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Course Criteria
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1.00 - 3.00 Credits
1-3 Credits
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3.00 Credits
3 Credits Introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks and soups, and egg cookery. Prerequisite: HSM 1550 completed or concurrent. 2 class/2 lab hours.
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3.00 Credits
3 Credits A continuation of CUL 1100. Topics include stocks, soups, sauces, beef, pork, and poultry items, vegetables and starches. Utilizing recipes and techniques as presented in class, students will prepare a number of buffets. Prerequisite: CUL 1100. 1 class/4 lab hours
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3.00 Credits
3 Credits An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick breads and muffins, yeast breads, cookies, Danish pastries, and assorted pies. Prerequisite: CUL 1100. 1 class/4 lab hours
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3.00 Credits
3 Credits An advanced food production class. Production topics will include principles of plate presentation, entrée, starch, vegetables, seafood, veal and lamb cookery. Additional topics will include menu construction, pricing and production. Prerequisite: CUL 1150. 1 class/4 lab hours
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3.00 Credits
3 Credits This course focuses on cold food preparation and presentation in buffet and catering applications, including appetizers, hors d'oeuvres, canapés, pates, sausages, terrines, and buffet salads, buffetdesign, layout and execution, and menu planning. Prerequisite: CUL 2150. 1 class/4 lab hours
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3.00 Credits
3 Credits A continuation of CUL 1300. Topics include tarts, cakes, and restaurant-style desserts, production and use of sauces and plate presentations. Students will be required to create a dessert menu and demonstrate baking proficiency through production of selected menu items. Prerequisites: CUL 1100 and CUL 1300. 1 class/4 lab hours
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3.00 Credits
3 Credits A continuation of CUL 2150. Production will include French, Italian, Asian, and other ethnic and regional cuisines. Discussion topics will include indigenous ingredients, flavors, cooking methods and techniques. Prerequisite: CUL 2150. 1 class/4 lab hours.
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3.00 Credits
3 Credits This course is a 600-hour paid work internship in a food production environment (Two 300-hour internships). Student will prepare a report detailing their experience. Students are required to have the internship approved by the program coordinator. Prerequisite: CUL 1150 and permission of the program coordinator. Courses meet for 3 class hours and 2 open-lab hours per week, or equivalent.
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0.00 Credits
0 Credits (2 CEUs) Preparation for DVM 003. Review of basic arithmetic operations on whole numbers, fractions and decimals, including number properties and applications. Two Continuing Education Units (CEUs) awarded for successful completion.
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