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Course Criteria
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5.00 Credits
Beginning level culinary fundamentals including professionalism, culinBeginning level culinary fundamentals including professionalism, culinary history, tolls and equipment, flavors and pairings, dairy productsary history, tools and equipment, flavors and pairings, dairy products, vegetable and fruit identification and breakfast cookery. , vegetables, and fruit identification and breakfast cookery.
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15.00 Credits
Course covers the basics of kitchen operations and basic quantity Intro to basic quantity cooking and production skills in five areas: cooking. Knife and hand tool usage, care, safety & sanitation covered1) vegetable and starches, knife and tool use, industry sanitation and safety guidelines; 2) short order breakfasts and lunches, including . Production skills are developed in grill, deli, pantry, and prep. eggs, meats, hot sandwiches and "fast food," while learning speed, porCourse also covers the foundation of basic stocks, sauces, variations and soups. Storeroom controls in purchasing, receiving, storage, issution control, station management and customer service; 3) basic salads and sandwiches for volume operations, produce specifications, storaing, inventory, costing, yeilds are developed. HACCP components are cge and usage, sandwich meats and filling, baked goods, knives and cuttovered. ing; 4) basic sauce
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5.00 Credits
Covers intermediate culinary fundamentals including stocks and sauces, soups, meat and poultry cookery and meat, poultry and game identification. Prereq: FSD 160 with 2.0 or higher or permission.
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15.00 Credits
Covers 5 more complex quantity food production areas: 1) organization Intermediate course in food production featuring organization and management of kitchen with emphasis on portion control, sauce work, and meand management of food service areas, portion control, sauces and meatat, fish and poultry. Saute and line station production with use of , fish and poultry identification; 2) sauté/line station production and organization, sauté skills for meat, poultry, seafood and pasta, panwine and liquors, plate garnish and presentation. Front of House and Server Operations covered in a practical dining room lab. This sectio sauce preparation, use of wine and liquors, and presentation; 3) complex front-of-house operations, terminology, tray and arm service, Contn also reinforces pantry, deli, prep, storeroom, and inventory practices along with intro to meat cutting, poultry, and seafood. inental and French service; 4) advanced pantry and deli preparation and organization, spe
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5.00 Credits
Covers cold food preparation: cold sauces, pickling, smoking, hors d' oeuvres, finger food, canapés and related topics. Includes the art of garde manger, forcemeats, gelatin and aspic, pâtés, terrines, galantines and mousse, elements of charcuterie, sausage making and curing of meats. Prereq: FSD 170 with 2.0 or higher or permission.
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15.00 Credits
Advanced instruction in contemporary and classic methods such as braisCovers 5 areas: 1) advanced quantity cookery, production, organizationing, stewing, and composed food items. Intermediate instrcution in sa and management, contemporary and classic methods, braising, stewing and composed food items; 2) intermediate sauté/line preparation, organiute/line prep and complex garnishes and sauce building. Students willzation, coordination and speed development, complex garnitures and sau develop Flambe and tableside techniques along with lead management and business plans and protfolio development. Revenue and cost/price coces; 3) intermediate dining room service, flambé, tableside techniquesntrols. intro to human relation skills and supervisory techniques. , industry performance and opportunities, training others, cashiering and hosting; 4) restaurant operation revenue sources, product costs, human relations and supervisory business skills; 5) sauce and soup preparation, compound sa
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5.00 Credits
Overview of the manager's role in cost control and the relationship between operational standards and controlling costs. Prereq: FSD 180 with 2.0 or higher or permission.
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15.00 Credits
Advanced istruction in saute/line prep and organization, complex garniContinue study in 5 areas: 1) interpersonal human relations skills and effective purchasing techniques; 2) advanced sauté/line preparation eshing and sauce building, service, cold food prep and display techniques including hors d'oeuvres, canapes, savories, and cold set mousses. mphasizing coordination and speed, complex garnitures and sauce building; 3) advanced dining room service, flambé and tableside techniques, A continuation of meat cutting, with an emphasis on break down, portioning, specialty meat/poultry/seafood products and yielding, cost analindustry performance and opportunities, training of others, cashiering and hosting; 4) cold food preparation and display, canapés, finger saysis. Management, operations and menu/cost/pricing analysis reinforced. ndwiches and savories, cold set mousses, platter design and buffet setup; 5) meat cutting,
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5.00 Credits
Covers management techniques related to supervisor, sous chef and restaurant managers, including diversity, communication, expectations, employee training, delegation, job descriptions, performance reviews, standard operating procedures, coaching and counseling. Also examines menu and restaurant design, resumes and cover letters. Prereq: FSD 190 with 2.0 or higher or permission.
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15.00 Credits
Covers 5 areas: 1) baking - ingredients, scaling, mixing yeast and enrThis final course in the Food Production track builds on all previous culinary concepts, with additional instruction in baking concepts, yeaobed doughs, shaping breads, breakfast and savory items, and finishing methods; 2) supervising and training others in dining room service, sst doughs, basic breads, breakfast and savory items. Students will cocheduling, layout of seating and tableware for regular and special evemplete a Captsone Project involving the accumulated skills that the stnts, marketing specialty products, and receptions; 3) supervise, trainudent has acquired throughout the culinary program featuring a practicum test involving the planning and execution of a designed formal lunc and coordinate others in à la minute restaurant cooking, scheduling, requisitioning, purchasing and portion control; 4) capstone test - plh or dinner event. Emphasis will be placed on layout, design, hot andan and execute a pre
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