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Course Criteria
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3.00 Credits
This course takes a hands-on approach to the planning, development, and the creation of popular food styles from North America. Cooking principles are thoroughly covered including santitation, preparation, ingredient identification, menu planning, cooking techniques, and plate presentation.
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3.00 Credits
International Cuisine takes a hands-on approach to the planning, development, and creation of seven known food styles from around the world. Cooking principles are thoroughly covered including sanitation, ethnic ingredients, menu planning, cooking techniques, and plate presentation. Cuisines that will be covered are Indian, Asian, Mexican, Italian, Mediterranean Spanish, and French.
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3.00 Credits
This course prepares the students to be proficient in preparing classical Italian cuisine. Students explore cuisine of the many different regions of Italy and prepare dishes from each region. Students also learn a competent knowledge base that enhances their career success in the culinary arts.
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3.00 Credits
This course is designed around the nutritional principles used to evaluate and modify menus and recipes to create more nutritional dishes and introduces students to the nutritional requirements of a variety of potential customers and how to effectively respond to those customers' needs.
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3.00 Credits
This course takes a systems approach to the planning and preparation of sausages and other cold food preparation techniques as an alternative to other conventional types of food preparation. Cold kitchen principles are thoroughly covered for sanitation, menu planning, purchasing, preparation, presentation, and storage of cold foods. Students tailor the guidelines of cold food preparation to fit the specific needs of any operation.
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3.00 Credits
This course prepares students to be proficient in preparing classical Italian cuisine. Students explore the many different regions of Italy and prepare dishes from each region. Students also learn a competent knowledge base that enhances their career success in the culinary arts.
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3.00 Credits
This course takes a hands-on approach to the planning, development and creation of seven known food styles from around the world. Cooking principles are thoroughly covered including sanitation, ethnic ingredients, menu planning, cooking techniques and plate presentation. Cuisines that will be covered are Indian, Asian, Mexican, Italian, Mediterranean Spanish, and French.
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3.00 Credits
This course provides an extensive, hands-on approach to the planning and preparation of advanced baked goods. Advanced baking principles are applied in the planning, purchasing, preparation, presentation, and proper storage of baked goods. Students tailor the guidelines of baking techniques to fit the specific needs of any operation.
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3.00 Credits
This course takes a hands-on approach to the planning, development and the creation of popular food styles from North America. Cooking principles and practices are thoroughly covered including sanitation, preparation, ingredient identification, menu planning, cooking techniques and plate presentation.
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1.00 Credits
In this advanced course, students learn extensive methods and the utilization of various chocolates as an artistic medium. It covers advanced chocolate topics such as decorations, centerpieces, miniature candies, bonbons, and the proper techniques used to prepare and display them.
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