Course Syllabi

Floor foundations and interior/exterior framing, including various types and methods of building foundations and framing systems.

Provide necessary skills to understand the various types and methods of wood framing systems and to prepare the student with knowledge and experience in building various wood framing systems.

Structural and architectural applications of concrete, including examination of concrete chemistry, mix designs, placement and finishing methods, and forming systems.

Skills and techniques necessary for management of construction field operations.

Workshops for individual exploration in culinary arts. Designed for the enrichment needs of the student who is not seeking transferable credit. CR/NC

Basic principles of food selection, preparation and garde manger.

A course designed to provide knowledge and techniques to prevent food-borne illnesses resulting from contamination and inappropriate handling procedures through the use of the ServSafe Food Protection program and course book. The basic principles of food sanitation and kitchen safety will be reviewed.

A course designed to provide knowledge about menu planning to meet the Recommended Dietary Allowances (RDA) established by the Food and Nutrition Board of National Academy of Sciences while also considering cost, staffing, and facility constraints.

Laboratory experience in applying principles of food preparation to produce a variety of bakery
and pastry products for consumers as well as development of skills in tool and equipment handling.

History and customs, serving styles and preparation techniques of cold foods with an emphasis on practical cooking experiences.

Continuing basic principles of food selection and preparation in a commercial kitchen. Additional
hands-on application of professional culinary skills.

History, customs, serving styles and preparation techniques of foods unique to selected American Regions
with emphasis on practical cooking experiences.

Continuing laboratory experience in applying principles of food preparation to produce a variety of
bakery and pastry products for consumers as well as development of skills in tool and equipment
handling. Emphasis on more advanced techniques, decorating, and candy making.

Preparation techniques of foods unique to restaurant line stations with emphasis on practical cooking experiences, front of the house and back of the house service standards, station setup and plate presentations.

Continuing history and customs, serving styles and preparation techniques of cold foods with
emphasis on practical cooking experiences. Advanced garde techniques including pates, terrines, and
sausages.

History and customs, serving styles and preparation techniques of foods unique to selected international
cultures with emphasis on practical cooking experiences.

Gain knowledge and experience of the catering process in a commercial food setting with emphasis on practical experience in booking, record keeping, planning, production and service in all types of catered events. Demonstrate a working knowledge of all aspects of dining room procedures and service.

Basic skill necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Knowledge of efficient food purchasing, storage, production, budgeting and inventory.

Laboratory experience in applying principles of food preparation to produce a variety of food products from American, Regional, and International Cuisine for consumers as well as development of skills in knife, tool, and equipment use, cleaning and maintenance.

Knowledge and skills will be used in a commercial food service operation within the community. Students will work and train with professional chefs and experienced food service workers in order to completely understand the workings of a commercial kitchen and/or a professional catering business.