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Course Criteria
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3.00 Credits
This course guides students in the principles of contracting, management, direction, presentation, service and evaluation of a special function. Students analyze both case studies and their own special functions. Prerequisite: Junior status. (HO) (PT) Quarter Credit Hours 3.0
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3.00 Credits
This course provides a comprehensive study of wines. Emphasis is placed on the major wine producing regions of the world, focusing on classic Old World models and New World interpretations. Daily wine tastings incorporate structured analysis leading the student to identify regional and varietal organolepic differences in wines. Tastings incorporate discussions on the pairing of food and wine. Students taste and analyze the classic styles of artisan cheeses from Europe and the U.S. Prerequisite: Junior status. (HO) (PT) Quarter Credit Hours 4.5
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4.50 Credits
Students develop an advanced understanding of traditional and modern styles of beer and brewed beverages by examining production methods and ingredients, and through detailed sensory analysis. Students explore historical context, as well as modern industry structures and trends. In addition to sensory analysis, lab hours also include two six-hour brewing sessions, and two four-hour field trips to local microbreweries and brewery restaurants. Quarter Credit Hours 4.5
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4.50 Credits
The role of non-alcoholic beverages in profitable beverage programs is a focus of this course. It combines advanced knowledge and application of coffee, tea, water, ready-to-drink and other non-alcoholic beverages with structured systematic tastings, analysis, production and service. Students analyze the application of these non-alcoholic beverage to the on-premise market. (PT) Quarter Credit Hours 4.5
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3.00 Credits
In this course, students apply knowledge of fundamental preparation, plating techniques, and standard practice in both production and presentation of plated desserts. Emphasis is placed on development of a flavor palette using both sweet and savory spices, herbs and cooking techniques. Prerequisite: Junior status. (HO) Quarter Credit Hours 3.0
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3.00 Credits
Daily production focuses on the types and the preparation of nutritionally balanced vegetarian diets. Students explores the importance of understanding why people choose vegetarian diets, including cultural and global perspectives, economics and health. Daily production focuses on the preparation of vegetarian dishes and meals that fit into three classifications: vegan, lacto, and lacto-ovo vegetarian diets. Prerequisite: Junior status. (HO) (PT) Quarter Credit Hours 3.0
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3.00 Credits
This course presents methods of developing desserts by either creating new desserts that are light and healthy or by substituting ingredients in traditional desserts to make them lower in fat. The daily production focuses on substituting low-fat items for high fat while retaining the dessert's quality, quantity, variety and visual appeal. Students are encouraged to utilize their knowledge of sound nutritional principles to develop original creations. The production covers all aspects of the pastry shop from basic baked items to more elaborate dessert presentations. Prerequisite: NUTR2001. (HO) Quarter Credit Hours 3.0
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3.00 Credits
This course presents methods to develop desserts by either creating new desserts that are healthy or by substituting ingredients in traditional desserts to make them conform to specific dietary restrictions. The daily production focuses on modifying ingredients in desserts while retaining quality, quantity, variety and visual appeal. Students are encouraged to utilize their knowledge of sound nutrition principles to develop original creations. The production covers all aspects of the pastry shop from basic baked items to more elaborate dessert presentations. Prerequisite: Junior status. Quarter Credit Hours 3.0
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3.00 Credits
Students learn the reasons why people choose vegetarian diets including cultural and global perspectives, economics and health. Daily production focuses on the types, preparation and nutritional aspects of vegetarian dishes and meals that fit into the two classifications: vegan, lacto/lacto-ovo vegetarian diets. Prerequisite: Junior status. Quarter Credit Hours 3.0
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3.00 Credits
This course defines, explores and explains sustainable foods as they relate to the roles and responsibilities of future chefs and food service managers. Students explore the national and global economic, agricultural, political and ethical issues regarding the use of sustainable foods in the food service industry. Prerequisite: A.S. degree in Culinary Arts or Baking & Pastry Arts. Quarter Credit Hours 4.5
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