as well as plate presentation. UNIFORM REQUIRED. "B"or better required for Culinary majors.
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4.00 Credits
Prerequisite or Co-Requisite: CHEF 1305 Recommended co-requisite: FDNS 1301 Prerequisite: READ 0300, MATH 0300 Fees: Laboratory A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. The student will demonstrate skills in knife, tool and equipment handling, and operate equipment safely and correctly; demonstrate profi ciency in dry and moist heat cooking methods; produce a variety of food products applying principles of food handling and preparation; and implement professional standards in food preparation. "B"or better required for Culinary majors.
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4.00 Credits
Prerequisite: CHEF 1400, FDNS 1301 Fees: Laboratory Notes: Offered during Fall and Summer semesters, day only. A study of speciality foods and garnishes. Emphasis on design techniques and display of fi ne foods. The student will identify tools and equipment common to the Garde Manger Station; develop fundamental skills in preparation of forcemeats; demonstrate basic skills in charcuterie and aspic development; and demonstrate specialty food techniques for presentation. "B" or betterrequired for Culinary majors.
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4.00 Credits
Prerequisite: FDNS 1301, CHEF 1400 Fees: Laboratory Notes: Offered during Fall and Summer semesters, day only. 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 student will explain the impact of Germany, Mexico, France, Italy, and China in the development of classical principles and food preparation; interpret basic and advanced cooking principles in the preparation of classical food dishes; and identify the origin of menu items. "B" or better requiredfor Culinary majors.
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2.00 Credits
Prerequisite: Instructor Approval, MATH 0301 Fees: Laboratory Practical general training and experiences in the workplace. The College, with the employer, develops and documents an individualized plan for the student. The plan relates the workplace training and experiences to the student's general and technical course of study. The guided external experiences may be for pay or no pay. This course may be repeated if topics and learning outcomes vary. As outlined in the learning plan, the student will master the theory, concepts, and skills involving the tools, materials, equipment, procedures, regulations, laws, and interactions within and among political, economic, environmental, and legal systems associated with the workplace; demonstrate ethical behavior, safety practices, interpersonal and teamwork skills, appropriate verbal and written communications in the workplace.
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3.00 Credits
Prerequisite: None A basic course for students with little or no chemistry or science background. This course covers the fundamentals of chemistry and related mathematics. May not be counted in lieu of other chemistry courses.
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4.00 Credits
Prerequisite: None Co-requisite: Concurrent enrollment in CHEM 1406 Laboratory Fees: Laboratory A course for non-science majors and students pursuing a degree in nursing. An introduction to the principles and laws of elementary in organic chemistry, which includes measurement, atomic theory, stoichiometry, gas laws, and solution chemistry. Must be followed by completion of CHEM 1407 to satisfy a physical science requirement. Requires concurrent enrollment in CHEM 1406 Laboratory.
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4.00 Credits
Prerequisite: Completion CHEM 1406 Co-requisite: Concurrent enrollment in CHEM 1407 Laboratory Fees: Laboratory A course for non-science majors and students pursuing a BSN degree in nursing. An introduction to the principles and laws of nuclear chemistry, general organic chemistry, organic functional groups, and basic biochemical structural groups and processes. Must be preceded by completion of CHEM 1406 to satisfy a physical science requirement. Requires concurrent enrollment in CHEM 1407 Laboratory.
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4.00 Credits
Prerequisite or Co-requisite: MATH 1314 Co-requisite: Concurrent enrollment in CHEM 1411 Laboratory. Fees: Laboratory A course for science majors. Study of the fundamental principles and laws of inorganic chemistry, which includes measurement, modern atomic theory, stoichiometry, chemical bonding, gas laws, states of matter, and solution chemistry.
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