10 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 1000SANITATION AND SAFETY1
(30 Hours) 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 Hours) 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 Hours) 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.
(90 Hours) 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 Hours) 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. 82
(90 Hours) 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.
(60 Hours) This World Cuisine course teaches students about the vast array of ingredients and flavors found Throughout the world. Demonstrations on some regional and international dishes are given by the instructor. Using the same cooking principles that students have learned, they are able to cook with different herbs and spices from around the country to create some regional dishes.
(90 Hours) 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 Manger skills.
(90 Hours) 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.
