CRT HRS: 02 LEC HRS: 00
OFF CAMPUS LAB HRS: 14

This course is a capstone experience for the certificate students. This course provides practical, general
workplace training supported by an individualized learning plan developed by the employer, college and the student.

Prerequisite: Second semester standing in the Commercial Cooking Certificate.

CRT HRS: 03 LEC HRS: 02 LAB HRS:04

This course is a study of the fundamental principles of food preparation and cookery to include the Brigade System, cooking techniques material handling, heat transfer, sanitation, safety, nutrition, and professionalism.

Prerequisite: None.

CRT HRS: 03 LEC HRS: 03 LAB HRS:00

This course is a study of personal cleanliness; sanitary practices in food preparation; causes, investigation, and control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.

Prerequisite: None.

CRT HRS: 03 LEC HRS: 02 LAB HRS:02

This course explores classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world.

Prerequisite: CHEF 1301.

CRT HRS: 02 LEC HRS: 00
OFF CAMPUS LAB HRS: 14

This course is a capstone experience for the A.A.S. students. This course provides practical, general workplace training supported by an individualized learning plan developed by the employer, college and the student.

Prerequisite: Fourth semester standing in the
Associate of Applied Science degree in Culinary
Arts.

CRT HRS: 03 LEC HRS: 02 LAB HRS:03

This course is a continuation of CHEF 1301, Basic Food Preparation. Topics include the concept of pre-cooked food items, as well as scratch preparation. This course covers a full range of food preparation techniques.

Prerequisite: None.

CRT HRS: 03 LEC HRS: 02 LAB HRS:03

This course reinforces the course material of Intermediate Food Preparation. Topics include the concept of pre-cooked food items and the preparation of canapés, hors d’oeuvres, and breakfast items.

Prerequisite: RSTO 2307.

CRT HRS: 03 LEC HRS: 02 LAB HRS:02

This course explores classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world.

Prerequisite: CHEF 1301.

CRT HRS:03 LEC HRS:03 LAB HRS:00

This course covers the identification of the core principles of marketing and their impact on the hospitality industry.

Prerequisite: None.

CRT HRS:03 LEC HRS:02 LAB HRS:04

This course explores the fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings and ingredients is also included. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.

Prerequisite: None.

CRT HRS:03 LEC HRS:02 LAB HRS:02

This course is a study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis is placed on advanced techniques.

Prerequisite: None.

CRT HRS:03 LEC HRS:03 LAB HRS:00

This course is a study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics will include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods.

Prerequisite: None.

CRT HRS:03 LEC HRS:02 LAB HRS:04

This course introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.

Prerequisite: None.

CRT HRS:03 LEC HRS:03 LAB HRS:00

This course is an overview of the planning, development, and feasibility aspects of building or renovating a food service facility. Application of principles of work and flow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design will be covered.

Prerequisite: None.

CRT HRS:03 LEC HRS:03 LAB HRS:00

This course is a study of the food service principles
involved in menu planning, layout, and evaluation for a variety of types of facilities and service methods. Emphasis is placed on analysis of menu profitability, modification, commodity use, and other activities generated by the menu.

Prerequisite: None.

CRT HRS:03 LEC HRS:03 LAB HRS:00

In this course, students will study purchasing and inventory management of foods and other supplies including the development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis is placed on product cost analysis, yields pricing formulas, controls, and record keeping at each stage of the purchasing cycle.

Prerequisite: None.

CRT HRS:02 LEC HRS:00
OFF CAMPUS LAB HRS:14

This course provides practical, general workplace training supported by an individualized learning plan developed by the employer, college, and the student.

Prerequisite: Fourth semester standing in the Restaurant Management AAS Specialization.

CRT HRS:03 LEC HRS:03 LAB HRS:00

This course is a study of financial principles and controls of food service operation including review of operation policies and procedures. Topics will include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.

Prerequisite: None.

CRT HRS:03 LEC HRS:02 LAB HRS:04

This course instructs the student on the principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques.

Prerequisite: CHEF 1301.

CRT HRS:04 LEC HRS:03 LAB HRS:02

This course is the study of quantity cookery and management problems pertaining to commercial and institutional food service, merchandising and variety in menu planning, and customer food preferences. It includes laboratory experiences in quantity food preparation and service.

Prerequisite: RSTO 1321.

CRT HRS:04 LEC HRS:03 LAB HRS:02

This course covers mastery of actual management experiences in supervision, training, planning, and control of a variety of food service operation formats to include cafeteria, table service, meetings, banquets, and catered events.

Prerequisite: HAMG 2307.