Professional Cooking 1
Catalog #10316111
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. Emphasis on regional cookery, fusion cooking, classical cuisine and Nouvelle cuisine. Students create menus from scratch and interpret more refined recipes. Prerequisite or concurrent enrollment in 10-316-101; concurrent enrollment in 10-316-106 and appropriate Math Placement test score or equivalent course.
Credits: 4
Prerequisites: Prerequisites or co-requisites: Prin. Sanitation, 10316101; and Food Theory, 10316106, AND COMPASS score of 30 or higher OR ASSET score of 36 or higher OR Math w/ Business Apps, Math Concepts, or Basic Algebra course AND reserved for culinary students
Course Offerings
last updated: 05:00:05 PM Nov 21 2009
This is a list of classes scheduled at various MATC locations. For complete, up-to-date information - including availability - please search for classes through Inside MATC.
Truax Campus
Catalog/Class # Semester Class Dates Meeting Times Instructor Mode of Instruction
10316111
Class #23051
Fall 2009-2010
Aug 27 2009 -
Dec 17 2009
7:30 AM - 2:20 PM
R
Johnson,John G
In Person
10316111
Class #23053
Fall 2009-2010
Aug 25 2009 -
Dec 15 2009
7:30 AM - 2:20 PM
T
Gaglio,Joseph M
In Person
10316111
Class #23055
Fall 2009-2010
Aug 24 2009 -
Dec 14 2009
7:30 AM - 2:20 PM
M
McGuinnis,Kevin M
In Person
10316111
Class #23947
Fall 2009-2010
Aug 26 2009 -
Dec 16 2009
7:30 AM - 2:20 PM
W
Schroeder Jr,Ryan C
In Person
10316111
Class #34145
Fall 2009-2010
Aug 24 2009 -
Dec 14 2009
2:00 PM - 2:30 PM
M
Appleton,Kevin D
In Person
Aug 24 2009 -
Dec 14 2009
2:30 PM - 9:00 PM
M