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Course Criteria
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3.00 Credits
3 credits This course examines the fundamentals of crime scene investigation. Measuring and sketching the scene, photography, evidence collections and preservation, and courtroom procedures are considered.
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3.00 Credits
l credit This course involves practical experience with a criminal justice agency under faculty supervision. Permission of the instructor is required. This course may be repeated with the approval of the department head.
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3.00 Credits
3 credits, 3 hours (3-0-0) This course covers the principles and methods of quality cooking. Topics include weights and measures, costing and converting of recipes, vocabulary and standard abbreviations, health department regulations and inspections, and food production forms and records. Upon completion of this course, the student will have a basic knowledge of the principles of quantity food production.
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2.00 Credits
2 credits, 6 hours (0-0-6) Prerequisite: Program approval In this course, students apply food preparation techniques through hands-on experiences. Emphasis is placed on manipulative skills under direct supervision.
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1.00 - 3.00 Credits
1-3 credits, 5-15 hours This course provides the student with hands-on experience in a selected (approved) commercial food operation establishment under direct supervision. This course may be repeated for credit.
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1.00 - 3.00 Credits
1-3 credits Prerequisite: Permission of instructor These courses provide specialized instruction in various areas related to the culinary arts industry. Emphasis is placed on meeting students' needs.
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2.00 Credits
2 credits, 4 hours (1-0-3) Prerequisites: CFS 110, 111, 114 This course is designed to develop skills in the art of Garde Manger. Topics include pates, terrines, galantines, ice and tallow carvings, chaud-froid/aspic work, charcuterie, smoking, canapes, hors d'oeuvres, and related food items. Upon completion, the student should be able to design, set up, and evaluate a catering function to include a classical cold buffet with appropriate show pieces.
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2.00 Credits
2 credits, 4 hours (1-0-3) Prerequisite: CFS 204 This course is a continuation of CFS 204. Topics include specialty breads, pastillage, marzipan, chocolate, pulled-sugar, confections, classic desserts, pastries, and cake decorating. Upon completion, the student should be able to demonstrate pastry preparation and plating, cake decorating, and show piece production skills.
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2.00 Credits
2 credits, 2 hours (2-0-0) This 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, the student should be able to determine what beverages complement various cuisines and particular tastes.
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3.00 Credits
3 credits, 3 hours (3-0-0) Emphasis is placed on procurement, yield tests, inventory control, specification, planning, forecasting, market trends, terminology, cost controls, pricing and food service ethics. Upon completion, the student should be able to apply effective purchasing techniques based on the end-use of the product.
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