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)  

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.
Prerequisite(s): 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.
Prerequisite with concurrency: CHEF 1205
Course Type: Technical