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Course Criteria
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3.00 Credits
2-3 units; 2 hours Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Teaches guidelines for developing food, beverage, and labor cost controls, including theories and procedures related to food storage, portioning, designing menu formulas, costing and pricing, labor and yield calculations, sales forecasting, and basic financial statements.
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2.00 Credits
2 units; 2 hours Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Examines the theoretical and practical approaches to supervision and management for the prospective food service manager.
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3.00 Credits
3 units; 3 hours Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Study meat and fish butchering in the food service industry, emphasizing meat grading, commercial and retail meat identification and structure, techniques of boning beef, lamb, pork, chicken, and fish; demonstrations of cooking methods including smoking and sausage making.
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2.00 Credits
1-2 units; 1 hour Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Studies bread making techniques for preparing yeasted breads, sweet doughs, and specialty items such as sourdough and laminated doughs.
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2.00 Credits
2 units; 1 hour Lecture, 3 hours Laboratory Recommended Preparation: Eligibility for ENGL 100 and READ 100. Introduces a variety of ethnic foods which could include Middle Eastern, African, European, and/or Southeast Asian, emphasizing how to prepare and incorporate ethnic foods into a restaurant setting. May focus on specific cuisine areas.
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3.00 Credits
3 units; 2 hours Lecture, 3 hours Laboratory Prerequisite: CAHM 155. Recommended Preparation: Eligibility for ENGL 100 and READ 100. Examines advanced application of principles and practical techniques of yeast doughs, puff pastry, cookies, tarts, cakes, tortes, frozen desserts, plate presentation, and cake decorating.
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6.00 Credits
6 units; 1 hour Lecture, 15 hours Laboratory Repeatability: May be taken a total of 2 times. Recommended Preparation: Eligibility for ENGL 100 and READ 100. Introduces hands-on commercial baking by focusing on quantity production baking and production of yeast and yeast breads, cookies, and muffins.
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6.00 Credits
6 units; 1 hour Lecture, 15 hours Laboratory Repeatability: May be taken a total of 2 times. Prerequisite: CAHM 169. Recommended Preparation: CAHM 149, Eligibility for ENGL 100 and READ 100. Presents an intermediate hands-on course in commercial baking emphasizing quantity and practical application in the production of cakes, pastries, and enriched doughs.
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1.00 Credits
1 unit; 0.5 hour Lecture, 1.5 hours Laboratory Recommended Preparation: Eligibility for ENGL 100 and READ 100. Explores the creation of wedding cakes including principles of mixing, baking, filling, frosting, and decorating.
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2.00 Credits
1-2 units; 1 hour Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Explores basic concepts of oenology, wine regions, wine varieties; the health benefits of wine; responsible beverage service; and wine sensory perception in the form of guided wine tastings.
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