MATC 2026-27 Catalog

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

CULART-111

Credits:1

CULART-103

Credits:2

CSG-179

Credits:4

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-100. Completion of or currently enrolled in CULMGT-112, CULART-116, CULART-128, CULART-124, CULART-126 and CULART-122. 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 owand 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. CULART-107 Credits:1 Field Experience in Food Service/Hospitality Industry 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 fi sh are produced. Salad and appetizer production and presentation are covered as well. Prerequisite(s): Complete CULMGT-112 and CULART-116.

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, 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 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 and CULART-116. Completion of or currently enrolled in CULART-105 and CULART-103. CULART-116 Credits:2 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 small wares identi fi cation and usage. Prerequisite(s): 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 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 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). 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. Prerequisite(s): Complete CULART-100. Completion of or currently enrolled in CULMGT-112 and CULART-116. Sustainable Food Communities A study of the food service industry’s

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 and either CSG-185 or CSG-138. 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 and then choose either CSG-128 or CSG-133. 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. CULART – Culinary Arts (Department 316) CULART-100 Credits:1 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.

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