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Course Criteria
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3.00 Credits
Prerequisite: CULN106 Designed and divided into three segments which introduce the student to the fundamentals of breakfast, vegetarian, and American regional cooking. Emphasis is placed on the most common breakfast items found on the American menu including brunch as well as stressing the fundamentals of vegetarian cooking and the diversity of American regional cooking. (2005)
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3.00 Credits
Prerequisite: CULN101 Fundamentals of garde manger and pantry departments. Introduces the proper techniques for the preparation of cold appetizers, salad dressings, cold soups, cold sandwiches, hors d'oeuvres, canapés, salads, marinades, cold sauces, aspics, and garnishes.
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3.00 Credits
Prerequisite: CULN101 Introduces and familiarizes the student with the functions of an operational dining room, emphasizing skills in various dining room services, such as American, Russian, buffet, as well as setting and clearing tables, talking orders and serving food and beverages. (2005)
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3.00 Credits
Examination of current trends in the culinary field. Students work with newly introduced ingredients and equipment as well as classical selections. Focus is on technique, preparation, and presentation. See the latest course schedule for the topics currently being offered. (2003)
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3.00 Credits
Prerequisite: CULN107 Designed to bring understanding and exposure to buffet and catering operations. Emphasis is placed on, but not limited to, daily practical and theoretical application in the back-of-the-house for the Academy's functional restaurant, Careme's, under realistic industrial conditions in a preparation and finishing type kitchen operation. (2005)
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3.00 Credits
Prerequisite: CULN107 Introduces students to the methods and techniques in the classical cuisine accepted and practiced in international kitchens. Included are cooking methods, garnishes, preparation, and application of basic sauces and their derivatives as well as their presentation using the principles and techniques of Auguste Escoffier. Emphasized are the concepts and appreciation of diverse new American cuisine utilizing local ingredients, stressing nutrition, freshness, lightness, and a simple but elegant presentation. (2005)
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3.00 Credits
Prerequisite: CULN109 Preparation and techniques of classical cold food. Study of buffet planning, food materials utilization, service, and buffet layout. Advanced concentration on the decorating of cold food platters and garnishes. (2005)
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3.00 Credits
Prerequisite: CULN117 or permission of culinary advisor Designed to give students an understanding of a public restaurant's front-of-the-house operation. Emphasis is on the proper greeting, seating of guests, taking and writing orders, the serving of food and beverages, as well as tableside cooking under realistic industrial conditions. Students are introduced to the identification of various grapes used in the production of wines, the main wine producing countries and their regions, and the characteristics of those wines in relation to menus. (2008)
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3.00 Credits
Prerequisite: CULN107 Emphasis on the respective cuisines and customs from a variety of ethnic backgrounds. (2005)
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3.00 Credits
Prerequisite: CULN107 Designed to introduce students to the cooking, wines and cuisines of the eight major regions in Italy: Piedmont, Emilia-Romagna, Tuscany, Umbria, Abruzzi, Latium, Campania, and Calabria. Emphasizes ingredients, presentation styles, and cooking techniques. (2005)
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