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.
Prerequisite(s): Reading level 2, Writing level 2,
Prerequisite with concurrency: CHEF 1205
Course Type: Technical
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.
Course Type: Technical
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.
Course Type: Technical
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.
Prerequisite(s): CHEF 1401
Course Type: Technical
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.
Prerequisite with concurrency: CHEF 1205
Course Type: Technical