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Course Criteria
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3.00 Credits
Utilizing the graduated method technique, the student will develop fundamental skills and techniques in the preparation of classical luncheon cuisines. Food products and recipes related to luncheon cooking are introduced including eggs, beef, pork, veal, poultry, lamb, game, fish, vegetables and farinaceous products. Prerequisite: CULY 115.
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3.00 Credits
Students are taught the method of making stocks as the foundation of sauces and soups. Instruction deals with stock, sauce and soup preparation to include the basic vegetable cuts, waste management and emphasize the proper handling and storage of all foods used and prepared.
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3.00 Credits
Experience in the use of various baking ingredients. Advanced baking methods in relation to various sugars, cakes, decorating, cooking and pastries, as well as batters, pastes and creams are utilized. Prerequisite: CULY 110.
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3.00 Credits
Cold buffet presentations, piece montees, ice carvings, tallow sculpture, salt dough sculpture, advanced salads, preparation and presentation of pates, galantines, terrines, ballotines, classical platter presentations, aspic decorations and use, the decorating of various meats, poultry, game, fish, and shellfish, utilizing food products and recipes related to the art of the Garde Manager. Prerequisite: CULY 115.
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3.00 Credits
Provides an opportunity to apply skills learned in the culinary laboratories to supervised employment at a Culinary Arts Center (CAC) approved food service facility for a multi- month interval. Approval of the CAC director is required prior to registering for this course. Prerequisite: Completion of two semesters.
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3.00 Credits
Vocabulary and the production and presentation techniques of regional Italian traditional and modern cuisines. Prerequisite: CULY 235.
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3.00 Credits
Vocabulary and the already acquired production and presentation techniques of the foods of China, Japan, Korea, Russia, Germany, Poland, Yugoslavia, Albania, Spain, Hungary and Hawaii. Prerequisite: CULY 225 or 145.
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3.00 Credits
Vocabulary, preparation and presentation of various native American cuisines including New England, Middle Atlantic, Southern, Midwestern, Northern Plains, Southwestern, Western and Northwestern states. Prerequisite: CULY 145.
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3.00 Credits
Preparation, planning and execution of coordinated menus from a variety of classical recipes from all food groups; history and source of recipes and the proper restaurant use and presentation. Recipes variations and plate and service presentations will be stressed along with student input on their practical application. Prerequisites: CULY 230 or 235.
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3.00 Credits
This course focuses on the uses of the computer as a media development system. Students create imagery using drawing and painting software, and explore the computer's potential in new forms of media content. Focus is on the development of the Internet as a resource for communication. Each student creates a personal web page.
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