| Course Number |
Course TITLE |
contact hours |
Credit hours |
|---|---|---|---|
| CUL-110 | Sanitation and Safety | 2 | 2 |
CUL-110 Sanitation and Safety PREREQUISITES and COREQUISITES • Take DRE 097This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam. Register for this class |
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| CUL-140 | Culinary Skills I | 8 | 5 |
CUL-140 Culinary Skills I PREREQUISITES and COREQUISITES • NONEThis course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry. Register for this class |
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| CUL-160 | Baking I | 5 | 3 |
CUL-160 Baking I PREREQUISITES and COREQUISITES • Take DMA 010, 020, 030This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products. Register for this class |
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| NUT-110 | Nutrition | 3 | 3 |
NUT-110 Nutrition PREREQUISITES and COREQUISITES • NONEThis course covers basic principles of nutrition and their relationship to human health. Topics include meeting nutritional needs of healthy people, menu modification based on special dietary needs, food habits, and contemporary problems associated with nutrition. Upon completion, students should be able to apply basic nutritional concepts as they relate to health and well being. Register for this class |
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| Semester Total | 18 | 13 | |