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
College 101 10890101 Students gain skills that lead to success in college, employment, and life. Students should take this course in their first semester.( Pre-requisite: None.) 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 Culinary Management associate degree or Baking and Pastry Certificate; must take with 10-316-121 Culinary Baking Applications) 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; Must be taken with 10-316-120, Culinary Baking Fundamentals) Course Typically Offered: Fall Spring
Vocational Math A 31804304 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
Food Theory 10316119 Develop the knowledge, skills and understanding of food preparation in commercial kitchens.( Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree; must take with 10-316-122 Professional Cooking 1) 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.( Requisite: Must take with 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) 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
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
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 or Culinary Management associate degree) 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 Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree). Course Typically Offered: Fall Spring
Business Principles 10102158 Explore the business environment; global business; ethics and social responsibility; types of business ownership; entrepreneurship; role of management: operations management; human resources; marketing; managing financial resources and legal issues impacting business. Course Typically Offered: Summer Fall Spring
Marketing Principles 10104110 Explore the marketing environment, consumer behavior, and market segmentation and position strategies. Learn the marketing mix and create product, distribution, pricing, and promotion plans. Course Typically Offered: Summer Fall Spring
English Composition 1 10801136 Learners develop knowledge / skills in planning, organizing, writing, editing. Students will also analyze audience / purpose, use elements of research, format documents using standard guidelines, and develop critical reading skills.( Prerequisite: High school GPA greater / equal to 2.6; OR ACT Reading score greater / equal to 16 AND English greater / equal to 18; OR Next Gen Reading score greater / equal to 250 AND Writing score greater / equal to 260; OR " preparatory course( s)", contact academic advisor at 920-498-5444) Course Typically Offered: Summer Fall Spring
Oral / Interpersonal Comm 10801196 This course focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication.( Prerequisite: Next Gen Rdg score greater / equal to 250 AND Writing score greater / equal to 237; OR ACT Rdg score greater / equal to 16 AND English score greater / equal to 16; OR preparatory course-contact an academic advisor at 920-498-5444) Course Typically Offered: Summer Fall Spring
Mathematical Reasoning 10804134 107