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Course Criteria
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3.00 Credits
In this course students produce an assortment of classical European and American pastry specialties. Students produce pie doughs, pate sucree and pate brisee. Products are made with sweet and savory fillings. A variety of laminated doughs are also created. Students are introduced to pastry bag techniques to decorate and finish products. Program knife kit and uniform are required for this course.
Prerequisite:
CLR 130
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3.00 Credits
In this course, the student is introduced to the techniques used in the production of various baked goods. In the kitchen lab, a variety of yeast, sourdough and quick breads, cookies, laminated dough and pate a choux products are produced. Topics include product identification and scaling procedures, the proper use and care of equipment, sanitation and hygienic work habits. Program knife kit and uniform are required for this course.
Corequisite:
CLR 110 and CLR 117 or previously taken
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3.00 Credits
In this course students develop the skills, knowledge and techniques of the cold kitchen. In the kitchen lab, students prepare various salads, cold sauces, soups, sandwiches, appetizers and hors d'oeuvre. Curing of meats and vegetables is covered. Buffet showpieces such as fruit and vegetable carvings and ice sculptures are introduced. Program knife kit and uniform are required for this course.
Prerequisite:
CLR 110 and CLR 117
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3.00 Credits
Students in this course learn and practice the advanced Garde Manger techniques of charcuterie. In the kitchen lab, students produce forcemeat items such as sausages, pates, terrines and galantines, along with sauces and accompaniments to those items. Cured and smoked meats are produced. Students make and work with a variety of cheeses. Proper techniques and the safe use of tools and equipment are emphasized. Program knife kit and uniform are required for this course.
Prerequisite:
CLR 202
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3.00 Credits
This course provides an overview of the management function of purchasing supplies for a foodservice operation. By creating policies and procedures, students learn the importance of purchasing in the operation of a profitable business. This course emphasizes product specifications, cost analysis, yields, controls and record keeping at each stage of the purchasing cycle.
Prerequisite:
CLR 102
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3.00 Credits
In the kitchen lab students produce a variety of sweet and savory pastry products. Production includes pies, tarts, mousse, custards, cakes and tortes. Individual multi-component, plated desserts are created. Modification of formulas to fit special dietary requirements is introduced. Program knife kit and uniform are required for this course.
Prerequisite:
CLR 110 and CLR 201
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3.00 Credits
In this course students learn the fundamentals of writing and designing menus for restaurants and other foodservice operations. Students gain an understanding of various menu styles including a la carte, cyclical and buffet. Students learn to develop, convert and cost recipes and use that data to set menu prices. The principles of nutrition for planning well-balanced menus receive special emphasis. Menu trends and the preferences of the dining public are explored. Students discuss ethical choices and truth in menu writing.
Prerequisite:
CLR 102, MAT 080 or successful placement
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3.00 Credits
In the kitchen lab students practice fundamental cooking techniques allowing them to transition from a basic to intermediate skill level. American Regional Cuisine explores the influence of native foods and culture along with the effect of immigration on the development of traditional and contemporary American specialties. The concepts of mise en place, timelines, plate presentation and teamwork are accentuated. Program knife kit and uniform are required for this course.
Prerequisite:
CLR 118 and CLR 201 and CLR 202
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3.00 Credits
In this class, students operate an on-campus retail pastry cafe. Students prepare, display, market and price signature baked goods and pastry products while practicing the skills of inventory, sales analysis and cost control. Students investigate convenience food products, evaluating them for quality and cost savings, to be incorporated into the menu without changing the quality of merchandise. Baking techniques, merchandising, salesmanship, maintenance of product, product evaluation, labeling requirements and product identification are emphasized. Modified diet baking procedures are introduced. Uniforms and program tool kit are required.
Prerequisite:
CLR 245
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3.00 Credits
This course explores the influences and ingredients that create the unique character of selected world cuisines. Working in groups, students prepare, plate and assess traditional dishes from around the world. The significance of ingredients, flavor profiles, preparations and cooking techniques representative of these cuisines are highlighted. Program knife kit and uniform are required for this course.
Prerequisite:
CLR 118, CLR 201 and CLR 202
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