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Course Criteria
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1.00 Credits
1 Credits. 1 Periods. Principles of nutrition applied to fitness, exercise, and sports. Dietary fundamentals as applied to body fuels, hydration, and other unique needs for exercise and sports. Includes dietary guidelines for weight or endurance training, glycogen loading, the pregame meal, and glycogen recovery. Emphasis on maximizing fitness, performance, and safety. Prerequisites: FON100AA, or equivalent, or permission of instructor.
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2.00 Credits
2 Credits. 2 Periods. Principles and techniques of menu planning for food service operations where food is served in quantity; includes applications for health care institutions, commercial kitchens, school cafeterias, and industrial facilities. Prerequisites: None. Cross- References: HRM102.
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3.00 Credits
3 Credits 5 Periods. Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery. Prerequisites: None.
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1.00 Credits
1 Credits 3 Periods. Focuses on the basic steps of the catering process in a commercial food setting. Includes a review of safety and sanitation principles. Emphasizes practical experiences in booking and record keeping, planning, ordering, production, and service set-up and break-down for both in-house and off-premise catered events. Prerequisites: FON117 or FON180.
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3.00 Credits
3 Credits. 5 Periods. Baking principles to include detailed study of ingredients, heat transfer, and recipe conversions. Basic business operations for a retail bakery including bakery product line and floor plan design. Prerequisites: None.
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3.00 Credits
3 Credits. 5 Periods. The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Prerequisites: FON118 or permission of Program Director.
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2.00 Credits
2 Credits 2 Periods. Discussion of supplements and their effects on metabolic enhancement. The course will be divided into three major sections:anabolic, catabolic, and energy- producing agents. Addresses current supplements on the market in order to advise the general public. Prerequisites: FON100 or permission of instructor.
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3.00 Credits
3 Credits 4 Periods. The art and appreciation of gourmet foods, accompanied by preparation and appropriate services. Prerequisites: None. Cross- References: HRM144
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3.00 Credits
3 Credits. 5 Periods. Prepares students for employment in garde manger pantry positions in restaurants and resorts. Includes costing out and ordering food products; food and safety factors; preparing and garnishing pantry product. Emphasis on classical food presentation. Prerequisites: None.
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3.00 Credits
3 Credits. 5 Periods. Introductory principles and skills for professional cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experiences in a commercial kitchen. Prerequisites: None.
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