Culinary Arts (IFWA)
IFWA 1205 Food Service Equipment and Planning 2 Credits (2 Lec, 1 Lab)
This is a study of various types of food service equipment and the planning of equipment layout for product flow and efficient operation.
IFWA 1305 Food Service Equipment and Planning 3 Credits (3 Lec, 0 Lab)
This course is a study of various types of food service equipment and the planning of equipment layout for product flow and efficient operation.
IFWA 1318 Nutrition for the Food Service Professional 3 Credits (3 Lec, 0 Lab)
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.
IFWA 1319 Meat Identifying and Processing 3 Credits (1 Lec, 4 Lab)
IFWA 2341 Specialized Food Preparation 3 Credits (2 Lec, 4 Lab)
This is a study of ethnic/regional cooking with actual preparation of local favorite dishes and common international favorites.
IFWA 2446 Quantity Procedures 4 Credits (2 Lec, 8 Lab)
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.Co-requisite(s): CHEF 1205