Courses
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TCA 101: Basic Food Knowledge
3 cr.
An introduction to the broad spectrum of products used in the food service industry. The student will learn the names, grading, and identification of food products. The course includes an analysis of the optimal care and handling of perishable food items in daily operations.
| Sec | Days | Time | Room |
|---|---|---|---|
| 1 | MWF | 9:00–9:50 | CA CL |
TCA 102: Cooking Methods
3 cr.
The process of cooking and working with food. The student will learn the wholesome, sanitary handling of food products. Emphasis will be placed on the selection of cooking techniques for the various food products.
| Sec | Days | Time | Room |
|---|---|---|---|
| 1 | MWF | 1:00–1:50 | ASB 8 |
TCA 104: Introductory Bakeshop
3 cr.
Exposure to the methods and techniques of commercial baking. The student will gain an overview of the many baked products and their application in the food service industry.
| Sec | Days | Time | Room |
|---|---|---|---|
| 1 | TTH | 1:00–2:15 | CA CL |
TCA 116: Foodservice Sanitation & Nutrition
3 cr.
The study of balanced menus presented to restaurant customers. The student will become knowledgeable in the essential nutrients that enrich the human body. Areas of study include proper portioning, calculation of meal nutrition, and healthy food selection for professional menus.
No sections offered in the fall semester…
TCA 118: Food Service
3 cr.
A course in the practical phases of commercial food production. This course includes the student planning, preparation and execution of food service functions.
Prerequisite: TCA 102.
No sections offered in the fall semester…
TCA 125: Desserts & Pastries
3 cr.
The objective is for a student to gain an understanding of practical desserts in today's restaurants. The focus will be on developing production and presentation skills in the pastry shop. This includes cake decorating, classical pastry production and planning the production of wedding cakes.
Prerequisite: TCA 104.
No sections offered in the fall semester…
TCA 192: Cooking Methods Lab
0 cr.
Corequisite: TCA 102.
| Sec | Days | Time | Room |
|---|---|---|---|
| 1 | M | 2:00–4:50 | ZH204 |
| 2 | W | 2:00–4:50 | ZH204 |
| 3 | F | 2:00–4:50 | ZH204 |
TCA 194: Introductory Bakeshop Lab
0 cr.
Corequisite: TCA 104.
| Sec | Days | Time | Room |
|---|---|---|---|
| 1 | T | 2:25–5:05 | CA P |
| 2 | TH | 2:25–5:05 | CA P |
TCA 195: Desserts & Pastries Lab
0 cr.
Corequisite: TCA 125.
No sections offered in the fall semester…
TCA 201: Practical Catering
3 cr.
The planning and execution of food service functions. The course includes the student preparation of food events.
Prerequisites: TCA 118, TCA 125.
| Sec | Days | Time | Room |
|---|---|---|---|
| 1 | TH | 8:00–12:50 | CA K |
| 1 | T | 8:00–10:50 | CA K |
TCA 202: Garde Manger
2 cr.
A practical in-depth exposure to food presentation. The topics will include cold- and hot-food garnishes, individual a la carte concepts and the basics of cake decorating.
Prerequisites: TCA 201, TCA 211.
No sections offered in the fall semester…
TCA 203: Fine Dining
4 cr.
This capstone class teaches the practical preparation of food. It covers the cooking of meats, seafood, potatoes, vegetables, and use of herbs and spices, dairy products, eggs, rice and pasta.
Prerequisites: TCA 201, TCA 211.
No sections offered in the fall semester…
TCA 205: Food Service Management
3 cr.
Discusses the principles governing food service business practices. The course stresses the basic concepts of leadership, organization, standards, communication, control and personnel supervision.
This course is not offered this academic year.
TCA 211: Culinary Arts Practicum
3 cr.
The objective is for the student to gain an understanding of commercial food service operations. The direct area of focus for this semester will be sanitary food preparation.
Prerequisites: TCA 118, TCA 125.
| Sec | Days | Time | Room |
|---|---|---|---|
| 1 | MWF | 12:00–12:50 | CA CL |
TCA 216: Food Purchasing & Menu Planning
3 cr.
In-depth look at systems and procedures of good product control. The flow path of these products through food service outlets.
No sections offered in the fall semester…
TCA 225: Recipe Costing & Menu Analysis
3 cr.
A study of recipe expansion and costing. The concepts of product yields, weight and measure conversions, and the development of menu item expenses are the key areas of focus.
No sections offered in the fall semester…
TCA 291: Practicum Lab
0 cr.
Corequisite: TCA 211.
| Sec | Days | Time | Room |
|---|---|---|---|
| 1 | MF | 1:00–3:50 | CA P |
| 2 | WF | 1:00–3:50 | CA P |
TCA 292: Garde Manger Lab
0 cr.
Corequisite: TCA 202.
No sections offered in the fall semester…
TCA 293: Fine Dining Lab
0 cr.
Corequisite: TCA 203.
No sections offered in the fall semester…
TCA 306: Restaurant Equipment & Design
3 cr.
A study of the mechanical aspect of today's food production facilities. The student will be required to apply these concepts through developing an original food service facility.
No sections offered in the fall semester…