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Course Criteria
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1.00 Credits
Explores cuisine of Mediterranean regions of Egypt, Spain, Turkey, France, Italy, Liberia, Morocco and Algeria. Hands-on recipe preparation incorporates each region¿s history, native ingredients and special cooking techniques. Through discussion, lecture and hands-on preparation students learn differences and similarities among various Mediterranean cooking styles. Offered on: E / 1 cr. hr.
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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. No prerequisite.
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3.00 Credits
Hands-on course teaching proper use of yeasts, starters, mixing methods, and proofings procedures necessary for production of fresh quality bread. Topics inlcude the production of artisan breads, flatbreads, braided breads, baguettes, as well as French, Itlaian, and other speciality breads. Offered on: E / 3 cr. hrs.
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4.00 Credits
Develops proper skills necessary for the production and decoration of cakes, from simple layer to elegant wedding cakes. Includes instruction in proper decorating techniques and in the production of icings, pastry creams, mousses. souffles, tarts,gateaux, and pastries. Offered on: E / 4 cr. hrs.
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4.00 Credits
Presents proper methods of working with chocolate for display and plate presentation. Hands-on topics include the production of pulled sugar flowers and centerpieces, marzipan-shaped fruits, pastillage, and nougatine edibles. Upon completion, students are able to produce special instructor-directed projects made from pulled sugar, chocolate, and marzipan. Offered on E / 4 cr. hrs.
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3.00 Credits
Explores the art and craft of the cold kitchen, where buffet platter decoration and presentation take center stage. Learn hands-on techniques for preparing smoked meat and fish platters, pates, terrines, mousses, lgalantines, and the making of gret suasages or chararcuterie. Offered on: E / 3 cr. hrs.
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4.00 Credits
Supervised on-the-job training in establishment representative of hospitality industry. Students work 200 hours in their placement, attend on-campus weekly seminar and maintain journal. Taken during summer semester after completion of first and second semester program requirements. Registration in this course requires that students purchase liability insurance through the college. Offered on: E / 4 cr. hrs.
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2.00 Credits
Capstone course requiring students to apply theoretical and practical knowledge under an individualized faculty-supervised hospitality project. Project incorporates students¿ specific areas of expertise, including culinary arts, recipe development, concept development, marketing strategies, beverage management and profitability analysis. Completed project to be thoroughly researched, written and presented orally both to faculty and students. Offered on: E / 2 cr. hrs.
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1.00 - 4.00 Credits
Special and current topics in culinary arts may be available. See online catalog for a complete listing. Offered on: A-E-G / 3-4 cr. hrs.
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3.00 - 4.00 Credits
Honors special topics in culinary arts may be available for Honors students as well as those who have received permission from campus honors program coordinator. See online catalog for a complete listing. Offered on: A-E-G / 3-4 cr. hrs.
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