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Course Criteria
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3.00 Credits
A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles. Prerequisites: CHEF 1301 and CHEF 2331. Prerequisite/corequisite: RSTO 1304. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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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 build a portfolio of recipe strategies and production systems. Professional chef uniform and kitchen tools required. Prerequisite: CHEF 1301. Lab included. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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3.00 Credits
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisine. Topics include similarities between food production systems used in the United States and other regions of the world. Professional chef uniform and kitchen tools required. Prerequisite: CHEF 1301. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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3.00 Credits
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. Contact the Cooperative Work Experience Office. 3 credit hours. ( W)
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3.00 Credits
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Prerequisite: CHEF 1301. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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3.00 Credits
Topics include the concept of pre-cooked food items and the preparation of canapés, hors d'oeuvres, and breakfast items.Professional chef uniform and kitchen tools required. Lab included. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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3.00 Credits
Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. Prerequisites: CHEF 1301, CHEF 1305, CHEF 1310, CHEF 1341, CHEF 1345, CHEF 2302, and CHEF 2331. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals. (W) Indicates a Workforce Education (WECM) course. 139
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3.00 Credits
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. Contact the Cooperative Work Experience Office. To be completed during the last semester of the Culinary Arts degree. 3 credit hours. ( W)
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5.00 Credits
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. Contact the Cooperative Work Experience Office. 5 credit hours. ( W)
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3.00 Credits
Focuses on organic chemistry and biochemistry. Discussions routinely include questions and/or applications from the fields of nutritional and consumer chemistry. Lab and recitation required. Prerequisite: CHEM 1405 within the last 5 years with a grade of "C" or better. 4 credit hours.
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