|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
0.00 Credits
Emphasizes those provisions of the Bill of Rights which pertain to criminal justice. Topics include: characteristics and powers of the three branches of government, principles governing the operation of the Constitution, and Bill of Rights and the Constitutional Amendments. Hours: Class/Week 5 D.Lab/Week 0 Credit 5Prerequisite: CRJ 101
-
0.00 Credits
Provides an overview of the professionalism in culinary arts and culinary career opportunities. Chef history, pride, and esprit d'corp are taught. Topics include: cuisine, food service organizations, career opportunities, food service styles, and basic culinary management techniques. Hours: Class/Week 3 Lab/Week 0 Credit 3 Prerequisite: Provisional admission
-
4.00 Credits
Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures fol owing SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work. Hours: Class/Week 2 P. Lab/Week 4 Credit 3 Prerequisite: Provisional admission
-
6.00 Credits
Introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, and recipe utilization. Laboratory demonstrations and student experimentation parallel class work. Hours: Class/Week 2 D.Lab/Week 2 P. Lab/Week 6 Credit 5 Prerequisite: Provisional admission
-
6.00 Credits
Emphasis is on terms, concepts, and methods necessary to American Cuisine food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen aromatics, regional cooking principles and history, and methods of American regional food preparation. Laboratory demonstrations and student experimentation parallel class work. Hours: Class/Week 2 D.Lab/Week 2 P. Lab/Week 6 Credit 5 Prerequisite: CUL 110
-
2.00 Credits
Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation paral el class work. Hours: Class/Week 2 D.Lab/Week 2 Credit 3 Prerequisite: MAT 100
-
6.00 Credits
Presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work. Hours: Class/Week 2 D.Lab/Week 2 P.Lab/Week 6 Credit 5 Prerequisites: CUL 110, CUL 112
-
6.00 Credits
Presents the fundamental terms, concepts, and methods involved in preparation of baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation paral el class work. Hours: Class/Week 2 D.Lab/Week 2 P.Lab/Week 6 Credit 5 Prerequisites: CUL 121
-
6.00 Credits
Provides experience in preparation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, banquet planning, recipe conversation, food decorating/styling, safety and sanitation, and production of quantity food. Laboratory practice is provided. Hours: Class/Week 1 D.Lab/Week 2 P.Lab/Week 6 Credit 4 Prerequisites: CUL 112
-
3.00 Credits
Introduces the fundamentals of dining and beverage service. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and merchandising. Laboratory practice parallels class work. Hours: Class/Week 2 P.Lab/Week 3 Credit 3 Prerequisites: CUL 100, CUL 110
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|