If so, then you might be interested in one or both of the NEW Food Service Special Studies Courses on the Spring 2007 master schedule! Only 17 seats in each class. Register as soon as you can to secure your seat!
1. FSA 185 100/105 (CRN 23402/23403) - Principles of Healthy Cooking – 3 credits
a. Thursdays from 3 – 7:50 pm (1 hour lecture, 4 hours lab) being taught by Michelle Bartell, R.D.
b. Course description - Through this combination lecture and hands-on laboratory course students will become familiar with basic nutrition principles upon which healthy menus can be built. Students will learn techniques and ingredient selection for preparing healthy classical and modern cuisine as well as how to analyze and modify the nutrient content of recipes.
2. FSA187 100/105 (CRN 23405/23439) - Principles of Baking- Pastries and Confections Products – 3 credits
a. Tuesdays from 4pm – 8:50 pm (1 hour lecture, 4 hours lab) being taught by Chef Gerry Brinkman
b. Course Description - This course covers instruction in the foundations of baking, including theory, demonstrations and hands-on cooking. Students will explore various pastry preparation and cooking techniques, as well as a variety of confections, pies, tarts, syrups, icings, sauces, custards, creams, and chocolates. They will sample and critique their culinary creations.
Both of these courses will satisfy a 3-credit general elective and are opened to anyone - students, staff, or faculty, as well as the community. If you have any questions, contact the teachers listed above or the Hospitality Department Chairperson, Diane Cheasty at <mailto:dcheasty@monroecc.edu> or 292-2580.
Diane Cheasty
Hospitality
10/18/2006 |