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Course Criteria
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0.00 Credits
No course description available.
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0.50 Credits
Deals with current issues in the field of culinary arts and food service management, rotating through a variety of topics such as culinary skills and innovations, sanitation, safety, nutrition, management. May be taken for grades or on a pass-no pass basis. This course may be taken four times. Transfer Credit: CSU.
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2.00 Credits
Duties and skills required of the Garde Manger (cold food) chef, including the proper execution of the basic cooking methods. The course will explore the artistic side of food presentation. Topics include buffet salads, cold sauces and dressings, smoking and curing of meats, hors d’ oeuvre, pate, terrine, ice carving, salt dough, tallow sculpture, and cheeses. Students will be required to follow hospitality department dress standards. TB clearance required. Transfer Credit: CSU. PREREQUISITE: Food Service Management A160, and Culinary Arts A149.
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0.00 Credits
No course description available.
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3.00 Credits
Advanced course of pastry arts emphasizing chocolate artistry and confections, sugar work, marzipan, and decorated cakes. Students will also learn applications of cutout, stencils, and molds for decorated plated desserts and specialty cakes. Note: TB CLEARANCE REQUIRED. Transfer Credit: CSU. PREREQUISITE: Culinary Arts A124, A126, Food Service Management A160 and Culinary Arts A236 or concurrent enrollment.
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2.00 Credits
A directed opportunity for on the job baking and pastry training which includes practical training at OCC bakery for training in quantity bakery production. Option B includes on the job training at approved institutional or commercial facilities. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. TB clearance required. PREREQUISITE: Food Service Management A160 and Culinary Arts A124. ADVISORY: Culinary Arts A126. Transfer Credit: CSU.
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2.00 Credits
A directed opportunity for on the job baking and pastry training. Includes on the job training at approved institutional or commercial facilities. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. TB clearance required. PREREQUISITE: Food Service Management 160, Culinary Arts 124, Culinary Arts 236; ADVISORY: Culinary Arts 126. Transfer Credit: CSU.
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3.00 Credits
Students will prepare a variety of American Regional Cuisine for service to customers in the OCC Captain's Table Restaurant. Cuisines from around the United States will be explained and discussed. Focus for the class will be on station readiness and implementation of the basic cooking methods in a volume, banquet style format while emphasizing the elements of quality presentation. Students will be required to follow hospitality department dress standards. TB CLEARANCE REQUIRED. Transfer Credit: CSU. PREREQUISITE: Culinary Arts A122, A124, A149, and Food Service Managment A160.
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2.00 Credits
This course applies previously learned Garde Manger techniques and skill in practical situations. Weekly themes will highlight different cuisine in a buffet format. Foods prepared will emphasize classical cooking with a modern approach to nutrition, service, and presentation. Also, charcuterie (sausage making), cheese making, and meat preservation will also be explored. Students will be required to follow hospitality department dress standards. TB CLEARANCE REQUIRED. Transfer Credit: CSU. PREREQUISITE: Culinary Arts A149, A200 and Food Service Management A160.
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2.00 Credits
Students prepare menu offerings in the college's Captain's Table restaurant for the dining public. Emphasis is on station readiness (under strict time constraints), implementation of basic cooking methods, quality of presentation, and an exploration of a variety of cuisines from around the world in a cook-to-order format. Student will be required to follow hospitality department dress standards. Note: TB CLEARANCE REQUIRED. PREREQUISITE: Culinary Arts A122, A124, and A149. Transfer Credit: CSU.
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