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Course Criteria
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3.00 Credits
Prerequisite: CUBP110 Designed to expand CUBP110-Fundamentals of Baking. Students will be exposed to methods of baking a variety of international breads. The skills acquired will be applied to create bread sculptures, centerpieces, and displays. (2005)
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3.00 Credits
Prerequisite: CUBP120 Preparation of tortes, pastries, and frozen desserts. Emphasis is placed on platter and plate presentation of pastries, desserts, chocolates, and formula development. (2005)
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3.00 Credits
Prerequisite: CUBP220 Advanced course which enhances practical skills and professional growth of individuals who have a working knowledge in the field of pastry arts. The mediums of chocolate, marzipan, and sugar will be applied to innovative individual plate presentations. Emphasis will be placed on creative and artistic garnishing techniques. (2005)
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3.00 Credits
Prerequisite: CUBP220 Designed to present retail concepts in the preparation of special occasion cakes. Emphasis is placed on creative décor utilizing basic ingredients. (2005)
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3.00 Credits
Prerequisite: CUBP221 Artistic techniques applied to wedding cake design. Emphasis is placed on enhancing basic skills in pulled sugar, chocolate plastic, and butter cream décor. Gum paste decorative work will be introduced. (2005)
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3.00 Credits
Prerequisite: CUBP223 Designed to provide an opportunity for students to enhance previously learned techniques. Emphasis placed on artistic interpretations utilizing various mediums including sugar, chocolate, and pastillage. (2005)
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3.00 Credits
Prerequisite: CUBP224 Designed to provide an understanding of various ingredients and techniques associated with pastry production and presentation styles from Austria, Italy, France, and Switzerland. Emphasis will be placed on miniatures, petit four, and French pastry requiring a high level of artistic presentation. (2005)
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3.00 Credits
Prerequisites: Basic Skills Test, ENGL080 or higher, MATH073 or higher Introduction to the culinary arts with concentration on the Academy's policies and procedures, culinary math, National Restaurant Association Educational Foundation Sanitation Certification, proper knife usage, and basic cutting skills. This course is a prerequisite for all culinary courses. (2005)
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3.00 Credits
Prerequisite: CULN101 Prerequisite for all hot food culinary lab courses. Provides a thorough knowledge of the aspects, techniques, and applications in the preparation of basic stocks, thickening agents, sauces, and soups. Introduces the basic cooking methods for meats, poultry, seafood, and vegetables such as stewing, steaming, frying, sautéing, braising, roasting, broiling, and grilling. (2005)
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3.00 Credits
Prerequisite: CULN105 Designed to build on the accumulated skills and knowledge gained in CULN105-Applied Culinary Skills I, and to further those skills by implementing principles and concepts utilizing different ingredients and products in the production of complete menus. (2005)
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