Embedded Files
FOOD & BEVERAGE MANAGEMENT
NELSON COUNTY SCHOOLS IN PARTNERSHIP WITH ELIZABETHTOWN COMMUNITY & TECHNICAL COLLEGE WILL BE OFFERING COURSES ALIGNED TO THE ASSOCIATES OF APPLIED SCIENCE IN FOOD & BEVERAGE MANAGEMENT. THIS PATHWAY WILL BE AVAILABLE TO JUNIOR AND SENIOR LEVEL STUDENTS WITH COURSES BEING OFFERED ON THE ECTC CAMPUS.
ONLINE COURSES
CUL 230-BASIC NUTRITION
Identifies the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. Applies the principles of nutrient needs throughout the life cycle through menu planning and preparation.
11th Grade
3 credit (lecture)
CUL 270-HUMAN RELATIONS MANAGEMENT
Provides information necessary for the transition from student to a supervisory role in the Food and Beverage industry. Identify leadership styles and skill development in human relations and personnel management.
11th Grade
3 credit (lecture)
COURSES @ECTC CAMPUS IN ELIZABETHTOWN
CUL 105 APPLIED INTRODUCTION TO CULINARY ARTS
(FALL-FIRST BI-TERM (8:00 AM-9:50) M & W)
Provides an applied introduction to several aspects of the food industry. Includes an overview of the history of the profession and current career opportunities and trends. Introduces proper terminology for various types of equipment and cooking methods in a laboratory setting.
11-12 Grade
1 credit (lecture)
1 credit (lab)
CUL 125 SAFETY & SANITATION
(FALL-FIRST BI-TERM (10:00-11:50 AM) M & W)
Develops an understanding of the basic principles of sanitation and safety and to be able to apply them in the food service operations. Reinforces personal hygiene habits and food handling practices that protect the health of the consumer.
11th Grade
2 credit (lecture)
CUL 190-BASIC FOOD PRODUCTION
(FALL-SECOND BI-TERM (8:00 AM-1:50 PM) M & W)
Explains the basic principles of food selection, storage, and preparation, identification and classification of fruits and vegetables; preparation of stocks, soups and sauces; basic principles of cooking; baking; kitchen operations; and a study of breakfast food.
PREREQUISITES: CUL125
11-12 Grade
2 credit (lecture)
2 credit (lab)
CUL 195-BASIC BAKING
(SPRING-FIRST BI-TERM (8:00 AM-1:50 PM) M & W)
Examines the basic principles of the baking science. Prepares a variety of baked goods including cookies, yeast and chemically leavened doughs, pies, tarts, and accompanying sauces. Explains the safe use and care of equipment found within the bakeshop.
PREREQUISITES: CUL125
11-12 Grade
2 credit (lecture)
2 credit (lab)
CUL 250- GARDE MANGER
(FALL-SECOND BI-TERM (8:00-AM-1:50 PM) M & W)
This course includes the production of hot and cold sandwiches, hors d'oeuvre, canapes and salads. Garnishing techniques along with cold food production are discussed. Decorative skills as related to buffets and exhibits are explored.
PREREQUISITES: CUL190 & CUL 195
11-12 Grade
4 credit (lecture/lab)
Page updated
Report abuse