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Course Criteria
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3.00 Credits
(3 class hrs/wk, 3 cr) W Students learn the skills of tasting and analyzing wine. Traditional terminology, tasting techniques and methods are used. Components of wine, production techniques, wine regions, and grape varieties are covered with emphasis on local wines and wine industry. Must be 21 years of age.
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3.00 Credits
(3 class hrs/wk, 3 cr) W Explore the use of wine in the preparation of sauces. Learn technology skills by preparing a spreadsheet containing an inventory of tasting notes and preparing a paper using a word processing program. Includes experimentation and tasting in a hands-on environment. Also learn to identify the character of sauces and match them with complementary wines. Prerequisite: CA 8.346 Culinary Fundamentals. Must be at least 21 years of age.
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3.00 Credits
(3 class hrs/wk, 1 cr) F/W/Sp Provides students the opportunity to participate in actual banquet and buffet functions, from small caterings to very large banquets. Set up, production load, banquet and catering plans, service techniques, organizational skills, costs and breakdown systems are presented.
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3.00 Credits
(4 class hrs/wk, 2 cr) F/W/Sp Provides students the opportunity to participate in actual banquet and buffet functions, from small caterings to very large banquets. Set up, production load, banquet and catering plans, service techniques, organizational skills, costs and breakdown systems are presented.
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3.00 Credits
(3 class hrs/wk, 1 cr) F/W/Sp Provides students the opportunity to participate in actual banquet and buffet functions, from small caterings to very large banquets. Set up, production load, banquet and catering plans, service techniques, organizational skills, costs and breakdown systems are presented. Prerequisite: CA 8.350 Banquets and Buffet Lab A and CA 8.351 Banquets and Buffet Lab B.
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3.00 Credits
(4 class hrs/wk, 2 cr) F/W/Sp Provides students the opportunity to participate in actual banquet and buffet functions, from small caterings to very large banquets. Set up, production load, banquet and catering plans, service techniques, organizational skills, costs and breakdown systems are presented.
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3.00 Credits
(3 class hrs/wk, 1 cr) F Covers the planning and execution of a banquet, buffet or catering as a member of a team. Students evaluate food for taste arrangement, adherence to theme, cost, etc. Students learn set-up, service and clean up procedures for a large food function. Prerequisite: Instructor's approval.
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3.00 Credits
(2 class hrs/wk, 2 cr) W To be taken in conjunction with CA 8.352 and CA 8.353 Banquet and Buffet Lab C and D. Students participate in the planning and execution of winter and spring term banquets, food show and other special events. Prerequisites: CA 8.350 Banquets and Buffet Lab A and CA 8.351 Banquets and Buffet Lab B.
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3.00 Credits
(3 class hrs/wk, 3 cr) Sp Students explore the use of wine in the preparation of main entrees. Students learn through experimentation and tasting in a hands-on environment. Emphasis placed on identifying the distinguishing characteristics of foods and dishes and matching them with complementary wines. Prerequisite: CA 8.346 Culinary Fundamentals and CA 8.349 Cooking with Wine (Sauces). Must be at least 21 years of age.
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3.00 Credits
(4 class hrs/wk, 4 cr) F Students apply their knowledge of food and wine characteristics to the pairing of food and wine in a series of tastings. Generally accepted standards for pairing food and wine are presented. Students learn how to pair wines with new food trends. Particular emphasis is placed on varietal wines. Prerequisite: VMW 131 Wine Appreciation (Chemeketa), VMW 232 Sensory Evaluation of Wine Varietals (Chemeketa) and CA 8.346 Culinary Fundamentals. Must be 21 years of age.
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