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Course Criteria
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3.00 Credits
The student will master competencies for the basic cooking principles for meat, poultry, seafood, sandwiches, hors d'oeuvre, garde' manger, beverages, and intermediate baking techniques. Additional hours required. Prerequisites: Grade of "C" or better in CUL:110 and Reading Proficiency.
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3.00 Credits
Instruction in Garde Manger work including sandwiches, vegetable carving, canapes, hors d'oeuvres, aspic, chaud froid, ice carving, and buffet presentation by lab instructor. Additional hours required. Prerequisites: Grades of "C" or better in BAP:150 and CUL:115, and Reading Proficiency.
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3.00 Credits
The course explores various international cuisines. The student will gain not only the hands-on-training, but the history and development of foods in those regions. Also, the impact on American cuisine such as fusion cooking will be examined. Additional hours required.Prerequisites: Grades of "C" or better in CUL:115 and BAP:150, and Reading Proficiency.
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3.00 Credits
This course is a study of nutritional cooking. We know that a healthy diet is based on eating a wide variety of high quality foods that provide balanced nutrition. This course is designed to acquaint foodservice professionals with the knowledge and skills to do so. Additional hours required. Prerequisites: Grades of "C" or better in CUL:115 and BAP:150, and Reading Proficiency.
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3.00 Credits
The American Regional Cuisine course documents the history and culture that led to the development of American Regional Cuisine and identifies the vast and wide variety of foods indigenous to our country. The recipes, specialized skills, and procedures presented in the course are authentic and unique to each region. Additional hours required. Prerequisites: Grade of "C" or better in CUL:115 and BAP:150, and Reading Proficiency.
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2.00 Credits
In this course, the student will learn the process of making Ice Sculptures. The student will learn the process of making ice, the tools used, and safety. The student will gain the experience of transforming a transparent, fragile, colad and wet block of ice into something "alive". Additional hours required. Prerequisites: Grade of "C" or better in CUL:201, and Reading Proficiency.
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3.00 Credits
The student will expand skills that were taught in Garde Manger and Baking. This course will focus on competition techniques in accordance to the American Culinary Federation guidelines. Additional hours required. Prerequisites: Grade of "C" or better in CUL:201 and BAP:150, and Reading Proficiency.
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6.00 Credits
The course will be operational in nature by requiring the student to use both technical knowledge and managerial ability to organize and complete a commercial simulation of a one meal operation. The application of theory will be used and tested in the lab setting. Additional hours required. Prerequisites: Department Chair Approval, and Reading Proficiency.
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2.00 Credits
This course provides the basic principles and theory of common restorative dental procedures. Emphasis is placed on instrumentation and materials preparation and use, and the assistant's role in chairside restorative procedures. Prerequisites: DA: 144 and DA: 151, current enrollment in Dental Assisting Program and Reading Proficiency. 2 lecture hours.
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1.00 Credits
This preclinical course gives the student an opportunity to apply knowledge and practice basic dental assisting skills and clinical support functions in the laboratory setting. Additional lab hours required. Prerequisite: Current enrollment in the Dental Assisting Program and Reading Proficiency.
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