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Course Criteria
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1.00 Credits
The Apprenticeship Practicum provides students with an opportunity for hands-on application and reinforcement of culinary principles and techniques in a foodservice job setting. Students gain work experience in food production while under supervision of a qualified chef. Students obtain industry jobs, receive workplace training and log their experiences.
Prerequisite:
Must be a Culinary Arts or Baking and Pastry Arts degree program apprenticeship student. Permission of the Department of Business and Innovation required.
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1.00 Credits
The Apprenticeship Practicum provides students with an opportunity for hands-on application and reinforcement of culinary principles and techniques in a foodservice job setting. Students gain work experience in food production while under supervision of a qualified chef. Students obtain industry jobs, receive workplace training and log their experiences.
Prerequisite:
Must be a Culinary Arts or Baking and Pastry Arts degree program apprenticeship student. Permission of the Department of Business and Innovation required.
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4.00 Credits
This kitchen lab course covers basic food preparation and management techniques used for commercial and institutional food operations. Students develop hands-on knowledge of traditional and contemporary food preparation procedures, use and care of equipment, knife skills, standardized recipes and food costing principles.
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4.00 Credits
This kitchen lab course covers advanced food preparation and management techniques used for commercial and institutional food operations. Students develop hands-on knowledge of traditional and contemporary food preparation procedures, meat and seafood fabrication, advanced foods and quantity preparation terminology, plating, and flavor psychology.
Prerequisite:
CULN110 (C or better) or Permission of the Department of Business and Innovation
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4.00 Credits
This course covers traditional and contemporary food preparation techniques used in the buffet/garde manger kitchen. Students develop knowledge and skills needed to create cold and hot hors d'oeuvres and other special food preparations such as pate, terrines, galantines, and mousse. Buffet arrangement, organization, and planning is also will also be covered.
Prerequisite:
CULN110 (C or better) or Permission of the Department of Business and Innovation
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4.00 Credits
This kitchen lab course covers traditional and contemporary food preparation procedures for international and ethnic-specific cuisines. Students develop an understanding of global culinary cultures and international ingredients, flavor profiles and food sources.
Prerequisite:
CULN110 (C or better) or Permission of the Department of Business and Innovation
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4.00 Credits
This kitchen lab course introduces students to the foods, recipes, and flavor profiles of the various regions of the United States. Students develop knowledge and skills needed to create the cuisines typically found in the different regions in our country. Regional cultural traditions and practices are also analyzed.
Prerequisite:
CULN110 (C or better) or Permission of the Department of Business and Innovation
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4.00 Credits
This kitchen lab course covers traditional and contemporary food preparation procedures for vegetarian, vegan and other special diets. Students develop an understanding of the diversity of dietary needs in the community, techniques for adapting recipes and menus for restricted diets and culinary diet-related trends.
Prerequisite:
CULN110 (C or better) or Permission of the Department of Business and Innovation
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3.00 Credits
This course focuses on the ingredients, methods, and kitchen equipment used to create a variety of baked goods, including cakes, cookies, pies, biscuits, muffins, breads, and gluten free and vegan items. Students learn techniques to decorate cakes, cookies, and pastries with artistic expression.
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2.00 Credits
This course covers the preparation and presentation of frozen desserts. Students learn the principles and techniques necessary for the production of ice cream, gelato, sorbet, frozen mousses and souffles, and appropriate sauces and garnishes.
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