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Course Criteria
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3.00 Credits
The students will build upon the information learned in Basic Food Preparation Skills I and increase their knowledge of food preparation through classroom instruction and laboratory experiences. Emphasis will be placed on rice, pasta and starch, legumes, vegetables, fruit and nuts. This course is a foundation course for cooking competencies needed in more advanced food preparation courses. (Prerequisites: CULA 115 and a grade of "C" or higher inCULA 111; MATH 015 and READ 095 or passing scores in computation and reading on Basic Skills Test)
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3.00 Credits
Students will obtain an understanding of standards for sanitation that are applicable to all aspects of food service and food industry operations. The course covers microbiology and foodborne illnesses, sanitizing equipment and facilities, pest control, HACCP and protecting food during preparation, storage and service. An extensive unit on safety will be included. Students can earn both the New Jersey State Department of Health Food Service Managers Sanitation Certificate and the SERV-SAFE certificate upon successful completion of this course. (Prerequisite: A grade of "C" or higher in READ 095 orpassing score in reading on Basic Skills Test)
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2.00 Credits
The students will get hands-on experience in the production of breakfast items. They will develop preparation and timing skills. The preparation experience will include: egg cookery (including omelet preparation), cereals, breakfast meats, quick breads, dairy and cheese. Presentation of these items on a plate and buffet line will be emphasized. (Prerequisites: CULA 111, CULA 112 and CULA 115)
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3.00 Credits
The student will apply the skills learned in basic food preparation skills classes to the preparation of lunch foods from the following categories: sandwiches, salads and salad dressings, pasta, hot lunches and vegetarian dishes. The student will have to show proficiency in knife skills, sanitation and safety, and mise en place while working in the kitchen. (Prerequisites: CULA 111, CULA 112 and CULA 115)
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3.00 Credits
This course covers the basic principles of nutrition as they apply to the culinary arts profession. The function, digestion, absorption, transportation and metabolism of the major nutrients (carbohydrates, proteins and fats) and the minor nutrients (vitamins, minerals and water) are discussed. Topics including: food labeling, the Food Guide Pyramid, common diseases related to nutrition, food allergies, vegetarianism and current diet trends will be presented. The student will be able to develop appropriate ingredient substitutions and healthy cooking techniques. Students will learn to apply healthy cooking techniques into today's restaurant menu. Lecture and lab application will be utilized. (Prerequisite: CULA 107, CULA 111, CULA 112, CULA 115; Corequisite: CULA 105)
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2.00 Credits
The student will learn about the storeroom operations of purchasing, receiving, storage, requisitioning and record keeping. Through lecture, demonstration and hands-on experience in the lab the students will learn product identification, packaging, seasonality and availability, freshness and the quality factors of maturity and ripeness, appropriate culinary uses, taste, texture and other selection points. The student will also be involved with the developing of stock and inventory control. They will learn about different ordering methods: bidding, phone quotes and contracts. (Prerequisites: MATH 012 or MATH 015 or passing score in computation on Basic Skills Test, READ 092 or READ 095 or passing score in reading on Basic Skills Test)
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2.00 Credits
This course is designed as an overview of service. The students will develop professional server skills and be able to efficiently serve a meal. The students will gain hands-on experience in serving in the dining room. (Prerequisites: READ 095 and MATH 015 or passing scores in reading and computation on Basic Skills Test)
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3.00 Credits
This course is designed to give the student the ability to demonstrate an understanding of baking, ingredients, terminology, tools and equipment, formulations, techniques and principles. The student will prepare a variety of baked goods including: quick breads, breads and rolls, pies, cakes and cookies and pate a choux, puff pastry and filo dough products. (Prerequisites: CULA 107, CULA 115 and CULA 131)
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3.00 Credits
The student will further develop his/her service skills by serving dinner in the dining room. The student will also learn about the major wine growing regions of the world and the different wines that each produces. He/She will learn to identify quality of wine by interpreting the label. (Prerequisite: CULA 141)
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3.00 Credits
This course is designed to expand on the principles and techniques learned in Baking Skills. The student will prepare puff paste and choux paste products, cakes, custards, puddings, mousses, soufflés, French and Italian pastries, petit fours and cookies, tarts, flans, fruit cakes, strudels, cheese cake and frozen desserts. The student will begin to develop skills in cake decorating and finishing. (Prerequisites: CULA 115 and a grade of "C" or higher in CULA 151)
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