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Course Criteria
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3.00 Credits
Guides students on a tour of France. This course focuses on the social and cultural culinary dimensions and regional development of food and wine. Tours of local producers, markets, and historical sites are included as well as hands- on culinary classes. Local chef instructors lecture and demonstrate local and regional specialties and students have the opportunity to assist in food production as well as sample many traditional local foods. Introductory lectures are scheduled several weeks prior to the trip.
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3.00 Credits
Guides students on a tour of France. This course focuses on the social and cultural culinary dimensions and regional development of food and wine. Tours of local producers, markets, and historical sites are included as well as hands- on culinary classes. Local chef instructors lecture and demonstrate local and regional specialties and students have the opportunity to assist in food production as well as sample many traditional local foods. Introductory lectures are scheduled several weeks prior to the trip.
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4.00 Credits
Covers the basic fundamental principles of food preparation. This lecture/laboratory course discusses all the major food areas including sauces, soups, vegetables, starches, proteins, salads, eggs, fruits, hors d'oeuvre, baking, and pastry prepared in a commercial kitchen. Students must purchase an approved uniform. A course fee is required.
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4.00 Credits
Covers the basic fundamental principles of food preparation. This lecture/laboratory course discusses all the major food areas including sauces, soups, vegetables, starches, proteins, salads, eggs, fruits, hors d'oeuvre, baking, and pastry prepared in a commercial kitchen. Students must purchase an approved uniform. A course fee is required.
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3.00 Credits
Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.
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3.00 Credits
Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.
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3.00 Credits
Addresses issues in management as they relate to the hospitality field. The course covers responsibilities of the supervisor to employees, leadership, communication, motivational skills, hospitality organizational management, and current issues in hospitality human resources management.
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3.00 Credits
Addresses issues in management as they relate to the hospitality field. The course covers responsibilities of the supervisor to employees, leadership, communication, motivational skills, hospitality organizational management, and current issues in hospitality human resources management.
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3.00 Credits
Provides students with the opportunity to gain hands-on experience working in the food service industry for a total of 280-hours at an approved site. This course is designed to help students refine the skills developed throughout the Culinary Arts programs and prepare them for full-time employment. The student compiles a portfolio of the internship experience for a grade. Enrollment is restricted to students in the Culinary Arts AAS program. Prerequisite: CULI 207 with a grade of C or higher.
Prerequisite:
CULI 153 & CULI 205
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3.00 Credits
Provides students with the opportunity to gain hands-on experience working in the food service industry for a total of 280-hours at an approved site. This course is designed to help students refine the skills developed throughout the Culinary Arts programs and prepare them for full-time employment. The student compiles a portfolio of the internship experience for a grade. Enrollment is restricted to students in the Culinary Arts AAS program. Prerequisite: CULI 207 with a grade of C or higher.
Prerequisite:
CULI 153 & CULI 205
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