Food Theory
Credits: 3
Course Number: 10-316-119
Course Description
10-316-119 FOOD THEORY ...develop the knowledge, skills and understanding of food preparation in commercial kitchens. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree; must take with 10-316-122 Professional Cooking 1)
Course Typically Offered
Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.
How can I use this course to achieve my career goals?
This course is associated with the following programs:
What will I learn?
- Identify skills required in food preparation.
- Identify various cooking techniques.
- Identify uses of culinary tools, knives and equipment.
- Integrate proper sanitation techniques.
- Manage mise en place techniques.
- Utilize math skills for the food industry.
- Determine proper cooking and holding times.
- Identify appropriate methods for measuring recipe ingredients.
- Use principles of food science during food preparation.
- Determine the cost per portion of meat cuts, poultry, fish, and shellfish.
Class Details
- Class Number:
- 22381
- Delivery:
- In-Person
- Term:
- Spring 2025
- Session:
- 8W2
- Instructors:
- David Crawford
- Date Range:
- -
Estimated Cost:
$496.55
*
Meeting Times
| Dates | Day(s) / Time | Location(s) |
|---|---|---|
| 03/26/25 - 05/19/25 |
M, W
8:30 AM - 11:20 AM |
Green Bay Campus Room BT315
|
* Cost displayed is based on in-state residency. Back to cost