MATC 2022-23 Catalog

CULART

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

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): Completion of CULART-116, completion of or currently enrolled in CULMGT-112, CULART-103, CULART-122, CULART-124 and CULART-126. 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 CULMGT-112, CULART-122, CULART-124 and 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-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 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. Completion of or currently enrolled in CULART-112, CULART-134, CULART-136 and CULART-137. European and Mediterranean Cuisine Students will discuss and prepare

CULART-122

Credits: 1

CULART-136

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 and 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), Baking Production (31-314-2). CULART-124 Credits: 1 Meat Identi fi cation/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 CULART-116. Completion of or currently enrolled in CULMGT-112, CULART-103, CULART-122, CULART-126 and CULART-128. CULART-126 Credits: 1 Seafood/Shell fi sh 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): Completion of CULART-116, completion of or currently enrolled in CULMGT-112, CULART-103, CULART-122, CULART-124, CULART-128. 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,

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 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. Completion of or currently enrolled in CULART-112, 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, 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 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. Completion of or currently enrolled in CULART-105. 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, and beverage management are studied in this course. Prerequisite(s): Complete CULART-103, CULMGT-105 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.

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