Concurrent Enrollment

CULINARY NUTRITION

OPEN TO: 10, 11, 12

PREREQUISITE: FOOD SAFETY & SANITATION

GRADUATION REQUIREMENT: NO

CAPACITY: 25

HCM-232 CONCURRENT ENROLLMENT

This concurrent enrollment course is a practical and systematic look at nutritional essentials to help foodservice professionals develop a philosophy about healthy eating.  The course also provides guidelines for recipe adaptation and menu planning.  This course will also consist of a variety of cooking labs.

FOOD SAFETY & SANITATION

OPEN TO: 10, 11, 12

PREREQUISITE: C OR BETTER IN CULINARY 1

GRADUATION REQUIREMENT: NO

CAPACITY: 25

HCM-101 CONCURRENT ENROLLMENT

This concurrent enrollment course introduces the basic principles of safety and sanitation and their relationship to the foodservice industry.  Topics include the sanitation challenge, the flow of food through the operation, clean and sanitary facilities and equipment, accident prevention and crisis management and sanitation management.  Food skills focus on the basic knowledge needed for food preparation-tools, techniques, and microwave cooking.  Managing food resources includes basic ingredients, using a recipe and working in the kitchen.