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Course Criteria
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3.00 Credits
Introduces students to the Hospitality industry, organization and basic human relation management. Job descriptions, management theories, leadership styles, training methods, conflict resolution, employee training, menu development and customer communications are the main points of this course. Spring, 3 hours lecture and discussion, 3 credits.
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3.00 Credits
Introduces students to the art of cold food preparation. Sandwiches, cold soups, salads, charcuterie, canapes, aspic and dressings are presented. Prerequisite: CULN 101H. Spring, $65 fee, 1 hour lecture and 4 hours laboratory, 2 credits.
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2.00 Credits
Analyzes the beverage-industry and offers students opportunities to apply their knowledge in a hands-on setting. Students will learn drink recipes, discuss laws, alcohol production, production of coffees and teas, as well as non-alcoholic beverages. Spring, $65 fee, 1 hour lecture and 4 hours laboratory, 2 credits.
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2.00 Credits
Applies and expands upon introductory baking skills. Focuses on icings, cake mixing methods, dessert sauces, pate a choux, mousses, puff pastry production and poached fruits. Corequisites: CULN 201 and CULN 101H. Spring, $65 fee, 1 hour lecture and 4 hours laboratory, 2 credits.
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2.00 Credits
Students will investigate legalities and contract issues involved with catering as well as menu planning, pricing, equipment, marketing, styles of events, and safety procedures. Students will engage in planning and setting up events as well as their execution. Corequisites: CULN 107 and CULN 101H. Spring, $30 fee, 1 hour lecture and 4 hours laboratory, 2 credits.
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3.00 Credits
A 400-hour professional practicum at an approved site. Emphasis is on enhancing the student's role as a chef in BOH operations within a professional food service site. Upon completion of 400-hour internship at the specified site, students will have an understanding of the application of kitchen and cooking skills in commercial food service operations. Failure to complete the internship will prevent degree completion and graduation. Prerequisites: CULN 223P and CULN 230 an/or 236 or approval of the adviser. Grading pass/fail. Fall, Spring, Summer, $150 fee, 400-hour practicum, 0 credits.
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1.00 Credits
Designed to initiate the pre-internship process to culinary arts students. Students will research potential professional internship sites for placement, create a professional resume and cover letter, and apply the interviewing process. Approval for internship placement must be given by the curriculum coordinator prior to beginning the CULN 223 experience. Grading pass/fail. Spring, 1 hour lecture and discussion, 1 credit.
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3.00 Credits
Operates the Chef's Table Restaurant. Emphasis on planning, staffing, purchasing, menu development, financial planning, dining room and kitchen skill, beverage service, and sanitation. Prerequisite: CULN 101H. Fall, $325 fee, 20 hours lecture and laboratory, 3 credits.
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3.00 Credits
Develops advanced applications of operating the Chef's Table Restaurant. Focuses on planning, leading, directing, staffing, and controlling. Prerequisite: CULN 230. Spring, $325 fee, 20 hours lecture and laboratory, 3 credits.
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0.00 Credits
Students register for the NOCTI examination upon the expectations of graduating with a culinary arts degree or certificate. Spring, $65 fee, 0 credits. There is a field component for each early childhood course.
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