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Course Criteria
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2.00 Credits
Introduces basic theoretical and clinical optics, including physical and geometric optics, and basic refractometry techniques. Note(s): Prerequisite to all OPHT courses is acceptance into Ophthalmic Medical Assistant Program.
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0.00 Credits
Continuation of OPHT 204. Advanced skills under supervision of clinical instructors. Prerequisite(s): OPHT 204. Note(s): Prerequisite to all OPHT courses is acceptance into Ophthalmic Medical Assistant Program.
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3.00 Credits
Overview of the baking/pastry industry. Includes history of baking, organization and facilities layout, field trips to bakery/pastry facilities, equipment, safety, sanitation, product storage, importance of the uniform, bakery/ pastry organizations and certification levels, ingredient information, product packaging and marketing, standard mise en place, development of formulas, conversion percentages, dough temperature calculations, and bakeshop seasonings.
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1.00 Credits
Includes the development of manipulative skills, measurement practice, sanitation, equipment safety and usage, the many uses of puff pastry, and production of breads, cookies, pies, cakes, and basic pastries.
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1.00 Credits
Covers the use of the following standard set up items: ganache, butter cream, frangipane, pastry cream, simple syrup and finishing items for decorating products, dessert prep, pate a choux, meringues, puddings, sauces, cake sponges, tarts, cake decorating, mousse cakes, Bavarians, charlottes, coupes and trifles, ice cream and frozen desserts, chocolate and sugar garnish work, plate design, and buffet presentation.
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0.00 Credits
Work component to the Pastry/Baking Program. 320 hours of work experience verified by a supervising chef/manager. Corequisite(s): PAST 101 and PAST 102
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1.00 Credits
Examination of individual desserts with a modern approach. Topics include: plate composition, portioning, flavor combination, textures, eye appeal, balance, color, harmony, and plate decoration techniques. Prerequisite(s): “C” or better in CULA 102, and CULA 103, and PAST 101, and PAST 102, and PAST 150.
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2.00 Credits
Covers products available to the pastry/baking industry and how to design, fabricate, support, and set up showpieces and displays. Students will work in mediums of cookie and bread dough, marzipan, gum paste, cocoa painting, royal icing, sugar in many forms, rolled fondant chocolate work, chocolate candies, and wedding cake design and assembly.
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3.00 Credits
A practical and theoretical approach to pastry operations. Management and non-management positions will be explored. Students will apply their knowledge of pastry applications and job positions to this class. Additionally, the class will incorporate the production of plated desserts and showpieces to the dining experience of invited guests.
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0.00 Credits
Continuation of Work Experience I of the Pastry/Baking Program. 320 hours of work experience verified by a supervising chef/manager. Prerequisite(s): PAST 150.
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