|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
3 Credit Hours Spring Sem. This course introduces the baking student to the art of restaurant desserts and dessert presentation. The student will, through demos and hands-on application, begin to develop the skill necessary to plate and serve attractive desserts with appropriate sauces and garnishes. Prerequisite: Principles of Baking (BAK 101).
-
4.00 Credits
4 Credit Hours Fall/Spring Sems. In this laboratory course, the student will be exposed to a foundational array of baking preparations and skills. The student will be exposed to quick breads; yeast-raised products including artisan breads; pies, tarts, cookies, and cakes; and introductory pastry items such as pate à choux, puff pastry, and phyllo dough, as well as custards, fillings, and cold dessert sauces. Additional emphasis will be placed on formula conversion, scaling, and mixing techniques that differentiate baking from cooking.
-
3.00 Credits
3 Credit Hours Fall/Spring/Sum Sems. A lecture/laboratory class that focuses on the preparation of classical pastries and contemporary restaurant desserts. Students will learn the techniques and procedures used in the production of European-style tortes, petit fours sec and glace, Bavarians, mousse, poached fruits, and confections. Strong emphasis will be placed on piping techniques and styles used in decorating cakes and desserts. Prerequisite: Baking Block One (BAK 102) or permission of the instructor and/or Dean of the Division.
-
4.00 Credits
4 Credit Hours Summer Sem. An on-the-job training module that prepares the students to produce a standard array of baked goods found in most bakeshops and hotel/restaurant pastry shops. Students will learn to prepare the following items in a volume format: breads, rolls, quick breads, donuts, Danish pastries, puff pastry desserts, pate à choux, hippen cookies, cakes, tortes, mousse, Bavarians, fruit fillings, cheesecake, specialty cookies, and basic work with chocolate. Prerequisite: BAK 150 Foundations in Baking or permission of the instructor and/or Dean of the Division.
-
6.00 Credits
6 Credit Hours As Required Students will complete a minimum of a semester of bakery industry experience. Students will sign a contractual agreement with an externship site. The following options are available: 1) Competitive participation in one of the externships developed by the College; or 2) Independent externship in the industry secured by the student that meets the approval of the Program Coordinator. Verified work experience of one year prior to enrollment at Paul Smith's may be substituted for either option, providing that experience is comparable and applicable to the student's major (see Externship Verification Process section). Enrollment in either of the two options requires a cumulative GPA of 2.00 or better. Grading is pass/fail based on completion of the contractual agreement with the externship property and adherence to their rules and regulations of employment as well as to Paul Smith's College rules of student conduct.
-
3.00 Credits
3 Credit Hours d.b.a. This course is designed to help students learn about microorganisms and understand their place in ecology and the environment, their uses in biotechnology, their role in food production and other industrial applications. The course will also address ways in which microorganisms may more directly influence the quality of our lives, including infectious diseases, problems with antibiotic resistance, and issues of bioterrorism. Much of the future may be influenced by the function of microorganisms in our world, and a scientifically-based awareness of their potential is important for everyone. (3 hours lecture).
-
4.00 Credits
4 Credit Hours Fall/Spring Sems. This introductory course serves as a foundation for other life science courses. Students will review the process of science and the properties of life. The diversity of organisms across all domains and kingdoms will be studied using an evolutionary perspective. Students will learn about the structure and function of major organ and tissue systems in animals and plants. Ecosystem structure and evolutionary processes will also be covered. (3 hours lecture, 3 hours lab).
-
4.00 Credits
4 Credit Hours Fall/Spring Sems. This course provides students with a broad overview of the foundations and scope of molecular, cellular, and ecosystem-scale biological science. Most of the material covers dates from the last 100 years. Students will develop the ability to view the natural world from a wide range of size perspectives, and to understand how submicroscopic, microscopic, and macroscopic aspects of the natural world interact. (3 hours lecture, 3 hours lab).
-
3.00 Credits
3 Credit Hours Spring Sem. Students will learn basic biological concepts as they relate to plants. Course content will address plant cell structures and processes at the cellular, tissue, and organ levels of organization. Other topics will include life cycles and reproduction of major plant groups, plant diversity, and ecological interactions. (2 hours lecture, 3 hours lab). Prerequisites: Biology I and II (BIO 101, BIO 102).
-
3.00 Credits
3 Credit Hours Spring Sem. This lecture course deals with animal biology using a taxonomic approach. Each major animal phylum will be studied in detail with respect to its morphology, physiology and evolutionary relationship to other animal phyla. Emphasis will be placed on understanding how the evolutionary changes seen across animal groups relate to specialization and success in a wide variety of environments. Prerequisites: Biology I and II (BIO 101, BIO 102).
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|