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Course Criteria
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3.00 Credits
3 credits (3 lec hrs/wk) This course will focus on the necessary skills for effective restaurant management and supervision by preparing students to transition from employee role to supervisory role. Students will evaluate styles of leadership and develop skills in human relations and personnel management. Prerequisite: Instructor consent.
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1.00 Credits
1 credit (11 lec hrs/total) This course will focus on the development of habits, traits, and grooming standards necessary for success in today's culinary arts job market. Students will review career tracts and opportunities in the culinary arts industry. Interview skills and portfolio development will be included. Prerequisite: Instructor consent.
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4.00 Credits
4 credits (8 lec-lab hrs/wk) This course is the understanding of the cooking stages of sugar. A variety of sugar syrups and icings that rely on sugar syrup will be prepared along with royal icing, ganache, Italian and French buttercream icings, marshmallows and cooked sugar fillings. Dessert sauces are also included in this course including plate presentation and various sauce feathering techniques. Students will also learn the art of candying whole and sliced fruits. Prerequisite: Instructor consent.
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3.00 Credits
3 credits (6 lec-lab hrs/wk) This course will cover the origin and history of frozen desserts as well as the various churning methods for making ice cream, gelato and sorbets. Still frozen methods will also be discussed. Students will learn to prepare a variety of ice creams, gelatos, sorbets, frozen souffles, granite and parfaits. Prerequisite: Instructor consent.
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1.00 Credits
1 credit (1 lec hr/wk) The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice cream maker, a sculptor and a florist. Students will learn to develop dessert menus for the food service industry using a variety of techniques to add visual appeal to plated desserts. This course will be an 11- week project where students will work towards the goal of developing a complete dessert menu. Prerequisite: Instructor consent.
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3.00 Credits
3 credits (6 lec-lab hrs/wk) Theory and methodology behind designing and building a bakery, from location and equipment to menu options and staffing are covered. Students spend lab time designing and creating a bakery. Students bring their concept to life for one hour as a final. Prerequisite: CRT2026 with a "C" orbetter.
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6.00 Credits
6 credits (1 lec, 10 lec-lab hrs/wk) This course covers baking and pastry fundamentals, including the history, terminology, ingredients, technology, equipment, storage and sanitation in the bakeshop. Students gain experience in using various mixing, holding and baking methods as well as international techniques to create an assortment of lean yeast doughs, quick breads, fritters, donuts, crisps, cobblers, cookies, pies and tarts. Prerequisite: Instructor consent.
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7.00 Credits
7 credits (2 lab, 12 lec-lab hrs/wk) This course covers more advanced bakery techniques. Students will learn the production methods for American and European artisan breads, breads using natural yeast, decorative breads using some basic sculpting techniques, European style pastries and tarts as well as a variety of international cookies. This course covers human digestion and how to create nutritional and allrgy aware options in the bakery. Sugar free, reduced sugar, and reduced fat baking will be covered in this course. Prerequisite: CRT2031 with a "C" orbetter.
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5.00 Credits
5 credits (10 lec-lab hrs/wk) From classic genoise to modern joconde, this course covers all aspects of building cakes. Students go from the basics of cake making through a complete understanding of cake structure development and how to alter recipes as needed. A variety of decorating styles from American birthday cakes to French wedding cakes will be covered. Prerequisite: Instructor consent.
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3.00 Credits
3 credits (6 lec-lab hrs/wk) This course will take the student through the making and usage of pulled, blown casted and spun sugar. Students will also learn how to make and use marzipan for decorations, fillings and confections. Students will gain a functioning knowledge of how to make, form and present pastillage. Prerequisite: CRT2032 with a "C" orbetter.
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