10-316-122 PROFESSIONAL COOKING 1 ...basic skill sets of professional cooking: sanitation, knife skills,
heat transfer, protein cooking, vegetable cooking, working in teams, mise en place, sauce production
and starch cookery. (Corequisites: 10-316-118, Principles of Sanitation; 10-316-119, Food Theory)
10-806-112 PRINCIPLES OF SUSTAINABILITY ...prepares the student to develop sustainable literacy,
analyze the interconnections among the physical and biological sciences and environmental systems,
summarize the effects of sustainability on health and well-being, analyze connections among social,
economic, and environmental systems, employ energy conservation strategies to reduce the use of
fossil fuels, investigate alternative energy options, evaluate options to current waste disposal and
recycling in the U.S., and analyze approaches used by your community to promote and implement
sustainability. (Prerequisite: Accuplacer Reading score greater/equal to 55; OR ACT Reading score
greater/equal to 15; OR preparatory courses-contact an academic advisor at 920-498-5444)
10-804-134 MATHEMATICAL REASONING ...This course provides an alternative pathway to earning credit
for a college level liberal arts mathematics course. All college students, regardless of their college major,
need to be able to make reasonable decisions about scal, environmental, and health issues that
require quantitative reasoning skills. An activity based approach is used to explore numerical
relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear,
exponential and other mathematical models. Students will develop conceptual and procedural tools
that support the use of key mathematical concepts in a variety of contexts. This course is not designed
for Science, Technology, Engineering, or Math (STEM) students and/or others who require calculus.
(Prerequisite: Accuplacer Arithmetic score greater/equal to 65 AND Reading score greater/equal to 50;
OR ACT Math score greater/equal to 15 AND ACT Reading score greater/equal to 15; OR prep courses-
contact an academic advisor 920-498-5444)
10-109-168 RESTAURANT MANAGEMENT ...food/beverage industry, product classi cations, responsible
service; bar/kitchen equipment/organization; maintaining clean/sanitary facilities; staf ng, training,
supervising food/beverage employees; promotions planning; budgeting/cost controls of food/beverage
operations.
10-316-124 PROFESSIONAL COOKING 2 ...advanced skill sets of professional cooking: sanitation, knife
skills, heat transfer, protein cooking, vegetable cooking, working in teams, Mise en place, sauce
production and starch cookery. (Prerequisite: 10-316-122, Professional Cooking 1)
10-316-126 CATERING ...an overview of catering including pricing, hiring/managing staff, marketing,
planning successful events, preparing safe/attractive food as well as managing the event. (Prerequisite:
Acceptance in Culinary Specialist technical diploma or Restaurant Management technical diploma or
Hospitality Management associate degree).
10-316-130 CULINARY BAKING APPLICATION 2 ...understand the advanced baking process including the
pastry department. Develop advanced skills in baking principles through hands-on application.
(Corequisite: 10-316-121, Culinary Baking Application 1)
10-316-128 NUTRITION ...focuses on the major nutrients (carbohydrates, proteins, fats, minerals, vitamins
and water) in the planning of well-balanced diets and the nutritional analysis of well-balanced diets.
(Prerequisite: Acceptance in Culinary Specialist technical diploma)
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