MATC 2021-22 Catalog

CULART

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

di ff erent foods and the chemical changes involved in the cooking process are analyzed. Principles include: heat transfer, food composition, sanitation practice, personal hygiene, foundation recipe and human relations skills. There will be an additional focus on classic and modern sandwiches, classic and modern salads, and barista specialty co ff ee drinks. Prerequisite(s): Complete CULMGT-112. CULART-126 Seafood/Shellfish Cookery This course is designed to focus on the various types of cooking methods of fi sh and seafood found in the restaurant industry. Students learn about the history of commercial fi shing in the U.S. and other regions of the world. The emphasis of study will include: fabrication of fi sh and seafood, various cooking methods, aqua culture, sustainability in the seafood industry, and applying various cooking techniques for all of the major seafood to be studied. Students learn the di ff erence between freshwater fi sh, farm-raised fi sh and seafood from the oceans around the world. Prerequisite(s): Complete CULMGT-112 and CULART-121. Completion of or currently enrolled in CULART-122, CULART-123, CULART-124 and CULART-127. CULART-127 Credits: 2 Center of the Plate – Meat Cookery This course is designed to focus on the various types of cooking methods for proteins found in the restaurant industry including beef, pork, lamb and veal. The emphasis of study includes various common plating standards used in the industry with the inclusion of starch and vegetables that complement the protein. The use of various garnishing techniques is demonstrated for the student. Prerequisite(s): Complete CULMGT-112 and CULART-121. Completion of or currently enrolled in CULART-122, CULART-123, CULART-124 and CULART-126. CULART-128 Credits: 1 Vegetables, Starches and Grains Basic principles of vegetable, starches and grains preparation and presentation are taught. Study is made of various cooking methods/styles/trends and procedures applied to these categories. Scienti fi c principles relating to the physical composition of di ff erent foods and the chemical changes involved in the cooking process are analyzed. Principles include: heat transfer, food composition, sanitation practice, personal hygiene, foundation recipes, food processing tools and equipment, state of professionalism, and knife skills. Prerequisite(s): Complete CULART-116 and CULMGT-112. Completion of or currently enrolled in CULART-122, CULART-124, CULART-126 and CULART-127. Credits: 1

to one of the following programs: Culinary Arts (10-316-1), Culinary Assistant (31-316-1), Baking and Pastry Arts (10-314-1) or Baking Production (31-314-2). CULART-119 Credits: 1 Culinary Science Basic food science principles as related to cookery are the foci of study in this course. Cooking methods, as well as the function and chemistry of proteins, fats, carbohydrates, fl avors and seasonings, are explored as part of the coursework. Prerequisite(s): Must be admitted to one of the following programs: Culinary Arts (10-316-1), Culinary Management (10-317-1), Culinary Assistant (31-316-1) or Food and Beverage (31-317-2). CULART-122 Credits: 1 Stocks, Soups and Sauces This course will have students discuss and prepare consommé, cream, clear, puree and bisque soups. Students will prepare a variety of stocks including white, vegetable, beef, brown and chicken. Students will make a variety of sauces including the mother sauces and several small sauces. Prerequisite(s): Complete CULMGT-112. Completion of or currently enrolled in CULART-116. Must be admitted to one of the following programs: Culinary Arts (10-316-1), Culinary Assistant (31-116-1), Baking and Pastry Arts (10-314-1) or Baking Production (31-314-2). CULART-124 Credits: 1 Meat Identification/Fabrications This course introduces the student to the subject of meats and their application in food service operations, building a strong foundation that supports the principles to be learned in the cooking courses that follow. Through lectures, demonstrations, hands- on activities and reviews, students learn about the muscle and bone structure of beef, veal, pork, lamb and poultry; fabrication methods for sub-primal and food service cuts; inspection and proper tying and trussing methods. Lectures introduce meat inspection, quality and yield grading, costing and yield testing, purchasing speci fi cations and basic information concerning the farm- to-table trail. Discussions include proper knife selection and butchery equipment with sanitation and safety standards stressed throughout. Current HACCP procedures and methods are used. Prerequisite(s): Complete CULMGT-112 and CULART-121. Completion of or currently enrolled in CULART-122, CULART-123, CULART-126 and CULART-127. CULART-125 Credits: 5 Culinary Skills for Baking/Hospitality Basic principles of food preparation and presentation are taught. A foundational study is made of various cooking methods, styles, trends and procedures applied to major food categories. Scienti fi c principles relating to the physical composition of

CULART-111

Credits: 1

Garde Manger 2 This course includes three modules: salads, sandwiches and barista. Students will produce fi ve major salad types including classic salads as well as modern-day favorites. They will develop an e ffi cient method of producing salads in quantity. Students will learn the fundamental skills of sandwich making, set up a sandwich station and develop methods for e ffi cient sandwich production. The barista module o ff ers students the opportunity to learn how to brew co ff ee and teas, and prepare cappuccino, latte, cafe au lait, macchiato, Americano, breve and mocha. Prerequisite(s): Complete CULART-109 and CULMGT-112. CULART-114 Credits: 4 Food Advocacy This course explores barriers and opportunities to the current food system and how we can support industry-wide and local change for food advocacy. Students problem solve to create e ffi ciencies within MATC culinary food outlets. Production is focused on food recovery, utilization and quantity cooking to bene fi t student and community populations. Prerequisite(s): Complete CULART-103, CULART-116, CULART-122, CULART-124, CULART-126, CULART-128 and CULMGT-112. Must be admitted to Culinary Arts (10-316-1) or Culinary Assistant (31-316-1) program. Completion of or currently enrolled in CULART-115, CULART-134, CULART-135, CULART-136 and CULART-137. CULART-116 Credits: 2 Mise en Place/Culinary Fundamentals Students learn basic kitchen principles of food safety, kitchen organization, knife skills, egg cookery, recipe pro fi ciency, equipment and smallwares identi fi cation and usage. Prerequisite(s): Must be admitted to one of the following programs: Culinary Arts (10-316-1), Culinary Assistant (31-316-1), Baking and Pastry Arts (10-314-1) or Baking Production (31-314-2). Completion of or currently enrolled in CULMGT-112. CULART-117 Credits: 1 Nutrition for Culinary Arts The course introduces the basic principles of scienti fi c nutrition. Students will be introduced to nutritional guidelines, basic nutrients, and promotion of healthy cooking and eating. The course will show how the foods we eat contribute to our health and to the enjoyment of our lives. CULART-118 Credits: 1 Sustainable Food Communities A study of the food service industry’s environmental impact on natural resources and issues related to sustainable practices such as renewable energy, waste reduction, local food sourcing and food production methods. Prerequisite(s): Must be admitted

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