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Course Criteria
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3.00 Credits
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)
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3.00 Credits
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)
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3.00 Credits
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)
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22.50 Credits
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)
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3.00 Credits
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)
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22.50 Credits
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)
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3.00 Credits
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)
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3.00 Credits
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)
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22.50 Credits
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)
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3.00 Credits
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)
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