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Course Criteria
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4.00 Credits
This course presents basic techniques in vegetable carving and arranging, aspic work, canaps, salt dough, saltiage, ice carving, pats, galantines,mousses,marinades, cures, brines, and pastry bag work. Proper uniform is required. Prerequisite: FS112 Food Preparation 2.
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4.00 Credits
This course provides practical experience in the science of advanced bread baking. Use of different flours, ingredients, and dough processing using technical evaluation of the results is emphasized. Traditional approaches from around the world including artisan,whole grain, rye, sourdough, and laminated breads, as well as American and European baking practices are included. Proper uniform is required. Prerequisite: FS150 Safety & Sanitation. Corequisites: FS205 Baking 2.
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15.00 Credits
This course provides on-the-job experience in a variety of food service settings. In addition to the minimum of fifteen hours per week of field experience, participation in a weekly seminar is required as a forum to discuss work-related situations and problems. Prerequisite: FS112 Food Preparation 2.
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3.00 Credits
This course provides a foundation in marketing, planning, segmentation, and positioning food items within a specific demographic. Food marketing tools such as menu pricing, advertising, sales promotion, merchandising, personal selling, and external advertising media are explored.
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3.00 Credits
This course provides an overview of the alcoholic beverage industry, focusing on history and classification according to the characteristics of spirits,wines, and beer.Topics include mixology, lounge service, beverage control, and legal issues.
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4.00 Credits
This course covers commonly used pastry techniques and practices from the hotel and restaurant industries.Topics include spun sugar, chocolate tempering,mousse and Bavarian crme, petit four sec, pastilage, French pastry makeup,meringues and macaroons, ornamental sugar, and display work. Emphasis is placed on the developmentof merchandising practices. Proper uniform is required Prerequisite: FS121 Baking I.
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4.00 Credits
This course focuses on consumer behavior and legislative requirements in the food packaging sciences.The fundamentals of largescale batch cooking, cook/chill processes, sous vide, vacuum, aseptic, and retail packaging technologies such as new generation refrigerated and home meal replacement foods are presented. Emphasis is placed on quantity production planning, requisition, and execution with attention to quality control and food safety issues.
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4.00 Credits
Independent Study in Food Service Cr
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4.00 Credits
This course introduces the tools,media, and theory used in drawing for reproduction. It includes the fundamentals of perspective, the theory of light and shade, and a survey of graphic representation. Projects are executed using line, value, form, texture, space, and proportion.
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6.00 Credits
This course includes experimental work with techniques and media most commonly used in preparing illustrations for reproduction. Finished artwork is rendered and prepared in black and white, and in color.
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