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Course Criteria
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4.50 Credits
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
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3.00 Credits
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
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4.50 Credits
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
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3.00 Credits
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.
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3.00 Credits
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
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4.50 Credits
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
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4.50 Credits
The student learns concepts of healthful eating and its application in menu writing and recipe modification.
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4.50 Credits
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.
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4.50 Credits
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
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4.50 Credits
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
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