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Course Criteria
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1.00 Credits
This class will introduce students to the techniques, terms and equipment used in artisan bread making. Student will have the opportunity to work with a variety of starters and flours. Students will gain hands-on experience working with a variety of dough. Offered: Occasionally.
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1.00 Credits
This course teaches students how to use baking equipment and tools. Students prepare a variety of pies, cakes and basic pastries from scratch. Offered: Fall and Spring.
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4.00 Credits
An advanced, hands-on course in modern bakeshop production. Emphasis will be placed on producing high-quality baked goods using professional techniques. Prerequisite: CULA 113L or permission. May be taken twice for degree or certificate credit. Offered: Fall and Spring.
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4.00 Credits
The class covers professionalism, the history of culinary arts, basic concepts and practices of food safety and sanitation, nutrition, and menu and recipe design. Students are introduced to competencies, broad knowledge and understanding of kitchen tools and equipment, kitchen organization, knife skills and kitchen staples. Students learn the science of cooking and heat transfer involved in the many different methods of cooking (roasting, poaching, grilling, etc.), as well as the cooking methods used with stocks and sauces, soups and meat (beef, veal, lamb, pork, poultry and game). There is extensive hands-on recipe production in each category, with an emphasis on professional, fine restaurant application. Offered: Fall.
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1.00 Credits
A course in the basic sauces, including béchamel, egg emulsion, velouté, espagnoleand tomato sauces. Soup stocks are covered in depth, as well as consommé, cream soups, chowders and vegetable soups. Students learn how various stocks and sauces form the basis of a wide variety of dishes. Offered: Occasionally.
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4.00 Credits
This class, a continuation of Culinary Fundamentals I, defines and illustrates cooking methods for fish and shellfish, eggs, vegetables, grains and pastas and presents preparation techniques for salads and salad dressings, fruits, sandwiches, charcuterie, canapés and other hors d'oeuvres. The class continues with a study of principles ofthe bakeshop quick breads, yeast breads, pies, pastries, cookies, cakes, frostings, custards, creams, frozen desserts and sauces and offers theories and practical applications of plate presentation and buffet presentation. This class stresses extensive hands-on recipe production in each category, with an emphasis on professional, fine-dining restaurant application. Prerequisite: CULA 115L. Offered: Spring.
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1.00 Credits
An advanced, hands-on course covering a variety of classical pastries. Students prepare pastry dough, work with spun sugar, temper and dip chocolate, and use advanced techniques and equipment in professional pastry production. Prerequisite: CULA 113L. Offered: Fall and Spring.
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1.00 Credits
A continuation of CULA 113L, this course teaches the classical repertoire of pastry making combined with modern kitchen techniques. Special emphasis will be placed on producing high-quality pastries in a restaurant environment. Prerequisite: CULA 113L. Offered: Fall and Spring.
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1.00 Credits
An advanced class designed to teach the identification, selection, handling and proper preparation of a variety of seafood, including fresh- and salt-water fish, bivalves and mollusks, crustaceans, echinoderms and/or cephalopods. Recipes include a variety of hot and cold seafood dishes and cover cooked, raw and marinated seafood products. Students are provided with established recipes and are required to develop original recipes. Types of seafood used in the course may vary depending upon product availability. Offered: Occasionally.
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4.00 Credits
A class designed to give students an introduction to and hands-on experience in cooking the major cuisines of the world, including French, Italian, Mediterranean, African, Asian, regional American (including Southwest) and Latin American. The uses of ingredients and seasonings are explored in the preparation of traditional, classical and contemporary cooking from each of these cultures. Prerequisite: CULA 151L. Offered: Fall.
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