CollegeTransfer.Net

Course Criteria

Add courses to your favorites to save, share, and find your best transfer school.

  • CUL 121: Baking Principles I

    5.00 - 10.00 Credits
    South Georgia Technical College

    Prerequisites: CUL 110, CUL 112 Presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
    ShareCUL 121 - Baking Principles I
    Favorite

  • CUL 122: Baking Principles II

    5.00 - 10.00 Credits
    South Georgia Technical College

    Prerequisites: CUL 121 Presents the fundamental terms, concepts, and methods involved in preparation of cakes, pastries, and baked desserts. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
    ShareCUL 122 - Baking Principles II
    Favorite

  • CUL 124: Restaurant And Hotel Baking

    6.00 - 11.00 Credits
    South Georgia Technical College

    Prerequisites: CUL 121, CUL 122 Provides in-depth experience in preparing many types of baked goods commonly found in restaurants and hotels. Course content reflects American Culinary Federation and Retail Bakery Association training objectives and provides background for those aspiring to become pastry chefs or bakery supervisors. Topics include: breads, pies, cakes, pastry dough, puff pastry, icing, filling, and desserts. Laboratory practice parallels class work.
    ShareCUL 124 - Restaurant And Hotel Baking
    Favorite

  • CUL 127: Banquet Preparation And Presentation

    4.00 - 9.00 Credits
    South Georgia Technical College

    Prerequisites: CUL 112 Provides experiences in preparation and presentation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production and presentation of quantity food. Laboratory practice is provided.
    ShareCUL 127 - Banquet Preparation And Presentation
    Favorite

  • CUL 129: Front of The House Services

    3.00 - 4.00 Credits
    South Georgia Technical College

    Prerequisites: CUL 100, CUL 110 Introduces the fundamentals of dining and beverage service. Topics include: dining service/guest service, dining service positions and functions, international dining service, restaurant business laws, preparation and setup, table side service, and table side merchandising. Laboratory practice parallels class work.
    ShareCUL 129 - Front of The House Services
    Favorite

  • CUL 130: Pantry, Hors D' Oeuvres And Canapes

    5.00 - 10.00 Credits
    South Georgia Technical College

    Prerequisites: CUL 114 Introduces basic pantry principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions, basic garnishes, breakfast preparation, buffet presentation, cold presentations, cold sandwiches, salad and dressings, and cold hors d'oeuvres. Laboratory practice parallels class work.
    ShareCUL 130 - Pantry, Hors D' Oeuvres And Canapes
    Favorite

  • CUL 133: Food Service Leadership & Decision Making

    5.00 Credits
    South Georgia Technical College

    Prerequisites: Provisional admission Familiarizes the student with the principles and methods of sound leadership and decision making in the food industry. Topics include: basic leadership principles and how to use them to solicit cooperation, use of leadership to develop the best possible senior-subordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility.
    ShareCUL 133 - Food Service Leadership & Decision Making
    Favorite

  • CUL 137: Nutrition And Menu Development

    3.00 - 7.00 Credits
    South Georgia Technical College

    Prerequisites: CUL 100, CUL 110, CUL 112 Emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutritional foods nutrition, special diets, and cooking nutritional foods. Laboratory demonstrations and student experimentation management and supervision parallel class work.
    ShareCUL 137 - Nutrition And Menu Development
    Favorite

  • CUL 215: Contemporary Cuisine I

    5.00 - 10.00 Credits
    South Georgia Technical College

    Prerequisites: CUL 100, CUL 110, CUL 114 Emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include: international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, and competition entry. Laboratory demonstration and student experimentation parallel class work.
    ShareCUL 215 - Contemporary Cuisine I
    Favorite

  • CUL 216: Practicum/ Internship I

    3.00 Credits
    South Georgia Technical College

    Prerequisite: CUL 114, CUL 116, CUL 127 Provides the student with the opportunity to gain management/supervision experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the quarter. On-the-job training topics include: restaurant management/ on-off premise catering/food service business, supervisory training, and management training, on-off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental response abilities, and kitchen productivity.
    ShareCUL 216 - Practicum/ Internship I
    Favorite
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
(Type the name of a College, University, Exam, or Corporation)
(For example: Accounting, Psychology)
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
(For example: Introduction To Accounting)
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
of
(For example: Find all institutions within 5 miles of the selected Zip Code)