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Course Criteria
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4.50 Credits
This course examines the musical process of the listening experience - the elements of rhythm, pitch and harmony. It explores the instruments, voices and ensembles that interact to create the art of music. This course guides the student through the style periods of music after 1600 - the Baroque, Classical, Romantic and Modern. It also includes American musical theater, jazz and music of world cultures. Quarter Credit Hours 4.5
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7.50 Credits
This course provides a solid foundation in the principles and techniques of artisan bread production. Products covered include yeasted, naturally leavened, prefermented and unleavened breads and rolls, decorative breads, quick breads, and yeasted viennoiserie. Properties and characteristics of ingredients, the baker's percentage system and scaling methods are studied, as well as proper mixing techniques, controlled fermentation, hand shaping skills and baking methodology. (HO) Quarter Credit Hours 7.5
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7.50 Credits
This course is designed to give the student fundamental working knowledge of the traditional methods of producing puff pastry, paté a choux, creams and custards. Fundamentals of production and finishing techniques are introduced. This course concentrates on the practical techniques of platter design and presentations. (HO) Quarter Credit Hours 7.5
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7.50 Credits
This course covers the basic techniques and presentations of traditional American and international desserts. The emphasis is on pies, fruit desserts, baklava and strudel, frozen desserts, and cheesecake. The daily presentations of desserts focuses on individual plating. (HO) Quarter Credit Hours 7.5
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7.50 Credits
The course is designed to expose students to the proper procedure for producing cakes. Emphasis is placed on the numerous different types of cakes and fillings. Time is also spent on specialty cakes such as birthday cakes and wedding cakes. Petits fours are also introduced to the students. (HO) Quarter Credit Hours 7.5
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3.00 Credits
This course covers classical cakes designs as well as contemporary cake decorating techniques. To complement these items, students are shown the diversity of mousses and how they are utilized in the industry. The last section introduces the student to making marzipan showpieces. Prerequisites: BPA1400, sophomore status. (HO) (PT) Quarter Credit Hours 7.5
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3.00 Credits
During this course, students practice, using several methods, the proper chocolate tempering procedure. Hand-dipped and molded chocolate candies (pralines) are produced, utilizing a variety of different chocolates, fillings, manufacturing and decorating techniques. Students design and create centerpieces and showpieces using mediums such as chocolate, pastillage, royal icing, and poured and pulled sugar. Prerequisite: Sophomore status. (HO) Quarter Credit Hours 7.5
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3.00 Credits
The Baking & Pastry Arts Internship provides students with the opportunity to prepare baked items and other desserts and pastries in large quantities. Upon completion of this course, students have a better understanding of commercial operations. Prerequisite: Completion of all freshman-level course work. Quarter Credit Hours 13.5
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3.00 Credits
In this course, experiential learning takes place in diverse industry work settings. Selected students are exposed to various pastry arts kitchen rotations. Upon completion, the student has a better understanding of the demands and expectations of the food service industry. Academic credit is awarded for this hands-on experience. Prerequisite: Completion of all freshmanlevel course work. Quarter Credit Hours 13.5
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3.00 Credits
Daily course activities focus on the preparation and presentation of advanced American regional and international desserts. The history and origin of American and international desserts are discussed and contemporary versions of traditional desserts are produced. Advanced techniques of flavor development are emphasized. Dessert menu development and writing are introduced and implemented. Prerequisite: Junior status. (HO) (PT) Quarter Credit Hours 7.5
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