Culinary Math An exploration of percentages, ratios, the metric system, conversion factors, yield tests, and recipe costing as they relate to the foodservice industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing. Product Knowledge An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes. Gastronomy An introduction to the social, historical, and cultural forces that have affected the culinary, baking, and pastry professions; traditional foodways; and ways these traditions translate into the professional environment of the foodservice industry today. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a historical, social, and professional discipline. Students will be expected to complete several written assignments. Food Safety An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will take the National Restaurant Association ServSafe® examination in this course. Culinary Skill Development I An introduction to, and application of, fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, palate development, culinary French terms, and food costing. Culinary Skill Development II Continued instruction in fundamental cooking theories and techniques, including product tasting, stock production, vegetable cookery by color and family, potato cookery, grain cookery, rice cookery, fresh pasta cookery, dry legumes, production of stews from vegetables and grains, broth/bouillon, and advanced soup cookery. The course also explores timing, station organization, culinary French terms, and food costing. Culinary Skill Development III Continued instruction and skill improvement in fundamental cooking theories and techniques including the reinforcement of vegetable, rice, grain, pasta, dry legume, and potato cookery as well as contemporary sauce cookery. Focus will be on product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sautéing, broiling, grilling, and poaching. The use of culinary French terms and food costing will be reinforced. Students will learn to prepare, simultaneously, several portions of vegetables, starches, and proteins; construct food presentations on plates; and evaluate the results. In this class, time management will be driven by limited production requirements. Cuisines of the Americas Prepare, taste, serve, and evaluate traditional, regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of the United States, Central America, South America, and the Caribbean. Breakfast and Lunch Cookery An introduction to the basic skills necessary to prepare breakfast and lunch in a foodservice operation. Learn to organize and maintain a smooth work flow on the breakfast line, present and garnish food, and the basic methods of egg cookery, quick breads, grains, fruit plates, breakfast beverages, meat, and potatoes. Prepare, taste, serve, and evaluate traditional and contemporary lunch items served in casual foodservice operations. The course w