|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Students explores the planning and preparation of advanced menus reflecting influences from the countries of Asia. In an à la carte setting, this class provides students with a solid understanding of Asian food culture, cooking techniques, ingredients and dining styles. Emphasis is on the cuisines of China and Taiwan, Japan and Korea, Indonesia, Philippines, Malaysia, Singapore, Thailand, Vietnam, Kampuchea, Laos, India, Pakistan, and Sri Lanka. Emphasis is on the use of indigenous ingredients and cooking techniques and the fusion of Asian cuisine into modern American cookery. Prerequisite: A.S. degree in Culinary Arts. (HO) Quarter Credit Hours 3.0
-
3.00 Credits
DESIGN This course provides the student with the opportunity to work with and explore a variety of food service technologies. Cost analysis of various equipment and energy sources is conducted in a research setting. Proper planning, layout and design of food service production facilities are discussed. Prerequisite: Senior status. (HO) Quarter Credit Hours 3.0
-
3.00 Credits
This course is designed to instruct students in the art of dining room supervision in both à la carte and banquet environments. The principles of staffing, station management, reservation management, cash control and payment processing are studied. Students perform all functions in a dining room setting. Prerequisite: A.S. degree in Culinary Arts. (HO) Quarter Credit Hours 3.0
-
3.00 Credits
This laboratory course emphasizes the importance of how food can enhance athletic performance. This course focuses on creating menus specifically geared for the training tables of various sports. Students utilize and apply their knowledge of nutrition, biochemistry, anatomy and physiology to develop individual assessments and menus for specific disciplines. Prerequisites: NUTR3030, SCI3040 and senior status. (HO) (PT) Quarter Credit Hours 3.0
-
3.00 Credits
This senior-level course builds on and applies knowledge learned in several previous courses, including nutrition and sensory analysis, food science, and Cost control. Students complete several experiments on food products during the first few days of class. On Weeks 4 through 11, student teams develop food products from concept through prototype development. This class is conducted in a non-production kitchen, and students are expected to scale and convert formulas, complete basic costing calculations, and perform and interpret nutritional analyses. Prerequisites: FSM3025 and senior status. (HO) Quarter Credit Hours 3.0
-
3.00 Credits
Advanced techniques of nutritionally sound food preparation and menu development are discussed as they apply to current research reflected in the current USDA food guide pyramid. Students explore the unique flavor systems of the world as they impact ethnic cuisine. Emphasis is on redesigning recipes which maintain the integrity of unique cultural flavors while adapting current nutritional research to health and well being. Applications focus on recipe and menu development as it currently applies to current spa cuisine models. Prerequisite: Senior status. (HO) Quarter Credit Hours 3.0
-
3.00 Credits
This course provides a comprehensive overview of wine knowledge, sales and service techniques, giving students the ability to select appropriate beverages emphasizing wines for on-premise programs. Students focus on food and beverage pairings, the development of beverage lists, and the training techniques for successful sales. Relevant selection and purchasing of beverages, inventory controls, storage and distribution management is also emphasized. Liquor liability and responsible service is emphasized throughout. Prerequisite: CUL3091 or CUL4020 or CUL4030. Quarter Credit Hours 4.5
-
3.00 Credits
This capstone course provides the student with experiential learning in diverse domestic and international industry work settings. Students apply their theoretical and practical nutrition knowledge under the supervision of an executive chef and/or registered dietitian. Prerequisite: Completion of all junior-level course work, GPA of 3.25 for international co-op. Quarter Credit Hours 13.5
-
3.00 Credits
This academically challenging program gives students the opportunity to study wines from around the world at an internationally recognized wine school based in Koblenz, Germany. Participants have three weeks of lectures and classroom presentations by experts in their fields. Evening excursions to neighboring wineries on the Mosel and Rhine rivers are included. Classes are augmented with one week of traveling throughout the neighboring wine growing regions of Europe, including Switzerland and France. There is a comprehensive exam at the completion of the course and a wine certificate is awarded. Prerequisites: A.S. degree in Culinary Arts, 2.75 GPA, approval of the dean. Quarter Credit Hours 13.5
-
3.00 Credits
This course offers an integrated curriculum incorporating theoretical and practical instruction in the art of European cuisine and wines. The course concentrates on the cuisines and cultures of the many regions of Europe. Prerequisites: A.S. degree in Culinary Arts, 2.75 GPA, approval of the dean. Quarter Credit Hours 13.5
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|