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Course Criteria
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3.00 Credits
This intermediate course sets forth the principles of preparing and serving food in volume with focus on entrees, breakfast foods, salads, sandwiches, short orders, and desserts. Emphasis is placed on recipe standardization, determination of need and procurement of supplies, organization of work stations, effective use of equipment and time, and attractive service. This course is for students pursuing a career in Culinary Arts/Culinary Management, and is also required for the Dietary Service Supervisor Certificate offered through the Nutrition Department.
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4.00 Credits
This laboratory course supplements the Culinary Arts/Culinary Management 130 theory course. Large scale food preparation is produced in a time-restricted quality-minded setting. Emphasis is placed on the development, organization and carrying out of recipe standardization, need and procurement of supplies, work stations, and attractive service. This intermediate course is for students interested in a career in Culinary Arts/Culinary Management and is required for the Dietary Service Supervisor Certificate offered through the Nutrition Department.
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3.00 Credits
This course covers techniques for purchasing food, beverages, and supplies used in hotels and restaurants. Students learn to analyze the operation, promotion, sales cost, and inventory controls on food and beverages. Students gain realistic experience by writing foodservice specifications, based on general purchasing methods, requirements, procedures, as well as the importance of controlling portions, inventories and costs and their affect on menu pricing. This course is designed for students interested in a career in hospitality and culinary arts/culinary management, and those working toward certification with the American Culinary Federation.
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3.00 Credits
This laboratory course is designed to teach advanced food preparation techniques and methods. Students learn the science of scratch cookery through small batch assignments. Areas of focus include gourmet items, buffet specialties, hors d'oeuvres, and canapés, while practicing presentation and garnishing. Small scale preparation is produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
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3.00 Credits
This laboratory course builds on skills previously learned while the student studies traditional upscale pantry preparation. Topics covered include hors d'oeuvres, canapés, pates, terrines and charcuterie. Artistic displays including buffet tables, centerpieces, culinary showpieces are presented. The student gains practical experience preparing and serving theme buffets for guests. Small and large-scale preparation is produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
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3.00 Credits
This course covers fundamental baking skills for students who intend to specialize in baking and pastry making instead of general cooking. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings are undertaken, with emphasis placed on more sophisticated items and gourmet specialties including cakes and pastries for weddings, birthdays and special occasions. Gourmet baked items and pastries are produced in a time restricted quality minded setting. This course is for students pursuing a certificate or degree in culinary arts/culinary management.
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3.00 Credits
This course builds on the skills and knowledge gained in baking and pastry and familiarizes the student with advanced baking theories and techniques. Students are introduced to a variety of essential ingredients necessary to the professional pastry chef, as well as current trends in equipment. The techniques of sugar cooking and the handling of chocolate are also discussed. Special importance is placed on the following methods: folding, rolling, piping, and decorating of dessert plates. Emphasis is on the safe handling of foods and the production of high quality, handcrafted desserts for retail and commercial bakeries. This course is designed for students interested advanced baking and pastry techniques in culinary arts/culinary management.
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1.00 - 4.00 Credits
A program of on-the-job learning experiences for students employed in a job related to their major or their educational goal. The combined maximum credit for all work experience courses from all disciplines may not exceed 16 units.
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1.00 Credits
This course provides practical experiences designed to supplement the basic curriculum and includes special cooperative educational opportunities set up with the College and approved Chefs. Experiences include special and short-order food preparation and service, buffet service, catering, dining room management and service and receiving and storeroom procedures. Large scale and small quantity preparation is produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
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1.00 Credits
This course provides practical experiences designed to supplement the basic curriculum and includes special cooperative educational opportunities set up with the College and approved Chefs. Experiences include special and short-order food preparation and service, buffet service, catering, dining room management and service and receiving and storeroom procedures. Small event preparation is produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
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