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Course Criteria
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3.00 - 12.00 Credits
3-12 credits This course provides the student with food service-related work experience in community businesses and organizations. The student will have the opportunity to integrate theory and practice gained in the classroom with practical experience in the professional world. In this course a student may develop skills, explore career options and network with professionals and employers while earning college credit.
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3.00 Credits
3 credits Prerequisite: CA 187 and CA 291.This course covers advanced cooking and baking techniques used in dinner restaurants, featuring regional American cuisine. Students learn techniques for set up and service of large functions involving participation in personnel assignment, food purchasing, dining room layout, table setting, and different table services. Students will prepare and serve a six-course meal.
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2.00 Credits
3 credits Prerequisite: CA 186, CA 200, and CA 292. Advanced cooking and baking techniques used in dinner restaurants, featuring international cuisine. Techniques for set up and service of large functions involving participation in personnel assignment, food purchasing, dining room layout, table setting, and different table services. Students will prepare and serve two six-course meals.
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1.00 Credits
3 credits Prerequisite: CA 161, CA 185, WR 115W, and FN 105. This course will examine the principles of successful buffet management with particular emphasis on presentation, selection and purchase of foods and utilization of sanitation and storage techniques. Students will also develop garnishing skills and be introduced to the modern and traditional techniques in the preparation of cold entrees, pates, terrines, galantines, chaud-froid and ice carving.
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3.00 Credits
3 credits Prerequisite: CA 160, CA 161, CA 162, CA 184, CA 185, CA 186, CA 200, CA 291, CA 292, HRTM 265, HRTM 275, MTH 025, and CG 203. Co-requisite: CA 290. This class is the culinary capstone for second year culinary students to be administered in the last term of their degree program. It is intended that this class be composed of three elements: a) final competency test to qualify as an ACF 'Certified Culinarian' upon graduation, b) final content evaluation on core abilities, leadership principles and practices and c) a service learning component.
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1.00 - 8.00 Credits
1-8 credits See department for topics.
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1.00 - 3.00 Credits
1-3 credits See department for topics.
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1.00 - 3.00 Credits
1-3 credits This course presents a systematic approach to solving the problems that interfere with student success and satisfaction. Using an experiential format, students will apply proven techniques and strategies to academic and personal situations they experience during the term. The resulting acquisition of new self-management skills will enhance school performance. May be offered through Distance Learning.
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1.00 Credits
1 credit This course is the first block of the three credit CG100 College success course. Students will study the following topics: Welcome to College, The First Step, Ideas are Tools, Finding the Time, Looking Ahead, You've Got a Great Memory and Muscle Reading.
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1.00 Credits
1 credit Prerequisite: CG 100A. This course is the second block of the three credit CG100 College Success course. Students will study the following topics: Reading Challenges, Taking Notes, Challenges Worth Noting, Preparing for the Test, This is Not a Test, Thinking Creatively and Thinking Critically.
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