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Food Theory

Class Number: CULINARY 10316119-1 - Food Theory
Offering Status: Open
Academic Level: Post_Secondary
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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

  • Fall
  • Spring

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

What will I learn?

  1. Identify skills required in food preparation.
  2. Identify various cooking techniques.
  3. Identify uses of culinary tools, knives and equipment.
  4. Integrate proper sanitation techniques.
  5. Manage mise en place techniques.
  6. Utilize math skills for the food industry.
  7. Determine proper cooking and holding times.
  8. Identify appropriate methods for measuring recipe ingredients.
  9. Use principles of food science during food preparation.
  10. Determine the cost per portion of meat cuts, poultry, fish, and shellfish.

Class Details

Class Number:
CULINARY 10316119-1 - Food Theory
Location:
1301
Date:
-
Delivery:
In-Person
Term:
2025 Fall Session 2

Meetings Times

Dates Day(s) / Time Location
10/22/2025 - 12/17/2025 Monday/Wednesday
8:30 AM - 11:20 AM
Green Bay Campus Room SC115

* Cost displayed is based on in-state residency. Back to cost