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Course Criteria
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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 fish and shellfish products. The course focuses on a variety of fish and shellfish products commonly used in the professional kitchen. Meets a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
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30.00 Credits
This course provides the practical skills and knowledge for effective management of food and beverage service in cafeterias, coffee shops, room service, banquet areas and high-check-average dining rooms. The focus is on the need of the customer. Clock Hours: 30 (LEC)
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3.00 Credits
PREREQUISITE: CUA-122; Min. grade C-. Provides the student with the basic information re- quired for the proper selection, handling, and cooking of pork, lamb, and game. The course focuses on a variety of pork, lamb, and game products 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 student with the fundamentals of baking terminology, principles of baking, and the characteristics and functions of the main ingredients used in bakery production. Clock Hours: 22.5 (LECLB)
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3.00 Credits
PREREQUISITE: CUA-141; Min. grade C-. Provides the student with the fundamentals of basic yeast-raised production and quickbreads. Enables the student to produce white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quickbreads. Meets for a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
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3.00 Credits
PREREQUISITE: CUA-141; Min. grade C-. Provides the student with the fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies and assorted dessert items. Clock Hours: 22.5 (LECLB)
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67.50 Credits
Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate rolling, braiding, cloverleaf, parker-house, rollings, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shapes. Examines production steps, ingredients, and equipment that apply to course training. Clock Hours: 67.5 (LECLB)
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67.50 Credits
Focuses on the preparation and decoration of individual dessert items. Covers the preparation of cream horns, napoleons, eclairs, cream puffs, marzipan fruits, marzipan sculptures, tarts, flambed desserts, international desserts, pastry shells, pulled sugar, spun sugar, and individual chocolate decorations. Students research and locate dessert menus/recipes to be used in lab production. Clock Hours: 67.5 (LECLB)
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45.00 Credits
Provides students with the fundamentals of human nutrition. Focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs. Students may take a nationally recognized test from the Educational Foundation of the National Restaurant Association. Clock Hours: 45 (LEC)
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22.50 Credits
Enables students to plan and present various styles of buffet set-ups including self-service, cafeteria, and staffed stations. Meeting customers' needs through menu development, equipment, and food lay-out will be emphasized. Platter presentations, carving stations, steam table/chafing dish, and plated service will be included. Meets a minimum of 22.5 hours. Clock Hours: 22.5 (LECLB)
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