17 courses with the subject CAMT, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
| Lecture/Lab Introduction to Food Service includes an introduction to the food service industry, culinary terms, counter service, ware washing techniques, and meat, poultry, and fish or shellfish identification. This course also covers basic cooking techniques, knife identification and use, and basic kitchen first aid and safety.
| Lab Basic Food Production Principles teaches the preparation and serving of stocks, sauces, soups, meats, and poultry using various cooking methods and techniques. This course also includes basic baking methods and uses for the preparation of finished MINNESOTA NORTH COLLEGE | 2024-25 CURRICULUM CATALOG products such as quick breads, yeast breads, pies, cakes, and cookies.
4 credits | Lab Institutional Food Production 1 is a supervised course covering the actual production learned in basic food production principles. Students are responsible for preparation and service of soups, sauces, and meat, fish, and poultry items using various moist and dry heat methods. This course also covers identification and preparation of vegetables, rice, and pasta products.
| Lecture Quality Assurance develops an understanding of the basic principles of sanitation and safety in order to protect the consumer by maintaining a safe and healthy environment in the food service industry. The laws and regulations related to safety, fire and sanitation in food service operation are also covered.
4 credits | Lab Institutional Food Production 2 reviews the basic production skills acquired in the previous courses; Introduction to Food Service Production, Basic Food Production Principles, and Institutional Food Production 1.
| Lecture Culinary Math is designed to aid the Culinary Arts student with the basic math skills that are used in the day-to-day operations in the food service industry.
| Lecture/Lab In this course students are taught a variety of Vegetable, Sugar, Chocolate and Bread decorations and sculpting techniques to produce decorations that can embellish other desserts or artistic showpieces for display. They will learn techniques such as applying color with air brush, use of various types of molds, free form decorations that will be incorporated into dishes and showpieces. Students are introduced to various techniques to create a variety of showpieces. Students will use a given theme to design and build a vegetable, sugar, chocolate and gingerbread showpieces. P a g e | 49
| Lecture/Lab Advanced Baking is designed to introduce the student that has a base knowledge of baking to the more advanced art of baking.
| Lecture/Lab In this course, students will learn how to correctly mix and bake a variety of cakes as well as how to scale up and down recipes. They will also learn how to properly design a storyboard for a cake to present to a customer.
| Lecture/Lab In this course, students will learn how to design and decorate a variety of cakes, a three-tier fondant cakes. Students will also be introduced to a variety of decorating mediums, such as gum paste, fondant, buttercream, sugar, and chocolate.
Production 1 4 credits | Lecture/Lab Hotel and Restaurant Food Production 1 provides experience in production speed, skill, and development in the assigned meal preparation stations in a working kitchen and restaurant. Students plan and prepare menu items and serve menu items as a team under the direction of a certified culinary arts instructor. Students follow and perform sanitation procedures as part of the daily operation.
Production 2 5 credits | Lecture/Lab Hotel and Restaurant Food Production 2 provides an advanced level of meal preparation in a working restaurant. The student plans, prepares, and serves required menu items while following a set station rotation. The student follows set clean up and sanitation procedures as part of daily operations. MINNESOTA NORTH COLLEGE | 2024-25 CURRICULUM CATALOG
6 credits | Lecture/Lab In Advanced Culinary Skills 1, the student plans, supervises, and manages the execution of any specialty buffets or banquets. The student is responsible for the planning, preparation, demonstration, and service of all aspects of the event.
6 credits | Lecture/Lab Advanced Culinary Skills 2 helps to prepare the student to enter the job market by refining skills previously addressed with further emphasis placed on applying managerial skills in a working restaurant lab.
| Lecture/Lab Specialty Foods Preparation covers a review and application of the quantity cooking methods used in the production of menu items for buffets and institutional operations.
| Lecture Restaurant Management prepares the student for the transition from employee to supervisor by development of effective skills in human relations and personnel management, budgeting, and cost control.
Source: Minnesota North College's catalog, linked per course · table learning_unit · CourseShelf publish 61
