MATC 2025-26 Catalog

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

flavor profiles. Students will learn about locally sourced ingredients and sustainable kitchen practices. Prerequisite(s): Complete CULART-103 and CULMGT-112. CULART-107 Credits: 1 Field Experience in Food Service/Hospitality 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 or higher. 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 fish are produced. Salad and appetizer production and presentation are covered as well. Prerequisite(s): Complete CULMGT-112 and CULART-116. 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 fish are produced. Prerequisite(s): Complete CULMGT-112, CULART-103 and CULART-116. Completion of or currently enrolled in CULART-109. CULART-114 Credits: 4 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 efficiencies within MATC culinary food outlets. Production is focused on food recovery, utilization and quantity cooking to benefit student and community populations. CULART-116 Credits: 2 Mise en place/Culinary Fundamentals Students learn basic kitchen principles of food safety, kitchen organization, knife skills, egg cookery, recipe proficiency, equipment, and smallwares identification and usage. CULART-117 Credits: 1 Nutrition for Culinary Arts The course introduces the basic principles of scientific 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.

practice, personal hygiene, foundation recipes, food processing tools and equipment, state of professionalism, and knife skills. CULART-134 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): Must be admitted to the Culinary Arts program (10-316-1). Complete CULMGT-112 and CULART-116. Completion of or currently enrolled in CULMGT-105, CULART-103, CULART-135, CULART-136 and CULART-137. CULART-135 Credits: 1 European and Mediterranean Cuisine Students will discuss and prepare Mediterranean and European cuisines, discuss the history of those regions, and the specific equipment and tools needed to prepare the cuisines. Students will adhere to basic kitchen principles of food safety. Prerequisite(s): Must be admitted to the Culinary Arts program (10-316-1). Complete CULMGT-112 and CULART-116. Completion of or currently enrolled in CULMGT-105, CULART-103, 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): Must be admitted to the Culinary Arts program (10-316-1). Complete CULMGT-112 and CULART-116. Completion of or currently enrolled in CULMGT-105, CULART-103, 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, and use specific ingredients, equipment, and tools needed, while adhering to basic kitchen principles of food safety. Prerequisite(s): Student must be admitted to the Culinary Arts program (10-316-1). Complete CULMGT-112 and CULART-116. 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 and CULMGT-112. Completion of or currently enrolled in CULART-105. Credits: 1

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 the Culinary Arts (10-316-1), Culinary Assistant (31-316-1), Baking and Pastry Arts (10-314-1) or Baking Production (31-314-2) programs. CULART-122 Credits: 1 Stock, 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. CULART-124 Credits: 1 Meat Identification/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 specifications, 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. CULART-126 Credits: 1 Seafood/Shellfish Cookery This course is designed to focus on the various types of cooking methods of fish and seafood found in the restaurant industry. Students learn about the history of commercial fishing in the U.S. and other regions of the world. The emphasis of study will include: fabrication of fish and seafood, various cooking methods, aquaculture, 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 fish, farm-raised fish and seafood from the oceans around the world. 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. Scientific 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

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