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Course Criteria
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4.00 Credits
Through classroom and laboratory experiences, students will study leads, cavity, composite and reinforced block and brick walls and structures. Setting doors and window frames, fl oor tile, as well as types and use of scaffolding will be included. Prerequisite: CST 170 or permission of instructor.
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4.00 Credits
Emphasis will be placed on specialty masonry units such as fi replaces and chimneys, cornices, arches, quoins, tile and stone. In addition to classroom sessions, students will attain measurable skill levels in laboratory settings. Prerequisite: CST 170 or permission of instructor.
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3.00 Credits
This course provides a supervised work experience in the major fi eld giving the student opportunity to make practical application of the knowledge and skills attained. An individualized instructional management plan will determine goals to be accomplished. Seminars may also be required. Prerequisites: Completion of 30 credit hours and 2.0 GPA or advisor's approval. Please see the Division Chair of the specifi c program area for application.
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4.00 Credits
Preparation and Theory This course introduces basic food preparation knowledge and skills, recipe conversions and measuring techniques. Also included are instruction in the operation of commercial food service equipment and consideration of the history and value of food to society. Prerequisite: HSM 115 or concurrent enrollment.
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4.00 Credits
Identifi cation and Fabrication This course builds on basic food preparation knowledge and skills by focusing on presentation and consumption of center-of-the-plate items and products. In addition, this course further broadens knowledge of culinary arts within the commercial kitchen. Prerequisites: CUL 101, HSM 115.
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4.00 Credits
This course provides an advanced study of the culinary art of the cold kitchen. Includes preparation of appropriate buffet items including decorative pieces. Prerequisites: CUL 101, HSM 115.
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4.00 Credits
This course is an introduction of the student to the ingredients, procedures and processes of basic baking. Course includes concepts in formulas and the chemical reactions of basic doughs, cakes, and batters.
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4.00 Credits
This course involves the study and practice of the fi ne culinary arts of sugar and chocolate decorating techniques, including stenciling and piping, marzipan, pastillage, and fondant. Also included are enhanced dessert presentation and souffl é and ice cream making. Prerequisites: CUL 121, HSM 115, or departmental permission.
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4.00 Credits
This course is the study and practice of the culinary art of quick bread and yeast bread techniques, including biscuit, scones, muffi ns, miscellaneous quick breads, as well as basic yeast bread, artisan bread, and sourdough bread production. Prerequisites: CUL 121, HSM 115 or Division Chair permission.
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4.00 Credits
This course will include the study and practice of the culinary art of cake production and decorating techniques, including mixing, cake formula balance, scaling, panning, baking, altitude adjustments, formulas, icings, assembling and icing simple cakes, basic decorating techniques, planning and assembling specialty cakes and procedures for popular cakes. Prerequisites: CUL 121, HSM 115, or Division Chair permission.
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