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Course Criteria
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3.00 Credits
Two chef's uniforms consisting of long-sleeved jackets, checkered pants and aprons. ? Basic chef's tool kit consisting of the following: A. French knife 8" or 10" bladeB. Paring knife 3 1/2" blade C. Vegetable peeler D. Cook's fork E. Boning knife - 5 1/2" rigidblade F. French whip
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2.00 Credits
3 hours A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Lab fee required. (SCANS 1, 3, 7, 8) Prerequisite: None.
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3.00 Credits
Uniforms and tool kit as identified in CHEF 1301, 2201, and 2302 plus: A. 1 set of 1/2" aspic cutters B. 1 Exacto knife C. 1 set of butter sculpture tools
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3.00 Credits
(3-2) 3 hours A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Lab fee required. (SCANS 1, 2, 3, 5, 8, 9) Prerequisite: CHEF 1301.
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2.00 Credits
3 hours A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Lab fee required. (SCANS 1, 2, 3, 4, 6, 8, 9) Prerequisite: CHEF 1214 and CHEF 1345.
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3.00 Credits
Uniforms and tool kit as identified in CHEF 1301, 2201, and 2302.
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2.00 - 3.00 Credits
(2-2) 3 hours The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Lab fee required. (SCANS 4, 6, 8, 9) Prerequisite: CHEF 1214.
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0.00 - 3.00 Credits
3 hours Introduces the concepts and principles of normal nutrition with emphasis on the importance of nutrients and their roles and functions within the body and throughout one's life. The student will be able to understand and interpret nutritional concepts and issues, and estimate the nutritional value of specific food groups within one's diet. (SCANS 1, 2, 3, 4, 6, 9) Prerequisite: None.
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3.00 Credits
Two chef's uniforms consisting of long-sleeved jackets, checkered pants and aprons. ? Basic chef's tool kit consisting of the following: A. French knife 8" or 10" bladeB. Paring knife 3 1/2" blade C. Vegetable peeler D. Cook's fork E. Boning knife - 5 1/2" rigidblade F. French whip
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1.00 - 3.00 Credits
2 hours Continuation of previous food preparation course (CHEF 1301). Topics include the concept of pre-cooked food items, as well as scratch preparation. Covers full range of food preparation techniques. Topics also include menu items such as soups, sauces and protein foods. Also includes concentration on the identifi cation of a variety of sandwiches, salads, fruits and vegetables. Lab fee required. (SCANS 1, 3, 4, 5, 7, 8) Prerequisite: CHEF 1301.
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