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Course Criteria
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1.00 Credits
A hands-on course that surveys the food of Egypt, Turkey, Italy and Greece. Students will prepare a variety of dishes while learning the history of foods from these countries. Offered: Occasionally.
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1.00 Credits
This is a survey of Jewish cuisine throughout the world, including techniques, methods and ingredients common to Jewish foods. Traditional and holiday foods are covered (non-kosher kitchen). The course also includes discussion of historical context and dietary concerns. Offered: Occasionally.
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1.00 Credits
An advanced, hands-on course. Student will prepare a variety of both classical and home-style cake recipes including genoise, charlotte russe, dacquoise and angel food, plus the syrups, fondants and icings used in the modern pastry station. Emphasis will be placed on producing high-quality pastry using professional techniques. Prerequisite: CULA 113L or permission. Offered: Fall and Spring.
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1.00 Credits
An advanced, hands-on course. Student will prepare a variety of classical and homestyle syrups, fondants and icings and practice their use. Emphasis will be placed on beauty, dexterity and style in the creation of professional-level finished cakes. Prerequisite: CULA 232L or permission. Offered: Fall and Spring.
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1.00 Credits
An advanced, hands-on course. Students learn the chemical composition of sugar and chocolate, and will practice a variety of techniques for creating structural design elements from the two materials. Emphasis will be placed on developing a practical understanding of the nature and use of sugar and chocolate in the professional kitchen. Prerequisite: CULA 113L or permission. Offered: Fall and Spring.
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1.00 Credits
An advanced, hands-on course. Student will prepare a variety of design elements, including syrups, coulis, sugars and chocolates, and practice their use by constructing numerous plated desserts and dessert displays. Emphasis will be placed on combining taste, texture and visual appeal to create distinctive and professional plate designs. Prerequisite: CULA 113L or permission. Offered: Fall and Spring.
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1.00 Credits
A course designed to give students a beginning in presentation and styling. The art of garnishing, plate design, composition and color, buffet structure, creating a buffet menu, placement on the buffet, pastry bag use, table settings and napkin folding are some of the methods and techniques covered. Prerequisites: CULA 151L and permission. Offered: Occasionally.
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1.00 Credits
A hands-on course covering the various regions and genres loosely classified as American country cooking, including mid-Atlantic Amish, Mennonite and Shaker traditions; Cajun, Creole and low-country styles; cowboy meals; and classic home cooking. Students prepare farmhouse-style baked goods, barbeques, Sunday dinners and traditional holiday treats using classical country techniques and typical ingredients. Offered: Occasionally.
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1.00 Credits
A hands-on course covering the specialized equipment and techniques necessary for successfully serving parties, banquets and production dinners. Students concentrate on developing the skills necessary for working in top-level catering operations anywhere in the world. Emphasis is on mise en place, timing and attention to detail. Offered: Occasionally.
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1.00 Credits
A hands-on course covering advanced garde-manger techniques of charcuterie, ices and sorbets, banquet displays and garniture. Students concentrate on developing the skills necessary for working in top-level, fine-dining restaurants in America or Europe. Emphasis is on mise en place, timing and attention to detail. Offered: Occasionally.
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