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Course Criteria
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1.00 Credits
Students who take this course examine the basic principles of nutrition, including the application to food preparation and menu planning. Attention is given to providing nutritionally balanced and attractive meals. Menu planning using sound nutritional guidelines is stressed. Selection of lower calorie, low fat, low salt food items and their application to special diets are introduced. Low fat preparation techniques are explored.
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3.00 Credits
This course provides an introduction to the quality aspect of baking as related to the hospitality industry. Included are: decorating with royal icing, chocolate, butter cream, coco painting, chiffon pies, chiffon cake mixes, foam cake mixing, meringues, quakenbush, tarts and torte of fruits, petit fours, breads, ice creams, cookies and soufflés. Bakery organization and sanitation is stressed. Prerequisite: CUL 1206
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2.00 Credits
Students examine the proper use of sanitation and safety methods in the hospitality industry. Emphasis is placed on the problems and procedures, techniques and practices in sanitation and safety. This course includes an examination of the sanitary handling of foods in purchasing and storage, preparation and serving.
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3.00 Credits
This course is designed to familiarize the student with the techniques of planning conventions and meetings within hotel, resort, and conference center facilities. Students learn such skills as equipment requisitions, meeting room layouts, sales and catering functions, record keeping, services, and organizational timetables. (formerly Group and Convention Management)
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3.00 Credits
This course is designed as an introduction to kitchens and dining rooms found in the hospitality industry. Students practice concepts and skills learned in CUL 2104 Culinary Arts Theory & Development in a restaurant setting and are introduced to dining room and beverage service. Preparation, production and service of complete menus are covered. The course also covers such areas as recipe costing, menu planning and terminology, personnel needs, dining room arrangement and various types of service. Quantity food production and dining room operations are stressed. The dining room, kitchen and bar function as a coordinated unit. Students work all stations in the kitchen, dining room, and beverage service areas on a rotating basis. Prerequisite: CUL 2104
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3.00 Credits
This course elaborates on the techniques of food preparation and service while relating these activities to the catering and banquet business. The course is designed for those students who have successfully completed the introductory food courses. The functions of the catering or banquet operation are explained and taught through the use of actual functions. Prerequisites: CUL 1312, CUL 1340, CUL 1907, CUL 2114, CUL 2504
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2.00 Credits
This course is designed to introduce students to cuisines of other countries. Emphasis is placed on student's production and presentation of complete menus and techniques as they apply to European and Asian Cuisines. Prerequisite: CUL 2104
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2.00 Credits
This course is designed to introduce students to the development of American Cuisine through the study of traditional American dishes and multi-cultural influences. Students cook and bake a variety of dishes based on regional culture and products. Trends in modern American cooking are explored. The emphasis is on authenticity and product presentation. Prerequisite: CUL 2104
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2.00 Credits
This course is designed as an introduction to cold foods produced in the kitchen. Garde Manger techniques such as appetizers, aspics, pates, chaud-frois, terrines, galantines, cold sauces, relishes, and garnishes are demonstrated and produced. Students learn the proper care and use of tools and correct preparations of products. Prerequisite: CUL 2104
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3.00 Credits
Students create live demonstrations before audiences using various types of food products and showmanship. Students have the opportunity to organize, plan, layout, develop and cost out a presentation.
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