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Course Criteria
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4.00 Credits
This course includes the theory and practical application of kitchen orientation, knife skills, proper cutting techniques, breakfast cookery, salad preparation, vegetable cookery, potato, pasta and rice cookery, and soups and sandwich preparation. The course also includes proper presentation and service of those items. Instruction includes lectures, demonstrations, films, class discussions and lab preparations. Students are required to be in uniform and to have culinary tool kit with them at every class.
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4.00 Credits
This course teaches the basic preparation and cooking methods of meat, fish and poultry and the preparation of sauces and stocks. The preparations, services and techniques of basic cooking methods, with emphasis on kitchen sanitation and safety, are presented. Instruction includes demonstrations, lectures and films, as well as a high degree of hands on practices. Students are required to be in uniform and to have culinary tool kit with them at every class.
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4.00 Credits
This course teaches advanced baking techniques. Course activities include production of classical types of desserts: chocolate work, use of fine liqueurs, fruits, sugar work and breads with proper presentation and service in the Culinary Arts dining room. Students are required to be in uniform and to have culinary tool kit with them at every class. Prerequisite: CA 111
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4.00 Credits
This is a course in a la carte preparation and service utilizing meat, fish, poultry, soups, sauces and gravies, as well as lab preparation of foods served in the CA dining room. Students are required to be in uniform and to have culinary tool kit with them at every class. Prerequisites: CA 115; CA 116
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4.00 Credits
This course is designed to give students a basic understanding and working knowledge of planning and preparation of buffets of all types, using many types of foreign cuisines and local specialties including charcuterie. Instruction will include actual preparation and weekly service demonstrations, lectures, and films. Students are required to be in uniform and to have culinary tool kit with them at every class. Prerequisites: CA 115; CA 116
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4.00 Credits
This course is designed to teach Culinary Arts students proper dining room service and procedures. Emphasis will be placed on teamwork, personal appearance, customer service skills, and the importance of the relationship between dining room staff and kitchen staff of a food service operation Students are required to wear proper dining room attire in every class. Prerequisite: CA 106
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3.00 Credits
This course is designed to students to the business side of the food service industry. Through the hands on planning of a food service facility, students will learn the importance and intricacies of menus, business plans, equipment layout, design, and state regulations. Prerequisites: CA 106; CA 114
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3.00 Credits
This course is designed to give students exposure to the hospitality industry in order that they may practice skills gained in their first year at SMCC and gain knowledge of a segment of the industry that is of particular interest to them. Students must complete a minimum of 400 hours of work experience and a portfolio documenting their experience. Students are required to be in uniform as employer requires. Prerequisite: Department approval.
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3.00 Credits
This survey non laboratory course is designed to acquaint students with the broad principles of chemistry as they relate to application and hazards in the firefighting field. The survey includes basic chemical terminology, structure of matter, atomic bonding, molecular theory of matter, chemical and physical change, and the general states of matter, gases, liquids and solids. Discussion of the more common elements, compounds they form, and the resulting hazards and uses, completes the course with attention to nuclear applications, pesticides and waste disposal.
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4.00 Credits
This is a one semester course designed to introduce Allied Health Sciences students to basic theories and applications of chemistry. CHM 102 is a stand alone course that is not the first half of a two semester course in general chemistry. The course is designed to provide a broad view of basic concepts and terminology in the areas of inorganic, organic and biochemistry and apply these topic areas to biological systems. Prerequisite(s): ENG 080; ENG 090; MAT 050.
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