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Course Criteria
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3.00 Credits
This two-week intensive course provides students with all necessary information to complete the Food Service Certification course required by the National Restaurant Association. Students learn the skills required to correctly handle all food service equipment, including weights and measures. The course provides "hands on" experience for students. Additional expenses mayinclude supplies, equipment, and/or uniforms. Prerequisites: Writing Skills II (ENG095) and Prealgebra (MAT092) or placement and Academic Reading III (ESL098) or Reading Skills II (RDG095) or placement.
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3.00 Credits
Students gain knowledge in the use of tools and equipment while learning basic procedures related to preparation and cooking. Students learn basic menu construction and presentation used in the development of full menus utilized in a quantity food production facility. The course emphasizes cooking techniques, terminology, equipment use, and commercial kitchen operation, as well as proficiencies in knife skills and uses of various culinary tools. Additional expenses may include supplies, equipment, and/or uniforms.
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1.00 Credits
Students study and prepare for the Education Foundation Sanitation exam prepared by the National Restaurant Association (NRA). Students learn the regulations governing sanitation and the methods employed for eliminating hazards. Testing for the NRA Education Foundation is required.
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4.00 Credits
This six-week course introduces students to the theory behind cooking. The class covers the history of cuisine as well as the terminology, equipment use, cooking techniques, and ordering and receiving procedures. Course instruction emphasizes the techniques and skills needed to work in a commercial kitchen. The course introduces students to basic menu and food presentation. Students become proficient in the use of tools and equipment. Additional expenses may include supplies, equipment, and/or uniforms. Pre/co-requisite: Food Service Sanitation and Skills (CUL111).
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3.00 Credits
Students expand upon the knowledge gained in Culinary Theories and Skills Proficiency (CUL112). Students develop ethnic menus, as well as prepare and serve the menu items. The course introduces students to advanced cooking techniques. The course emphasizes presentation, mise en place, timing and skill in organizing and executing the meal. The course introduces students to Garde Manager and Charcuterie as well as ice carving, vegetable carving, and butter sculpture. At the completion of the course, students are ready to begin their internships in various area restaurants. Additional expenses may include supplies, equipment and/or uniforms. Prerequisite: Culinary Theory/Skills Proficiency (CUL112).
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4.00 Credits
This six-week production lab course covers the fundamentals of baking. It introduces students to the methods and procedures for producing a variety of baked goods, including yeast products, quick-breads, general desserts, and pastry products. Students follow a standard recipe, do basic conversions, and apply the foundations of math as they pertain to the food service industry. The course places emphasis on their knowledge of weights and measures. The course focuses on the bakeshop and receiving areas of the kitchen. Additional expenses may include supplies, equipment, and/or uniforms. Pre/co-requisite: Food Service Sanitation and Skills (CUL111).
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4.00 Credits
This seven-week course introduces students to the procedures of the art of Garde Manger and cold food preparation. The course covers basic cooking methods and the chemistry of cooking. The course teaches students to become responsible for menu preparation and production of the daily meal in a café environment. The hands-on production lab teaches students to prepare various types of basic stocks, soups, sauces, salads, and sandwiches throughout the course. Additional expenses may include supplies, equipment, and/or uniforms. Prerequisites: Introduction to Culinary Arts (CUL115) and Principles of Baking (CUL125).
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4.00 Credits
This seven-week course takes students beyond the basic principles of baking. The students learn cake decorating and advanced pastry production techniques. The course introduces students to the proper application of mixes, laminated dough, fillings, and choux pastries. Additional expenses may include supplies, equipment, and/or uniforms. Prerequisites: Introduction to Culinary Arts (CUL115) and Principles of Baking (CUL125).
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3.00 Credits
This two-week intensive course introduces students to various menu types and costing of menu items. Students also learn the skills necessary to purchase all food items, properly receive and store those items, conduct yield tests and become familiar with the "NAMP" guide and cancuttingprocedures. The course emphasizes the math skills used to calculate food and beverage cost percentages. Additional expenses may include supplies, equipment, and/or uniforms. Prerequisites: Café and Bistro Cuisine (CUL135) and Advanced Desserts and Pastries (CUL145).
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4.00 Credits
This course goes beyond the basics of food production. The course introduces students to production and service of menus involving all aspects of cooking techniques as well as skills needed to execute service properly. It introduces students to various cooking techniques in an actual restaurant setting with emphasis on the timing and skills necessary to perform these tasks. Faculty demonstrate food-garnishing techniques. Additional expenses may include supplies, equipment, and/or uniforms. Prerequisite: Menu Design and Purchasing (CUL211).
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