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CHEF  1301  Basic Food Preparation

A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Lab required. Prerequisite: Mandatory Culinary / Pastry Arts Orientation. 3 credit hours. (W)

 

CHEF  1302  Principles of Healthy Cuisine

Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Alternative methods and ingredients will be used to achieve a healthier cooking style. Lab required. Prerequisites: CHEF 2331 with a grade of C or better and IFWA 1310.  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.

 

CHEF  1305  Sanitation and Safety

A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. 3 credit hours. (W)

 

CHEF  1310  Garde Manger

A study of cold foods and garnishes. Emphasis on design, techniques, and display of fine foods. Lab required. Prerequisite / Concurrent enrollment: CHEF 2331 with a grade of C or better. 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.

 

CHEF  1314  A La Carte Cooking

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.  Lab included.  Prerequisites:  CHEF 1310, CHEF 1341, CHEF 1345,  and PSTR 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.

 

CHEF  1341  American Regional Cuisine

A study of the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and acquire knowledge  of recipe strategies and production systems. Professional chef uniform and kitchen tools required. Lab required. Prerequisite / Concurrent enrollment: CHEF 2331 with a grade of C or better.  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.

 

CHEF  1345  International Cuisine

The study of classical cooking skills associated with the preparation and service of international and ethnic cuisine's. 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. Lab required. Prerequisite / Concurrent enrollment: CHEF 2331 with a grade of C or better. 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.

 

CHEF  1364  Practicum (or Field Experience) - Culinary Arts/Chef Training

Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. Prerequisite: CHEF 2331. 3 credit hours. (W)

 

CHEF  2302  Saucier

Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods.  Lab included.  Prerequisite: CHEF 2331 with a grade of C or better.  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.

 

CHEF  2331  Advanced Food Preparation

Advanced concepts of food preparation and presentation techniques. Identify and prepare breakfast meats, eggs, cereals, and batter products, discuss the applicability of convenience, value added, further processed or par cooked food items; and demonstrate food presentation techniques and writing standardized recipes.  Professional chef uniform and kitchen tools required. Lab required. Prerequisites: CHEF 1301 with a grade of C or better and CHEF 1305 with a grade of C or better. 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.

 

CHEF  2336  Charcuterie

Advanced concepts in the construction of sausages, pates, and related force meat preparations. Lab required  Prerequisites: CHEF 1301, CHEF 1305 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.

 

CHEF  2380  Cooperative Education - Culinary Arts/Chef Training

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. Prerequisites: CHEF 1301 with a grade of C or better and CHEF 1305 with a grade of C or better. 3 credit hours. (W)

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