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Course Criteria
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3.00 Credits
A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and workplace safety standards. Assessment Levels: R1, E1, M1.
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3.00 Credits
A course in a la carte or "cooking to order" concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating and saucing principles. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
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3.00 Credits
A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize and build a portfolio of recipe strategies and production systems. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
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3.00 Credits
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
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3.00 Credits
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the College, employer and student. Under supervision of the College and the employer, combines classroom learning with work experience. Includes a lecture component. Prerequisite: CHEF 1301.
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4.00 Credits
A study of specialty foods and garnishes. Emphasis on design, techniques and display of fine foods. Prerequisite: CHEF 1301. Assessment Levels: R1, E1, M1.
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3.00 Credits
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments and the pairing of sauces with a variety of foods. Prerequisites: CHEF 1301, 1410. Assessment Levels: R1, E1, M1.
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3.00 Credits
Advanced concepts in the construction of inedible display items. Emphasis on buffet production, presentation and service. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
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3.00 Credits
Advanced concepts in the construction of sausages, pates and related forced meat preparations. Prerequisites: CHEF 1301, 1410, 2302. Assessment Levels: R1, E1, M1.
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3.00 Credits
Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food. Prerequisites: CHEF 1301, 1410, 2302 and PSTR 1301. Assessment Levels: R1, E1, M1.
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