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Course Criteria
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3.00 Credits
Advanced techniques of seasonable and sustainable sound food preparation and menu development are discussed as they apply to current research reflected in the current sustainability principles. Students research, adapt and create full-flavored, healthful recipes and articulate the possible connection these dishes may have to overall health and wellbeing. Emphasis is on the use of natural flavor enhancers and the role they play in the gustatory acceptance of a dish. Applications focus on recipe and menu development as it applies to spa cuisine models. Prerequisite: CUL3250. Quarter Credit Hours 3.0
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3.00 Credits
In this course students work collaboratively to plan and create high quality catgering functions and buffets. Emphasis is on learning the principals of development, management, delivery, presentation and high-quality food styling. Prerequisite: Junior status. (HO) Quarter Credit Hours 3.0
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3.00 Credits
This course offers the student an advanced understanding of New World wines and spirits (in particular California, Australia, New Zealand, South Africa, Chile and Argentina), the evolution of flavor and taste paradigms, and familiarization with the primary wine appellations of the U.S. The geographic, historical and social contexts of alcoholic beverages in each nation are discussed, and trends of production, consumption and export markets are reviewed. The major spirits of each nation are tasted, reviewed and discussed, with advanced sensory analysis being a major course component. Seventy-five to 85 wines and spirits are tasted during the course. Prerequisite: CUL3020 or CUL3091 or CUL4960 or FSM2055. Quarter Credit Hours 4.5
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3.00 Credits
This course offers the student an advanced understanding of classic European models of wines and spirits production, the evolution of appellations and the concept of terroir. The course concentrates on the wine regions of France, Italy, Germany, Spain and Portugal as well as familiarizing the student with lesswell- known European producing countries. Advanced sensory analysis is a major component of the class. Seventy-five to 85 wines and spirits are tasted during the course. Prerequisite: CUL3020 or CUL3091 or CUL4960 or FSM2055. Quarter Credit Hours 4.5
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3.00 Credits
This course offers the student an advanced understanding of spirits, liqueurs, cocktails and mixology to design and supervise a successful bar operation. Spirits, liqueurs, cocktails and mixology principles are discussed within cultural, historical and business context. Advanced sensory analysis, cocktail recipe creation and production methods, inventory, cost analysis and merchandising are major components of this course. Alcohol liability and server training are reviewed. Students take the International School of Mixology Bartending Certificate. Prerequisite: Junior status. Quarter Credit Hours 4.5
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3.00 Credits
Students research and produce menus representative of the cuisines of the Caribbean, Mexico, South America, Africa and the Middle East. Discussion includes the diffusion of such cuisines in contemporary cooking and the historical influence of these cultures. Prerequisite: Senior status. (HO) (PT) Quarter Credit Hours 3.0
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3.00 Credits
Students explores the planning and preparation of advanced menus reflecting influences from the countries of Asia. In an à la carte setting, this class provides students with a solid understanding of Asian food culture, cooking techniques, ingredients and dining styles. Emphasis is on the cuisines of China and Taiwan, Japan and Korea, Indonesia, Philippines, Malaysia, Singapore, Thailand, Vietnam, Kampuchea, Laos, India, Pakistan, and Sri Lanka. Emphasis is on the use of indigenous ingredients and cooking techniques and the fusion of Asian cuisine into modern American cookery. Prerequisite: A.S. degree in Culinary Arts. (HO) Quarter Credit Hours 3.0
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3.00 Credits
This course provides the student with the opportunity to work with and explore a variety of food service technologies. Cost analysis of various equipment and energy sources is conducted in a research setting. Proper planning, layout and design of food service production facilities are discussed. Prerequisite: Senior status. (HO) Quarter Credit Hours 3.0
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3.00 Credits
This course is designed to instruct students in the art of dining room supervision in both à la carte and banquet environments. The principles of staffing, station management, reservation management, cash control and payment processing are studied. Students perform all functions in a dining room setting. Prerequisite: A.S. degree in Culinary Arts. (HO) Quarter Credit Hours 3.0
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3.00 Credits
This laboratory course emphasizes the importance of how food can enhance athletic performance. This course focuses on creating menus specifically geared for the training tables of various sports. Students utilize and apply their knowledge of nutrition, biochemistry, anatomy and physiology to develop individual assessments and menus for specific disciplines. Prerequisites: NUTR3030, SCI3040 and senior status. (HO) (PT) Quarter Credit Hours 3.0
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