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Course Criteria
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5.00 Credits
(Prerequisite; Program admission) Emphasis on terms, concepts, and methods necessary to American Cuisine food preparation. Course content reflect American Culi nary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen aromatics, regional cooking principles and history, methods of Ameri can regional food preparation.
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2.00 Credits
(Prerequisite: Program admission) Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storag, and distribution. Topics include: quality factors, food tests, pricing proce dures, cost determination and control.
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8.00 Credits
(Prerequisite: Program admission) Presents the fundamen tal terms, concepts, and methods involved in preparation of yeast and quick breads. Emphasis is placed on conform ance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federa tion Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment.
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8.00 Credits
(Prerequisite: Program admission) Presents the fundamen tal terms, concepts, and methods involved in preparation of baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, baking ingredients, preparation of baked gcxxis, baking sanitation and hygiene, and baking supplies and equipment.
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8.00 Credits
(Prerequisite: Program admission) Provides in-depth expe rience in preparing many types of baked goods commonly found in restaurants and hotels. Course content reflects American Culinary Federation and Retail Bakery Associa tion training objectives and provides background for those aspiring to become pastry chefs or bakery supervisors. Topics include: breads, pies, cakes, pastry dough, puff pastry, icing, filling, and candy.
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8.00 Credits
(Prerequisite: Program admission) Provides experience in preparation of a wide variety of quality foods. Course content reflects American Culinary Federation Educa tional Institute apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice is provided.
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3.00 Credits
(Prerequisite: Program admission) Introduces the funda mentals of dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and merchandising.
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8.00 Credits
(Prerequisite: Program admission) Introduces basic pantry manager principles, utilization, preparation, and integra tion into other kitchen operations. Course content reflects American Culinary Federation Educational Institute ap prenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions, basic gar nishes, breakfast preparation, buffet presentation, cold preparations, cold sandwiches, salads and dressings, molds, garnishes and cold hors d'oeuvres.
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8.00 Credits
(Prerequisite: Program admission) Emphasizes basic garde manger utilization and preparation of appetizers, condi ments, and hors d'oeuvres. Topics include: hot and cold hors d'oeuvres; salds, dressing, and relishes; sandwiches; pates and terrines; chaudfroids, gelees, and molds; cana pes; and garnishing, carving, and decorating.
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0.00 Credits
(Prerequisite: Program admission) Familiarizes the student with the principle and methods of sound leadership and decision making in the hospitality industry. Topics include: basic leadership principles and how to use them to solicit cooperation, use of leadereship to develop the best possible senior-subordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility in the hospitality industry.
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