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Course Criteria
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4.50 Credits
This course introduces the student to a systematic sensory approach to wines and spirits and develops the student's ability to describe them in a marketable way. The course teaches a fundamental understanding of the relationship between climate, terrain, soils and grape varietals and the differentiation between quality levels of wine and spirits. Approximately 70 wines are tasted. Quarter Credit Hours 4.5
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3.00 Credits
Students engage in research and discussion of American regional cuisines. Class activities include discussions of indigenous and emigrant cultures, geographical implications, ingredients, religion, and cooking techniques and their influence on cooking and dining as they occurred during the development of America. Prerequisite: A.S. degree in Culinary Arts. (PT) (HO) Quarter Credit Hours 3.0
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0.00 Credits
Students work collaboratively to plan and create high quality buffets. Production planning and management budgeting, and technical accuracy are the basis of this course. Prerequisite: Junior status. (HO) Quarter Credit Hours 3.0
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3.00 Credits
Students are guided through planning and producing menu items in an à la carte setting. Emphasis is placed on traditional and contemporary European dishes. Sales forecasting, speed and accuracy of production, plate presentation, communication, and efficient service are key elements of study. Prerequisite: A.S. degree in Culinary Arts. (HO) Quarter Credit Hours 3.0
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3.00 Credits
This course guides students in the principles of contracting, management, direction, presentation, service and evaluation of a special function. Students analyze both case studies and their own special functions. Prerequisite: Junior status. (HO) (PT) Quarter Credit Hours 3.0
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3.00 Credits
This course provides a comprehensive study of wines. Emphasis is placed on the major wine producing regions of the world, focusing on classic Old World models and New World interpretations. Daily wine tastings incorporate structured analysis leading the student to identify regional and varietal organolepic differences in wines. Tastings incorporate discussions on the pairing of food and wine. Students taste and analyze the classic styles of artisan cheeses from Europe and the U.S. Prerequisite: Junior status. (HO) (PT) Quarter Credit Hours 4.5
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4.50 Credits
Students develop an advanced understanding of traditional and modern styles of beer and brewed beverages by examining production methods and ingredients, and through detailed sensory analysis. Students explore historical context, as well as modern industry structures and trends. In addition to sensory analysis, lab hours also include two six-hour brewing sessions, and two four-hour field trips to local microbreweries and brewery restaurants. Quarter Credit Hours 4.5
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4.50 Credits
The role of non-alcoholic beverages in profitable beverage programs is a focus of this course. It combines advanced knowledge and application of coffee, tea, water, ready-to-drink and other non-alcoholic beverages with structured systematic tastings, analysis, production and service. Students analyze the application of these non-alcoholic beverage to the on-premise market. (PT) Quarter Credit Hours 4.5
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3.00 Credits
In this course, students apply knowledge of fundamental preparation, plating techniques, and standard practice in both production and presentation of plated desserts. Emphasis is placed on development of a flavor palette using both sweet and savory spices, herbs and cooking techniques. Prerequisite: Junior status. (HO) Quarter Credit Hours 3.0
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3.00 Credits
Daily production focuses on the types and the preparation of nutritionally balanced vegetarian diets. Students explores the importance of understanding why people choose vegetarian diets, including cultural and global perspectives, economics and health. Daily production focuses on the preparation of vegetarian dishes and meals that fit into three classifications: vegan, lacto, and lacto-ovo vegetarian diets. Prerequisite: Junior status. (HO) (PT) Quarter Credit Hours 3.0
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