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Course Criteria
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3.00 Credits
Introduces food code guidelines for food safety and sanitation. Emphasis is on identification and controls of biological, chemical and physical hazards. ServSafer Food Protection Manager Certification is available. Hazard Analysis Critical Control Point (HACCP) based models and facility controls are introduced.
Prerequisite:
Reading and Writing Skills 2 + Math Skills 2 Alg
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4.00 Credits
Introduces students to basic culinary skills, including principles of cooking methods, knife skills, identification and proper use of tools and equipment, production of soups, stocks and sauces, quick breads, and egg cookery. Instruction focuses on applying principles of mise en place , sanitation, teamwork, and time management to all kitchen operations.
Corequisite:
CULN 1100
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4.00 Credits
Introduces students to intermediate level culinary skill development, including: continued development of cooking methods, flavor building, vegetable cookery, starch cookery, understanding meat, meat cookery, understanding poultry, poultry cookery, understanding fish and shellfish, fish and shellfish cookery, and vegetarian cookery.
Prerequisite:
CULN 1100 + CULN 1110 + BCIS 1110 + (CULN 1003 or CULN 1103)
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4.00 Credits
This course includes the theory, skills and techniques of baking fundamentals. Competencies include scaling, methods of mixing, processing of ingredients, ingredient functions and baking math. Topics include cookies, quick breads, pan breads, sweet yeast, cakes and decorating. Proper use of equipment and lab safety are stressed.
Prerequisite:
(CULN 1100 + CULN 1110 + BCIS 1110) + (CULN 1003 or CULN 1103)
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4.00 Credits
Students apply learned fundamentals and concepts from CULN 1130 to continue skill development. Through theory and demonstration, more difficult products and the components to complete them are covered. Topics include laminated dough, artisan bread, scratch cakes, tarts, pies, meringues, and pate a choux. Multitasking is stressed.
Prerequisite:
(CULN 1100 + CULN 1110 + BCIS 1110) + (CULN 1003 or CULN 1103)
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3.00 Credits
Introduces students to entrepreneurial skills required to build a food service establishment, such as a restaurant, catering company, bakery, café, mobile food operation, and other types of food service outlets. Students will be introduced to management and operational skills necessary to succeed and will develop a business concept, including menu development and testing.
Prerequisite:
CULN 1010 or CULN 1110 or BEV 1100 or ENTR 1110
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4.00 Credits
Provide students an introduction to back-of-the-house restaurant operations, including: operation and management fundamentals of operating a restaurant kitchen.
Prerequisite:
CULN 1112 + BEV 1160 + HT 1111
Corequisite:
CULN 2216
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3.00 Credits
Provides students with advanced instruction and practice relating to food and beverage service and front-of-the-house restaurant operations. Students will run a full-service restaurant open to the public, including managing guest relations, reservations, service techniques, and point of sale operations. Advanced instruction in beverage identification, preparation, and service will be included.
Prerequisite:
CULN 1112 + BEV 1160 + HT 1111
Corequisite:
CULN 2214
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4.00 Credits
Introduces students to advanced level baking and pastry skills, including continued development of skills from earlier coursework with an emphasis on classical and contemporary pastry arts. Topics include specialty advanced cakes, decorating techniques, various confections, macarons, and tempered chocolates.
Prerequisite:
CULN 1130 + CULN 1132
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1.00 Credits
Introduces students to culinary and management skills required to create menu items as an entrepreneur. Working with the information presented in CULN 2020, students will further develop their business concepts in this lab. Students will be able to fully develop and test their menu items and learn how to make viable food products ready for retail sale.
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