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Course Criteria
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3.00 Credits
This course provides the student with practical experience in a CJC, FSA, HLS, or social services project or experience.
Prerequisite:
Criminal Justice, Homeland Security, or Fire/Emergency Services Major with at least 30 credits or permission of the instructor.
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3.00 Credits
In this course students learn about the history of classical cuisine and the contributions of leading culinarians. Various segments of the foodservice industry and the organization of each type are studied. Future trends in the foodservice industry are discussed. This course also introduces the culinary program and various college resources available to students.
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3.00 Credits
This course introduces students to the basics of food and beverage service and dining room management. Students explore various service options in banquet and dining room operations. Emphasis is placed on the importance of guest satisfaction and customer relations. The ethical and responsible service of alcoholic beverages are discussed. Students investigate technology available for the efficient operation of a dining facility.
Prerequisite:
CLR 100
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3.00 Credits
This course introduces students to the management functions of supervision, leadership, hiring and training staff in the foodservice industry. Students explore various management theories and styles, with an emphasis on communication, motivation, training, team building and employee development. Labor laws and regulations are reviewed. Students develop foodservice training materials for a restaurant of their design.
Prerequisite:
CLR 100
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3.00 Credits
This course prepares students to work safely in a commercial kitchen setting while preparing food for the dining public. Students follow the safe and sanitary flow of food through all stages of handling and production and establish procedures that ensure the service of food safe for consumption. Students study government health codes and how to apply the principles of Hazard Analysis Critical Control Points (HACCP) in the operation of a foodservice establishment. This course prepares students to pass the ServSafe Food Protection Manager Examination as provided by The National Restaurant Association Education Foundation, proctored and administered at CCAC.
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3.00 Credits
In this course students learn the fundamental concepts, skills and techniques of basic cooking procedures through lecture, demonstration and lab work. Basic knife skills and the preparation of stocks, thickening agents and sauces are emphasized. The fundamentals of vegetable and starch cooking techniques are introduced. Program knife kit and uniform are required for this course.
Corequisite:
CLR 110 or previously taken
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3.00 Credits
In this course, students are instructed through lecture, demonstration and lab work on the proper butchery techniques of meats and seafood. Students use dry, moist and combination cooking techniques for meat, poultry and seafood. Students refine their cooking techniques of sauces, starch and vegetables and prepare complete entrees. Safety and sanitation procedures are reinforced. Program knife kit and uniform are required for this course.
Prerequisite:
CLR 110 and CLR 117
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3.00 Credits
This course, taught by a registered dietitian, introduces students to the basic concepts of nutrition and their relationship to human physiology. Students with limited science background gain an understanding of basic nutritional concepts and their relationship to the planning and preparation of healthy, well-balanced restaurant and foodservice menus. Recipe modification for common food allergies are discussed. The preservation of nutrient values during preparation and cooking are emphasized.
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3.00 Credits
Through the production of an assortment of breads and other baked goods, students learn the fundamental principles, concepts and techniques of the baking and pastry department. The class includes a combination of theory, lecture, demonstration, and hands-on production to provide an entry level of bake shop skills that are the basis for success in subsequent lab classes. Special focus is placed on the study of ingredient functions, product identification, and weights and measures as applied to baking and pastry techniques. Students also learn proper knife techniques, safety and skills. Program knife kit and uniform are required for this course.
Corequisite:
CLR 110, CLR 117 or previously taken
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3.00 Credits
In this course students learn the techniques and procedures involved in the preparation, production and mixing of chemically leavened sweet and savory quick breads. Breakfast products such as crepes, pancakes, waffles, muffins and biscuits are produced. Students practice mixing procedures for a range of American and International cookies, including rolled, bar and drop varieties. Pate a choux products are introduced. Program knife kit and uniform are required for this course.
Prerequisite:
CLR 130
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