College Catalog 2013-14

152

EAST CENTRAL COMMUNITY COLLEGE

CUT 1513 — GARDE MANGER — This course provides orientation to garnishing, preparation of charcuterie items, cold foods, and buffet presentation. It also explores the various duties of the modern garde manger. Prerequisites: Culinary Principles I (HRT/CUT 1114). One hour lecture, four hour lab. Three semester credit hours. CUT 2223 —MENU PLANNINGAND FACILITIES DESIGN—The principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability. Effective planning and layout of kitchen and equipment will also be emphasized. Prerequisites: None . Three hours lecture. Three semester credit hours. CUT 2243 — DINING ROOM MANAGEMENT — Management of a restaurant dining room including good housekeeping technique, fine food, and efficient service. Covers French, Russian, American, and English waited table service, limited service, counter, tray service, and catering. Emphasis will be place on staffing, scheduling controls and skills required to effectively supervise a dining room operations. Prerequisites: None. Three semester hours, one hour lecture and four hour lab. CUT 2314 — American Regional Cuisine — Exploration of the American Cuisine concept emphasizing freshness, seasonality, nutrition, indigenous ingredients, and presentation. A thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. Prerequisites: CUT 1114 Culinary Principles I. Four semester hours, two hours lecture, four hour lab. CUT 2424 — International Cuisine — A study of cuisines of the world. Emphasis is on use of authentic ingredients, methods, and terminology. Prerequisites: CUT 1114 Culinary Principles I, CUT 1124 Culinary Principles II. Four semester hours, two hours lecture, four hour lab. CUT 2926 — SUPERVISED WORK EXPERIENCE IN CULINARY ARTS TECHNOLOGY — This course is a cooperative program between industry and education and is designed to integrate the student’s technical studieswith industrial experience. Prerequisite: Consent of instructor. Six semester hours, 18 hours externship. CTE 1001 — CPAS PREP — This course consists of an extensive review of individual class blueprints provided by the RCU. This class is specifically for review of first year course material in preparation for the first year CPAS test. One hour lecture. One semester hour credit. CTE 2001 — CPAS PREP — This course will focus on four major areas: reading strategies, understanding key terms, reading diagrams and an extensive review of the CPAS course blueprint. One hour lecture, one semester hour credit. DRAFTING AND DESIGN TECHNOLOGY DDT 1114 — FUNDAMENTALS OF DRAFTING — This course is designed to give the drafting major the background needed for all other drafting courses. Emphasis is placed upon maintaining correct techniques while developing speed. Two hours lecture, four hours laboratory. Four semester hours credit. DDT 1133 — MACHINE DRAFTING I — (Prerequisite: Fundamentals of Drafting.) This course emphasizes methods, techniques and procedure in presenting screws, bolts, rivets, springs, thread types, symbols for welding, materials, finish and heat treatment rotation, working order preparation, routing and other drafting room procedures. One hour lecture, four hours laboratory. Three semester hours credit. DDT 1153 — DESCRIPTIVE GEOMETRY — (Prerequisite: Fundamentals of Drafting). This course provides the student with theory and practical problems designed to develop the ability to visualize points, lines and surfaces of space. One hour lecture, 4 hours laboratory. Three semester hours credit. DDT 1213 — CONSTRUCTIONMATERIALS —A course designed to familiarize the student with the physical properties of the materials generally used in the erection of structures, with a brief description of their manufacturer. Two hours lecture, two hours laboratory. Three semester hours credit.