Page 203 - 2012-2013 TMCC College Catalog

D-32 2012-2013 TMCC College Catalog
CULINARY ARTS
Aromatics/Restaurant Experience CUL 200 4.00
Prerequisite: CUL 106, 108 or permission of the instructor.
Feed the folks who visit the Golden Frog, TMCC's student run restaurant. Students develop team skills as they plan and implement menus,
develop and cost recipes, cook and serve the food and wash the dishes. Enhance dishes by discovering seasonings and their characteristics.
This is a realistic experience in running a restaurant, meeting time deadlines and satisfying customers. It gives students a look at running a
successful restaurant while developing speed in the kitchen.
American Regional Cuisine CUL 210 3.00
Prerequisite: CUL108 or permission of the instructor.
Through lecture and hands-on cooking, students explore seven American regional cuisines and their local food specialties - New England,
Middle Atlantic, Deep South, Texas and Southwest, Midwest and Mountain States, Pacific Northwest, California and Hawaii. Authentic
recipes and ingredients will be utilized. Correct cooking techniques and authentic traditional seasonings are emphasized.
International Cuisine CUL 220 3.00
Prerequisite: CUL 106, 108 or permission of instructor.
Through lecture and hands-on cooking, students explore seven important classical and trendy cuisines and some of their food specialties -
French, German, Italian, Mexican, Japanese, Chinese and Caribbean. Authentic recipes and ingredients will be utilized. Correct cooking
techniques and authentic traditional seasoning are emphasized.
Advanced Baking CUL 225 3.00
Prerequisite: CUL 125
An advanced course, utilizing CUL 125 (formerly CUL 163) principles with emphasis on more sophisticated American and European
goods such as layered dough, baked custards, gelatinization, and restaurant type desserts. Students are expected to continue development
of skills for producing quality products.
Pastry Arts CUL 230* 3.00
Prerequisite: CUL 125
Course focus is on European style pastries and multi-portion desserts. Students gain experience making sponge cakes, butter creams, puff
pastry, glazes and fillings, meringue, marzipan, chocolate and �clair dough. The emphasis on the production of fine pastry such as tea
cookies, petit fours, chocolates and truffles, individual French pastries, tortes and gateau.
The Business Chef CUL 245 3.00
Prerequisite: MATH 093 or equivalent or qualifying Accuplacer, ACT/SAT test results.
Course intended to give the student the tools needed in today's tight labor market for advancement in the food service industry. Today,
chefs, souse chefs and food managers, as well as owners, must know and understand food service math and importance of the bottom line
to an operations success. You will be exposed to such topics as organizing a business's food, labor and overhead costs, purchasing,
equipment selection, basic facilities design and scheduling staff. Students exposed to completing spreadsheets and will demonstrate how to
control costs, calculate cost percentages, and breakeven points. Students should bring a calculator to the first class.
Saucier CUL 250 3.00
Prerequisite: CUL 106, 108 or permission of the instructor.
Course teaches that sauces are created through patience, diligence and study while using top quality ingredients. Students learn both
classical and modern methods of sauce making. Each student will be able to use each sauce in at least one dish and will understand other
uses for the same sauce.
Work Experience in Culinary Arts CUL 295 1.00 - 6.00
Prerequisite: None
A course designed wherein students will apply knowledge and skills to real on-the-job situations in a program designed by a company
official and a faculty advisor to maximize learning experiences. Available to students who have completed most core and major
requirements and have a 2.5 G.P.A. Contact the placement specialist in RDMT 315-X or at (775) 674-7661 for the application, screening
and required skills evaluation. Up to six credit hours may be earned on the basis of 75 hours of internship for one credit.
DANCE
Dance Appreciation DAN 101 3.00
Prerequisite: None
This course is an exploration of the world's first and most universal art form. Various forms of multicultural ethnic dance forms, plus an
overview of popular dance forms, are explored through the use of lecture, video and demonstration.
Jazz Dance (Beginning) DAN 132 1.00
Prerequisite: None
Beginning techniques of jazz dance. May be repeated to a maximum of four credits.
Jazz Dance (Beginning/Intermediate) DAN 133 1.00
Prerequisite: DAN 132 or instructor approval.
Beginning/Intermediate work in the techniques of jazz dance. Repeatable up to four 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.