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Course Criteria
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2.00 Credits
Fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage. Students will prepare yeast goods, pies, cakes, cookies, and quick bread; and use and care for equipment. (4 sch: 2 hr. lecture, 4 hr. lab)
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1.00 Credits
Provides orientation to garnishing, preparation of charcuterue items, cold foods, and buffet presentation. Explores the various duties of the modern garde manger. (3 sch: 1 hr. lecture, 4 hr. lab)
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3.00 Credits
The principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dinning public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability. Effective planning and layout of kitchen and equipment will also be emphasized. (3 sch: 3 hr. lecture)
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1.00 Credits
Management of a restaurant dining room including good housekeeping technique, fine food, and efficient service. Covers French, Russian, American, and English waited table service, limited service, counter, tray, service, and catering. Emphasis will be place on staffing, scheduling, controls and skills required to effectively supervise a dining room operation. (3 sch: 1 hr. lecture, 4 hr. lab)
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2.00 Credits
Exploration of the American Cuisine concept emphasizing freshness, seasonality, nutrition, indigenous ingredients, and presentation. A thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. (4 sch: 2 hr. lecture, 4 hr. lab)
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2.00 Credits
A study of cuisines of the world. Emphasis is on use of authentic ingredients, methods, and terminology. (4 sch: 2 hr. lecture, 4 hr. lab)
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1.00 - 6.00 Credits
A course which is a cooperative program between industry and education and is designed to integrate the student's technical studies with industrial experience. Variable credit is awarded on the basis of one semester hour per 45 industrial contact hours. (1-6 sch: 3-18 hr. externship
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2.00 Credits
Fundamentals and principles of drafting to provide the basic background needed for all other drafting courses. (4 sch: 2 hr. lecture, 4 hr. lab)
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2.00 Credits
A course designed to familiarize the student with the physical properties of the materials generally used in the erection of a structure, with a brief description of their manufacture. (3 sch: 2 hr. lecture, 2 hr. lab)
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2.00 Credits
Preparation of material and labor quantity surveys from actual working drawings and specifications. (3 sch: 2 hr. lecture, 2 hr. lab))
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