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Course Criteria
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3.00 Credits
3.00 credits (3.00 lab) This course develops production skills at assigned hot-food work stations within a kitchen. The type of menu items prepared are those served in a casual-dining restaurant, emphasizing cuisines from different countries. Students will plan, prepare, and serve menu items including entrees, soups, vegetables, starches, and sauces. They will follow and perform sanitation and cleanup procedures, operate and maintain equipment, and serve the meals prepared. Prerequisites: CULA 1100, CULA 1104, CULA 1106, CULA 1109; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: CULA 1151, CULA 1152, CULA 1154 and CULA 1156.
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2.00 Credits
2.00 credits (2.00 lec) This course introduces students to the various cuts and grades of meats, poultry, game, fish and shellfish. Prerequisites: CULA 1100, CULA 1104, CULA 1106, CULA 1109; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: CULA 1151, CULA 1152, CULA 1153 and CULA 1156.
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1.00 Credits
1.00 credit (1.00 lec) Menu development techniques, cost factors, style of menu and menu pricing are covered in this course. Prerequisites: CULA 1100, CULA 1104, CULA 1106; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: CULA 1151, CULA 1152, CULA 1153 and CULA 1154.
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3.00 Credits
3.00 credits (1.00 lec/2.00 lab) This course introduces students to salad and appetizer preparation for a fine-dining establishment. Prerequisites: CULA 1100, CULA 1104, CULA 1106, CULA 1109; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: CULA 2102, CULA 2103, CULA 2104.
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3.00 Credits
3.00 credits (1.00 lec/2.00 lab) This course develops students' advanced knowledge of ala carte entree preparation, vegetables, starches and soups. Prerequisites: CULA 1100, CULA 1104, CULA 1106, CULA 1109; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: CULA 2101, CULA 2103 and CULA 2104.
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3.00 Credits
3.00 credits (1.00 lec/2.00 lab) This course covers baking terminology, the function of ingredients, proper mixing and baking methods, and texture and taste of the finished baked products that are served in a fine dining establishment. Prerequisites: CULA 1100, CULA 1104, CULA 1106, CULA 1109; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: CULA 2101, CULA 2102 and CULA 2104.
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3.00 Credits
3.00 credits (1.00 lec/2.00 lab) This course covers advanced serving techniques (including wine and table-side service) and dining room operation in a fine-dining food service establishment through classroom and laboratory experiences. Prerequisites: CULA 1100, CULA 1104, CULA 1106, CULA 1109, CULA 1106; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: CULA 2101, CULA 2102 and CULA 2103.
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2.00 Credits
2.00 credits (2.00 lec) This course prepares students for the transition from employee to supervisor by development of effective skills in human relations and personnel management. Prerequisites: Placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052.
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3.00 Credits
3.00 credits (1.00 lec/2.00 lab) Garde Manger decorating such as ice sculpture, and fruitand vegetable-carving, are introduced in this course. Food arrangement is also covered. Prerequisites: CULA 1100, CULA 1104, CULA 1106, CULA 1109; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: CULA 2503 and CULA 2504.
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3.00 Credits
3.00 credits (1.00 lec/2.00 lab) This course covers decorating procedures for specialty and tier-style cakes, pastillage, specialty sugar work, and working with chocolate. Advanced knowledge, skill, and practical training in the specialty arts are emphasized. Prerequisites: CULA 1100, CULA 1104, CULA 1106, CULA 1109; placement into READ 0200 or placement into ESOL 0052 or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052. Corequisites: CULA 2502 and CULA 2504.
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