MATC 2022-23 Catalog

CSG – CULART

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

sauces, dry heat and moist heat applications; vegetable applications; grains, pasta and potato applications; and the fabrication and preparation of meats, poultry and fi sh. These will be assessed through a practical exam. Prerequisite(s): Complete CULMGT-116. Completion of or currently enrolled in CULMGT-112, CULART-122, CULART-124, CULART-126 and CULART-128. CULART-105 Credits: 2 Dining Room Service An orientation to acceptable hospitality standards essential to professional dining room service. Types of service, dining room functions, sta ff training, using current technology, guest service/customer relations, work fl ow, and sales techniques are covered. Prerequisite(s): Complete CULART-103 and CULMGT-112 and completion of or currently enrolled in CULART-138. CULART-106 Credits: 4 Contemporary Restaurant Cooking In a practical restaurant kitchen, students plan, organize and prepare contemporary cuisines. To train students for this environment, this course emphasizes universal culinary techniques, intuitive cooking and cross-cultural fl avor pro fi les. Students will learn about locally sourced ingredients and sustainable kitchen practices. Prerequisite(s): Complete CULART-103 and CULMGT-112 and completion of or currently enrolled in CULART-105 and CULART-138. CULART-107 Credits: 1 Field Experience in Food Service/Hospitality Industry Students work 216 hours as regular employees in a food service facility. 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 INTRN-796 with minimum grade of C. CULART-109 Credits: 1 Garde Manger 1 This course is designed to cover specialty techniques in the preparation of various charcuterie, preserved foods, cold food, hors d’oeuvres, and decorative food applications. Forcemeats such as pates, terrines, galantines, and sausage are prepared and presented. Brines, cures, marinades, dry rubs, and barbecue for various meats and fi sh are produced. Salad and appetizer production and presentation are covered as well. Prerequisite(s): Complete CULMGT-112 and completion of or currently enrolled in CULART-116 and CULART-122. 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 CULMGT-112 and CULART-109. 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 CULMGT-112, CULART-122, CULART-124, CULART-126. Completion of CULART-116 or CULART-121. Completion of CULART-123 or CULART-128. Completion of CULART-103, CULART-115 or CULART-127. 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). 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 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).

CSG-185

Credits: 3

Data Structures for Game Developers This course focuses on advanced data structures used in programming simulations and games. Students will solve problems by using advanced data structures such as trees, queues, stacks, and linked lists. The integration of these data structures into game engines as well as the fundamental concepts on their e ffi cient use will be the main focuses of the course. Prerequisite(s): Complete CSG-128. CSTECH – Central Service Technician (Department: 534) CSTECH-302 Credits: 3 Central Service Fundamentals This course provides the fundamentals and theories of central services related to disinfection, decontamination, packaging, sterilization, biological monitoring, identi fi cation, handling, and assembly of surgical instruments, medical equipment and supplies. Storage, inventory, distribution, and recordkeeping will be introduced in this course. Prerequisite(s): Must be admitted to the Central Service Technician program Central Service Clinical Practice This course provides the applications of central service theory and fundamentals into the clinical setting. Clinical experience will include time in the central processing department and in the operating room. Prerequisite(s): Must be admitted to the Central Service Technician program (30-534-1). CULART – Culinary Arts (Department: 316) CULART-100 Credits: 1 Introduction to Food Service/Hospitality Industry This introductory course details the worldwide and domestic history of culinary arts and the food service industry. Emphasis is placed upon various types of food service operations, organizational systems, historical and contemporary fi gures, career opportunities, food trends and the future of the food service industry. 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), Food and Beverage (31-317-2). CULART-103 Credits: 2 Culinary Arts Practicum At the completion of the fi rst year of study, students will be assessed on the application and demonstration of the program competencies required. Competencies include: knife skills, basic cooking procedures including stocks, soups, (30-534-1). CSTECH-303 Credits: 2

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