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Course Criteria
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3.00 Credits
Demonstrates the use of management skills training in the food service industry by use of student interaction research, and also demonstrates the various styles of menu development. The course includes basic responsibility for food service personnel in all kitchen positions with emphasis on advertising vs. publicity, job analysis, description specifications, and duty list as related to recruiting and hiring process. It covers application, interview techniques, training, and hiring processes and incorporates preparation of menus for different styles of food service establishments.
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1.00 Credits
Provides you with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods.
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1.00 Credits
Focuses on the fundamental principles of stocks, soups, sauces, gravies, and thickening agents. It enables you to produce a variety of these products in the commercial kitchen, incorporating practice in the use of tools, utensils, equipment, and application of safety and sanitation practices. You will apply pre-preparation skills and efficient organization of work techniques.
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1.00 Credits
Provides fundamental principles of cold food and non-alcoholic beverage preparation and production in a commercial kitchen. The course enables you to produce a variety of cold food and non-alcoholic beverage products incorporating practice in the use of tools, utensils, equipment, and application of safety and sanitation methods. It introduces basic cold food decorative work, such as fruit and vegetable garnishes and carvings, terrines, and hors d’oeuvres. This course also focuses on pre-preparation procedures and efficient organization of work techniques.
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1.00 Credits
Introduces you to vegetable preparation and breakfast cookery in a commercial kitchen. The course focuses on the significance of variety of breakfast items and the preparation of vegetable items using a variety of cooking methods. It emphasizes the effects of seasonings and cooking methods on vegetable products. You will prepare, plate, and garnish breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized.
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3.00 Credits
Covers the preparation of the five mother sauces and small-derived sauces. The course enables you to prepare stocks, consommés, emulsified sauces, clear soups, pureed soups, chowders, national, and cream soups in a commercial kitchen. It introduces gravies and sauce garnishing.
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1.00 Credits
Provides the basics of preparing and/or cooking potatoes, starches, legumes, and pastas. The course enables you to prepare and cook a variety of casseroles and grain products using a commercial kitchen for the preparation area. It allows
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1.00 Credits
Provides you with the basics of meat handling, including principles used for selecting meat products, their basic cuts, and cooking methods. It focuses on a variety of meat products in a commercial kitchen.
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1.00 Credits
Provides the basics of handling poultry, fish, and seafood, including principles used for selection and the basic forms these products have, as well as the methods of cooking them. It focuses on preparation of poultry, fish, and seafood products in a commercial kitchen and incorporates practice in the use of these principles and methods. The course covers pre-preparation skills and efficient organization of work techniques.
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1.00 Credits
Provides you with the fundamentals of baking terminology, principles of baking, and the characteristics and functions of the main ingredients used in bakery production. It orients you to commercial equipment, tools, and utensils used in baking.
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