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Course Criteria
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1.00 Credits
Topics addressrecently identifi ed current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student profi ciency. Course Type: W
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2.00 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. Skills: E Corequisites: IFWA 1319 and FDNS 1301. Course Type: W
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3.00 Credits
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. Fee: $24.00 Insurance Fee: $3.50 Skills: P Prerequisites: FDNS 1301 and CHEF 1205. Course Type: W
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3.00 Credits
Study of the preparation, storage,and cooking techniques for beef, pork, lamb, poultry, seafood, and game. Includes moist heat and dry heat preparation methods as related to both classical and modern methods of preparation of dishes. Fee: $24.00 Insurance Fee: $3.50 Skills: P Prerequisites: IFWA 1319 and CHEF 1301. Course Type: W
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3.00 Credits
A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and built a portfolio of recipe strategies and production systems. Fee: $24.00 Insurance Fee: $3.50 Skills: P Prerequisites: CHEF 1301. Course Type: W
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3.00 Credits
Thestudy 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. Fee: $24.00 Insurance Fee: $3.50 Skills: P Prerequisites: CHEF 1341. Course Type: W
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3.00 Credits
An overview of emerging trendsin sources of food, food safety, and career opportunities in food service. Topics include sustainable agriculture, aquaculture, current events affecting food safety and culinary career exploration. Fee: $24.00 Insurance Fee: $3.50 Skills: P Course Type: W
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3.00 Credits
Topics addressrecently identifi ed current events, skills, knowledges and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student profi ciency.
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3.00 Credits
Instruction in thepreparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Fee: $24.00 Insurance Fee: $3.50 Skills: P Prerequisites: FNDS 1301 and IFWA 1213. Course Type: W
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3.00 Credits
Advanced conceptsin the construction of sausages, pates, and related forced meat preparations. Fee: $24.00 Insurance Fee: $3.50 Skills: P Prerequisites: FDNS 1301, CHEF 1205, and IFWA 1319 or department approval. Course Type: W
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