Archives: Courses
CHEF 2301 W – Intermediate Food Preparation (3,2,4).
Continuation of previous food preparation course. Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques.
CHEF 1480 W – Cooperative Education – Culinary Arts/Chef Training (4,1,21).
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.
CHEF 1401 W – Basic Food Preparation (4,2,6).
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.
CHEF 1345 W – International Cuisine (3,2,4).
The study of 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.
CHEF 1310 W – Garde Manger (3,1,5).
Study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods.
CHEF 1305 W – Sanitation and Safety (3,2,4).
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 workplace safety standards.
CHEF 1214 W – A La Carte Cooking (2,1,4).
A course in a la carte or “cooking to order” concepts. Topics include menu and recipe interpretation and conversion, organization of workstation, employment of appropriate cooking methods, plating, and saucing principles. Organize workstations for a la carte cooking service; prepare a la carte orders using broiling, sautéing, and roasting processes; prepare short sauces; display quality…
CETT 1409 W – DC-AC Circuits (4,2,6).
Fundamentals of DC circuits and AC circuits operation including Ohm’s law, Kirchhoff’s laws, networks, transformers, resonance, phasors, capacitive and inductive and circuit analysis techniques.
CETT 1407 W – Fundamentals of Electronics (4,2,6).
Applies concepts of electricity, electronics, and digital fundamentals; supports programs requiring a general knowledge of electronics.
CoMM 1319 A – Photography II (3,2,3).
Extends the students’ knowledge of technique and guides them in developing personal outlooks toward specific applications of the photographic process. Prerequisite: COMM 1318.