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Course Criteria
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4.00 Credits
For any restaurant the key to profits is control. Course presents accounting procedures necessary to maintain profitable business. Topics include control areas of purchasing, receiving, storing, production, serving and appropriate computer application. Upon completion students are able to use these procedures to produce faculty-instructed restaurant projects. Offered on: E / 4 cr. hrs.
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3.00 Credits
Provides complete understanding of setting up successful beverage operation, from layout and design to practical hands-on application and formulation of making wide selection of drink recipes. Examines differences among fermented beverages, distilled spirits, great wines and beers, and proper storage procedures. Culminates in development of successful beverage marketing program. Offered on: E / 3 cr. hrs.
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4.00 Credits
Principles and practices necessary to effectively perform in management position in food service industry. Flow of food through commercial food service operation including purchasing, receiving, storing, fabrication, production and service is examined. Upon successful completion of course students are able to understand basic cooking principles and apply them through the standardized recipe and menu. Development of effective and efficient managerial skills for commercial or institutional kitchen presented and practiced. (3 hrs. lecture, 3 hrs. laboratory.) Offered on: E / 4 cr. hrs.
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4.00 Credits
Introduces techniques necessary to produce delicious pastries, yeast bread doughnuts, specialty cookies and custards, and to assemble and decorate cakes. Lecture combined with hands-on application enables students to develop necessary skills to produce specialty baked products that incorporate proper texture, flavor and restaurant-setting presentation. Offered on: E / 4 cr. hrs.
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3.00 Credits
Service aspect of food service management. History and styles of service used in hotel and restaurant industry, determination of customer needs, and control and service of beverages are examined. Offered on: E / 3 cr. hrs.
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3.00 Credits
The hotel/restaurant/tourism business is marketing. It is essential to determine what customers want and provide it to them when they want it. Furthermore, it must be all wrapped up in a beautiful package at a reasonable price. Students learn intangible nature of hospitality products and importance of positioning, targeting and image development. Offered on: E / 3 cr. hrs.
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3.00 Credits
Management's role in leadership is ongoing in a hospitality operation. Introduces students to current management techniques, including employee empowerment, cultural diversity, high-performance teams, service strategies, conflict management, and strategic career planning. Offered on: E / 3 cr. hrs.
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1.00 Credits
Explores development of traditional American cuisines which include melting pot of flavors, indigenous ingredients and multicultural influences. Teaches how to produce grand buffet arrangements, cold canap¿s, fresh fruit and vegetable decorations that are unique to specific regions of United States, including the southeast, southwest, mid-Atlantic, midwest, New England and northwest regions. Lecture, demonstrations and hands-on production techniques stressed. Offered on: E / 1 cr. hr.
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1.00 Credits
Presents classic French preparation methods that have transformed world¿s cuisines. Combines classical techniques with lighter, more simplistic and adaptable preparation methods needed for service in today¿s restaurant. Hands-on course in which recipe production, menu review and French terminology are discussed. Offered on: E / 1 cr. hr.
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1.00 Credits
Presents overview of preparation techniques regarding Japanese, Chinese, Thai, Korean and Vietnamese cuisines. Emphasis placed on seasonings, special ingredients and technical use of preparation equipment. Through hands-on applications, class discussion and lecture, students gain working knowledge of this regional style. Offered on: E / 1 cr. hr.
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