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Course Criteria
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0.00 Credits
Work in cooperating restaurant or food service. Requires logbook of work experiences, recipe files, and photos of displayed work.
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3.00 Credits
Team preparation of a specified number and variety of international meals using advanced skills. Prerequisite(s): CULA 101 and CULA 103 and CULA 112.
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3.00 Credits
Preparation of yeast dough products, quick breads, cakes and icings, and pies. Prerequisite(s): CULA 101 and CULA 103 and CULA 112.
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1.00 Credits
Introductory bakery and pastry techniques. Includes physical and chemical nature of yeast breads, cakes, pies, cookies, and quick breads. Prerequisite(s): CULA 107. Corequisite(s): CULA 208, 283 or permission of instructor.
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1.00 Credits
Foundations of basic stocks and their relationship to classical soup and sauce preparation in a commercial kitchen. Stocks, soups, and sauces used in commercial cooking are prepared. Fundamentals of sauce station discussed. Prerequisite(s): “C” or better in all of the following: CULA 101, CULA 102, CULA 103, CULA 105, CULA 121, CULA 281.
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3.00 Credits
Special topics course. Focus on trends and issues in the food service industry. Prerequisite(s): “C” or better in all of the following: CULA 101, CULA 102, CULA 103, CULA 105, CULA 121, CULA 281, CULA 282, CULA 283.
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1.00 Credits
Beginning course in the garde manger station, including production of cold and hot hors d’oeuvres, specialty salads, dressings, dips, and assorted canapés. Prerequisite(s): “C” or better in all of the following: CULA 101, CULA 102, CULA 103, CULA 105, CULA 121, CULA 281, CULA 282.
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1.00 Credits
Hands-on course in production of French and European desserts. Includes puddings, mousses, pastries, puff paste, tarts, soufflés, ice creams, sorbets, sherbets, candies and sweet sauces. Prerequisite(s): CULA 101, CULA 102, CULA 103, CULA 281, CULA 282.
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3.00 Credits
Study of nutrients including functions, food sources, dietary allowances, food habits, special needs in life cycle, current issues in nutrition, and marketing nutrition in food service industry. Prerequisite(s): CULA 101
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3.00 Credits
Basic principles of effective supervision, including human relations, motivation, communication, correct training principles, interviewing of staff, and discipline. Emphasizes working with supervisors and subordinates in food service and hospitality industries. Prerequisite(s): Eligibility for ENGL 101.
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