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Course Criteria
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3.00 Credits
3 credits (6 lec-lab hrs/wk) Students will learn the history of chocolate and its many uses through the ages. Students gain an understanding of how the crystal structure of chocolate is developed and used. Students make free formed and molded chocolate confection Students also gain a working knowledge of designing and building basic show pieces. Prerequisite: Instructor consent.
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3.00 Credits
3 credits (6 lec-lab hrs/wk) A capstone course that merges the student's finest pastry skills with artistic expression. Students will learn to make centerpieces to grand show pieces which include edible cake and confection serving stands and platters. Prerequisite: CRT2032 with a "C" orbetter.
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1.00 Credits
1 credit (1 lec hr/wk) Foundation in visual perception and composition as applied to Culinary Arts and Baking and Pastry Arts. Study of visual principles to understand how to present and create artistically pleasing dishes/foods. The seven principles presented are: contrast, emphasis, balance, unity, pattern, movement and rhythm.
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6.00 Credits
6 credits (2 lec, 8 lec-lab hrs/wk) This course is designed specifically for students specializing in Baking and Pastry Arts. Students are introduced to the philosophy of the hospitality industry through its history, growth and development up to present trends. Students are instructed in knife skills, hand tool and equipment operation, emphasizing safety. Basic stock, soup and sauce making are included. Cooking techniques and methodology are demonstrated and practiced through the use of herbs and spices, meats, seafood and poultry. Also covered are fruits, vegetables, starches, salads and basic dressings, sandwiches and breakfast products.
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3.00 Credits
3 credits (1 lec, 2 lec-lab hrs/wk) This course will focus on the successful execution of modern day wedding cakes. Students will learn a brief history but focus mainly on today's styles and trends. Set up and marketing strategies will be covered in this course in addition to the construction of wedding cakes. Prerequisite: HEC9932 or ServSafe Certificate and Instructor Consent.
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5.00 Credits
5 credits (2 lec, 6 lec-lab hrs/wk) This course will focus on the history of beverage service including tea, coffee and chocolate. Students will develop the skills to prepare the beverages as well as an assortment of sweet and savory accompaniments. Students will also learn basic service skills. The students will execute four public events during this course. Prerequisite: HEC9932 or ServSafe Certificate and Instructor Consent.
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6.00 Credits
6 credits (2 lec, 8 lec-lab hrs/wk) This course will focus on various International and American regional cuisines. Students will develop a working understanding of the local products, traditional ethnic recipes and kitchen tools indigenous to various regional cuisines. The course will include the cuisines from national and international regions including New England, Louisiana, New Mexico, Florida, France, Italy, and Scandinavia. Also included are the cuisines of China, Japan, Vietnam, Thailand, Greece, Spain and Portugal, Germany, Morocco, India, Mexico, The American Southwest, New Orleans Cajun and Creole and the Midwest Heartland. Prerequisite: CRT2000 with a "C" orbetter.
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8.00 Credits
8 credits (3 lec, 10 lec-lab hrs/wk) This course will cover the preparation and artistic presentation of cold cuisine. While using garde manger small tools, students will develop skills in the fundamentals of preparing hot and cold appetizers and hors d'oeuvres, canapes, lunch and dinner salads, dressings, terrines, galatines, pates, and charcuterie, vegetable and fruit carving, garnishes, hot and cold sandwiches and food decoration. Basics of cold food pantry organization and sanitizing techniques will be covered. Students will be introduced to the artistic production and presentation of buffet arrangements. Prerequisite: CRT2000 with a "C" orbetter.
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12.00 Credits
12 credits (36 lab hrs/wk) This course offers students work place experience in a variety of supervised settings that are applicable to the development of a student as a professional in the food service industry. Students will have the opportunity to work in different areas under the direction of chefs and food/beverage managers. Externships will be progressive training experiences structured to fit the background and career goals of each individual student. Prerequisite: Instructor consent.
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2.00 Credits
2 credits (2 lec hrs/wk) This is the first course in computer literacy and is intended for the novice user. Students will become familiar with current computer terminology. Students will learn end-user skills in file management using PC operating system, word processing and Internet searching software. Also offered as CS101A, B in onecredit modules. Concurrent: CIS0593.
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