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. Baking Lab 2 credits Introduces students to the fundamentals of production baking through hands-on application in a modern baking lab using production equipment. Students prepare a variety of standard bakery products, such as cookies, muffins, pies and breads, to obtain knowledge of the many processes of baking. Students also practice basic cake decorating techniques.