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Course Criteria
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3.00 Credits
(3 Credits) This course focuses on all related areas of food sanitation; i.e., food-borne illnesses, poisons, hygiene, a comprehensive understanding of microbiology, life cycles, and proper control of rodents and insects.
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1.00 Credits
(1 Credit) Quick breads, cookies, cakes and yeast breads will all be covered at an introductory level. Students will also become familiar with conversions, weights and measures, and bakeshop equipment related to production. (Prerequisite-Corequisite: BCUL121 or POI)
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1.00 Credits
(1 Credit) A variety of pastry items to include pies, tarts, choux paste, breakfast pastry and phyllo are prepared in this course, as well as finishing techniques. Forms the basis for more advanced bakery techniques. (Prerequisite: BCUL117; Corequisite: BCUL121 or POI)
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1.00 Credits
(1 Credit) Production of desserts using classical techniques to include Bavarian, mousses, gateaux and custards. (Prerequisite: CUL118; Corequisite: CUL121 or POI)
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3.00 Credits
(3 Credits) Baking theory provides an understanding of baking principles and theory, and how they apply to hands-on work in the bakeshop. (Corequisites: BCUL117, 118, 119 or POI)
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1.00 Credits
(1 Credit) This course covers the artistic presentation of cold and hot foods.
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3.00 Credits
(3 Credits) Food service and alcoholic beverage regulations, mixology, and skills in table service are covered in this course. Labor and employment regulations are also addressed.
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1.00 Credits
(1 Credit) The use and understanding of the seven basic methods used in cake production will be covered. The student will also learn the art of cake decoration.
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1.00 Credits
(1 Credit) Basic pastry doughs, batters and fillings will be used to create single portions, plated desserts and pastries, as well as plate decorating and garnishing techniques.
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4.00 Credits
(4 Credits) Degree candidates in the Culinary Arts curriculum are required to complete four hundred hours of on-the-job work experience for which they are paid by their respective employers. Students will be required to work in an approved food service operation (restaurant, club, hotel, institutional kitchen or camp) and must be engaged in food preparation tasks that will enable them to practice the skills learned during their first year at the college. (Prerequisites: CUL111, 112, 113, 115, 117, 118, 119, 121, POI)
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