6 / 17 / 26, 9:52 AM Culinary Management- Associate Degree | NWTC
Course Descriptions
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
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; 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.( Corequisites: 10-316-118, Principles of Sanitation; 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
Mathematical Reasoning 10804134 All college students, regardless of their college major, need to be able to make reasonable decisions about fiscal, environmental, and health issues that require quantitative reasoning skills. An activity based approach is used to explore numerical relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear, exponential and other mathematical models. Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts. This course may be used as the first of a two part sequence that ends with Quantitative Reasoning as the capstone general education math requirement.( Prerequisite: GPA greater / equal to 2.6; OR Next Gen Arith score greater / equal to 250 AND Rdg score greater / equal to 250; OR ACT Math score greater / equal to 15 AND ACT Reading score greater / equal to 15; OR prep courses-contact an academic advisor 920-498-5444). Course Typically Offered: Summer Fall Spring
Accounting Principles 10101106 This course provides the opportunity to learn the fundamentals of the accounting cycle, recording business transactions, preparations of the financial statements, financial statement analysis, accrual accounting, accounting for cash and internal controls, and payroll. Course Typically Offered: Summer Fall Spring
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