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Course Criteria
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3.00 - 5.00 Credits
(Corequisite: CUT 1213) Fundamentals of food preparation and cookery, emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces and farinaceous items. (3 hr lecture, 4 hr lab)
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3.00 - 4.00 Credits
(Prerequisite: CUT 1114) Advanced study of Culinary Principles I to polish and perfect the techniques of food preparation and cookery, emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces and farinaceous items. (2 hr lecture, 4 hr lab)
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3.00 - 4.00 Credits
(Prerequisite: CUT 1124) Fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage. Students will prepare yeast goods, pies, and cakes, cookies, and quick breads; and use and care of equipment. (2 hr lecture, 4 hr lab)
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3.00 - 4.00 Credits
(Prerequisite: CUT 1124) Provides orientation to garnishing, preparation of charcuterie items, cold foods, and buffet presentation. Explores the various duties of the modern garde-manger. (2 hr lecture, 4 hr lab)
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3.00 Credits
The principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules and profitability. Effective planning and layout of kitchen and equipment will also be emphasized. (3 hr lecture)
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3.00 - 4.00 Credits
Management of a restaurant dining room including good housekeeping technique, fine food, and efficient service. Covers French, American, Russian, and English waited table service, limited service, counter, tray, service, and catering. Emphasis will be placed on staffing, scheduling, controls and skills required to effectively supervise a dining room operation. (3 hr lecture, 2 hr lab)
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3.00 - 4.00 Credits
(Prerequisites: CUT 1124, CUT 1134, CUT 1513 or by permission of instructor) Exploration of the American Cuisine concept empathizing freshness, season, seasonality, nutrition, indigenous ingredients, and presentation. A thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. (2 hr lecture, 4 hr lab)
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3.00 - 4.00 Credits
(Prerequisites: CUT 1124, CUT 1134, CUT 1514 or by permission of instructor)) A study of cuisines of the world. Emphasis is on the use of authentic ingredients, methods, and terminology. (2 hr lecture, 4 hr lab)
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3.00 Credits
(Prerequisite: Consent of Instructor) Acourse which is a cooperative program between industry and education and is designed to integrate the student's technical studies with industrial experience. (9 hr supervised work experience)
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2.00 - 3.00 Credits
The study and application of the basic skills of Jazz Dance. May be taken four times for a total of 8 hours credit. (2 hr. studio) (May count for HPR credit for graduation purposes at Hinds).
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