16 courses with the subject TECA, 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.
TECA 0002Culinary Arts Orientation6
The Culinary Arts program prepares students by teaching the fundamental principles and techniques of professional cooking and baking. Students learn through classroom lectures, guest speakers, presentations, and hands-on activities for commercial kitchens. Students learn, develop, and test their skills by using different cooking methods to cook vegetables, starches, proteins, soups, sauces, and many other foods. They also develop and test their skills in baking breads, cakes, cookies, pastries, pies, and more. — hniques, and the sales of popular items in planning a food preparation schedule. Students learn important aspects of taking customer orders, service, and presentation of food in a hands-on line cooking experience.
The Sanitation and Safety course introduces students to the importance of food safety and sanitation in the kitchen. Students learn how to recognize and prevent hazards that can cause food-borne illnesses. It covers how to store and handle food and equipment, including the use of sanitizers and prevention of cross contamination. The course introduces regulations related to food safety and sanitation. 30
The Introduction to Culinary Arts course explores the careers available in the food service industry. Students learn how to identify, prepare, and combine ingredients for a well-balanced diet, as well as learn about nutrients and dietary substitutions for food allergies. Through hands-on activities, students practice the basic techniques used in cooking, with an emphasis on presentation. Students who complete this course will have a comprehensive understanding of the fundamentals behind a successful culinary career. 30
The Culinary Math course teaches students the basics of math as it relates to the culinary field. In this course, students learn how to cost recipes and develop yield formulas, as well as practice fraction skills. Through lectures, demonstrations, and in-class problem solving, students practice a variety of math principles such as fractions, decimals, and baker percentages needed for success in the culinary industry. 30
Exploratory Culinary offers an opportunity to explore a culinary topic of the student’s choosing. Throughout this course, students will research an instructor-approved topic and find ways to apply this topic as well as talk to a local employer on how they utilize it. Students will find multiple recipes using the chosen topic and make a dish with them. At the end of this course, students will create and make an original recipe based on the approved topic. 30
The Culinary I course introduces students to knife skills, and the tools and common equipment used in the kitchen. Students practice knife skills and classical cuts. The course provides instruction and practice for mise en place and organizing a kitchen, as well preparing different vegetables, grains, and starches. Basic herbs, spices, seasonings, and cooking techniques are also covered. 90
The Culinary Techniques course teaches the essential techniques used in the professional kitchen. Students practice breaking down, preparing, and cooking poultry as well as fish. Fabrication methods for beef, lamb, and game are also taught. 90
The Soups, Stocks, and Sauces course introduces students to the fundamentals of cooking quality soups, stocks, and sauces. A variety of preparation techniques and ingredients are explored. Topics include understanding the importance of mirepoix, making soups, and thickening sauces. 90
In this course, students will learn about different types of vegetables, grains, and starches as well as how to properly store, prepare, and serve them. Students will also gain a greater understanding of vegan/vegetarian diets and how they pertain to the industry. 60
The Garde Manger-Cold Kitchen course teaches the fundamentals of the cold kitchen. Students gain an understanding of the pantry, sandwich and salad preparation and other common dishes found under Garde Manager skills. 90
This course further explores skills of Garde Manger. Students will prepare a variety of hors d’oeuvres including canapé, hummus, guacamole, antipasto, tapas, and bruschetta. Students also will prepare dips, cold hors d’oeuvres and other hors d’oeuvres as assigned. During this course, students will study curing, pickling, and sausages. Students also will explore how to make pâtés, terrines, and other cold foods. 60
The Baking I course teaches students basic bakery principles that are fundamental for success in any food industry career. The course outlines the basic ingredients and mixing methods that make up the majority of baked goods. Learn to create pie doughs and basic pastries. Mixing techniques along with the appropriate types of crusts to be used with their subsequent fillings are demonstrated. The correct equipment and baking procedures. This course also teaches basic quick breads, muffins, and cake mixing methods. 90
The Advanced Baking - Pastries course continues to explore baking skills with an emphasis on pastries and will focus on creating desserts that require more complex skills to develop than basic baking. In this course students will create and plate each dessert they make. 60
This advanced baking continues to explore baking skills with an emphasis on cakes. Students will prepare a variety of cakes including pound cake, sponge cake, angel food cake, chiffon cake, and more. Students also will prepare and use frostings and icings including Italian buttercream, cream cheese frosting, royal icing, and fudge icing. 60
The Line Cooking course teaches food preparation and service for short order. This course gives students the opportunity to work on a short-order line and a restaurant-style hot line, in preparation for real life restaurant applications. This course provides a practical application of the food danger zone and focuses on heating, cooling, and proper holding of food as well as plating design. Students will also get an introduction to breakfast cookery. Students learn what a par stock is and help in the day-to-day preparation. Students use First in First Out (FIFO) tec 60
Job Seeking Skills explores how to prepare and successfully apply to potential career opportunities. During this course, you will be presented with essential job-seeking skills needed to find gainful employment. 30
