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Course Criteria
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3.00 Credits
This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, students should be able to prepare and evaluate baked products. (F)
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3.00 Credits
3 semester hours Prerequisite: CUA 110 (Lec 1 hr, Lab 6 hrs) This course is designed to develop skills in the art of Garde Manger. Topics include pates, terrines, galantines, ice and tallow carving, chaud-froid/aspic work, charcuterie, smoking, canapés, hor d'oeuvres, and related food items. Upon completion,students should be able to design, set up, and evaluate a catering function to include a classical cold buffet with appropriate show pieces. (Sp)
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2.00 Credits
2 semester hours Prerequisite: CUA 204 (Lec 1 hr, Lab 3 hrs) This course is a continuation of CUA 204. topics include specialty breads, pastillage, marzipan, chocolate, pulled-sugar, confections, classic desserts, pastries, and cake decorating. Upon completion, students should be able to demonstrate pastry preparation and plating, cake decorating, and showpiece production skills. (Su)
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2.00 Credits
2 semester hours Prerequisite: None This course is a survey course of basic alcoholic and non-alcoholic beverages as they relate to food service. Topics include wine and food appreciation and laws related to alcohol services. Upon completion, students should be able to determine what beverages compliment various cuisine and particular tastes. (Su)
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3.00 Credits
3 semester hours Prerequisite: None Emphasis is placed on procurement, yield tests, inventory control, specification, planning, forecasting, market trends, terminology, cost controls, pricing, and food service ethics. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product. (Su)
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2.00 Credits
2 semester hours Prerequisite: None (Lec 2hrs, Lab 3 hrs) This course focuses on plated dessert designs. Upon completion, students should be able to plate and serve attractive presentations of desserts with appropriate sauces and garnishes. (as needed)
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1.00 Credits
1 semester hour Prerequisite: Culinary Arts majors (Intern 5 hrs) This course is designed to give students practical, on-the-job experiences in all phases of food service operations under the supervision of a qualified chef and coordinated with the college instructor. May be repeated for a maximum of six hours (F, Sp, Su)
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1.00 Credits
1 semester hour Prerequisite: Permission of program coordinator The student will complete the final practical exam required by the American Culinary Federation to complete a formal chef apprenticeship. The student will demonstrate knowledge of an entry-level culinary professional within a commercial foodservice operation responsible for preparing and cooking sauces, cold foods, fish, soups and stocks, meats, vegetables, eggs and other bakery items. The student will demonstrate a basic knowledge of food safety and sanitation, culinary nutrition, and supervisory management. This course must be taken during the last semester of apprenticeship. (F, Sp, Su)
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3.00 Credits
3 semester hours Prerequisite: None This course provides students with basic blueprint reading for various industrial applications. Topics include orthographic projection, dimensions and tolerances, symbols, industrial application, scales and notes. This course may be tailored to meet a specific industry need. (F, Sp, Su)
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3.00 Credits
3 semester hours Prerequisite: None This course provides the students with terms and definitions, theory of orthographic projection, and other information required to interpret drawings used in the machine and manufacturing environments. Topics include multiview projection, pictorial drawings, dimensions, notations, lines and symbols, sketches, assembly and machining notes. Upon completion, students should be able to interpret blueprint drawings used in the machine trades and be able to utilize and understand basic inspection instruments. (on demand)
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