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Course Criteria
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5.00 Credits
Prerequisite: CUL 130 Emphasizes basic garde manger utilization and preparation of appetizers, condiments, and hors d'oeuvres. Topics include: hot and cold hors d'oeuvres; salads, dressings, and relishes; sandwiches;pates and terrines; chaudfroids, gelees, and molds; canapés; and garnishing, carving, and decorating. Laboratory practice parallels class work.
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5.00 Credits
Familiarizes the student with the principles and methods of sound leadership and decision making in the hospitality industry. Topics include: basic leadership principles and how to solicit cooperation, use of leadership to develop the best possible senior-subordinate relationships, decision making processes, the ability to make 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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3.00 Credits
Emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, and cooking nutritional foods. Laboratory demonstrations and student management and supervision parallel class work.
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4.00 Credits
Emphasizes menu planning on a "cook-for-hire-basis", marketing, financial management andoperational decisions of a private custom food service business. Topics include: meal planning, preparation, and delivery. Laboratory demonstrations parallel class work.
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5.00 Credits
Emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include: international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, and competition entry, and nutrition. Laboratory demonstration and student experimentation parallel class work.
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11.00 Credits
Provides the student with the opportunity to gain management and supervision experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the quarter. On-the-job training topics include: restaurant management/on-off premise catering/food service business, supervisory training, and management training, on-off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity.
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5.00 Credits
Corequisite: CUL 215 Emphasizes supervision and management concepts, knowledge and skills necessary to restaurants serving contemporary cuisine. Topics include: menu selection, layout and design, on/off premise catering, entrepreneurship, and small business management. Laboratory demonstrations and student experimentation parallel class work.
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6.00 Credits
Introduces international cuisine and acquisition of advanced cookery techniques. Course content reflects American Culinary Federation Educational Institute cook apprenticeship training objectives and provides background for those aspiring to become chefs. Topics include: international cuisine, advanced grill cookery, advanced vegetable cookery, advanced meat cookery, advanced line cookery, and advanced fry cookery, and nutrition. Laboratory practice parallels class work.
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6.00 Credits
Introduces fundamental concepts and operations necessary to utilize microcomputers for developing fundamental drafting techniques. Emphasis is placed on the basic concepts, terminology, and techniques necessary for CAD applications. Topics include: history of drafting, safety practices, geometric terms/media sizes, hardware and software care and use, basic entities. CAD commands, line relationships, basic CAD applications, and geometric construction.
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6.00 Credits
Emphasizes the development of fundamental drafting techniques. Topics include: safety practices, terminology, care and use of drafting equipment, lettering, line relationships, and geometric construction.
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