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Course Criteria
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1.00 Credits
(1 Credit) Develops sensitivity to the relationship between specific foods and the cultures of France, Italy and China, as well as people, places and things that have shaped the history of culinary arts. (Prerequisite: CUL220)
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1.00 Credits
(1 Credit) Healthy Cuisine focuses on cooking for the customer's health. Vegetarian, low fat and other diets will be explored, as well as modified traditional diets. (Prerequisites: CUL111, 112, 113, 114 and 115)
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1.00 Credits
(1 Credit) Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Food preparation and production will be emphasized as the student gains job experience before graduation. (Prerequisite: POI)
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1.00 Credits
(1 Credit) Students will spend 45 hours at an off-site food service establishment that works in cooperation with the culinary program. Food preparation and production will be emphasized, as well as exposure to the management philosophy of the establishment. This course is meant to give the student valuable job experience before graduation. (Prerequisite: POI)
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2.00 Credits
(2 Credits) Students will develop a knowledge of purchasing specifications as well as marketing techniques to enhance sales and profits. The essentials for operating a successful catering business will also be covered.
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0.00 Credits
(0 Credits) The senior practicum is the student's "black box" exam. The exam is a hands-on exam based on the previous 18 culinary labs. The student must pass this exam to graduate from the Culinary Arts program. (Prerequisites: BCUL111, 112, 113, 114, 117, 118, 119, 122, 211, 212, 213, 214, 215, 225, 219, 220, 221, 224, 226 or POI)
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1.00 Credits
(1 Credit) This course expands on the artistic presentation of cold and hot foods. Advanced meat fabrication, platter presentation and buffet production will also be covered in this course.
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4.00 Credits
(4 Credits) Degree candidates in the Baking and Pastry Arts curriculum are required to complete four hundred hours of on-the-job experience for which they are paid by their respective employers. The students will be required to work in some type of approved food service operation (bakery, restaurant, hotel, inn, or country club) and must be engaged in food preparation tasks that will enable them to utilize the skills learned as students in the Baking and Pastry Arts program.
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1.00 Credits
(1 Credit) The students will learn basic skills and fundamentals used in the art of creating artisan breads.
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1.00 Credits
(1 Credit) Introduction to pastillage, pulled, blown, poured and spun sugar, as well as the techniques necessary to design and produce edible centerpieces will be explored.
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