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Course Criteria
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3.00 Credits
Banner Title: Culinary Arts Professionalism This introductory course provides an overview of professionalism in culinary arts and discusses culinary career opportunities. Instructors emphasize chef history, pride, and esprit de corps. Topics include cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, and culinary work ethics. Prerequisite: Provisional admission Offered on an as-needed basis for the Culinary Arts Line Cook and Culinary Arts Prep Cook technical certificates of credit
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3.00 Credits
Banner Title: Food Service Sanitation/Safety This course emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include cleaning standards; OSHA MSDS guidelines; sanitary procedures following ServSafe? guidelines; HACCAP; safety practices; basic first aid; equipment operations, cleaning, and maintenance; dishwashing; and pot and pan cleaning. Laboratory practice parallels class work. Prerequisite: Provisional admission Offered Spring term for Hotel, Restaurant, and Tourism Management majors and on an as-needed basis for the Culinary Arts Line Cook and Culinary Arts Prep Cook technical certificates of credit
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6.00 Credits
Banner Title: Principles of Cooking This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work. Students must pay a $45 supply fee when registering for this course. Prerequisite: Provisional admission Offered on an as-needed basis for the Culinary Arts Line Cook and Culinary Arts Prep Cook technical certificates of credit
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5.00 Credits
Banner Title: American Regional Cuisine This course focuses on the terms, concepts, and food preparation methods related to American Regional Cuisine. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include kitchen aromatics, regional cooking principles and history, methods of American regional food preparation, and nutrition. Laboratory demonstrations and student experimentation parallel class work. Students must pay a $45 supply fee when registering for this course. Prerequisite: CUL 110 Offered on an as-needed basis for the Culinary Arts Line Cook Culinary Arts Prep Cook technical certificates of credit
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3.00 Credits
Banner Title: Food Service Purchase/Control Program instructors introduce the principles and practices necessary for food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include quality factors; pricing procedures; cost determination; and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstrations and experimentation parallel class work. Prerequisites: MAT 101 Offered on an as-needed basis for the Culinary Arts Prep Cook and Culinary Nutrition Manager technical certificate of credit
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5.00 Credits
Banner Title: Baking Principles I This course presents the fundamental terms, concepts, and methods involved in preparing yeast and quick breads. Course content emphasizes the conformance of sanitation and hygienic work habits with health laws. Course content reflects the American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives and the Retail Bakery Association training program. Topics include baking principles; science and use of baking ingredients for breads; weights, measures, and conversions; preparation of baked goods; baking sanitation and hygiene; and baking supplies and equipment. Lab demonstrations and student experimentation parallel class work. Students must pay a $45 supply fee when registering for this course. Prerequisite: CUL 110, CUL 112 Offered on an as-needed basis for the Culinary Arts Line Cook technical certificate of credit
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3.00 Credits
Banner Title: Front of the House Services This course focuses on how food and beverages are served in a variety of settings. Topics include front of the house staff positions; informal, casual, and formal table settings and service; American and international service styles; tableside cookery and merchandising; and restaurant business laws. Students must pay a $45 supply fee when registering for this course. This course is a recommended elective for the Culinary Arts Prep Cook technical certificate of credit. Prerequisite: Provisional admission Offered on an as-needed basis for the Culinary Nutrition Manager technical certificate of credit
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5.00 Credits
Banner Title: Hors D'Oeuvre/Canapés This course introduces students to the basic management principles of the pantry, product utilization and preparation, and how the pantry functions in coordination with other kitchen stations. Course content reflects the American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include pantry functions, basic garnishes, breakfast preparation, buffet presentation, cold preparations, cold sandwiches, salads and dressings, molds, garnishes, and cold hors d'oeuvre. Students must pay a $45 supply fee when registering for this course. Prerequisite: CUL 114 Offered on an as-needed basis for the Culinary Arts Line Cook technical certificates of credit
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5.00 Credits
Banner Title: Food Service Leadership Students become familiar with the principles and methods of sound leadership and decision making in the food service industry. Topics include using basic leadership principles to solicit cooperation; developing the best possible senior-subordinate relationships; understanding the various decision-making processes; making sound and timely decisions; understanding leadership within the framework of the major functions of management; and delegating authority and responsibility. Prerequisite: Provisional admission Offered on an as-needed basis for the Culinary Nutrition Manager technical certificate of credit
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3.00 Credits
Banner Title: Nutrition and Menu Development Students study menu planning for all types of facilities, services, and special diets. Topics include menu selection, development, and pricing; nutrition; special diets; and nutritional foods preparation. Students must pay a $45 supply fee when registering for this course. Prerequisite: CUL 100, CUL 110, CUL 112 Offered on an as-needed basis for the Culinary Nutrition Manager and Culinary Arts Line Cook technical certificates of credit
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