Advanced

FOD3030: CREATIVE BAKING

Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries, desserts and a major baked project. Prerequisite: FOD1010: Food Basics

 

FOD3040: YEAST PRODUCTS

Students further their skills in the handling of yeast dough through the preparation of a variety of yeast products. Prerequisite: FOD1010: Food Basics

 

FOD3050: ADVANCED SOUPS & SAUCES

Students learn the techniques and ingredients of classic cuisine through the preparation of traditional soups and sauces and by adapting them for the trend toward lighter eating and nouveau cuisine. Prerequisite: FOD1010: Food Basics

 

FOD3060: FOOD PRESENTATION

Students develop creativity and flair while learning the techniques of tempting and artistic food presentation. Prerequisite: FOD1010: Food Basics

 

FOD3070: SHORT-ORDER COOKING

Students develop knowledge and skills in the principles and preparation underlying short-order cookery. Prerequisite: CKA3900: Apprenticeship Safety or FOD1010: Food Basics or FOD3900: Food Safety

 

FOD3080: ADVANCED MEAT COOKERY

Students develop further awareness of the different types of meats available and of meat cookery through the preparation of a variety of meat dishes. Prerequisite: FOD1010: Food Basics

 

FOD3100: ENTERTAINING WITH FOOD

Students plan and prepare food for an event and develop organizational skills that may be used in the hospitality industry, at home or in entrepreneurial endeavors. Prerequisite: FOD1010: Food Basics

 

FOD3110: FOOD PROCESSING

Students explore how technology affects our food supply by using a variety of methods to process fresh foods. Prerequisite: FOD1010: Food Basics