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Course Criteria
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4.00 Credits
This course is an in-depth study of Artisan bread baking. Old world techniques are applied with an emphasis on levians, poolish and sponge bread methods. Prerequisites CHRM 1020 or Current ServSafe Certification. CHRM 1020 can be taking concurrently.
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4.00 Credits
This course provides an in-depth study of cake formula and assembly techniques. Topics include knowledge of different cake making methods, ingredients for icings, fillings, coatings, glazes, and production of finished cakes. Attention is given to production of layered and component cakes using an assortment of creams including cr'me patisserie, Bavarians, and mousse, Prerequisites CHRM 1210
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3.00 Credits
CHEF'S APPRENTICESHIP-Second Year. The practica are special cooperative educational experiences with the College and approved Chefs. The student works a minimum of 150 hours per quarter and maintains a logbook of hours, experiences and recipes. Prerequisites CHRM 1999
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3.00 Credits
CHEF'S APPRENTICESHIP-Second Year. The practica are special cooperative educational experiences with the College and approved Chefs. The student works a minimum of 150 hours per quarter and maintains a logbook of hours, experiences and recipes. Prerequisites CHRM 1991
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3.00 Credits
CHEF'S APPRENTICESHIP-Second Year. The practica are special cooperative educational experiences with the College and approved Chefs. The student works a minimum of 150 hours per quarter and maintains a logbook of hours, experiences and recipes. Prerequisites CHRM 1992
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3.00 Credits
CHEF'S APPRENTICESHIP-Second Year. The practica are special cooperative educational experiences with the College and approved Chefs. The student works a minimum of 150 hours per quarter and maintains a logbook of hours, experiences and recipes. Prerequisites CHRM 1993
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2.00 Credits
Students will present for evaluation, the skills that they have acquired in their first year of study. This class will require the students to display a solid understanding of fundamental cooking skills and deliver a high quality final product. Should be taken during the last quarter of enrollment before starting 2000 level classes. Prerequisites CHRM 1030, CHRM 1110, CHRM 1120, CHRM 1130, CHRM 1140 and CHRM 1210 OR Co-requisites CHRM 1030, CHRM 1110, CHRM 1220, CHRM 1250 and CHRM 1260 CHRM 1000, 1999, 2000, and 2999 are designed to be the guideposts for students as they travel through the Culinary Arts and Management Program.
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2.00 Credits
Students learn the many facets of the culinary and hospitality world through participation in myriad events and experiences. The creation of an individual educational development plan, to be completed over several quarters, guides the students progress against self-stylized goals. Should be taken during the first quarter of enrollment in 2000 level courses. Prerequisites CHRM 1999 CHRM 1000, 1999, 2000, and 2999 are designed to be the guideposts for students as they travel through the Culinary Arts and Management Program. CHRM 2000 should be taken in the quarter following completion of CHRM 1999.
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4.50 Credits
The student learns to prepare, merchandise and service large quantities of food. Production of entrees, soups, sauces, salads, sandwiches and convenience bakeshop items is emphasized. Prerequisites CHRM 1999
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4.50 Credits
The student studies traditional upscale pantry preparation. Students practice techniques for artistic displays of hors d'ouevres, canap's, pates, terrines and charcuterie. The student gains practical experience preparing and serving theme buffets for guests. Prerequisites CHRM 1999
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