CollegeTransfer.Net
Toggle menu
Home
Search
Search
Search Transfer Schools
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
PA Bureau of CTE SOAR Programs
Transfer Student Center
Transfer Student Center
Adult Learners
Community College Students
High School Students
Traditional University Students
International Students
Military Learners and Veterans
About
About
Institutional information
Transfer FAQ
Register
Login
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
CA 200: Culinary Sanitation/Safety
3.00 Credits
Marshall University
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.
Share
CA 200 - Culinary Sanitation/Safety
Favorite
CA 205: A la Carte Dining Room Serv II
3.00 Credits
Marshall University
This course covers advanced dining room procedures. Students are exposed to advanced table service techniques, tableside preparation and the importance of guest satisfaction.
Share
CA 205 - A la Carte Dining Room Serv II
Favorite
CA 225: Adv Cooking and Artistry
3.00 Credits
Marshall University
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.
Share
CA 225 - Adv Cooking and Artistry
Favorite
CA 235: Menu Planning
3.00 Credits
Marshall University
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.
Share
CA 235 - Menu Planning
Favorite
CA 245: Culinary Nutrition
3.00 Credits
Marshall University
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.
Share
CA 245 - Culinary Nutrition
Favorite
CA 255: Advanced Pastries
3.00 Credits
Marshall University
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.
Share
CA 255 - Advanced Pastries
Favorite
CA 257: Mixology
4.00 Credits
Marshall University
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.
Share
CA 257 - Mixology
Favorite
CA 260: Culinary Select/Procure
3.00 Credits
Marshall University
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.
Share
CA 260 - Culinary Select/Procure
Favorite
CA 269: Soups Stocks and Sauces
3.00 Credits
Marshall University
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.
Share
CA 269 - Soups Stocks and Sauces
Favorite
CA 270: Managing Culinary Oper
3.00 Credits
Marshall University
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.
Share
CA 270 - Managing Culinary Oper
Favorite
Show comparable courses
First
Previous
76
77
78
79
80
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands