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Course Criteria
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2.00 Credits
This course includes the study of safe food handling, identification of food-borne illness and establishment of a food safety system. The study of the flow of food through the operation, as well as safe storage, sanitary facilities, and equipment are included. Other topics include establishment of a integrated pest management system, accident prevention, and crisis handling. There will be an extensive discussion of sanitary regulations, agencies, and employee sanitation training. Upon successful completion of the Serv-Safe exam, students will receive the National Restaurant Association's certificate.
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4.50 Credits
The student learns concepts of sanitation and safety as it relates to the foodservice industry. Areas addressed include: tools, equipment, knife skills, food and plate presentation, food evaluation, basic cooking principles to include moist and dry heat methods, seasonings, flavorings and aromatics, fats, foams, gels, emulsions, dairy products, eggs and palate development. Prerequisites CHRM 1020 or Current ServSafe Certification, CHRM 1000, and MATH 1220. These courses can also be ta Approved uniform, supplies and text are required by the first day of CHRM 1030, Culinary Foundations. Course is offered as a hybrid online/classroom
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1.50 Credits
This course prepares the student to inspect, appraise and participate in food production and planning for quantity service. Hands-on experiences include use and care of large equipment, dish room management, and quantity preparation of food. Prerequisites CHRM 1020 or Current ServSafe Certification
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3.00 Credits
In this course, the student will study the Spanish language as it relates to the foodservice profession. Students will demonstrate skill with vocabulary associated with the culinary arts, beginning grammatical concepts, and conversational elements of the Spanish language along with an understanding of the Hispanic culture.
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4.00 Credits
Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include rice and grains, potato products, wheat based products to include pastas, dumplings, beans and soy products, fruits, vegetables, salads, center-of-the-plate items and sandwiches. The student practices elementary presentation and garnishing. Prerequisites CHRM 1030
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4.00 Credits
Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include stocks, thickeners, roux based sauces to include the four mother sauces, hot and cold butter sauces, emulsion sauces, salsas, sambas, vinaigrettes, and reductions as well as soups to include cream, clear and potage soups. Prerequisites CHRM 1030
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3.00 Credits
Study focuses on the identification and fabrication of protein items to include: poultry, beef, pork, lamb, shellfish, finfish, eggs, and meat alternatives. Students will be introduced to the concepts of protein cookery. Prerequisites CHRM 1030
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3.00 Credits
Study focuses on the preparation of food items for service in a guest-centered a la carte environment. Students should also gain proficiency in the areas of Kitchen Sense, Mise en Place, and Hustle. An introduction to the concepts of food presentation is also included. Prerequisites CHRM 1030
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4.00 Credits
Students learn to apply fundamental baking skills in preparing yeast breads, quick breads, cookies, pies, pastries, cakes, custards, creams and sauces. Prerequisites CHRM 1030
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4.00 Credits
This course provides an in-depth study of baking emphasizing American and European pastries. Topics include knowledge of different for fancy cookies, petit fours, puff pastries, pate a choux, meringues, assorted pastes and tarts, icing fillings and glazes. Prerequisites CHRM 1210
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