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Course Criteria
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3.00 Credits
Three lecture. Corequisite: Concurrent enrollment in CUL 101, CUL 102, CUL 103, CUL 104, CUL 105, CUL 106 and CUL 108. Students will be introduced to the concepts of selection & procurement, buyer relations, ordering & receiving as it pertains to the food service industry.
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3.00 Credits
Three lecture. Corequisite: Concurrent enrollment in CUL 101, CUL 102, CUL 103, CUL 104, CUL 105, CUL 106 and CUL 107. Further practical & theoretical knowledge in the restaurant environment. Focus will be placed on team service, menu development, & running an establishment. The use of flavor combinations & menus designed by them will enable the students to put into practical application the skills & knowledge learned in previous classes. Special emphasis is placed on sills, techniques, plate presentation, organization & timing.
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9.00 Credits
Nine lecture; eighteen lab. Corequisite: Concurrent enrollment in CUL 101, CUL 102, CUL 103, CUL 104, CUL 105, CUL 106 and CUL 107. Requires culinary employment.
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3.00 Credits
Two lecture; two lab. Prerequisite: CUL 109 or permission of Program Coordinator. Corequisite: CUL 202, CUL 203, CUL 204. Hot food preparation and service in a contemporary kitchen. Includes contemporary sauce making, vegetables, grains and starches, natural liaisons, cooking techniques, food plating, and sanitation procedures and techniques.
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3.00 Credits
Two lecture; two lab. Corequisite: CUL 201, CUL 203, CUL 204. Refinement of skills required in a Garde-Manger department. Includes charcuterie, cold buffets, salad greens, salad dressings, garnish, and hygiene and sanitation standards.
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3.00 Credits
Two lecture; two lab. Corequisite: CUL 201, CUL 202, CUL 204. Advanced theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Includes planning, ordering, and scheduling for bakeshop production, safety and sanitation, bakery and pastry vocabulary, advanced yeast breads, classic French pastries, ice cream and frozen desserts, assembling pastries, pastry garnishes, and complex plated desserts.
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7.00 Credits
Fourteen lab. Corequisite: CUL 201, CUL 202, CUL 203. Students will further their practical and theoretical knowledge in the food service environment. It is the student's responsibility to acquire a job in the restaurant industry and apply their cooking skills in the workplace. Special emphasis will be placed on advanced food preparation, budgeting and professionalism.
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5.00 Credits
Course Fee: $125 Three lecture; four lab. Prerequisite: Admission to Dental Assisting Program An introduction to the career of dental assisting. Presents the fundamental skills for clinical dental assisting. Emphasized are infection control procedures and the role of the dental assistant in patient procedures and patient management.
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3.00 Credits
Two lecture; two lab. Prerequisite: Admission to Dental Assisting Program. Introduction in bio-sciences as they are related to the oral cavity. Includes physiology, anatomy, dental anatomy, head and neck anatomy, microbiology, oral pathology and nutrition as each affects total dental health. Disease transmission, waste management and regulatory agency will also be covered.
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4.00 Credits
Course Fee: $175 Three lecture; two lab. Prerequisite: Admission to Dental Assisting Program. Identification and description of dental materials. Manipulation of restorative, impression, laboratory and adjunct dental materials are emphasized.
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