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Course Criteria
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4.00 Credits
4 Credits, 4 Class Hours This course is a continuation of CS 1170. The topics include introductory object-oriented programming techniques using the C++ language, operator and function overloading, software engineering principles, records, pointers, inheritance, other data structures such as stacks, queues, and linked lists, and the C++ I/O system. Prerequisites: CS 1170 Computer Science I
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3.00 Credits
3 Credits, 3 Class Hours An introduction to the hospitality industry and the chef as supervisor and manager. Topics include the organization of industry segments, services provided by the lodging, food and beverage industry, career opportunities, principles of supervision, communication, motivation, total quality, leadership, training, and team performance.
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2.00 Credits
2 Credits, 2 Class Hours An introduction to the sanitation and safety issues and practices involved in the food preparation process. Prevention of all types of food contamination and the Hazard Analysis Critical Control Point (HACCP) food safety system is emphasized. This course presents a manager's perspective on food safety, cleanliness standards, and work safety. This course is a pre/corequisite for the culinary food production classes.
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3.00 Credits
3 Credits, 1 Class Hour, 4 Lab Hours An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick breads and muffins, yeast breads, cookies, Danish pastries, and assorted pies. Prerequisite: CUL 1040
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3.00 Credits
3 Credits, 2 Class Hours, 2 Lab Hours The introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks and soups, and egg cookery. Corequisite: CUL 1015
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3.00 Credits
3 Credits, 1 Class Hour, 4 Lab Hours A continuation of CUL 1040 Culinary I. Topics include stocks, soups, sauces, beef, pork and poultry items, vegetables and starches. Utilizing recipes and techniques as presented in class, students will prepare a number of buffets. Prerequisite: CUL 1040
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3.00 Credits
3 Credits, 3 Class Hours An introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins. Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis.
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3.00 Credits
3 Credits, 3 Class Hours An introduction to the food distribution system and purchasing procedures. Topics include, the function of the purchasing agent, product selection, purchasing procedures, inventory control, menu pricing, food cost, sales, inventory levels, spoilage, waste inventory values and menu analysis.
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3.00 Credits
3 Credits, 1 Class Hour, 4 Lab Hours A continuation of CUL 1020. Topics include, tarts, cakes, and restaurant-style desserts, production and use of sauces and plate presentations. Students will be required to create a dessert menu and demonstrate baking proficiency through production of selected menu items. Prerequisite: CUL 1020
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3.00 Credits
3 Credits, 1 Class Hour, 4 Lab Hours This course focuses on cold food preparation and presentation in buffet and catering applications, including appetizers, hors d'oeuvres, canapés, pates, sausages, terrines, and buffet salads, buffet design, layout and execution, and menu planning Prerequisite: CUL 2050
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