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Course Criteria
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3.00 Credits
(10 class hrs/wk, 1 cr) F Teaches the skills of dining room service by a combination of lecture, demonstrations and role playing. In addition, students learn the fundamentals of building customer relations.
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1.00 Credits
(2 class hours/ 1 credit) Sp Prepare for entering the culinary workforce. Organize a search for work including preparation of a résumé for use in a mock interview, writing aletter of application, and completing a standard application form. Includes preparing a five year career plan and exploring different career opportunities using resources such as the Internet, industry periodicals, and employment department career information.
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3.00 Credits
(2 class hrs/wk, 1 cr) Sp Prepares the student for entering the culinary work force. Students create a résuméfor use in a mock interview. They prepare a five-year career plan and explore different career opportunities using resources such as the Internet, industry periodicals, and employment department career information.
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3.00 Credits
(2 class hrs/wk, 2 cr) W Through lecture, role-playing, research and written assignments, students learn to write specifications for projects and skills needed for working with purveyors. All reports, menus and projects will be completed using a word processing program. Students will also learn standard storeroom procedures.
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3.00 Credits
(20 class hrs/wk, 7 cr) F From the fundamental skills attained in Practicum I, II & III, students refine and advance their culinary skill to include a la carte, front line cookery, advanced baking and pastry, advanced garde manger and dining room management skills. Students are directly involved in running a "working restaurant," giving thema realistic experience while honing work habits and awareness of production demands. Prerequisite: "C" or higher grade in CA 101 Culinary Arts Practicum I,CA 102 Culinary Arts Practicum II, and CA 103 Culinary Arts Practicum III.
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3.00 Credits
(20 class hrs/wk, 7 cr) W From the fundamental skills attained in Practicum I, II & III, students refine and advance their culinary skill to include a la carte, front line cookery, advanced baking and pastry, advanced garde manger and dining room management skills. Students are directly involved in running a "working restaurant," giving thema realistic experience while honing work habits and awareness of production demands. Prerequisite: "C" or higher grade in CA 103 Culinary Arts Practicum IIIand CA 8.321 Advanced Cooking Management I.
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3.00 Credits
(20 class hrs/wk, 7 cr) Sp From the fundamental skills attained in Practicum I, II & III, students refine and advance their culinary skill to include a la carte, front line cookery, advanced baking and pastry, advanced garde manger and dining room management skills. Students are directly involved in running a "working restaurant," giving thema realistic experience while honing work habits and awareness of production demands. Prerequisites: "C" or higher grade in CA 8.322 Advanced CookingManagement II.
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3.00 Credits
(8 class hrs/wk, 3 cr) W Students study and practice the art of classical and modern sauce and soup making from varied national and ethnic cuisines. Hands-on lab activities stress both large scale and a la carte production techniques. Prerequisite: "C"or higher grade in CA 103 Culinary Arts Practicum III.
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3.00 Credits
(3 class hrs/wk, 3 cr) F Students learn the fundamentals of classical culinary techniques, sanitation and safety through lectures, demonstrations and hands-on projects. Proper use of tools, equipment, flavoring ingredients and garnish will be covered.
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3.00 Credits
(1 class hr/wk 1 cr) F Provides the student with an understanding of alcohol as a drug and its effects on the body, behavior and, in particular, on the driving skills of those who consume alcohol. Also helps equip students with skills and strategies for dealing with the day-to-day challenges of serving alcohol in a commercial establishment.
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