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Course Criteria
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3.00 Credits
This is a laboratory course for registered Chef Apprentices. The course includes preparation of stocks, soups, sauces, entrees, starches, vegetables, fruits and breakfast items. Also includes butchery, fish filleting and poultry de-boning. Students will develop and cost recipes, plan menus, requisition food, and prepare menu items.
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5.00 Credits
This is a course in basic food preparation, including the terminology and definitions used and the scientific principles involved in preparing food products. The course includes a detailed study of the principles of preparation and selection criteria for all categories of foods served in foodservice operations.
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3.00 Credits
In this laboratory course , students will produce and serve marketable food products according to standardized recipes using food production equipment in a commercial kitchen environment. The products will be served in a dining room setting, with emphasis on customer service. The principles of safety and sanitation will be applied.
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3.00 Credits
HOSP 110 is a course in the fundamentals of baking terminology, principles of baking, the characteristics and functions of the main ingredients used in bakery production, and an introduction to the equipment used for baking.
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3.00 Credits
This course introduces the principles involved in operating a bakery department including recipe adjustment, recipe costing, purchasing of baking ingredients, storage procedures, and customer service.
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4.00 Credits
This is a laboratory course in which the fundamentals of producing basic yeast-raised and quick breads are studied. White breads, rolls, variety grain breads, specialty breads, sweet yeast-raised products and quick breads are produced. Emphasis will be given to sanitation, safety, and equipment usage.
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3.00 Credits
This is a laboratory course in which the fundamentals of preparing a variety of pies and pastries are studied. A variety of pastry doughs and fillings are produced and finishing techniques are practiced. Emphasis will be given to sanitation, safety, and equipment usage.
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4.00 Credits
This course builds on the skills learned in HOSP 112 Basic Yeast and Quick Breads. Emphasis will focus on the principles and preparation of complex breads, e.g., artisan bread, Danish dough, puff dough, and pâte à choux using safe and sanitary methods. Industry standard products for commercial production will be introduced.
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3.00 Credits
HOSP 115 is a laboratory course in which the fundamentals of preparing a variety of cakes, cookies and other desserts are studied and produced, utilizing both scratch and convenience techniques. Production of restaurant style desserts, along with specialty or celebration styles, will be emphasized.
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3.00 Credits
A laboratory course in which the styles of decorating and presenting baked goods is studied. Plate, buffet, and retail presentations are demonstrated and practiced.
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