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Course Criteria
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4.00 Credits
Demographic changes and the accessibility of travel have altered our cultural perspective of the world pertaining to a culinary journey. Students will develop a comprehensive picture of cuisines throughout the world. Note: Cognate course for the Culinary Arts - Associate in Applied Science degree. Chefs uniform required to be purchased for culinary lab - contact department on process to order uniforms before first class session.
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2.00 Credits
(2 Credit Hours) This Laboratory class covers basic concepts in food and baking preparation, and techniques used in food service operations. This course includes the mastery of basic culinary terminology, proper use of tools and equipment, interpretation of recipes and formulas, and production methodology. Emphasis is placed on proper safety and sanitation. Co-requisites: Concurrent enrollment in HOSP 124 and HOSP 125 is required. Suggested Prerequisites: HOSP 105
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3.00 Credits
(3 Credit Hours) Students will be introduced to basic concepts in food preparation and techniques in the food service operations. This course includes proper use of kitchen procedures with hands-on food production methods. Students will utilize the principles, standards, and practices involved in professional quantity food production. Students will rotate in production areas, which will include the following: pantry, soups, stocks, sauces, vegetables, and the entrée department. Co-requisites: Concurrent enrollment in HOSP 121 and HOSP 125 is required. Note: Chefs uniform required to be purchased for culinary lab - contact department on the process to order uniforms before first class session.
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3.00 Credits
(3 Credit Hours) Students will be introduced to basic concepts in professional baking. This course covers the preparation and techniques in bakery operations. Students will utilize the principles, standards, and practices involved in professional quantity bakery production. Students will rotate in production areas, which will include the entire department, such as, but not limited to, quick breads, cookies, yeast products, layered dough, pies, basic cakes, cheesecakes, simple pastries, and doughnuts. Co-requisites: Concurrent enrollment in HOSP 121 and HOSP 124 is required. Note: Chefs uniform required to be purchased for culinary lab - contact department on the process to order uniforms before first class session.
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3.00 Credits
Examines basic concepts of nutrition, food composition, food technology, and controversies in nutrition and marketing nutrition in the food service business. Discussion and study topics include carbohydrates, fats, protein, vitamins, minerals, RDA, food labeling, menu planning, weight management, cardiovascular disease, nutrition and cancer, modifying recipes for health and lower calorie content.
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8.00 Credits
Provides practical experience in quantity food preparation. This class is designed so that each unit of the kitchen is emphasized. Students participate in broiling, sauteing, meat cutting, baking, preparing buffets, and identifying products. They demonstrate their culinary skills in the student training dining room Fifty-One O One Restaurant - Student & Culinary Art Center. Prerequisites: Completion of or concurrent enrollment in HOSP 124 and HOSP 125 Suggested Prerequisites: HOSP 105 Note: Chefs uniform required to be purchased for culinary lab - contact department on process to order uniforms before first class session.
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3.00 Credits
The student will be introduced to safety procedures related to ice handling, describe tools and equipment used in ice carving, identify qualities of carving ice, and discuss proper care and sharpening of tools. Basic skills will include shaping, rounding, and sculpturing ice displays. The student will demonstrate the use of hand and power tools used for ice sculpturing. Upon completion, the student will be able to carve an ice sculpture from a single block.
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3.00 Credits
(3 Credit Hours) Applies basic principles of table service in the production dining room. Emphasis is placed upon effective serving procedures and techniques, including cordial and prompt attention to customers, proper dress and grooming practices, and in-depth knowledge of menu items.
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3.00 Credits
Explains procedures for purchasing food and beverages for hotels, restaurants, and institutions. Emphasis is placed on markets, federal and trade grades, governmental regulations, packaging, comparative versus price buying, yields, and quality controls. Prerequisites: Completion of or concurrent enrollment in HOSP 110
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3.00 Credits
The student becomes familiar with various food and beverage cost control systems. This course emphasizes food and beverage cost calculation, inventory control, and profit. In addition, a detailed study of calculating the cost of wines, spices and beer will be made. Prerequisites: Completion of or concurrent enrollment in HOSP 110 Suggested Prerequisites: BMA 110 or higher
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