| Semester I |
Cr Hrs |
|
CUL-101 Introduction to Food Preparation and Theory
This course introduces students to the basic techniques of food preparation using a variety of cooking methods and products. Students learn the history and value of food in society and how it impacts food preparation today. The course includes recipe conversions, measuring techniques and operation of commercial food service equipment. Prerequisite: HSM 115 or concurrent enrollment. |
3-1-4 |
|
CUL-121 Introduction to Baking and Pastry This course is an introduction of the student to the ingredients, procedures and processes of basic baking. Course includes concepts in formulas and the chemical reactions of basic doughs, cakes and batters. |
3-1-4 |
|
HSM-115 Safety and Sanitation As the industry provides food and lodging to the public it is important to understand the responsibility to protect customers through proper safety and sanitation in restaurants and lodging facilities. This course is designed to provide students with the knowledge of safety and sanitation practices and certification. The Serv Safe program of the National Restaurant Association is an industry recognized certification essential for any culinary and/or hospitality management worker. |
3-3-0 |
|
HSM-125 Purchasing and Product Identification
The intent of this course offering is the understanding of the overall concepts of purchasing and receiving practices in food operations and the impact of this function on the profitability of the operation. Emphasis is placed on strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification and to the receiving, storing, and issuing sequence, as well as to the technological applications and concepts in purchasing. |
3-3-0 |
|
ENG-101 Composition I English 101 introduces students to college-level writing and thinking through personal narrative, analytical, and research-supported writing. The processes of critical thinking, composing, revising, and editing are emphasized. Students will learn basic research skills and documentation techniques. Prerequisite: Grade of NC or better in ENG 050 or satisfactory score on English placement assessment. |
3-3-0 |
|
MTH-105 Business Math This course is designed to prepare students to apply mathematics to business situations. Topics include banking, purchasing, pricing, payroll and payroll taxes, interest, mortgages, depreciation, inventory and business statistics. Prerequisite: Grade of “NC” or better in MTH 040 or MTH 045 or equivalent OR satisfactory score on the Mathematics Placement Assessment. |
3-3-0 |
| Semester II |
Cr Hrs |
|
CUL-130 European Pastries and Classical Desserts
This course is designed to build on and enhance the skills and information obtained in CUL 121 (Introduction to Baking). This class focuses on preparation techniques of classical and contemporary plated desserts, frozen desserts and custards. This course introduces students to sugar and chocolate decorating techniques, including stenciling and piping, marzipan and pastillage. Prerequisites: CUL 121, HSM 115. |
3-1-4 |
|
CUL-150 Quick Breads and Yeast Breads This course is the study and practice of the culinary art of quick bread and yeast bread techniques, including biscuit, scones, muffins, miscellaneous quick breads, as well as basic yeast bread, artisan bread and sourdough bread production. Prerequisites: CUL 121, HSM 115. |
3-1-4 |
|
CUL-160 Cakes and Cake Decorating This course will include the study and practice of the culinary art of cake production and decorating techniques, including mixing, cake formula balance, scaling, panning, baking, altitude adjustments, formulas, icings, assembling and icing simple cakes, basic decorating techniques, planning and assembling specialty cakes and procedures for popular cakes. Prerequisites: CUL 121, HSM 115. |
3-1-4 |
|
CUL-170 Chocolate, Sugar, and Confections This course introduces students to the art of working with chocolate and sugar. Topics include tempering, cutting shapes, transfer sheets, display pieces, candies and sugar doughs. Students will be exposed to the idea of sugar as an art with techniques in poured, pulled and spun sugar. Prerequisite: CUL 121, HSM 115. |
3-1-4 |
|
COM-105 Public Speaking This is an introductory course in research, composition, delivery, and evaluation of speeches for a variety of purposes and occasions. Students will develop skills in critical listening and analysis through small group and individual activities.
*Students who enroll in an online section of COM 105 MUST HAVE the following:
- Blackboard experience
- A digital video camera (handycam). Digital photography cameras, cell phones, webcams, and iPods with recording capability will not work.
- Ability to complete the proctoring requirement:
- Students must be able to appear at OTC-Springfield or another approved location for a 30 minute appointment to have their final speech recorded.
- Dates and times will be announced in the course syllabus.
- Students must bring a 5 person audience with them. Every audience member must be over 18.
Questions? Please contact OTC's Department of Communication at com@otc.edu. |
3-3-0 |
