|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
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)
-
3.00 Credits
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)
-
3.00 Credits
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)
-
3.00 Credits
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).
-
3.00 Credits
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)
-
3.00 Credits
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)
-
3.00 Credits
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).
-
3.00 Credits
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)
-
3.00 Credits
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)
-
2.00 Credits
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)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|