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 Culinary Management associate degree 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 Culinary Management associate degree 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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