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Course Criteria
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2.00 Credits
Students learn techniques of wedding cake design, assembly, and construction. Areas of study include choice of number and size of cake tiers; construction of stacked and tiered cakes, buttercream and fondant decoration; the use of fresh and hand-made edible flowers; and production planning, safe storage and delivery of wedding cakes.
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2.00 Credits
This course covers the fundamentals of baking bread and rolls. Students develop knowledge of ingredients and techniques necessary to produce sandwich breads, basic free-form loaves and flat breads, rolls, and quick breads.
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2.00 Credits
This course covers advanced topics in bread baking. Students develop knowledge of ingredients and techniques necessary to work with pre-ferments, natural starters, and specialty ingredients to produce a variety of specialty and artisanal breads.
Prerequisite:
CULN151 (C or better) or permission from the Department of Business and Innovation
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2.00 Credits
This course covers the history, production and preparation of chocolate. Students learn tempering techniques, and create chocolate decorations, garnishes and confections. Desserts and pastries using chocolate as the primary ingredient are prepared.
Prerequisite:
CULN130 or permission of the Department of Business and Innovation
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1.00 Credits
Students in this course learn techniques for the production of professional quality cookies and bars. Topics include homestyle American classics, upscale and international cookies, and gluten-free and vegan cookies and bars.
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2.00 Credits
This course covers advanced topics in pastry making. Students develop knowledge and skills necessary to produce a variety of pastry doughs, custards, sauces, meringues and mousses and use these components to create pastries and plated desserts meeting professional standards for taste and appearance.
Prerequisite:
CULN130 (C or better) or permission from the Department of Business and Innovation
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2.00 Credits
This course covers advanced topics in baking, assembling and decorating cakes and tortes. Topics covered include cake mixing methods, fillings and finishing coats, torting and assembly of layer cakes, piping and writing on cakes, and specialty decorations in fondant, marzipan and modelling chocolate.
Prerequisite:
CULN130 (C or better) or permission from the Department of Business and Innovation
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3.00 Credits
This course focuses on the principles used in purchasing ingredients, supplies, and equipment for the hospitality industry. Specific topics include product cost analysis, selection, ordering, storing, and portioning. The impact of receiving, inventory control, and the use of standardized recipes on cost control are explored.
Prerequisite:
HOSP100 (C or better) or permission of the Department of Business and Innovation
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3.00 Credits
In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, recipe conversion, and various types of menus and food preferences. Nutrition receives special emphasis. Other topics include marketing strategies, the life cycle of the menu, and cost-controls.
Prerequisite:
HOSP100 (C or better) or permission of the Department of Business and Innovation
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1.00 Credits
This course focuses on the principles and practices of alcoholic beverage service. Topics include domestic and foreign wine characteristics, wine and food pairing, spirits, and beer production and styles. Legal considerations, social concerns and professional service of alcoholic beverages are also explored.
Prerequisite:
HOSP100 (C or better) or Permission of the Department of Business and Innovation
Corequisite:
HOSP100 (C or better) or Permission of the Department of Business + Innovation
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