Course Descriptions
Principles of Sanitation 10316118 Food service sanitation principles of contamination / food borne illness with National Restaurant Association ServSafe Certification testing included . ( Prerequisite : Acceptance in Culinary Specialist technical diploma or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certificate ). Course Typically Offered : Fall Spring
Vocational Math A 10804301 This course provides the opportunity for the learner to develop the knowledge and skills to apply the concepts of whole numbers , fractions , decimals , measurement , proportions , and percent to their career . No prerequisites needed . Course Typically Offered : Summer Fall Spring
Culinary Baking Fundamentals 10316120 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 classified and ingredient cost-outs are calculated . ( Prerequisite : Acceptance in Culinary Specialist technical diploma or Baking and Pastry Certificate ) Course Typically Offered : Fall Spring
Culinary Baking Application 10316121 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
College 101 10890101 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 reflective , 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 first semester as it identifies key expectations ( hidden rules ) of higher learning and professional employment . Course Typically Offered : Summer Fall Spring
Food Theory 10316119 Develop the knowledge , skills and understanding of food preparation in commercial kitchens . ( Prerequisite : Acceptance in Culinary Specialist technical diploma ) Course Typically Offered : Fall Spring
Professional Cooking 1 10316122 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
Culinary Baking Application 2 10316130 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
Professional Cooking 2 10316124 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
Nutrition 10316128 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
Restaurant Management 10109168 Food / beverage industry , product classifications , responsible service ; bar / kitchen equipment / organization ; maintaining clean / sanitary facilities ; staffing , training , supervising food / beverage employees ; promotions planning ; budgeting / cost controls of food / beverage operations . Course Typically Offered : Fall Spring
Short Order Cooking 10316131 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
Catering 10316126 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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