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CA 161: Introductory Cooking Lab
2.00 Credits
Mitchell Technical Institute
Basic food preparations and skill development in utilizing food service tools and equipment. Hand skills are demonstrated and laboratory practice of these skills is encouraged. The lab includes meat cutting, preparation of fish and poultry, and baking.
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CA 162: Applied Foodservice Sanitation
2.00 Credits
Mitchell Technical Institute
Causes and prevention of food-poisoning. Sanitation from the workers', customers', and the supervisors' points of view ardiscussed. Hazardous Analysis Critical Control Point (HACCP) system is utilized. Satisfactory completion of this course is required for certification by the Educational Foundation of the National Restaurant Association.
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CA 162 - Applied Foodservice Sanitation
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CA 163: Foodservice Math I
2.00 Credits
Mitchell Technical Institute
Applied mathematical operations used to increase or decrease standard recipe yields, calculate food costs, convert recipes to units of measure, and calculate portion costs and menu prices.
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CA 163 - Foodservice Math I
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CA 170: Related Food Theory I
5.00 Credits
Mitchell Technical Institute
Foundation in storage, preparation, and service techniques. Emphasis is on cooking foods properly. Satisfactory completion of this course and CA 180 are required for certification by the Educational Foundation of the National Restaurant Association.
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CA 170 - Related Food Theory I
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CA 171: Quantity Food Production I
3.00 Credits
Mitchell Technical Institute
Preparation of foods for cafeteria service, as well as fast food preparation and service. Includes the selection and preparation of dishes from an assigned task list.
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CA 171 - Quantity Food Production I
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CA 172: Restaurant Food Service I
3.50 Credits
Mitchell Technical Institute
Preparation of foods in an a la carte/ cook-to-order setting. Table service is discussed. Customer relations are emphasized. Fullservice foodservice skills and management are presented.
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CA 172 - Restaurant Food Service I
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CA 173: Foodservice Math II
2.00 Credits
Mitchell Technical Institute
Continuation of CA 163 Foodservice Math I. Calculations include the cost of recipes, formulas and portions, and the selling price required to recover the desired food cost and profit. Yield percentages, standard counts, drained weights, and yield-test data are utilized to determine appropriate costs and prices.
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CA 173 - Foodservice Math II
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CA 174: First Aid/ Cpr
0.50 Credits
Mitchell Technical Institute
Practice and certification in first aid and CPR.
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CA 174 - First Aid/ Cpr
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CA 181: Quantity Food Production II
3.00 Credits
Mitchell Technical Institute
Continuation of CA 171 Quantity Food Production I.
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CA 181 - Quantity Food Production II
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CA 182: Restaurant Food Service II
3.50 Credits
Mitchell Technical Institute
Continuation of CA 172 Restaurant Food Production and Service I.
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CA 182 - Restaurant Food Service II
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