TOTAL CREDITS
31
Curriculum Note
The credit for 10-890-101, College 101 is an Institutional
Requirement for graduation. Consequently, it is not part of
the program requirements, but must be passed with a C
or better.
Students selecting the Math Reasoning option may also
need to complete an Arithmetic Assessment.
10-890-101 COLLEGE 101 ...Students will utilize digital tools and resources to assess, explore, practice,
apply, and evaluate both employability and learning skills. By establishing NWTC cultural values as
hallmarks of success in academic, career, and personal settings the course encourages re ective,
personalized development of a growth mindset and emphasizes the importance of making wise
choices. To maximize the return on investment, students should take this course in their rst semester
as it identi es key expectations (hidden rules) of higher learning and professional employment.
10-316-118 PRINCIPLES OF SANITATION ...food service sanitation principles of contamination/food borne
illness with National Restaurant Association ServSafe Certi cation testing included. (Prerequisite:
Acceptance in Culinary Specialist technical diploma or Restaurant Management technical diploma or
Hospitality Management associate degree).
10-316-119 FOOD THEORY ...develop the knowledge, skills and understanding of food preparation in
commercial kitchens. (Prerequisite: Acceptance in Culinary Specialist technical diploma)
10-316-120 CULINARY BAKING FUNDAMENTALS ...understand basic baking principles and develop
knowledge of the functions/appropriate usage of the ingredients used in production baking. Learn how
different types of bakery products are classi ed and ingredient cost-outs are calculated. (Prerequisite:
Acceptance in Culinary Specialist technical diploma)
10-316-121 CULINARY BAKING APPLICATION ...understand the baking process including the pastry
department. Develop a foundation in baking principles through hands-on application. (Corequisite: 10-
316-120, Culinary Baking Fundamentals)
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