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
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
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
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