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Course Criteria
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3.00 Credits
Topics included are Web technologies and strategies for web site development, including architecture, web life cycle, tool and technologies, and the approach to security planning. Also covered are elements of a simple web site using HTML and XHTML, multimedia on the web, design of a user interface, server-side scripting languages, dynamic web pages, cascading style sheets (CSS), elements of JavaScript, Java applets integration and basic web security issues. Prerequisite: CTEC 204.
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3.00 Credits
Informs students of the skillful and efficient handling of raw ingredients as pertains to the preparation and quality of meals. Instruction deals with preparing and storing foods used in cooking and sauce bases. Emphasis is placed on making the best use of ingredients to eliminate waste and spoilage.
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3.00 Credits
Staffing and operating a storeroom and participation in receiving, storing, reordering, inventory control and requisition systems. An integral part of the course is control and report procedures including preparation of daily and weekly reports and their purposes. An introduction is provided to variation in the quality of products, the most common product packing counts and methods of freezing.
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3.00 Credits
Study of the fundamentals of baking science, terminology and equipment. The student learns the use of basic baking ingredients, the importance of weights, measures, types of flour, cake mixing, decorating, icing, puddings, cake finishing and yeast products.
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3.00 Credits
Basic cold food preparation and its place in the kitchen. Topics of instruction include: salad dressings, salad classifications, cold soups, canapes, cold food presentations, sandwich varieties, fruit salads, fruit sculptures, fruit mousses, sanitation methods, storing of foods, planning, the use and handling of aspics, chaud froids, and an introduction to forcemeats.
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3.00 Credits
Basic dining room operations with emphasis on personnel, organization and supervisory skills and service principles and techniques used in front of the house. Basic skills used in relation to table side service, salads and desserts will be taught utilizing the gueridon.
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3.00 Credits
Understanding of nutrition by identifying human needs through functional nutritional concepts. An introduction to several interrelated areas of social and scientific nutritional needs, problems and priorities are explored and tested. Prerequisite: CULY 100, 105, 110, 115, 120, 135.
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3.00 Credits
A survey of computer software and hardware used by the foods service industry, including hands-on applications.
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3.00 Credits
Introduction to sauteing, broiling, simmering, pan frying, and poaching through the graduated method technique of commencement at a simple level and increasing in complexity as the course progresses. Food products and recipes related to breakfast cooking are introduced to include eggs, meats, farinaceous products and appropriate fruits and vegetables. Prerequisite: CULY 145.
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3.00 Credits
Advanced dining room service and operations by being exposed to an actual operating dining room including organization and responsibilities of the staff positions. Prerequisite: CULY 120.
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