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Course Criteria
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2.00 Credits
Students are introduced to the basic principles of sanitation and safety and how to apply them to the food service operations. This course reinforces personal hygiene habits and food handling practices that protect the health of the consumer. The culmination of the course is the Food Manager Certification exam. (Prereq: None) (BP) 2 cr
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4.00 Credits
This course is designed to give the student fundamental knowledge, skills and understanding of baking methods and techniques. Topics covered are yeast breads, quick breads, cakes, pies, cookies, various pastries, desserts and dessert sauces. (Prereq: CULA 1000, CULA1106, and CULA1117 or instructor approval) (BP/EP) 4 cr
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4.00 Credits
This course is designed to give the student fundamental knowledge, skills and understanding in the preparation of various types of salads, cold dressings and sauces, fruits, vegetables and starch products, sandwiches, canaps and hors d`oeuvres. (Prereq: CULA1000, CULA1106, and CULA1117 or instructor approval) (BP/EP) 4 cr
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4.00 Credits
This course is designed to give the student fundamental knowledge, skill, and understanding of protein fabrication, stocks, sauces, soups, meat, poultry, fish, shellfish cookery, and breakfast food preparation techniques. This course also serves as a review of prerequisite courses in sanitation, math, baking, and garde manger/entremetier preparations. (Prereq: CULA1000, CULA1106, and CULA1117 or instructor approval) (BP/EP) 4 cr
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2.00 Credits
This course is offered as Pass/No Credit (P/NC). This course is designed to give the student knowledge, skill and understanding in the various types of sugar work. (Prereq: None) (BP) 2 cr
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3.00 Credits
This course provides students with a fundamental knowledge of food truck equipment, operations, food preparation, service, safety and sanitation, and regulatory requirements. This class includes a combination of classroom discussion with hands-on, food truck learning. (Prereq: Culinary Assistant Occupational Certificate, current registration to earn one, or instructor approval) (BP) 3 cr
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2.00 Credits
This course focuses on providing the student in-depth knowledge and skills in preparing a variety of creams, custards, mousses, meringues, buttercreams, icings, glazes and dessert sauces. This lab course provides students with hands-on experiences with bakery production. (Prereq: None) (BP) 2 cr
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4.00 Credits
This course focuses on providing students advanced skills and comprehension of artisan bread making. Topics covered are different flours, the role of yeast, water, and salt in dough making; different mixing styles; equipment and measuring tools; baguette, ciabatta, pane francese, pizza dough, bagel dough, pain de mie, Challah dough, brioche dough, and croissant dough. (Prereq: None) (BP) 4 cr
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2.00 Credits
This course focuses on providing the student in-depth knowledge of the principles of decorative product preparation and its presentation. Topics covered include, but not limited to, chocolate, marzipan, decorative sugar work, and nougatine. (Prererq: None) (BP) 2 cr
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4.00 Credits
This course is designed to give students a better understanding of traditional and contemporary pastry techniques from local and global regions. Students will explore how culture, traditions, religion and geographies influenced indigenous baking and pastry techniques. Topics covered are yeast breads, quick breads, cakes, pies, cookies, various pastries, desserts and dessert sauces. (Prereq: CULA1117 and CULA1126, or instructor approval) (BP) 4 cr
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