MATC 2024-25 Catalog

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

CULART – Culinary Arts (Department 316) CULART-100 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) or Culinary Assistant (31-316-1), 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, 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 CULART-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, staff training, using current technology, guest service/customer relations, work fl ow and sales techniques are covered. Prerequisite(s): Complete CULART-103 and CULMGT-112. 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. Completion of or currently enrolled in CULART-105 and CULART-138. CULART-107 Credits: 1 Students work 216 hours as regular employees in a food service facility. The goal of Field 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. Credits: 1 Field Experience in Food Service/ Hospitality Industry

CULART-109

Credits: 1

CSG-147

Credits: 3

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. CULART-111 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 Food Advocacy This course explores barriers and opportunities to the current food system and how we can support industrywide and local change for food advocacy. Students problem-solve to create ef fi 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 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. Credits: 2 CULART-109. CULART-114 Credits: 4

Game Studio Management This course provides students the opportunity to learn about how to effectively build and manage a technical games software development studio. Curriculum will revolve around building an employee handbook that reinforces a strong culture required to run a diverse, agile and lean business successfully. Students will also build a three-year strategic business plan that focuses on researching and building products within emerging markets. This course will also help students to design, build and manage information systems, as well as identify Dev Ops opportunities that will effectively help them to successfully deliver winning software. This course builds on learning gained from the Agile Project Management and Innovation Life Cycle. CSG-179 Credits: 4 CSG API Programming This course focuses on OO programming languages and tools used in computer simulations and games. Emphasis is placed on programming concepts used in an existing game engine at the root level of coding. Students will modify existing game code as they develop individual and group mods. The students will also be creating their own object classes to put into the game mechanics. The fi nal project focuses on team programming and testing. Prerequisite(s): Complete CSG-118. CSG-180 Credits: 3 Multimedia Collaborative Lab This course allows students to work on collaborative projects with industry, Discovery World or internal MATC departments. Students apply project management skills and their creative skills to create interactive multimedia applications in learning, training or marketing environments. Students can work in teams or independently while guided by faculty. This process simulates an industry team-oriented work environment where faculty, industry and the students are all part of the project planning, monitoring and evaluation. Prerequisite(s): Complete CSG-181. CSG-181 Credits: 4 CSG Collaborative Lab This course offers students in the CSG program the opportunity to focus on their CSG project in an effort to produce a game module by the end of fourth semester. It allows time just to focus on production and testing of the integrated pieces of animation and programming. Prerequisite(s): Complete CSG-129 and CSG-130. 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 ef fi cient use will be the main focuses of the course. Prerequisite(s): Complete CSG-128.

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