[PORTALNAME]
Toggle menu
Home
Search
Search
Search Transfer Schools
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
PA Bureau of CTE SOAR Programs
Transfer Student Center
Transfer Student Center
Adult Learners
Community College Students
High School Students
Traditional University Students
International Students
Military Learners and Veterans
About
About
Institutional information
Transfer FAQ
Register
Login
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
CUA 122: Introduction to Stocks,Soups,& Sauces1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-121; Min. grade C-. Focuses on the fundamental principles of stocks, soups, sauces, gravies, and thickening agents. Enables students to produce a variety of these products in the commercial kitchen incorporating practice in the use of tools, utensils, equipment, and application of safety and sanitation practices. Students apply prepreparation skills and efficient organization of work techniques. Meets a minimum of 22.5 hours. Prev. Course Codes: (CUA-126) Clock Hours: 22.5 (LECLB)
Share
CUA 122 - Introduction to Stocks,Soups,& Sauces1.0 CR
Favorite
Show comparable courses
CUA 123: Introduction to Garde Manger1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-121; Min. grade C-. Provides fundamental principles of cold food and non-alcoholic beverage preparation and production. Enables students to produce a variety of cold food and non-alcoholic beverage products incorporating practice in the use of tools, utensils, equipment, and application of safety and sanitation methods. Introduces basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines, and hors d'oeuvres. Focuses on pre-preparation procedures and efficient organization of work techniques. Clock Hours: 22.5 (LECLB)
Share
CUA 123 - Introduction to Garde Manger1.0 CR
Favorite
Show comparable courses
CUA 124: Vegetable Preparation and Breakfast Cookery1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-121; Min. grade C-. Enables students to describe the characteristics of a variety of vegetable items including preparation procedures. Focuses on the variety of breakfast items and the preparation of vegetable items using a variety of cooking methods. Emphasizes the effects of seasonings and cooking methods on vegetable products. Students prepare, plate, and garnish breakfast orders to those ordered in restaurants with egg cookery and dairy products emphasized. Clock Hours: 22.5 (LECLB)
Share
CUA 124 - Vegetable Preparation and Breakfast Cookery1.0 CR
Favorite
Show comparable courses
CUA 125: Vegetable Preparation1.0 CR
22.50 Credits
Colorado Mountain College
Introduces students to vegetable preparation in a commericial kitchen. Focuses on the significance of the preparation of vegetable items using a variety of cooking methods. Emphasizes the effects of seasonings and cooking methods on vegetable products. Students identify a variety of vegetables and their quality characteristics. Students then apply apropriate cooking, reheating, and holding techniques. Meets a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
Share
CUA 125 - Vegetable Preparation1.0 CR
Favorite
CUA 126: Intermediate Soups and Sauces1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-122; Min. grade C-. Provides the student with a continuation of the saucier station in a commercial kitchen to include the five "Grand" or "Mother Sauces," small or derivative sauces, and the major categories of soups. Gravies and pan sauces, as well as sauce garnishes, are also covered. Clock Hours: 22.5 (LECLB)
Share
CUA 126 - Intermediate Soups and Sauces1.0 CR
Favorite
CUA 128: Breakfast Preparation & Cookery1.0 CR
22.50 Credits
Colorado Mountain College
Introduces students to breakfast preparation and cookery in a commercial kitchen. Focuses on a variety of commonly-used breakfast items using a variety of cooking methods. Students prepare, plate, and garnish breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized. Meets a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
Share
CUA 128 - Breakfast Preparation & Cookery1.0 CR
Favorite
Show comparable courses
CUA 130: Center of the Plate:Poultry1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-122; Min. grade C-. Provides the student with the basic information for proper selection, handling, and cooking of poultry and fowl products, including chicken, duck, turkey, goose, and pheasant. The course focuses on a variety of poultry and fowl products that are commonly used in the professional kitchen. Meets a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
Share
CUA 130 - Center of the Plate:Poultry1.0 CR
Favorite
CUA 131: Starches,Pastas,Casseroles,& Grains1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-121; Min. grade C-. Provides the basics of preparing and/or cooking potatoes, starches, legumes, and pastas. Enables students to prepare and cook a variety of casseroles and grain products. Allows students to apply pre-preparation skills and efficient organization of work techniques. Prev. Course Codes: (CUA-151) Clock Hours: 22.5 (LECLB)
Share
CUA 131 - Starches,Pastas,Casseroles,& Grains1.0 CR
Favorite
Show comparable courses
CUA 134: Application of Food Production Principles1.0 CR
22.50 Credits
Colorado Mountain College
Serves as the practice vehicle for the student to apply food production principles for foods covered in CUA-121, CUA-122, CUA-123, CUA-124, CUA-131, CUA-132, and CUA-133. Enables the student to plan and prepare a variety of complete meals in a commercial kitchen. Meets a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
Share
CUA 134 - Application of Food Production Principles1.0 CR
Favorite
CUA 135: Center of the Plate:Beef & Veal1.0 CR
3.00 Credits
Colorado Mountain College
PREREQUISITE: CUA-122; Min. grade C-. Provides the student with the basic information required for proper selection, handling, and cooking of beef and veal products. The course focuses on a variety of beef and veal products commonly used in the professional kitchen. Meets a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
Share
CUA 135 - Center of the Plate:Beef & Veal1.0 CR
Favorite
First
Previous
26
27
28
29
30
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands