|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
-
3.00 Credits
Emphasis is on terms, concepts, and methods necessary to American Cuisine food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen aromatics, regional cooking principles and history, methods of American regional food preparation, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
-
3.00 Credits
(Prerequisite: MAT 1012) Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
-
3.00 Credits
Presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads. 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; science and use of baking ingredients for breads, weights, measures, and conversions; baking sanitation and hygiene; preparation of baked goods; baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
-
3.00 Credits
Presents the fundamental 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; science and use of baking ingredients; preparation of baked goods, weights, measures, and conversions; baking sanitation and hygiene for desserts, cakes, and pastries; and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
-
4.00 Credits
(Prerequisite: CUL 112) Provides experience in preparation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating/styling, safety and sanitation, and production of quantity food. Laboratory practice is provided.
-
3.00 Credits
Introduces the fundamentals of dining and beverage service. Topics include: dining service/quest service, dining service positions and functions, international dining service, restaurant business laws, preparation and setup, table side service, table side merchandising and beverage service and setup. Laboratory practice parallels class work.
-
5.00 Credits
(Prerequisite: CUL 114) Introduces basic pantry manager principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions, basic garnishes, breakfast preparation, buffet presentation, cold preparations, cold sandwiches, salads and dressings, molds, garnishes, and cold hors d'oeuvres. Laboratory practice parallels class work.
-
3.00 Credits
Emphasizes basic garde manager 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.
-
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 use them to solicit cooperation, use of leadership 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.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|