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Culinary Arts/Chef Training |
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CHEF 1101 - Principles of Food Science
Credit(s): 1
Basic principles and techniques of food selection, preparation and storage, including food composition, nutrient content and role in the diet.
Co-requisite Course(s): CHEF 1201
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CHEF 1139 - Management in Meal Production Lab
Credit(s): 1
Meal management with emphasis on procuring, planning, preparing and serving. Analysis of resource allocation in relation to time, energy, economics and human factors.
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CHEF 1201 - Principles of Food Science Lab
Credit(s): 2
Basic principles and techniques of food selection, preparation and storage, including food composition, nutrient content and role in the diet.
Co-requisite Course(s): CHEF 1101
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CHEF 1205 - Public Health and Safety Management
Credit(s): 2
Concepts of public health issues, sanitation procedures and safety management in the hospitality industry; ethical responsibility of the administrator; economic aspects of providing health and safe services and work environments.
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CHEF 1239 - Management in Meal Production
Credit(s): 2
Meal management with emphasis on procuring, planning, preparing and serving. Analysis of resource allocation in relation to time, energy, economics and human factors.
Co-requisite Course(s): CHEF 1139
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CHEF 2101 - Garde Manger
Credit(s): 1
Study of basic garde manger principles focusing on the preparation of salads, cold sauces, appetizers, sandwiches, cured meats, forcemeats and pat, basic molecular gastronomy and modern cold buffet presentation. Emphasis on color, texture and temperature in preparation and presentation.
Co-requisite Course(s): CHEF 2201
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CHEF 2201 - Garde Manger Lab
Credit(s): 2
Study of basic garde manger principles focusing on the preparation of salads, cold sauces, appetizers, sandwiches, cured meats, forcemeats and pat, basic molecular gastronomy and modern cold buffet presentation. Emphasis on color, texture and temperature in preparation and presentation.
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CHEF 3125 - Culinary 1: Hot Food Preparation
Credit(s): 1
Study of advanced cooking techniques and principles used in the hot food kitchen focusing on the use of thickening agents, stocks and sauces; meat fabrication and cookery; preparing balanced, harmonious plates with attention to presentation; advanced development of knife skills and flavor palate.
Co-requisite Course(s): CHEF 3225
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CHEF 3131 - Experimental Food Science Lab
Credit(s): 1
Application of research and data analysis techniques to investigate the physical and chemical factors influencing the quality of food. Areas covered include consideration of ingredients, proportions, procedures and additives in food preparation.
Co-requisite Course(s): CHEF 3231
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CHEF 3225 - Culinary 1: Hot Food Preparation Lab
Credit(s): 2
Study of advanced cooking techniques and principles used in the hot food kitchen focusing on the use of thickening agents, stocks and sauces; meat fabrication and cookery; preparing balanced, harmonious plates with attention to presentation; advanced development of knife skills and flavor palate.
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CHEF 3231 - Experimental Food Science
Credit(s): 2
Application of research and data analysis techniques to investigate the physical and chemical factors influencing the quality of food. Areas covered include consideration of ingredients, proportions, procedures and additives in food preparation.
Co-requisite Course(s): CHEF 3131
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Axe ‘Em, Jacks!
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