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Course Criteria
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4.00 Credits
This class is taught at the Apicius Cooking School in Florence, Italy through the Culinary Study Abroad Program. The course focuses on the different aspects of regional food in Italy; from climate and environmental conditions to social issues; from ingredients to recipe preparation and cooking techniques. Emphasis will be placed on how food relates to the local lifestyle and culture.. Students will be introduced to the various local products through lectures, class demonstrations, and field trips. ( Prerequisite: CUL 135)
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3.00 Credits
Students serve an internship to practically apply their skills in real-world employment situations. All internships are project-oriented and directly related to their focus in computer studies. Each internship will be served under the sponsorship of a faculty advisor, and the students will be required to document the results of their experience.
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4.00 Credits
This course explores the cuisines of North America and will include cuisines from the North Western Frontier, Midwest, Southwest, Northeast, and the south. Emphasizes recognition, preparation, and evaluation of each regional cuisine. This is a kitchen lab course. ( Prerequisite: CUL 130)
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4.00 Credits
This course surveys the cuisines of the world and will feature Mediterranean, Asian, African, New World, and Ellis Island fare. Emphasizes recognition, preparation and evaluation of each regional cuisine. This is a kitchen lab course. ( Prerequisite: CUL 130)
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2.00 Credits
Students will plan, prepare and execute two dining series dinners or special events in this course. This includes menu planning options and menu design; identifying and ordering product, tableware, and supplies; set-up preparation; food execution; and table service. Students will work back-of-the house preparation for one event and front-of-the-house table service for the second event. ( Prerequisites: CUL 125, CUL 130)
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4.00 Credits
This course culminates the students' culinary education with applied experience. Students are required to work at least 240 hours in a foodservice establishment that provides a continuation of the skills learned in culinary classes. Included in applied experiences are learning the flow of restaurant operations and basics such as plate layout. Students may serve the internship at any number of establishments in the Chicagoland area. Students are required to keep a journal and to develop learning outcomes with a supervising faculty member. Most domestic regional internships are paid. (Prerequisite: CUL 130)
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4.00 Credits
This experience is for students in the Culinary Study Abroad Program. Students are required to work 240 hours in a food service establishment in a foreign country. Students will apply their knowledge from their previous culinary and hospitality classes in order to work with the chef at a particular restaurant or foodservice industry. Students will be required to keep a journal of their experiences. These internships are not paid. ( Prerequisite: CUL 130)
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4.00 Credits
Students will study the basics of wine-making from the vineyard to the bottle, and also study how to taste wines and organize wine tastings. Students will study the various laws that govern the production of wine throughout the world, the major grapes for wine production, and the wines that each major wine-producing country makes from those grapes. Food and wine pairing will be discussed as wines from around the world will be sampled. Students will study the business of wine, selling and serving wine, developing and managing wine lists, wine pricing for profitability, professional wine service and buying and cellaring wine.
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4.00 Credits
Students will learn to bake and decorate different types of cakes, including wedding cakes. They will make a variety of icings and fillings including butter creams, glazes, ganaches, and mousses, as well as rolled fondant and poured glazes. Students will be required to complete a photographic journal of their work. This is a kitchen lab course. ( Prerequisites: CUL 110 and CUL 240)
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4.00 Credits
Students will produce sauces and garnishes for banquets, buffets and restaurant production. Speed and convenience items will be used as well as choux paste and puff pastry from scratch. Pate de fruit and amuse bouche items will also be produced from scratch. Students will be required to complete a photographic journal of their work. This is a kitchen lab course. ( Prerequisites: CUL 110 & CUL 240)
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