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Course Criteria
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3.00 Credits
Prerequisites: HOS 101 and HOS 118 or equivalent proficiency Refines culinary skills in quantity food preparation through operation of a student-run restaurant. Includes kitchen and dining room organization and operations; menu development and design; management of service and culinary personnel; service standards; serving the general public; merchandising and sales promotion; and banquet management. Chef whites required. 1 lecture/4 laboratory hours
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3.00 Credits
Develops awareness of other cultures as needed for international travel. Covers itinerary preparation, currency exchange, passports and visas, health and safety hazards, plus proper use of English and cultural interpretations of gestures. 3 lecture hours
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3.00 Credits
Preliminary study of operations and management in the lodging industry with special emphasis on front desk operations and management, housekeeping, corporate structure, staffing, sales, security, and accounting. 3 lecture hours
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3.00 Credits
Prerequisites: HOS 101 and HOS 118 or equivalent proficiency Comprehensive review of current culinary arts practices, including advanced professional culinary skills, recipes, techniques, and use of ingredients. Involves practice of a wide variety of classical and modern cooking techniques as well as basic and advanced sanitation measures in kitchen operations. 1 lecture/4 laboratory hours
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2.00 Credits
Prerequisites: HOS 101, HOS 118, HOS 217 Covers basic breakfast preparation, presentation, and merchandising techniques for some basic baked goods, breakfast proteins, as well as garnishes. Practical laboratory experience involves preparing and serving meals. Use, safety, care, and storage of hand tools -- including cook's and vegetable knives -- are emphasized. 1 lecture/3 laboratory hours
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1.00 Credits
Prerequisite: MAT 037 (or MAT 037A and 037B) Focus on key mathematic concepts related to culinary arts. Students demonstrate a working knowledge of topics including calculating yield percent, determining portion costs, periodic food costs, 'selling price' determinations, weights and measures, changing recipe yields, and converting between metric and U.S. measurements. 1 lecture hour
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3.00 Credits
Applying a global perspective of the symbolic, social, political, and economic role of food in different cultures, examines the geographical and historical conditions that give rise to various regional cuisines. Lectures, demonstrations, and hands-on participation reveal how institutions and organizations influence food habits and beliefs. 2 lecture/2 laboratory hours
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3.00 Credits
Prerequisites: HOS 101, HOS 118 Study of nutritional guidelines for selecting, preparing and cooking a wide variety of food products, including desserts. Cooking techniques include sauteing, roasting, steaming and grilling. Healthful menu planning applies "tricks of the trade" techniques to trim calories and fats. Chef whites required. 1 lecture/4 laboratory hours
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2.00 Credits
Laws and principles governing safe food service, from purchasing, receiving, preparing, serving, and storing to re-heating food products. Prepares students to take the National Restaurant Association Education Foundation certification exam as part of the course. 2 lecture hours
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3.00 Credits
Close-up view of the lodging, food service, travel and tourism fields, with introduction to hospitality management, marketing, guest services, hospitality law, human relations and allied hospitality fields. 3 lecture hours
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