MATC 2021-22 Catalog

CULART – CULMGT DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

and beverage management are studied in this course. Prerequisite(s): Complete CULART-115 and CULMGT-112. Completion of or currently enrolled in CULART-105. CULART-139 Credits: 1 Food Truck Operations The Food Truck Operations course will expose students to the daily operating functions of running a food truck. Students will have lecture covering the legalities, menu planning, logistics and marketing, and preparing the food and serving from the truck for the lab portion of the course. The locations of the truck may vary and the planned menu will change based on the clientele. Each student will rotate through the stations of the truck to experience all aspects of running the business. CULART-190 Credits: 2 Introduction to Culinary Arts This course is a foundational food lab that focuses on various cooking methods/ styles and procedures as they apply to the main food categories. The key topics are sanitation, use of tools and equipment, recipe dissemination, mise en place, and cooking methods. Students will be exposed to meat, fi sh, poultry, stocks, sauces, vegetable and starch cookery at an introductory level. CULMGT – Culinary Management (Department: 317) CULMGT-101 Credits: 2 Menu Planning and Design Students learn to apply the principles of menu planning and menu design as they relate to a variety of hospitality operations. Prerequisite(s): Complete CULART-116. CULMGT-102 Credits: 2 Food and Beverage Procurement The concept of food and beverage purchasing are studied with emphasis on sourcing, writing speci fi cations and controlling costs. Prerequisite(s): Complete CULMGT-105. CULMGT-105 Credits: 3 Culinary Math and Cost Control Emphasis is placed on methods used to solve mathematical problems that relate to food service operations. Topics covered include operations with decimals, percents, weights and measures, recipe conversion, menu pricing, food costs, inventories, break even analysis and fi nancial statements. Prerequisite(s): Complete MATH-134. Must be admitted to one of these programs: Culinary Arts (10-316-1), Culinary Management (10- 317-1), Culinary Assistant (31-316-1), Food and Beverage (31-317-2), Baking and Pastry Arts (10-314-1) or Baking Production (31-314-2). CULMGT-111 Credits: 3 Catering Operations This course will cover the basic elements of managing a food service catering operation.

More speci fi cally, the course will provide an overview of di ff erent types of catering services, along with a listing of fundamental skills necessary for success. Other topics will include strategies for developing event themes, menus and timelines within various physical, fi nancial and legal constraints. Furthermore, students will gain experience planning, preparing and executing various catering functions. Prerequisite(s): Complete CULART-112 and CULART-113. CULMGT-112 Credits: 2 Food Service Sanitation Professional standards and practices in the prevention of food-borne illnesses are presented. Students prepare for the National Restaurant Association ServSafe Certi fi cation exam. CULMGT-115 Credits: 1 Culinary Management Field Experience Students work 216 hours as regular employees in food service management. The goal of fi eld experience is to give students the opportunity to apply, on the job, the skills learned in the classroom and lab, and obtain a broad overview of an entire facility. Prerequisite(s): Complete CULART-119, CULMGT-102, CULMGT-112, CULMGT-117 and INTRN-796. Must have minimum grade of C or P. CULMGT-116 Credits: 2 Culinary Management Practicum This is a capstone course in which students will employ all the skills and knowledge gained in the program of study including principles of management, marketing, fi nance, economics and the hospitality industry. The student will plan a project that incorporates speci fi c content, establishes goals and objectives, identi fi es evaluation criteria, and establishes a monitoring and reporting schedule. Prerequisite(s): Complete CULART-112 and CULART-113. CULMGT-117 Credits: 3 Hospitality Law and Liability This course provides a study of the nature and function of our legal system as applied to hospitality, restaurant and travel operations. Operator/guest relationships, contracts, torts, civil rights and insurable risks are emphasized. CULMGT-118 Credits: 2 Hospitality Leadership This course introduces students to the principles and techniques required to competitively manage a successful hospitality operation in a rapidly changing environment. The roles, responsibilities and competencies required to perform successfully are presented. Competencies covered include planning, leading, organizing and controlling to e ffi ciently deliver quality products and services. Skills in creative problem-solving and team building are addressed.

CULART-134

Credits: 1

American Regional Cuisine The American regions included in this study are: the Eastern Heartland, New England, the South, Louisiana, Far West, Northwest and West Coast including Hawaii. A brief overview of the geography, history and culture of these various regions sets the stage for an introductory study of the primary ingredients and various cooking methods of each region’s iconic dishes. Students prepare a variety of food items in lab. Prerequisite(s): Complete CULART-122, CULART-123, CULART-124, CULART-126, CULART-127, CULMGT-105 and CULMGT-112. Completion of or currently enrolled in CULART-112, CULART-115, CULART-135, CULART-136 and CULART-137. CULART-135 Credits: 1 Mediterranean and European cuisines, discuss the history of those regions and the speci fi c equipment and tools needed to prepare the cuisines. Students will adhere to basic kitchen principles of food safety. Prerequisite(s): Complete CULART-122, CULART-123, CULART-124, CULART-126, CULART-127, CULMGT-105 and CULMGT-112. Completion of or currently enrolled in CULART-112, CULART-115, CULART-134, CULART-136 and CULART-137. CULART-136 Credits: 1 Asian Cuisine This course provides a general overview of the geography, food history and culture of various areas in Asia, setting the stage for an introductory study of the primary ingredients and cooking methods of the region’s traditional dishes. Students prepare a variety of food items in lab. Prerequisite(s): Complete CULART-122, CULART-123, CULART-124, CULART-126, CULART-127, CULMGT-105 and CULMGT-112. Completion of or currently enrolled in CULART-112, CULART-115, CULART-134, CULART-135 and CULART-137. CULART-137 Credits: 1 South and Latin American Cuisine Students discuss the history of the Latin American region, and prepare dishes from that cuisine using speci fi c ingredients, equipment and tools needed, while adhering to basic kitchen principles of food safety. Prerequisite(s): Complete CULART-122, CULART-123, CULART-124, CULART-126, CULART-127, CULMGT-105 and CULMGT-112. Completion of or currently enrolled in CULART-112, CULART-115, CULART-134, CULART-135 and CULART-136. CULART-138 Credits: 2 Restaurant Operations This course focuses on the concepts of managing a restaurant operation. Roles of management, quality service, cash handling, technology trends, food and beverage pairing, European and Mediterranean Cuisine Students will discuss and prepare

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