2012-2013 TMCC College Catalog
Passing this course confers both NRA (Nevada Restaurant Association) and Washoe County Health Department requirements to acquire a
certification of Certified Food Protection Manager (CFPM). Course covers all aspects of food service sanitation, but focuses on causes and
prevention of food-borne illness and the implementation of HACCP quality assurance systems. Instruction includes lecture,
demonstrations, and special projects. At the conclusion of the course the instructor will proctor a national certification exam from the
Basic Skills Development
Prerequisite: BUS 106 or ENG 107; MATH 105 or higher; or qualifying test scores for these courses.
Entry level course provides students with basic culinary skills to enroll in kitchen or baking production classes. Competencies include
culinary history, professionalism, basic safety and sanitation, standardized recipe use and costing, basic nutrition and menu planning,
introduction to ingredients, use of commercial kitchen equipment and hand tools, basic knife cuts and raw ingredient preparation. Students
with previous culinary skills or training may challenge prior to the start of the semester.
Understanding Culinary Techniques I
Prerequisite: CUL 100 and CUL 105.
Course teaches introductory hot food cookery with emphasis on product utilization, cost effectiveness, timing and presentation. Students
practice traditional and modern cooking techniques and good nutrition. Much hands-on practice utilizing moist and dry heat cooking
methods. They prepare sauces, soups, starches, vegetables and center of the plate entrees. Some menus include practical baking of quick
breads and home baked desserts. Chef instructors make frequent demonstrations to reinforce and amplify recipes and lectures.
Understanding Culinary Techniques II
Continuation of CUL 106 covering the remainder of the portions of text not covered in CUL 105 or CUL 106. Instruction and kitchen
expectations become more intense as students hone their skills on more difficult techniques and recipes. They will expand their repertoire
in the preparation of sauces, proteins, starches, vegetables and fruits. Students receive a hands-on practical introduction to Garde Manger
and the Bakeshop. Techniques and lectures augmented and reinforced by chef demonstrations.
Prerequisite: CUL 106
An introduction to on and off premise catering. Students learn professional techniques used by caterers to developing and market services.
They develop menus, practice writing proposals and contracts, plan and execute functions. In the kitchen students prepare typical caterer
foods such as fruit and vegetable mirrors, canapï¿½s, hors d'oeuvres, tea sandwiches and buffet sweets. Students gain experience as they
work with phyllo dough, puff pastry, ï¿½clair paste, pie and tart dough, savory butters and fillings.
Principles of Baking
Prerequisite: CUL 106
Students learn fundamentals of bread and pastry making, with the emphasis on American products. Included are: baking ingredient
properties, function and use of equipment, understanding bakery procedures, recipe conversion, proper storage and sanitation. Students
produce home style products including pies, cookies, quick breads, yeast leavened goods, cakes and icings. Elementary cake decoration
techniques are introduced, however, emphasis is on production of quality hand-crafted products.
Prerequisite: CUL 108
Course introduces students to the three main items of the cold kitchen; reception foods, canapï¿½s and hors d' oeuvres and buffet
arrangements. Students gain hands-on experience in the production of pate, galantines, terrines, salads and other foods that enhance
buffets. Students will also be introduced to the use of aspic, techniques of food sculpture and ice carving, plus modern ways of decorating
and arranging platters.
Retail Deli and Bakery
Prerequisite: CUL 106 and CUL 125
Course designed to teach professional food preparation and bake-off techniques applicable in a variety of food service environments -
supermarket bakery and deli departments, convenience stores, cafeterias, fast food outlets and contract management companies. Structured
to develop culinary skills while utilizing convenience foods and frozen bakery products. Emphasis on equipment use, proper handling and
proofing of frozen dough, finishing and packing products, assembling sandwiches and platters and product display. Most of the course
oriented toward working with convenience foods and bake-off techniques.
Selected Topics in Culinary Arts
1.00 - 6.00
Course designed to bring students current topical information on problems and/or issues, skills and/or techniques in various areas of food
service. This course may be repeated for up to six credits.
Special Topics in Culinary Arts
0.50 - 6.00
Various short courses and workshops covering a variety of subjects. The course will be a variable credit of one-half to six credits
depending on the course content and number of hours required. The course may be repeated for up to six credits.
TMCC College Catalog 2012-2013
* This course might not transfer to a baccalaureate degree of art or science within the universities in the Nevada System of Higher Education
(NSHE). If you plan to pursue a four-year degree, check with the institution where you intend to transfer to learn whether this course will count
toward the degree you intend to seek.