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Course Criteria
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3.00 Credits
(4 class hrs/wk, 2 cr) Sp Provides students the opportunity to participate in actual banquet and buffet functions. Students choose wines to complement the banquet menu and then present and serve the wine(s) at the actual banquet. Emphasizes how to describe, open and pour wine. Prerequisite: Must be 21 years of age.
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3.00 Credits
(2.5 class hrs/wk, 2 cr) F Students are expected to create a menu and support documentation for a restaurant or other food operation using the skills and concepts presented in this class. Throughout the term students will work on components of the final project. Prerequisite: CA 8.373 Costing.
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3.00 Credits
(2.5 class hrs/wk, 1 cr) Sp Teaches theory and practice of determining food cost for restaurant and institutional cooking.
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3.00 Credits
(6 class hrs/wk, 3 cr) F Addresses fabricating primal and sub-primal cuts of beef, pork and lamb for profitable use in restaurants. Includes knife techniques, portion cutting, and safe and sanitary meat handling and storage. Proper cooking procedures and techniques also are presented. Handling and tasting of meat products is an integral and required part of this class. Prerequisite: CA 103 Culinary Arts Practicum III.
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3.00 Credits
(4 class hrs/wk, 2 cr) Sp Traditional and contemporary presentation techniques are presented and practiced as part of this hands-on class. Charcuterie, hors d'oeuvres, appetizers and patésare explored.
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3.00 Credits
(4 class hrs/wk, 2 cr) F Covers the art and science of beverage production, classifications, standards of identity, taste and characteristics, service and merchandising, costing and controls, standard glassware, sanitation, and federal and state ordinances.
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3.00 Credits
(2 class hrs/wk, 1 cr) F Practical use of food and menus to assure a proper balance of both macronutrients (carbohydrates, fats, and proteins) and micronutrients. Meeting nutritional needs through the use of "new" and varied products is stressed. Mainemphasis is placed on hands-on activities to expand students' ability to identify and use a variety of ingredients.
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3.00 Credits
(4 class hrs/wk, 2 cr) Sp Through lecture, projects, research and demonstration, students learn about the styles and flavoring components of a variety of national and regional cuisines. All reports, menus and projects will be completed using a word processing program.
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3.00 Credits
(3 class hrs/wk, 2 cr) Sp An introductory course in geographic information systems (GIS). Uses ArcGIS software to display and work with spatial data, work with attributes, query databases, and present data. Prerequisite: Knowledge of computer and Windows operation.
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3.00 Credits
(2 class hrs/wk, 1 cr) F A course in civil engineering design. Emphasizes the design of roads, waterlines, sanitary sewer lines and storm drains. Prerequisites: EG 4.456 Civil Drafting Lab; WW 6.167 Water Distribution and Collections Lab.
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