MATC 2024-25 Catalog

CULART – CVTECH

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 and CULART-126. Then 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 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 lectures covering the legalities, menu planning, logistics, marketing, 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 CULART-105. CULART-138 Credits: 2

CULART-128

Credits: 1

CULART-118

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 different 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 European and Mediterranean Cuisine Students will discuss and prepare 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 and 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 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. Completion of or currently enrolled in CULART-112, CULART-134, CULART-135 and CULART-137. CULART-127. CULART-135 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 Culinary Arts (10-316-1), Culinary Assistant (31-316-1), Baking and Pastry Arts (10-314-1) or Baking Production (31-314-2). CULART-122 Credits: 1 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 and 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 difference 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.

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.

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