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Course Criteria
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3.00 Credits
A cooperative field experience that enables students to apply classroom theory, expand their skills, and gain experience in an actual work setting. Students will work 15-20 hours weekly in a supervised position related to their major with an area business or industry. A required weekly 50-minute seminar includes discussion of topics related to success on the job and career exploration. Prerequisites: Two (2) CSI courses and a minimum of 27 credits
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3.00 Credits
An opportunity to develop in-depth knowledge and demonstrate increased levels of expertise in a supervised position. Approximately 15-20 hours per week of work plus a 50-minute weekly seminar. Seminar includes presentation of reports and discussion of topics related to success on the job. Prerequisite: CSI 280
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3.00 Credits
An intensive course designed to prepare students for professional studies in the culinary arts. Focus will be on understanding characteristics of the ingredients used in food preparation as well as developing an appreciation of food as a sensory, cultural, and aesthetic experience. Prerequisite: MTH 075 or adequate score on Mathematics Placement Examination. Co requisite: CUL 115 2 class hours and 6 laboratory hours, plus special projects as assigned
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3.00 Credits
An intensive course designed to prepare students for professional studies in the culinary arts. Focus will be on developing proficiency in a number of basic food preparation techniques, then using that proficiency to prepare and present food items in a variety of settings. Students will be introduced to the various career opportunities that exist in the culinary arts. Prerequisite: CUL 100 One class hour and 6 laboratory hours, plus special projects as assigned
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3.00 Credits
An introductory course in human nutrition for the culinary arts student, foodservice management student, and foodservice professional. The course content focuses on the science of human nutrition as it relates to personal health, food preparation, menu planning, recipe modification, and the marketing of nutritious menu items within a commercial or institutional foodservice setting.
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1.00 Credits
Focus is on the mechanics of pursuing a career in the foodservice industry. Students will explore multiple career paths within the foodservice industry and learn how to manage and advance their careers successfully. Course content is linked to the Culinary Arts Certificate Program' s student work-hours requirement.
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2.00 Credits
An introduction to culinary and dining service skills as practiced in function settings. Students will participate in an ongoing series of special banquet and reception projects during which they will be coached through the food preparation and service required. Attendance is required at seven, one-hour coordinating sessions scheduled during the semester; students must also complete 40 clock hours of function participation as assigned. Pre/co-requisite: CUL 100
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3.00 Credits
The fundamental principles and procedures for preparing baked goods, pastries, and desserts. Proper mixing and baking techniques, weights and measures, recipe conversion, terminology, function of ingredients, and baking science. Preparation and analysis of cookies, cakes, butter creams, icings, quick breads, yeast breads, and pastries. Appropriate for in-service professionals as well as cooks and students who desire further training in baking techniques. Lecture, demonstration, and laboratory methods insure that a firm base in both theory and practice of the baking arts is acquired. 1.5 class hours and one, 4-hour laboratory
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2.00 Credits
A study of sanitation and safety problems encountered in the foodservice industry, with an emphasis on proper food handling techniques. A nationally recognized foodservice safety and sanitation exam ServSafe is taken as part of the course.
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1.00 Credits
The fundamental principles of arithmetic as applied in the foodservice industry. Topics include weight-to volume conversions, yield percentages, edible and as purchased food costs, portion costs, recipe size conversions, and kitchen ratios. Foodservice industry software will be used to demonstrate real-life applications.
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