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Course Criteria
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0.00 Credits
This course is designed for RNs, LPNs, licensed Physical Therapists seeking to enhance their knowledge and skills in wound care procedures for prevention of infection and maintenance of skin.
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1.00 Credits
This is the beginning course in Culinology® designed to familiarize the student with the breadth and scope of Culinology® as a new discipline, encompassing both culinary arts and food science. Students will gain an overview of the role of the Culinologist®, and how the blending of taste and technology enhances the food product development process. The course will include tours, presentations, and guest speakers from the industry.
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2.00 Credits
This course will help students learn basic principles of sanitation and safety in order to maintain a safe and healthy food service environment. It presents laws and regulations related to safety, fire, and sanitation and how to adhere to them in the food service operation.
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3.00 Credits
In this course students will learn the fundamentals of food preparation, service procedures, and safety practices in the food service industry including proper operation techniques for equipment. This course also provides a background and history of the hospitality industry and introduces the student to the broad spectrum of hospitality/food service organizations and career opportunities. Students will be familiarized with the organizational structure and basic functions of departments.
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3.00 Credits
This course will teach students how to prepare the four major stocks, the five mother sauces (in addition to smaller sauces) and various soups. Additional emphasis is placed on the further development of the classical cooking methods.
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3.00 Credits
This course introduces the characteristics, functions and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation.
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3.00 Credits
This course presents fundamentals of baking science, terminology, ingredients, weights and measures, and proper use and care of equipment. Students will produce yeast goods, pies, cakes, cookies, and quick breads.
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3.00 Credits
This course covers the techniques and skills needed in breakfast cookery as well as insight into the pantry department. Various methods of preparation of eggs, pancakes, waffles and cereals will be discussed. Students will receive instruction in salad preparation, salad dressing, hot and cold sandwich preparation, garnishes and appetizers.
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3.00 Credits
This course is designed to teach the necessary skills for proper recruiting, staffing, training, and management of employees at various levels. The course will help prepare the student for the transition from employee to supervisor. Additionally, it will help the student evaluate styles of leadership, and develop skills in human relations and personnel management.
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3.00 Credits
This course will take the student on an in-depth look at meats and poultry. An emphasis will be placed on recognizing and understanding meat types and cuts to allow them to be well and profitably prepared/cooked. The course will provide discussion of grading and inspection, basic cuts, purchasing and receiving, aging, classification, and appropriate cooking and storage methods. The student will be responsible for the fabrication of meats and poultry for final preparation.
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