• Document: Vocational HE
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Home Ec/Vocational HE The following matrix indicates those courses deemed transferable among institutions listed across the top of the matrix. The numbers on the matrix represent the number of semester hours associated with the course at each institution and which institutions have agreed to transfer the commonly numbered course in each row. You can view the group leaders at the bottom of the page. If you are interested in printing this page, please note that it is best to print in landscape mode. Culinary Arts Prefix Number Gerta Course Title NDSCS CULA 101/102 Food Preparation Laboratory 8/9 CULA 110 Sanitation and Safety 2 CULA 119 Culinary Nutrition 2 CULA 120 Menu Planning 2 CULA 121 Food Cost and Portion Control 2 CULA 201 Principles of Baking and Specialty Desserts 9 CULA 202 Short Order Cookery 2 CULA 203 Gourmet Foods/Catering & Banquet Service 8 CULA 220 Dining Room Service 1 CULA 221 Principles of Restaurant Management 2 CULA 222 Restaurant Service & Production Management 2 CULA 101/102 Food Preparation Laboratory Provides practical experience with the tools, equipment, materials, and products used in food service and hospitality industry. Includes the properties and composition of food along with the basic knowledge of meats, produce, dairy products and staple groceries. Practical experience in the preparation of appetizers, salads, soups, sauces, meats, seafood, vegetables and farinaceous products. Practical experience in fabrication and preparation of beef, veal, pork, lamb, poultry and seafood along with the theory of service for these items. Practical experience in preparing and serving of food products is achieved through various banquets, special functions, daily preparation, fabrication and serving individuals and groups throughout both semesters. CULA 110 Sanitation and Safety A study of health and sanitation conditions as well as effective sanitary application measures, types of organisms and adulterates responsible for food contamination and spoilage. Special emphasis is placed on the conditions conducive to the transmittal and methods of preventing the growth of organisms and contaminating food products. The HACCP system of food protection is introduced. Personal hygiene and appearance is a significant part of sound sanitation practices and is stressed throughout the course. The North Dakota State sanitation code book is used as reference material. Safety procedures and laws are reviewed and practiced in relationship to food and personal safety. Corequisite: CULA 101. CULA 119 Culinary Nutrition A study of basic nutrition, including how nutrients are utilized in the body. The requirements of the various nutrients in the body, and suggested daily nutritional needs are covered. A study of food products and their impact on the nutritional needs of the customer. The hospitality industry's role and responsibility in providing for the nutritional needs of the general public is emphasized. A computer analysis software program is used to evaluate diets throughout the course. CULA 120 Menu Planning Includes principles and practices related to preparing menus. Included are menu formats, preferences of the public, and trends within the industry. Menus are planned to meet nutritional needs and the desires of our ever changing customers that are eating in various institutional and commercial food services. Students research, prepare and complete a menu project that is a large portion of the course. A nutrition computer analysis software program is used as a tool to aid in evaluating the menus in the course. Corequisite: CULA 102 and CULA 121. CULA 121 Food Cost and Portion Control The study of the principles involved when operating a sound food service operation combined with the study of the basic principles of effective food cost control and the procedures used by various operations. Practice in the application of these procedures and principles is achieved through various projects and specific units. Computer programs are introduced to aid in menu costing, inventory control and recipe sizing. Prerequisite: CULA 120. CULA 201 Principles of Baking and Specialty Desserts A study of the basic baking ingredients and how they function in the baking process. Practical application in pr

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