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.

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)  

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

Course Type: Technical

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.

Co-requisite(s): CHEF 1205
Course Type: Technical