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Course Criteria
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3.00 Credits
This course focuses on the sanitation aspects of the food service industry. Additional subject matter will include establishing the food safety system, keeping food safe in storage, facilities and sanitary equipment, accident prevention, crisis management, and dealing with sanitation regulations and standards.
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3.00 Credits
This course covers advanced dining room procedures. Students are exposed to advanced table service techniques, tableside preparation and the importance of guest satisfaction.
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3.00 Credits
This course will focus on the more advanced techniques of culinary arts and menu planning for chefs or restaurant owners. Students will become familiar with the advanced techniques of food selection, storage, menu planning, preparation and service. Students will learn to identify meats, poultry, seafood, fruits and vegetables and sauces.
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3.00 Credits
This course focuses on the principles of menu planning, lay-out, and development for a variety of facilities and services. It also provides a foundation in costing, marketing and merchandizing a menu.
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3.00 Credits
This course is an introduction to nutrition using dietary recommendations, food guides, and food labels to plan menus. Complex carbohydrates, lipids, (fats and oils), protein, vitamins, water and minerals will be reviewed. Development of nutritional menus and recipes, marketing healthy menu options, light beverages and foods for the beverage operation, nutrition and health, weight management and exercise, and nutrition over the life cycle will also be covered.
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3.00 Credits
This course will focus on advanced baking and pastry techniques. Emphasis will be placed on wedding cakes, individual pastries, plated desserts, frozen desserts, light desserts, charlots, Bavarian creams, mousses, souffles, modernist desserts, chocolate artistry, sugar works, and marzipan figures.
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4.00 Credits
This course orients the student to the basics of a bar and bar equipment used in the industry. This includes bar set-up, bar equipment, glassware, condiments used, standard bar terms, standard mixing methods, and bar management. Industry standards will be explained (glassware, garnishing and service) with an emphasis on sanitation and responsible alcohol service.
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3.00 Credits
An overview of the purchasing function, ordering, receiving, and storing purchases will be the focus of this culinary course. Emphasis will be placed on how to purchase produce, eggs, poultry, fish and meat, dairy products, beverages, equipment and other non food items.
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3.00 Credits
This course covers the principles of basic soups, stocks and sauces and advanced soups and sauces and their preparations, techniques, and procedures. Students will apply knowledge of rules and laws referencing sanitation and safety regulations.
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3.00 Credits
This course will consider restaurant operations, the menu, cost control, and financial matters. It will explore legal issues specific to restaurant staff, customer service, laws and regulations, and sanitation.
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