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Course Criteria
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3.00 Credits
Prerequisite: MAT 037 (or MAT 037A and 037B) Corequisite: HOS 111 Fundamental principles and procedures for preparing baked goods, pastries, and desserts. Promotes the understanding of baking formulas in bakeshop production planning and ability to produce high-quality items through the development of manual skills. Stresses the use of equipment and supplies in a safe and sanitary manner. Chef whites required. 1 lecture/4 laboratory hours
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3.00 Credits
Prerequisites: HOS 111, HOS 118, HOS 217 Intermediate principles and procedures for preparing baked goods, specialty cakes, pastries and pies. Emphasizes producing quality items through the development of manual skills, knowledge of ingredients and proper use of advanced bakery formulas. Stresses use of high-quality ingredients, equipment, advanced manual skills, and safe and sanitary bakeshop practices. 1 lecture/4 laboratory hours
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2.00 Credits
Prerequisites: HOS 118, HOS 217 Advanced principles and procedures for preparing baked goods, specialty cakes, pastries and pies, and other specialty desserts. Emphasizes producing high-quality items. 1 lecture/3 laboratory hours
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2.00 Credits
Prerequisites: HOS 101, HOS 111, HOS 118, MAT 120 Covers tastes and flavors (sweet, salt, bitter, sour, and umami). Students explore culinary herbs and spices, salts, peppers, oils, vinegars, essences, fragrances, oleoresins, concentrates, freeze dried fruit and vegetable products, and other flavor carriers used in cooking and culinary research and development. Includes a hands-on lab application of techniques learned. 1 lecture/3 laboratory hours
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1.00 Credits
Prerequisites: HOS 101, HOS 118 Addresses the fundamentals of purchasing specifications; receiving, handling, and storing meat and seafood; plus techniques for fabricating cuts for professional kitchens. 2 laboratory hours
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2.00 Credits
Prerequisites: HOS 102, HOS 109 Prepare, taste, serve, and evaluate traditional regional dishes of America. Study and practices emphasize ingredients, flavor profiles, preparations, and techniques representative of cuisines of the United States. 1 lecture/3 laboratory hours
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2.00 Credits
Prerequisites: HOS 102, HOS 115 Students demonstrate a working knowledge in their approach to flavor profiles by applying cooking methods practiced by each ethnic group visited. Traditional preparation and plate presentation is emphasized utilizing both classic and modern approaches. 1 lecture/3 laboratory hours
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3.00 Credits
Prerequisites: HOS 218, HOS 219 The essentials for creating sculptures, forming simple centerpieces, and preparing chocolates and other confections with soft, hard, and liquid centers. Along with merchandising concepts, traditional and contemporary production practices are explored for products including pastillage, nougatine, and assorted sugar and chocolate decorative pieces. 1 lecture/4 laboratory hours
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2.00 Credits
Prerequisites: HOS 218, HOS 219 An in-depth study and practice of Artisan bread baking. Old World techniques are applied with an emphasis on levians, poolish, and sponge bread methods. 1 lecture/3 laboratory hours
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3.00 Credits
Prerequisite: HOS 218 How to produce and merchandise restaurant-style desserts. Along with an emphasis on dessert menu planning, production techniques are practiced involving plate-up, garnish, and component style desserts. 1 lecture/4 laboratory hours
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