Culinary Arts

In this course, learners explore the fundamental concepts of baking. Through hands-on application, they examine basic skills and techniques using production equipment. Learners prepare a variety of cookies, cakes, breads, pies, and custards. They explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the characteristics and functions of baking ingredients and to prepare a variety of standard baked products.

In this course, learners explore the basic scientific principles of food preparation and knife handling skills. They examine the preparation of stocks, soups, sauces, vegetables, and starches and prepare basic foods. Learners explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

In this course, students explore the Gateway Technical College community. They examine college resources and services, investigate skills that lead to academic success, and identify strategies for achieving educational and personal goals.

This course is intended to develop analytic reasoning and the ability to solve quantitative problems. Topics to be covered may include: construction & interpretation of graphs; descriptive statistics; geometry & spatial visualizations; math of finance; functions and modeling; probability; and logic. Appropriate use of units and dimensions, estimates, mathematical notation, and available technology will be emphasized throughout the course.

A study of sanitary conditions and the methods used in applying the measure effectively. Includes organisms responsible for food contamination, spoilage, and the diseases transmitted by food. Personal health habits necessary for food service personnel and the laws regarding sanitary practices are interpreted.

In this course, learners examine advanced baking techniques. They develop enhanced skills required to produce a variety of pastry doughs and intricate pastries. Learners analyze the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the standards of the finished products from concept and design to packaging and to display and create doughs and pastries that meet professional standards for taste and appearance.

In this course, learners explore the basic scientific principles of protein preparation and enhance their knife skills. They examine the preparation of meats, poultry, fish, shellfish, and eggs, and prepare basic foods. Learners continue to explore the relationship between planning and organization and work techniques, while growing their confidence. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

This course is designed for learners to develop knowledge and skills in all aspects of the writing process. Planning, organizing, writing, editing and revising are applied through a variety of activities. Students will analyze audience and purpose, use elements of research, and format documents using standard guidelines. Individuals will develop critical reading skills through analysis of various written documents.

In this course, learners examine cold food preparation techniques. They explore the principles of curing, pickling, and sausage-making, and they prepare and creatively present a variety of salads and dressings, condiments, hors d'oeuvres, and cheeses. Learners examine the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the effective design and presentation of cold foods and to produce a cold food display and present it creatively.

In this course, learners engage in a student-centered, practical experience designed to help them relate their academic knowledge to occupational skills and requirements. Using a hands-on approach, learners work under the guidance of an industry professional to expand their career knowledge and experiential confidence. Upon completion of the course, learners will be able to execute industry skills on a repetitive basis with enhanced knowledge, speed, organization, and confidence.

An introductory course which describes, analyzes, and critiques factors which influence the overall performance of the economic system. Topics include supply-demand analysis, national income determination models, fiscal and monetary policy, money, financial institutions, the federal reserve system, unemployment, poverty, international trade, economic growth, inflation, and environmental deterioration. The links between economic problems, theory, and public policy are emphasized.

This course focuses upon developing speaking, verbal and nonverbal communication, and listening skills through individual presentations, group activities, and other projects.

In this course, learners explore food preparation as it applies to restaurant service. They examine menu planning and cost analysis of menu items. Learners focus on the relationship between planning and organization and work techniques. Upon completion of the course, learners will be create and execute basic menus to serve the public, while utilizing correct technique and sanitation principles.

Menu planning as affected by acceptability, cost, labor requirements, available space and equipment. Principles of purchasing, receiving, issuing and managing food products, restaurant wares and equipment. Study and utilization of several systems used in the food service business to provide management information in food and beverage cost.

This course introduces students to some of the major theories and topics of psychology, including the physiological basis of behavior, personality and learning theories, memory, states of consciousness, stress, research methods, intelligence, human development, psychopathology, and social behavior.

This course provides learners with the opportunity to practice short order food preparation including: frying, grilling, sandwich making, salad, and dessert preparation. Menu planning and cost analysis is presented.

Training in the duties of a waiter is given including table setting, taking orders and placing in the kitchen and clearing the table. Students also learn how to set up foods in the service line, serve hot and cold foods, prepare beverages and keep a flow of foods in the service line.

In this course, learners explore the practical skills and knowledge required for effective food and beverage service operation in front-of-the-house foodservice environments. Learners examine organizational systems and the elements of planning, staffing, and leadership, and they model commitment to a safe and sanitary environment through their consistent execution of food safety principles. Upon completion of the course, learners will have earned ServSafe Manager certification and will be able to demonstrate skills required for flawless service of foods and beverages.

Organization and service of buffets are stressed. Includes menu planning, cost control and dining room set up. Emphasis is placed on preparation and cooking of international cuisine.

Basic principles and current nutritional concepts are explored with emphasis on meeting the nutritional needs of various individuals.