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104 Safety and Sanitation (3)
Theory and practice of food and environmental sanitation in the food service industry. Introduces basic sanitary practices and procedures and employee health and hygiene, as well as proper food handling procedures, food-borne illness from microorganisms, safe temperatures, health codes, and worker protection. Completion leads to a food handler’s card and ServSafe certification. F, Sp.
106 Skills I: Basic Food Preparation (4)
Development of basic culinary skills and knowledge of food and kitchen safety; knife skills; sanitation practices; nutrition; equipment identification; raw ingredients including fruits, vegetables, starches, herbs, spices, and dairy products. F, Sp.
108 Skills II: Intermediate Food Preparation — Garde Manger (3)
Prereq: 104, 106. Further development of essential culinary skills and knowledge, including the preparation of charcuterie, salads, and hors d’oeuvres. Emphasizes presentation of food and table.
112 Business and Culinary Math (3)
Emphasizes percentages, costing, ratios, conversion factors, yield tests, and the metric system as they relate to food. Includes calculation of menu item selling prices, labor, payroll tax, tip credit, and other employee-
related taxes. Sp.
125 Practicum I (3)
Hands-on approach to the historical and modern uses and layout of kitchen equipment, kitchen organization, stewarding operations, and safety. Awareness of how these factors change with geographical regions. All.
130 Practicum II (3)
Prereq: 125. Preparing basic foods while learning and practicing proper food-handling techniques consistent with health department codes and microbiological and safety considerations. All.
201 Skills III: Advanced Food Preparation (3)
Prereq: 104, 106, 108. Protein fabrications, curing of proteins, and protein cookery; exploration of classic and exotic soups, stocks, sauces, and marinades.
202 Breakfast Cookery (3)
Prereq: 106. Knowledge and hands-on experience in breakfast cookery, with exposure to fundamental breakfast cookery and items. F, Sp.
205 Nutrition for Culinary Arts (3)
Prereq: 106. Characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage; application of principles of nutrient needs throughout the life cycle to menu planning and food preparation. F.
210 American Regional Cuisine (3)
Prereq: 104, 106. Covers the wide variety of cuisine throughout the United States, including traditional American cuisine, southwestern cuisine, Cajun-style cooking, heartland cuisine, and California cuisine. Emphasizes the “down home” cooking style indigenous to the Virginias and southeastern U.S. F, Sp.
212 European and Mediterranean Cuisines (3)
Prereq: 104, 106. Features continental European cuisine, with special emphasis on classical French and Italian cuisine. German, Spanish, and Greek cuisines, as well as those from the British Isles and Scandinavia, are also explored. F, Sp.
215 Banquets, Catering, and Buffet Preparation (3)
Prereq: 106. Acquisition of the knowledge required to open a catering business. Includes preparation techniques for buffets and food for special celebrations, challenges of steam table buffets, and working with limited resources in remote and temporary kitchens. F.
225 Practicum III (3)
Prereq: 130. A la carte preparation and cooking of breakfast foods. Introduction to and practice in presentation and artistic styles. All.
230 Practicum IV (3)
Preparation of various dinners for both casual and fine dining experiences. Includes practice in catering and banquet preparation for breakfast, lunch, and dinner, including plated meals and buffets, both on and off site. All.
299 Basic Baking (6)
Prereq: 106, 112. Examines the preparation and production methods for baking quick, flat, and yeast breads as well as biscuits and other types of dough. Fundamental skills, techniques, and methods of basic pastry preparation, including cakes, cookies, pies, custards, and soufflés. Includes bake shop layout, work flow, equipment, theory, and production of baked foods. F, Sp.
302 Advanced Pastries and Desserts (3)
Prereq: 299. Includes cake decorating and specialty European desserts. Sp.
304 Beverage Management (2)
Prereq: 104. Builds familiarity with the varieties of alcoholic and nonalcoholic beverages and appreciation of wine and food affinity. Explains laws and procedures related to responsible alcohol service. F.
305 Purchasing and Receiving (2)
Prereq: 112. Overall concept of purchasing and receiving practices in quality food service operations; application of quality standards and regulations governing food products to the purchasing function. Receipt and proper storage of food and nonfood items. F.
310 Cuisines of the Pacific Rim (3)
Prereq: 104, 106, 110. Covers cuisine from Thailand, Vietnam, Korea, and India, with special emphasis on the cuisines of Japan and China. F.
312 Cuisines of Central and South America (3)
Prereq: 104, 106, 110. Begins with a survey of foods from different Mexican regions, then heads south through Central America and on to the cuisines of Brazil, Chile, and other South American countries.
317 Menu Planning (2)
Prereq: 205. Application of the principles of menu planning and layout to the development of menus for a variety of facilities and services. Discussion of pricing items and doing check averages. Planning of à la carte, cycle, ethnic, banquet, and buffet menus. Sp.
319 Dining Room Service (2)
Prereq: 130. Performance of dining room service functions using American, English, French, and Russian styles of service. General rules of table settings and service; quality customer service and training procedures for dining room staff. Sp.
425 Practicum V (1–15)
Preparation for ACF certification exam. All.
450 Senior Capstone (3)
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