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Course Criteria
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1.00 Credits
No course description available.
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3.00 Credits
This course takes a systems approach to sanitation, planning, preparation, and resource management. Cooking principles are thoroughly covered in safety, menu planning, equipment, purchasing, receiving, storing, and serving food. Students will learn how to tailor the guidelines of Food Principles #1 to fit the specific needs of any operation.
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1.00 Credits
This course is designed for industry leaders in food safety training. The students will learn the latest developments, procedures, current government standards and emerging issues in Food Service Sanitation. Students will get a head start in understanding Hazardous Analysis Critical Control Point, (HACCP), a cutting-edge system that is the hospitality industries system-of-choice. Students are provided an opportunity to obtain ServSafe certification. This certification integrates basic food safety, personal hygiene, cross-contamination and allergens, time and temperature guidelines, cleaning, and sanitation.
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1.00 Credits
This course is designed for industry leaders in food safety training. The students will learn the latest developments, procedures, current government standards and emerging issues in Food Service Sanitation. Students will get a head start in understanding Hazardous Analysis Critical Control Point, (HACCP), a cutting-edge system that is the hospitality industries system-of-choice.
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3.00 Credits
This course introduces the fundamental skills that are required to be a professional culinarian. Topics such as knife skills, stocks, sauces, soups as well as recipe conversion, costing and product identification are all covered in this course. These are the basic building blocks that are required for future culinary success.
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3.00 Credits
This course takes a systems approach to sanitation, planning, preparation, and resource management. Cooking principles are thoroughly covered with respect to nutrition and preparation, purchasing, receiving, storing, and serving food. Students adapt the topics covered to fit the specific needs of any operation.
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3.00 Credits
This course takes a systems approach to the planning and preparation of cold foods as an alternative to other conventional types of food preparation. Cold kitchen principles are thoroughly covered in regards to sanitation, menu planning, purchasing, preparation, presentation, and storage of cold foods. Students learn how to tailor the guidelines of cold food preparation to fit the specific needs of any operation.
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3.00 Credits
This course takes a systems approach to the introduction, planning and preparation of baked goods. Beginning baking principles are introduced in the planning, purchasing, preparation, presentation, and proper storage of basic baked goods. Students tailor the guidelines of learned baking techniques to fit the specific needs of any operation.
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2.00 Credits
This course is structured to provide students with a hands-on, practical meat cutting experience. This course also deals with fabricated cuts ready for preparation. Students conduct meat identification and deal with whole carcasses and primal cuts. Students are introduced to meat-grading procedures, identification of meat quality, and become familiar with yield testing.
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1.00 Credits
This course allows students to explore a culinary-related topic. Course content will vary according to the specific subject.
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