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Course Criteria
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36.00 Credits
Introduces students to current topics, career paths, and current research topics within Computer Science and Computer Engineering disciplines. For Computer Science, Computer Engineering, Mathematics, and Science majors but open to all qualified students. Total of 36 hours lecture. Transfer Credit: CSU
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10.00 Credits
History of the food services industry; sanitation, safety, terms, technology, food preparation, introduction to quantity food production and organization of the kitchen. Total of 90 hours lecture and 270 hours laboratory. Formerly Food 145A.
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10.00 Credits
Prerequisite: Cul 145A. Garnishing, sauces, soups. Breakfast cookery and development of recipes for food service production. Total of 90 hours lecture and 270 hours laboratory. Formerly Food 145B.
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10.00 Credits
Prerequisite: Cul 145B. Menu setup; basic food production. Recipe and menu program; cold buffets, vegetable preparation. Team leading, supervision skills. Total of 90 hours lecture and 270 hours laboratory. Formerly Food 145C.
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10.00 Credits
Prerequisite: Cul 145C. Scheduling, training and supervision of food service workers; cash control, food purchasing. Total of 90 hours lecture and 270 hours laboratory. Formerly Food 145D.
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36.00 Credits
Quantity baking for the beginner; quick breads, rolls and fancy pastries. No credit if taken after Food 154. Total of 36 hours lecture and 54 hours laboratory. Formerly Food 154A.
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3.00 Credits
Prerequisite: Cul 154A. Large quantity baking for the advanced student: designer pastries, tiered and decorated cakes, Artisan breads, and laminated doughs. Total of 36 hours lecture and 54 hours laboratory. Formerly Food 154B.
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4.00 Credits
Prerequisite: Maintain enrollment in 7 units or more including field practice and enrollment in or completion of Culinary Arts course. Supervised field experience or employment in food services, on-the-job training with local firm. Maximum credit 16 units, 4 units each semester. Total of 360 hours field practice. Formerly Food 158.
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3.00 Credits
Small-scale catering; menu planning, food preparation, sanitation, food display, party theme presentations; cost analysis, purchasing, legal responsibilities and liabilities and time management. No credit if taken after Food 160. Total of 36 hours lecture and 54 hours laboratory. Formerly Food 160A.
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3.00 Credits
Prerequisite: Cul 160A. Advanced catering technique applications for off-premise services of special occasions for large groups; menu development for gourmet/international foods, specialty desserts, special dietary needs. Catering business strategies; cost analysis, time management, purchasing requirements, legal responsibilities/liabilities, safety and sanitation requirements. Total of 36 hours lecture and 54 hours laboratory. Formerly Food 160B.
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