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Course Criteria
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3.00 Credits
This course covers identification and preparation of vegetables, potatoes, rice and farinaceous products. - Prerequisite(s): CULN1201 (2 C: 1 lect/pres, 1 lab, 0 other)
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3.00 Credits
This course will identify the preparation of classical and convenience stocks. From these stocks, various soups and sauces will be prepared using various techniques. Prerequisite(s): CULN1201 (3 C: 1 lect/pres, 2 lab, 0 other)
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3.00 Credits
This course covers baking terminology, function of ingredients and texture of finished products such as quick breads, yeast breads, pies, cakes and cookies. NOTES: For details of topics covered in the high school variable course please refer to the appropriate advanced standing articulation agreement. This variable course is designed to allow students with Advanced Standing credit for CULN 1244 that was earned in high school to complete the remaining course requirements at SCTC. This SCTC course (CULN 1244) will be delivered concurrently with CULN 1245. ( C: 0 lect/pres, 0 lab, 0 other)
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3.00 Credits
This course covers baking terminology, function of ingredients and texture of finished products such as quick breads, yeast breads, pies, cakes and cookies. Prerequisite(s): CULN1201 (3 C: 1 lect/pres, 2 lab, 0 other)
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3.00 Credits
This course will utilize the skills learned in the preparation of stocks, soups, and sauces. The course will also include the preparation of meat, poultry, and fish items using the various moist and dry heat methods. Prerequisite(s): CULN1240 (4 C: 0 lect/pres, 4 lab, 0 other)
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3.00 Credits
This course teaches the cooking of meats, eggs, cereals and the preparation of fruits and garnishes for breakfast. This course will include production techniques used in the preparation of breakfast foods. Prerequisite(s): CULN1201 (2 C: 1 lect/pres, 1 lab, 0 other)
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3.00 Credits
This course teaches the preparation of meat, fish, seafood, poultry, vegetables, fruits, pasta and other menu items using the various moist and dry heat cooking methods. This course will include production techniques used in the preparation of foods. Prerequisite(s): CULN1220, CULN1245, CULN1230, CULN1240, CULN1250, CULN1201 (3 C: 1 lect/pres, 2 lab, 0 other)
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3.00 Credits
This course is designed to teach the student the fundamentals of garde manage decorating. This will include aspic sheets, chaud froid sauce, fruit carving, vegetable carvings and preparing centerpiece displays. Prerequisite(s): CULN1250 (4 C: 1 lect/pres, 3 lab, 0 other)
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3.00 Credits
This course includes a three-week internship at local restaurant operations. This course will also give the student an opportunity to sharpen their culinary skills in a fast paced environment. The student will also experience teamwork, problem solving, and a feel for the industry. (2 C: 0 lect/pres, 0 lab, 2 other)
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3.00 Credits
This course is intended to give students basic information about etiquette. Students will understand why things are done as they are. Proper etiquette is dictated if one is to succeed in today's business world. (2 C: 0 lect/pres, 2 lab, 0 other)
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