|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
2.00 Credits
This course focuses on providing students in-depth knowledge of the principles of decorative product preparation and its presentation. Topics covered include, but are not limited to, a variety of special occasion cakes, gateaux, tortes, entremets, petits fours glacé, and traditional cakes. (Prereq: None) (BP) 2 cr
-
2.00 Credits
The study of nutrition principles and the relationship of food to health from the perspective of culinary professionals. Students become familiar with the structure, function, and sources of nutrients including protein, carbohydrates, fats, vitamins, minerals, and water. Current dietary guidelines, energy balance, food fads and trends are discussed. Students prepare traditional and nutritionally modified recipes. (Prereq: CULA1117) (BP/EP) 2 cr
-
2.00 Credits
Principles of decorative product preparation and the presentation of various food mediums including but not limited to ice carving, cake decorating and confectionery work. Food styling factors such as balance, design, color, and the techniques of garniture used in the professional kitchen will be emphasized. (Prereq: Required - CULA1117 and Recommended - CULA1126) (BP/EP) 2 cr
-
2.00 Credits
This course is designed to apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. (Prereq: CULA1000) (BP/EP) 2 cr
-
2.00 Credits
This course is designed to develop an understanding of the overall concept of purchasing and receiving practices in quality foodservice operations. Methods to control costs while maintaining strict quality standards through effective management practices are examined. (Prereq: CULA1000) (BP/EP) 2 cr
-
3.00 Credits
This course examines the detailed operation of a restaurant dining room. Topics include types of table service, dining room organization and table settings, staffing, responsibilities of dining room personnel, customer sales and service. Includes practical experiences in a public dining room. (Prereq: CULA1117 or instructor approval) (BP) 3 cr
-
4.00 Credits
This course is designed to give the student advanced knowledge, skills and understanding of baking methods and techniques as done a restaurant setting. Topics covered are yeast breads, quick breads, cakes, pies, cookies, various pastries, desserts and dessert sauces. (Prereq: CULA1117 and CULA1126) (BP/EP) 4 cr
-
4.00 Credits
This course is designed to give the student advanced knowledge, skills and understanding in the preparation of various types of salads/salad dressings, vegetable and starch products, sandwiches, canaps and hors d`oeuvres in restaurant production setting. (Prereq: CULA1117 and CULA1136) (BP/EP) 4 cr
-
4.00 Credits
This course is designed to give the student advanced knowledge, skill, and understanding of stocks, sauces, soups, meat, poultry, fish, shellfish cookery, and breakfast food preparation techniques in a restaurant production setting. (Prereq: CULA1117 and CULA1156) (BP/EP) 4 cr
-
2.00 Credits
This course is designed to prepare for the transition from employee to supervisor. To evaluate styles of leadership and develop skills in human relations and personnel management. (CULA1000, CULA1106, and CULA1117 or instructor approval) (BP/EP) 2 cr
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Cookies Policy |
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|