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Course Criteria
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3.00 Credits
Safe food handling procedures and microbiological concerns. Certification examination taken upon completion of course.
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3.00 Credits
Provides students with an overview in the area of baking. Students perform practical baking applications. Includes the physical and chemical nature of yeast products, quick breads, cakes and icings, cookies, and pies. Lab Fee
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3.00 Credits
Provides students with an in-depth study of baking and performing advanced baking applications. Includes theory and hands-on experience in the more complex areas including artisan breads, specialty breads, brioche, Danish pastry, croissants, genoise, puff pastry, and gingerbread display pieces. Lab Fee
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3.00 Credits
Principles and practices of food, beverage, equipment, and supply purchasing for hotel and restaurant operations. U.S.D.A. grades for produce and meats are covered.
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3.00 Credits
Helps students develop the skills necessary to identify types of meat, poultry, and seafood; to evaluate grade, quality, and yield percentages; and to perform advanced preparations and presentations. Lab Fee Corequisite: DEVR 0780 if required by placement test score Prerequisites: CULA 1000, 1020, and 1050
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3.00 Credits
Foundations of basic stock and their relationship to classical soups and sauces. Preparation of soups, stocks, and sauces in a commercial kitchen. Lab Fee Corequisite: DEVR 0780 if required by placement test score Prerequisites: CULA 1000, 1020, and 1050
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3.00 Credits
This course includes preparations from the pantry station including hors d'oeuvres, pates, galantines, mousses, vegetable carvings, and tallow sculptures. Lab Fee Prerequisites: CULA 1000, 1020, and 1050
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2.00 Credits
Under the supervision of a professional chef or manager in a related field, the student works for a minimum of 250 hours in a commercial food service establishment approved by the program manager. Provides the student with the opportunity to develop speed with manual skills, to increase professional experience, and to work in real-life situations. Prerequisite: CULA 1750, CULA 1800, and FSPM 1500
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3.00 Credits
Methods of controlling cost in the food service industry through the four steps of establishing standards, training, monitoring, and correcting. These are applied to purchasing, receiving, and accounting for food, beverages, and labor. Prerequisite: Students must have completed all developmental reading requirements
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3.00 Credits
This course establishes principles of effective supervision, including human relations, motivation, communication, correct training principles, interview of staff, and discipline. Major emphasis is on working with supervisors in the food service and hospitality industries. Prerequisite: Students must have completed all developmental reading requirements
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