Course Typically Offered : Summer / Fall / Spring
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 or Baking and Pastry Certi�cate ) Course Typically Offered : Fall / Spring
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 : 10-316-118 , Principles of Sanitation ; 10-316-120 , Culinary Baking Fundamentals ) Course Typically Offered : Fall / Spring
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 . Course Typically Offered : Summer / Fall / Spring
10-316-119 FOOD THEORY ... develop the knowledge , skills and understanding of food preparation in commercial kitchens . ( Prerequisite : Acceptance in Culinary Specialist technical diploma ) Course Typically Offered : Fall / Spring
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 : 10-316-119 , Food Theory ) Course Typically Offered : Fall / Spring
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 . ( Prerequisite : 10-316-121 , Culinary Baking Application 1 ) Course Typically Offered : Fall / Spring
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 ) Course Typically Offered : Fall / Spring
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 ) Course Typically Offered : Fall / Spring
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 . Course Typically Offered : Fall / Spring
10-316-131 SHORT ORDER COOKING ... hands-on experience in short order techniques using various methods to prepare breakfast items . Lunch cooking utilizes fryers , grills , and ovens . Service experience includes line work and practical applications of salads , salad dressings , and greens . Menu planning is presented . ( Prerequisite : 10-316-124 , Professional Cooking 2 ) Course Typically Offered : Fall / Spring
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 ). Course Typically Offered : Fall / Spring
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