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Course Criteria
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3.00 Credits
Students will learn the vast diversity of high quality ingredients available in the United States. These ingredients, combined with America's varied cultures and colorful history, have led to creative and purposeful cuisines which will be studied and prepared in this course. The skills learned in this course are authentic and unique to each region. (Prerequisites: CULN 2100, 2310, 2320, 2330) F 1 hour lecture / 4 hours laboratory
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3.00 Credits
Implementation of Culinary I and Culinary II skills in a production kitchen setting to include a variety of European and International cuisines. The course is designed to give students an introduction to and hands-on experience in cooking the major cuisines of the world with the exploration of the ingredients and seasonings used in the preparations of each cuisine. (Prerequisite: CULN 2320) F, S
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3.00 Credits
An introduction to the basic principles of baking including formula procedures, properties of baking ingredients, and function and proper use of equipment. Students will prepare breads, rolls, pies, quick breads, cakes, icings and puff pastries. (Prerequisite: CULN 2100) F, S 1 hour lecture / 4 hours laboratory
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3.00 Credits
Baking skills are polished as students learn more diffi cult baking, pastry and dessert techniques. Emphasis is placed on presentation, plating and appearance. The production of high skill, high quality fi nished products is emphasized with special attention to chocolate work, plate presentation, cold and hot preparations. Souffl'es , caramelized sugar spirals and creative and fl avorful designs exemplify this course. (Prerequisite: CULN 2100, 2400) F, S 1 hour lecture / 4 hours laboratory
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3.00 Credits
This course provides an advanced study in the art of bread making. Topics include relevant formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, fl at breads, and other breads utilizing a variety of grains. The students will be taught the steps to produce artisan and specialty breads that meet or exceed the expectations of the consumer. (Prerequisite: CULN 2100) S 1 hour lecture / 4 hours laboratory
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3.00 Credits
An intermediate course covering all aspects of chocolate work. Students will learn the types of chocolate, principles of tempering, molding and centerpiece sculpturing. Many varieties of uses with chocolate in baking and individual pastries will be taught. As required 1 hour lecture / 4 hours laboratory
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3.00 Credits
This course teaches the methods of icing cakes, all piping techniques, fl ower making and writing on cakes. In this class you will also learn how to make theme cakes and wedding cakes. Basic icing techniques will also be taught. As required 1 hour lecture / 4 hours laboratory
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3.00 Credits
This course introduces the principles and techniques of decorative sugar work and confectionary candy. Topics include nougat, marzipan modeling, pastillage, confection candy and a variety of sugar techniques. After this course students will know the techniques to prepare edible centerpieces and confections to enhance buffets and plate presentations. (Prerequisites: CULN 2100, 2400, 2410) 1 hour lecture / 4 hours laboratory
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3.00 Credits
The course will introduce the student to a wide variety of classical and modern cakes suitable for restaurant, retail shops and large-scale production. Emphasis is placed on advanced techniques of mixing, fi lling, glazing and icing. In this course students will prepare a variety cakes/tortes, including Dobos, Sacher, and Linzer tortes and Black Forest cake. (Prerequisites: CULN 2100, 2400, 2410) 1 hour lecture / 4 hours laboratory
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1.00 Credits
Students will focus on speed, quality production, and teamwork. Hot Food students will take on different roles in the cafe operation producing lunch meals. Baking and Pastry students will be responsible for producing baked goods for the foodservice operation. Students will learn how to prepare menus, requisitions and to cost out production. Documentation approved by the culinary arts director must be on fi le prior to beginning the internship. (Permission of culinary instructor) F, S
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