In this course, learners examine cold food preparation techniques. They explore the principles of curing, pickling, and sausage-making, and they prepare and creatively present a variety of salads and dressings, condiments, hors d'oeuvres, and cheeses. Learners examine the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the effective design and presentation of cold foods and to produce a cold food display and present it creatively.

In this course, learners explore the basic scientific principles of protein preparation and enhance their knife skills. They examine the preparation of meats, poultry, fish, shellfish, and eggs, and prepare basic foods. Learners continue to explore the relationship between planning and organization and work techniques, while growing their confidence. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

A study of sanitary conditions and the methods used in applying the measure effectively. Includes organisms responsible for food contamination, spoilage, and the diseases transmitted by food. Personal health habits necessary for food service personnel and the laws regarding sanitary practices are interpreted.

In this course, learners explore the basic scientific principles of food preparation and knife handling skills. They examine the preparation of stocks, soups, sauces, vegetables, and starches and prepare basic foods. Learners explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

In this course, learners examine advanced baking techniques. They develop enhanced skills required to produce a variety of pastry doughs and intricate pastries. Learners analyze the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the standards of the finished products from concept and design to packaging and to display and create doughs and pastries that meet professional standards for taste and appearance.

A study of sanitary conditions and the methods used in applying the measure effectively. Includes organisms responsible for food contamination, spoilage, and the diseases transmitted by food. Personal health habits necessary for food service personnel and the laws regarding sanitary practices are interpreted.

In this course, learners explore the fundamental concepts of baking. Through hands-on application, they examine basic skills and techniques using production equipment. Learners prepare a variety of cookies, cakes, breads, pies, and custards. They explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the characteristics and functions of baking ingredients and to prepare a variety of standard baked products.

In this course, learners explore the basic scientific principles of food preparation and knife handling skills. They examine the preparation of stocks, soups, sauces, vegetables, and starches and prepare basic foods. Learners explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

This three credit course examines the topics of health, safety, and nutrition within the context of the early childhood educational setting.

This three credit course introduces you to the early childhood profession. Course competencies include: integrate strategies that support diversity and anti-bias perspectives; investigate the history of early childhood education; summarize types of early childhood education settings; identify the components of a quality early childhood education program; summarize responsibilities of early childhood education professionals; and explore early childhood curriculum models.