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Course Criteria
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3.00 Credits
Anatomy, physiology, pathophysiology and anesthetic considerations related to the nervous and endocrine systems.
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3.00 Credits
This critical thinking course examines current events in business and how they impact consumers, competition and the economy as a whole. Students are also introduced to business ethics.
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3.00 Credits
After successfully completing this course, students will be able to: execute 10 classical cuts to exact dimensions, produce a variety of garnish techniques using fresh produce, define safety and proper handling of knives related to culinary arts, have the knowledge of how to apply first aid and when to seek medical help, have knowledge of proper storage and handling of meats(ie: beef,veal,lamb,pork,game), poultry, duck, game birds, round fish and flat fish. Students will also be trained in filleting fish, fabrication of chicken and birds, and meats.
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3.00 Credits
This introductory course covers the principles of food service operations, basic sauces, stocks, salads, sandwiches, and other food preparation techniques and procedures. Students will learn standardized recipes and recipe conversion techniques.
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3.00 Credits
The focus of this course is to develop skills in providing a variety of cold food products. Students will also learn to prepare appropriate buffet presentations, including decorative pieces.
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3.00 Credits
An introduction to the fundamentals of baking science in the preparation of a variety of products. Use and care of equipment normally found in the bake shop or baking area.
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3.00 Credits
Dining room service will involve the basic understanding of traditional service styles used in dining room operations. The course focuses on service organization, American service, French service, and quick service as it pertains to restaurant operations.
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3.00 Credits
THis course will explore various international cuisines along with special features of geopgraphy, climate, and culture that influence regional cooking.
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1.00 Credits
This course will provide the student an opportunity to apply the knowledge and practice the skills developed during the first semester from CA 101,CA 110, CA 120 and CA 200. 50 hours of service, practice, and preparation at the CCI and at selected catered events are required for graduation.
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1.00 Credits
This course provides for the practical application of culinary production techniques in a catering setting. Participation in and observation of production/ management controls in a culinary venue provides an opportunity to hone skills. Student will gain enhanced competency in the performance of skills covered to date from courses CA 269, CA 112, CA 270 and CA 275. 50 hours of service, practice and preparation at the CCI and selected catering events are required for this course.
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