Important Financial Aid Update: While the new 2024–2025 Free Application for Federal Student Aid (FAFSA) is available to complete online now, the Department of Education has been delayed in providing FAFSA information to colleges. The NTC Financial Aid Office is working to prepare financial aid offers for the upcoming summer and fall semesters. Learn More
Work with Chef to create a three course gourmet meal organized around beef. Sit down and enjoy the meal with the rest of the class in our new restaurant-style classroom, Spoons!1st Course: Bleu and Orange Tenderloin Brulee Bombs2nd Course: Beef Wellington with Roasted Garlic Mashed and Fried Leek Straws3rd Course: Madagascar Vanilla Crème Brulee
Explore the world of grilling with Chef; participants will make marinades and sauces, grill vegetables, fruits, steak, chicken-on-the-bone and skewered shrimp. This is an introduction to grilling, doneness and flavor building on a gas grill with plenty to feast on at the end.
Provides the culinary student the opportunity to apply cooking skills in a production environment. Ideally, learners will be working in a food service establishment where tickets are generated and food is prepared to order.
Examines proven strategies designed to help learners achieve greater personal, academic, and professional success. Learners will apply personal responsibility thinking and behaviors; self- management, awareness, and motivation strategies; as well as interdependence skills to develop a proactive life plan.
Introduces learners to the format and types of questions given in the math, chemistry, and anatomy & physiology portions of the HESI test. Sample questions and possible study materials will be discussed. Upon completion of the course, learners will have a greater understanding of the test. Additionally, course completion will assist in determining if learners feel ready to test, or would like to pursue additional study opportunities prior to testing.
Explores laboratory science career options and the fundamental principles and procedures performed in the laboratory. Learners will utilize medical terminology and basic laboratory equipment. Learners will follow required safety and infection control procedures and perform simple laboratory tests.
Examine principles of sanitation that relate to professional butchering operations. Learners will apply these principles in the forthcoming HACCP class.
Provides the learner with skills in choosing quality farm-fresh produce and utilizing staples found in a pantry. Learners will incorporate a variety of elements as they create a healthy menu such as salad greens, fruits, vegetables, meats and cheeses in meal preparation.
Presents the clinical importance of infectious diseases with emphasis upon the appropriate collection, handling and identification of clinically relevant bacteria. Disease states, modes of transmission and methods of prevention and control, including antibiotic susceptibility testing, will also be discussed.
Explores mechanisms involved in the development of hematological disorders. Emphasis is placed upon laboratory techniques used to diagnose disorders and monitor treatment.
Introduces clinical chemistry techniques and procedures for routine analysis using photometric, potentiometric and separation techniques. Topics in this course include pathophysiology and methodologies for carbohydrate, lipids, proteins, renal function and blood gas analysis. Additional topics include hepatic, cardiac markers, tumor markers, endocrine function, miscellaneous body fluids, toxicology, enzymes and electrolytes.
Provides an overview of acid fast organisms, fungi, parasites, and anaerobic bacteria. The organisms, their pathophysiology, epidemiology, the diseases and conditions that they cause, laboratory methods of handling, culturing and identification will be discussed.
Development of skills to follow sanitation and hygiene provisions in state codes. Focuses on the challenges to food safety, developing a food safety system, Hazard Analysis Critical Control Point, working in a safe environment and maintaining sanitary facilities and equipment. Certification through the National Restaurant Associate is a requirement for completion and can be used to apply for state certification.
Food science principles applied to professional culinary food preparations. Units include professional kitchen operation, recipe terminology, culinary math and cooking techniques for various food categories. In addition, careers in the culinary industry are explored; including professionalism, ethics and etiquette.