Certification through the National Restaurant Association Educational Foundation is a requirement for completion and can be used to apply for state certification. This course provides an excellent survey for those serious about pursuing the challenges of the food service industry. Students will have an opportunity to apply and develop skills in the MATC Gourmet Dining Room, a simulated restaurant environment. 316-106 Food Science Theory 2 credits This lecture class teaches students basic culinary technique, classifications, equipment identification and all rudimentary aspects of professional cooking. Discussion includes culinary history, food group identification, and raw and cooked food classifications.
Topics also cover stock making, knife skills, and equipment operation.
Functions and usage of ingredients are discussed. Formulas are analyzed according to baker s percentages and ingredient cost-outs are calculated. Students apply classroom work and lectures into hands-on cooking situations. All methods of cookery are covered and knife skills and other vital techniques are reinforced. Students experience practical situations as they produce food in a simulated food service environment.