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Course Criteria
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3.00 Credits
This is a production driven course designed to indroduce the student to advanced fundamentals of the bake shop. Emphasis is placed on understanding the basic principles of baking and the necessary tools and equipment for the practice and development of techniques and skills expected of the working chef in the industry. Under the direction of the instructor, students will produce assorted custards, mousses, souffles, frozen and fruit desserts. This course will also cover the fundamentals of chocolate, dessert presentation and decorative work including marzipan, pastillage, and sugar work. The emphasis is on baking science, terminology, nutrition, equipment, techniques, ingredients, weights and measures, formula conversion, sanitation and safety, and storage of baked goods. Registration Enforced Prerequisites: CA 193. 1 lecture, 4 lecture/lab hrs/wk. S
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1.00 - 13.00 Credits
Qualified students work as interns in variety of training sites that provide experience related to the food service industry. These sites include hospitals, restaurants, casino resorts, motels, assisted-care facilities, and cruise ships. These experiences will provide the opportunity for students to gain knowledge of the various tasks performed in their career field. A student may take any number of CWE credits per term, not to exceed 13 credits per year. Prerequisite: Instructor approval. 1 credit = 33 hours of lab.
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3.00 Credits
The emphasis of this course is on advanced cooking and baking techniques used in dinner restaurants. It explores regional cooking currently recognized in America. Preparation used in different cooking methods of entrees, vegetables, and desserts from a variety of regions in the United States. Class will include techniques for set up and service of large functions involving participation in personnel assignment, food purchasing, dining room layout, and different table service. Prerequisite: CA 170, CA ; 2 lecture, 2 lab hrs./wk. W.
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3.00 Credits
This course provides instruction in traditional and contemporary presentation techniques. Charcuterie, hors d'oeuvres, appetizers, and pates will be explored. Co-requisite: CA 170; 1 lecture, 4 lab hrs./wk. F
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3.00 Credits
Introductory Chemistry Sequence. Meets general requirements for AAOT lab science sequence. Serves as preparation for CH 221-223 for those lacking high-school chemistry or preparation beyond MTH 095. Sequence required for some bachelor's degrees granted at other institutions (i.e. Dental Hygiene at O.I.T.) Some A.A.S. degree programs require only CH 104-see specific programs for details. Students must be proficient in elementary algebra. CH 104: measurement and dimensional analysis, properties of matter, elements and compounds, nomenclature, periodic table and trends, chemical equations, stoichiometry, atomic structure. Registration Enforced Prerequisite: MTH 065 or higher. CH 105: bonding, gas laws, liquids, solutions, acid, bases, ionization, neutralization, chemical equilibrium, oxidation-reduction. Registration Enforced Prerequisite: CH 104. CH 106: nuclear chemistry, organic and biochemistry. Registration Enforced Prerequisite: CH 105. Courses must be taken in sequence. 3 lecture, 3 lab hrs/wk. F, W, S & Su
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5.00 Credits
A one-term introductory course in Inorganic, Organic, and Biochemistry that is specifically designed for preparing students taking Human Anatomy and Physiology and entering Nursing, Emergency Medical Technician, and other health occupations programs. Registration Enforced Prerequisite: MTH 065 or higher or math placement test score. 4 lecture, 2 lab/wk. F, W, S, Su
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3.00 Credits
Service and professional course designed primarily for science and engineering majors. Fall term-CH 221: Topics include atomic structure, stoichiometry, thermodynamics, periodic trends, bonding, molecular structure. Registration Enforced Prerequisite: MTH 111 or higher. Winter term- CH 222: States of matter, solution chemistry, kinetics, and equilibrium. Registration Enforced Prerequisite: CH 221. Spring term-CH 223: Electrochemistry, nuclear chemistry, coordination chemistry, descriptive inorganic, introduction to organic chemistry. Registration Enforced Prerequisite: CH 222.Courses must be taken in sequence, or with consent of instructor. 3 lecture, 1 recitation hrs, 3 lab hrs/wk.
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3.00 Credits
Service and professional course for science related majors. Fall term, CH 241: molecular structure and bonding, functional groups, acids-bases, alkanes, stereochemistry, substitution and elimination reactions, alkenes and alkynes. Registration Enforced Prerequisite: CH 223. CH 242: addition reactions, free-radicals, alcohols and ethers, conjugated systems, spectroscopy, aromatics. Registration Enforced Prerequisite: CH 241. CH 243: aldehydes and ketones, carboxylic acids and derivatives, amines, phenols, macromolecules. Registration Enforced Prerequisite: CH 242. Courses must be taken in sequence, or with consent of instructor. 3 lecture, 3 lab hrs/wk.
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1.00 - 13.00 Credits
Qualified students work at training sites that provide experience appropriate to their major. These experiences will provide the opportunity for students to gain knowledge of the various tasks performed in their career field. A student may take any number of CWE credits per term, not to exceed 13 credits per year. Prerequisite: Instructor approval. 1 credit = 33 hours of lab.
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1.00 - 3.00 Credits
Independent study on subjects outside the course curriculum or in-depth studies of a particular aspect of course content. Affords an opportunity for students with previous study in a subject area to pursue further investigations for credit. Prerequisite: Instructor, Department Chair, and Dean approval of study plan. 6 credits maximum total credit.
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