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Course Criteria
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3.00 Credits
This course is a study of the supervision of personnel in the hospitality industry. Emphasis is on the role of the first-line supervisor. Topics include dealing with time demands, people, pace, attitudes and special problems inherent in the hospitality industry.
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3.00 Credits
This course is a continuation of CART 131. It covers advanced baking and classic pastry preparations. Topics addressed include ingredient handling, terminology, formula procedures and a brief history of class pastry preparations. Laboratory production includes French pastries, croissants, strudels, tortes, cheesecakes, chocolate confections and specialty desserts. Students must register for a lecture and laboratory section.
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3.00 Credits
This course is designed to research the varied cuisines of the American people. This course will cover all areas from the Pacific North West to the Deep South and the North Atlantic coast. This course is based around the premise that American cuisine, which has won numerous awards, is worthy of study. Emphasis will be on the similarities in production and service systems. Application of skills to develop, organize and build a portfolio of recipe strategies and production systems.
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3.00 Credits
Students will be introduced to modern and traditional techniques in preparation and presentation of cold food items for the buffet and decorative culinary showpieces. Students will prepare cold entrees, pates and hors-doeurves, cold sauces and charcuterie and ice carvings. Students plan, organize and set up buffets. This course also concentrates on the practical techniques of showpeices/centerpieces. Students are required to have complete chef's uniform for this class.
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3.00 Credits
This course is a study of classical cuisines -- to include French, German, Asian Italian, and Spanish. The course is designed to include a history and development of each cuisine. Production will include the preparation and presentation of classical menu items representing each cuisine.
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3.00 Credits
This course is a field experience combined with related seminars. The emphasis is on the field experience which is done in an approved food service facility, and students are supervised. Work evaluations are completed by the supervisor and an end-of-the-semester evaluation is completed jointly by the supervisor and faculty member during an onsite visit. Students attend scheduled seminars and submit written reports, work logs of their experience, verified competencies and recipe reports as part of the portfolio. Students are required to meet a minimum of 180 internship hours and attend five two-hour seminar sessions.
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5.00 Credits
This course is a field experience combined with related seminar which requires the completionof 500 hours of supervised internship experience. The emphasis is on the field experience which is done in an approved food service facility. Interns are supervised. Work evalustions are completed by the supervisor and an end-of-the semester evaluation is completed jointly by the supervisor and faculty member during an on-site visit. Students attend scheduled seminars and submit written reports, work logs of their experience, verified competencies and recipe reports as part of the portfolio.
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1.00 Credits
This course is designed to be the final course the Culinarian takes before graduation and certfication by the American Culinary Federation. The student will review important concepts through participation in class discussions, demonstrate mastery of all program outcomes through written and practical exams, and will submit a portfolio as part of this course.
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0.50 - 3.00 Credits
This course will cover the basic concepts of photography as they apply to either film based or digital cameras. The range of topics will include: exposure, lenses, depth-of- field, shutter speed, film types, digital equivalents of film, macro and close-up, filters, composition, and creative techniques. Film vs. digital technologies will be covered. Be sure to bring your equipment and some samples of your prior photography to class.
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1.00 Credits
No course description available.
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