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Course Criteria
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2.00 Credits
Topics addressed in this course include sanitation in food service and the role of the food service managers in setting up a program of sanitation; the identification of food-borne illnesses, including the foods commonly involved, and corrective measures for prevention of illness and the application of sanitation concepts in the operation of a food service establishment. Students are required to take the certification exam by the Education Foundation of the National Restaurant Association in sanitation as a part of this course.
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3.00 Credits
This course is designed to present menu planning as a guide to managing. The emphasis is on the key role menu planning plays in relation to the entire operation of a food service establishment. Course includes planning a basic menu and a banquet menu. Students are required to take the examination for certification from the Educational Foundation of the National Restaurant Association in management as part of this course.
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3.00 Credits
This is an introductory course in nutrition. Its topics include definition of the nutrients and will address nutrient requirements and the use of RDA charts. The course includes the sources of nutrients and the effect of nutrient deficiencies. Digestion, absorption and weight control are a part of this course.
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3.00 Credits
This course is designed to provide an understanding of dining room procedures and principles used for Classic European and Asian cuisine in full service operations and buffet service. Students receive a more in depth study of front of the house operations and professional dining service. Quality service, positive guest relations, and effective communication skills are emphasized. Students actively perform classic plate service. Table side cookery is also included in the course. The course is also an introduction to beverage service. The student will be introduced to identification, production and service of beverages. All local, state and federal laws concerning the establishment and the server will be discussed. Practical application of the principles is accomplished by waiting on tables during the International Cuisines luncheon series. The student must have a server's uniform for this class.
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3.00 Credits
This course is designed for the beginner baker. Topics include baking principles, ingredient function and handling, weights and measures, terminology and formula procedures. Also included are the use and care of bakeshop tools and equipment. Production includes yeast products, cakes, cookies, pies and assorted desserts. Students must register for a lecture and laboratory section.
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3.00 Credits
This course is basic cooking skills and front of the house dining services. The course will cover the cooking of fundamental menu items to include breakfast, lunch and dinner items. Both ala carte and buffet preparation will be included in the cooking methods in this course. Included in the course are methods of table service, preparation of the dining room for service, personal hygiene, sanitation and customer relations. Students actively perform standard American Service on a rotating basis. The student will be exposed to cooking and service to customers each week. The student must have a server's uniform and a chef's uniform for this class. This course is a continuation of CART 159.
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3.00 Credits
This course covers government standards for inspection and grading of meats, poultry and seafood. Emphasis is on the identification of meats - both primal and retail - and on the selection of the proper cooking method for varying cuts/types of meat, poultry and seafood. Production will include the preparation of menu items containing meat, poultry, and seafood. Students must register for a lecture and laboratory section.
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3.00 Credits
This course is an introduction to basic cooking skills, knife skills and the chemistry of foods. Content includes sandwiches, salad dressings, hors d'oeuvres, stocks, soups, vegetables, egg cookery and beverages. The course also covers basic food decorations and garnishes. Emphasis is on identification, selection, use and handling of ingredients. The course covers the cooking skills and methods used for the successful preparation of fundamental menu items - breakfast, lunch and dinner. Emphasis is on preparation and handling. Students are required to have a complete chef's uniform for this class.
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3.00 Credits
This course is an expansion of CART 159. The emphasis is on the preparation and presentation of the classical techniques used in the culinary kitchen. The chemistry of foods and their origins will be further explored in this course. This course will cover such areas as vegetable reactions to different cooking techniques and mediums, the classical production of sauces and the uses of herbs and spices. The production of fresh made pastas, corn products, rice and other grains will be explored in this course.
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3.00 Credits
This course is designed to teach the student to understand the overall concept of purchasing and receiving practices in quality food service operations. To be able to apply knowledge of quality standards and regulations governing food products to the purchasing function. The student will receive and store food and non-food items properly. This course is designed to teach the management of monetary dimension of the hospitality industry. The student will be required to take the certification exam for the Management certificate from the National Restaurant Association.
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