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.
CULA 252: Advanced Baking Skills;3 credits
3.00 Credits
Brookdale Community College
This course is designed to meet the needs of the student who is pursuing pastry arts as a possible career goal. The student will learn through lecture, discussion and hands-on production, a variety of yeast doughs, including: Artisan breads, decorative breads, international breads, flatbreads and starters. The student will also prepare strudel, galettes and meringues. (Prerequisites: CULA 115 and CULA 151)
Share
CULA 252 - Advanced Baking Skills;3 credits
Favorite
CULA 253: Advanced Patisserie;3 credits
3.00 Credits
Brookdale Community College
The student will gain knowledge of the principles of advanced Patisserie by working with materials and products at an advanced level. Wedding cakes, Petit fours, Decorative icings and Regional Specialties are covered. (Prerequisites: CULA 151, CULA 251, CULA 252)
Share
CULA 253 - Advanced Patisserie;3 credits
Favorite
CULA 255: Advanced Pastry Arts;3 credits
3.00 Credits
Brookdale Community College
In this course, students will apply skills from all Pastry Arts classes in the preparation of a dessert buffet. Students will also be introduced to frozen desserts, souffles, special needs baking, and whole grain baking. (Prerequisites: CULA 151, CULA 251, CULA 252, CULA 253)
Share
CULA 255 - Advanced Pastry Arts;3 credits
Favorite
CULA 256: Confectionary and Showpieces;3 credits
3.00 Credits
Brookdale Community College
During this course the student will become proficient at tempering chocolate, working with Pastillage, pulled and blown sugar. Demonstration on filled chocolates, centerpieces and advanced techniques are also included for student practice. (Prerequisites: CULA 151, CULA 251, CULA 252, CULA 253, CULA 255).
Share
CULA 256 - Confectionary and Showpieces;3 credits
Favorite
CULA 264: Garde Manger/Charcuterie;3 credits
3.00 Credits
Brookdale Community College
Garde Manger refers to cold kitchen preparation. The student will prepare canapés, hot and cold hor d'oeuvres,appetizers, pates, galantines, terrines and salads. Charcuterie refers to the art of sausage making. Techniques of brining, curing and smoking will be discussed. The student will learn through lecture, demonstration and hands-on application of preparation techniques. The students will perform sensory evaluation of the finished product. (Prerequisites: CULA 125, CULA 127 and CULA 261)
Share
CULA 264 - Garde Manger/Charcuterie;3 credits
Favorite
CULA 266: Meat and Seafood ID;3 credits
3.00 Credits
Brookdale Community College
The students will learn through lecture, demonstration and hands-on experiences how to butcher meat to portion control cuts. The student will understand how meat is graded, inspected and aged. They will be made aware of the bone and muscle structure of beef, lamb, pork and poultry. Proper handling of these items will be stressed. The student will perform yield test analysis as a part of the learning experience. The student will also learn identification, handling and butchering techniques for finfish, shellfish and variety fish. There will be lecture, demonstration and hands-on application of fish cookery principles and techniques. Presentation will be emphasized. (Prerequisites: CULA 125, CULA 127 and CULA 133)
Share
CULA 266 - Meat and Seafood ID;3 credits
Favorite
Show comparable courses
CULA 267: American Regional Cuisine;3 credits
3.00 Credits
Brookdale Community College
This course is designed to provide the student with respect for cultural diversity in foods. Food, food preparation techniques, tools and equipment, menu patterns and culture of American regions will be emphasized. The students will prepare selected recipes from the following areas: New England, Middle Atlantic, Upper South, Deep South, Great Lakes, Midwest, Southwest, Mountain States, Pacific Northwest, Hawaii and Alaska. (Prerequisites: CULA 125 and CULA 127).
Share
CULA 267 - American Regional Cuisine;3 credits
Favorite
CULA 271: Advanced Classical Cuisine;3 credits
3.00 Credits
Brookdale Community College
The student will apply all of the food preparation skills, theories and techniques learned in all of the food preparation classes to an actual setting. The student will prepare and plate the restaurant menu to patrons. This is the culmination of all the food preparation courses and signifies that the student is now prepared to work in the field. This course includes the preparation of both French and Italian foods. (Prerequisites: CULA 125, CULA 127, CULA 261; Corequisite: CULA 264)
Share
CULA 271 - Advanced Classical Cuisine;3 credits
Favorite
CULA 272: Advanced Dining Room III/Spirits;3 credits
3.00 Credits
Brookdale Community College
This course is the culmination of all of the students' efforts in the previous dining room courses. The student will be responsible for setting up the dining room mise en place, greeting and seating guests, taking food and beverage orders, filling the orders, serving dessert, calculating the guest check, handling the cash transaction and farewell to the guest. There will also be classroom discussion of distilled spirits. The student will be held to high professional standards of performance. Emphasis will be placed on sanitation and safety in the dining room. (Prerequisites: CULA 141 and CULA 241)
Share
CULA 272 - Advanced Dining Room III/Spirits;3 credits
Favorite
CULA 273: Principles of International Cuisine;2 credits
2.00 Credits
Brookdale Community College
Students will acquire both the knowledge and understanding of cuisines around the world. Students will study international countries and regions. Areas of study will be selected as to their culinary popularity and influence on world cuisine. Each country/region covered will describe food customs, common ingredients and culinary specialties from that area. Students will learn the basis for diverse food preferences around the globe, discuss how the cuisines of other cultures have been encultured into American cuisine and apply their knowledge of international cuisines into recipe development. Students will be encouraged to utilize the foods from around the world and create their own dishes. (Prerequisites: CULA 151 and CULA 261; Corequisite: CULA 274)
Share
CULA 273 - Principles of International Cuisine;2 credits
Favorite
First
Previous
21
22
23
24
25
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