Culinary Arts (IFWA)

This is a study of various types of food service equipment and the planning of equipment layout for product flow and efficient operation.

This course is a study of various types of food service equipment and the planning of equipment layout for product flow and efficient operation.

This course is an introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques.

This course is a study of the identification and characteristics of wholesale and retail cuts of meat; hotel, restaurant, and institutional cuts of meat; U.S.D.A. quality grades; quality control; and the Federal Meat Inspection Regulation. Pre-requisites: CHEF 1401, CHEF 1205

This is a study of ethnic/regional cooking with actual preparation of local favorite dishes and common international favorites.

This course includes the exploration of the theory and application of quantity procedures for the operation of commercial, institutional, and industrial food services. Emphasis on quantity cookery and distribution.