CollegeTransfer.Net
Toggle menu
Home
Search
Search
Search Transfer Schools
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
PA Bureau of CTE SOAR Programs
Transfer Student Center
Transfer Student Center
Adult Learners
Community College Students
High School Students
Traditional University Students
International Students
Military Learners and Veterans
About
About
Institutional information
Transfer FAQ
Register
Login
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
CHRM 2130: Fine Dining
4.50 Credits
Metropolitan Community College - Nebraska
In this course, the student learns ala carte and fine dining principles. Projects include menu design, research and development of dishes, plate presentation, line cooking skills for fine dining as well as time budgeting and management. Students will work in stations to include salads, broiler, saut', expeditor and prep. Students plan and prepare up-scale theme menus. Prerequisites CHRM 1999
Share
CHRM 2130 - Fine Dining
Favorite
CHRM 2140: International Cuisine
3.00 Credits
Metropolitan Community College - Nebraska
Students study International Cuisine focusing on indigenous foods, cultural and religious influences and historical events. A technical and scientific approach to flavor profiles is used. The student will build a professional palate through sensory experience of new ingredients and flavor combinations and by utilizing cooking methods practiced by each ethnic group visited. Prerequisites CHRM 1999
Share
CHRM 2140 - International Cuisine
Favorite
CHRM 2230: Baking Production
4.50 Credits
Metropolitan Community College - Nebraska
This class gives practical experience in preparation of retail bakery products to include breads, rolls, breakfast pastries, cookies, pies, tarts and cakes. Students will learn to meet production demands based on needs and customer expectation and satisfaction. Theory learned in other courses is tied into these experiences in a practical way so that students develop and increase their baking techniques and kitchen sense. Prerequisites CHRM 1999
Share
CHRM 2230 - Baking Production
Favorite
CHRM 2250: International Breads
3.00 Credits
Metropolitan Community College - Nebraska
This study of the breads of the World includes Germany, Eastern Europe, Russia, Asia, India, Africa, South America, and North America. Regional and indigenous products and methods are applied to Artisan bread making.
Share
CHRM 2250 - International Breads
Favorite
CHRM 2270: Chocolate,Sugar & Decorations
3.00 Credits
Metropolitan Community College - Nebraska
This course covers chocolate and sugar ingredient identification and application. Confectionary skills covered include': icings'; fondant'; piping'; butter cream and royal icing decoration'; poured, pulled and blown sugar'; chocolate work and sculpture'; pastillage'; nougatine and assorted sugar and chocolate decorative pieces. Prerequisites CHRM 1210
Share
CHRM 2270 - Chocolate,Sugar & Decorations
Favorite
CHRM 2280: Plated Desserts
4.50 Credits
Metropolitan Community College - Nebraska
The student learns to prepare and merchandise resturant style desserts. This course includes dessert menu planning, plate-up, garnish, and component style desserts. Prerequisites CHRM 2230
Share
CHRM 2280 - Plated Desserts
Favorite
CHRM 2350: Nutrition
4.50 Credits
Metropolitan Community College - Nebraska
The student learns concepts of healthful eating and its application in menu writing and recipe modification.
Share
CHRM 2350 - Nutrition
Favorite
Show comparable courses
CHRM 2360: Physiology of Flavor
4.50 Credits
Metropolitan Community College - Nebraska
This course covers tastes and flavors (sweet, salt, bitter, sour and umami). Students explore culinary herbs and spices, salts, peppers, oils, vinegars, essences, fragrances, oleoresins, concentrates, freeze dried fruit and vegetable products, and other flavor carriers, used in cooking and culinary research and development. Students study aspects of history, medicinal benefits, growing, marketing, purchasing, distributing, and culinary applications and practices. This course includes a hands-on lab application of techniques learned.
Share
CHRM 2360 - Physiology of Flavor
Favorite
Show comparable courses
CHRM 2370: Food Science
4.50 Credits
Metropolitan Community College - Nebraska
Overview of major food components (carbohydrates, proteins, fats, vitamins, and minerals) and the bases for food preservation, including processing, food legislation, food safety, and current food issues are covered. Structure-function relationship of water, protein, lipid, carbohydrates, minerals and natural food products in food systems will be covered also. Students will be able to relate fundamental chemical, physical, and biological principles to the preparation of food upon completion of this course. Prerequisites CHEM 1010 (or higher) or Research Chef's Association Membership and CHRM 1999 Course is offered On-line
Share
CHRM 2370 - Food Science
Favorite
CHRM 2380: Sensory Science
4.50 Credits
Metropolitan Community College - Nebraska
This course introduces the student to sensory science and evaluation. Topics covered include: the techniques and theory of food sensory measurement and perception of food. Statistical methods for interpreting results are also covered. Prerequisites CHRM 2370
Share
CHRM 2380 - Sensory Science
Favorite
First
Previous
16
17
18
19
20
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands