|
|
|
|
 Culinary Arts Technology I and II | ||
|---|---|---|
|
Description:
The Department of Family and Consumer Sciences, Culinary Arts Technology I & II, offers classroom instruction related to the subject area, and hands-on training in the Food Service Laboratory to provide experience in food sanitation, preparation and service; additionally personal hygiene and sanitation skills, communication skills, and interpersonal skills.
The occupational areas that are available for individualized study through the program include: Steward-Dishwasher-Utility Person, Cold Food Cook, Hot Food Cook, Server, Cashier, Bakery Cook, Manager.
Theory hours: 750/880 (High School/Adult) High School Lab hours: 300 Adult Lab hours: 1220 Tuition: $ 2625.00 Prerequisite: None College Credit: Yes (Details) Additional Fees: $40.00 (uniforms, tools, books, etc.) | ||
| Number | Modules | |
| CFD101 | Introduction to Culinary Arts Technology: This course is designed to introduce the student to the Culinary Arts field areas such as sanitation and safety, nutrition, human relations, and program orientation. | |
| CFD102 | Food Service Production: This course is designed to focus on actual food production in the kitchen. The areas covered in this class are equipment use, standard recipe use, food quality, receiving and storage, seasonings, salads, fruits and dressings, meat identification and preparation, vegetable preparation, menu planning and costing, desserts, bread, and beverages. | |
| CFD103 | Cold Food Production: This course prepares the student to demonstrate the job entry-level skills in the preparation and presentation of fruits, vegetables, salads, and garnishes. | |
| CFD104 | Hot Food Production: This course prepares the student to demonstrate the job entry-level skills of breakfast foods, sandwiches, desserts and baked goods, meat, poultry, and seafood; stocks, soups and sauces; and starches and grains. | |
| CFD105 | Supervision and Management: This course is designed to introduce the students to the following areas: tools and functions of management; cost controls; keeping records; purchasing and receiving; storing and issuing; personnel management; and human relations. | |
For more information on our full time programs
please call (580)250-5605 or email rbasa@gptech.org
Home | Contact Us | Campus Map | Site Map
Economic Development Center
For general information: info@gptech.org
Copyright ©1997-2008 Great Plains Technology Center