MATC 2023-24 Catalog

CULART

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

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. 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. Complete CULART 116 or CULART 121. Complete CULART 123 or CULART 128. Complete CULART 103, CULART 115 or CULART 127. Completion of or currently enrolled in CULART-112, 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 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. Completion of or currently enrolled in CULART-112, CULART-134, CULART-135, and CULART-137. European & Mediterranean Cuisine Students will discuss and prepare

CULART-111

Credits:1

CULART-122

Credits:1

Garde Manger 2 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. 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 and then choose either CULART 116 or CULART 121. Completion of or currently enrolled in CULART-134, CULART-135, CULART-136, and CULART-137. CULART-116 Credits:2 Mise en place/Culinary Fund 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 Asst. (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 foodservice 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 Culinary Arts (10-316-1) or Culinary Assistant (31-316-1), Baking and Pastry Arts (10-314-1) or Baking Production (31-314-2).

Stock, Soups, and Sauces This course will have students discuss and prepare consomme, 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. Must be admitted to the Culinary Arts (10-316-1), Culinary Assistant (31-116-1), Baking & Pastry Arts (10-314-1) or Baking Production (31-314-2) programs. Completion of or currently enrolled in CULART-116. 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 shCookery 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 seafoods to be studied. Students learn the di ff erence between fresh water fi sh, farm-raised fi sh and seafood from the oceans around the world. Prerequisite(s): Complete CULART-116. Completion of or currently enrolled in CULMGT-112, CULART-103, CULART-122, CULART-124 and CULART-127. 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

Page 250

matc.edu | 414-297-MATC | Wisconsin Relay System 711