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Course Criteria
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3.00 Credits
This course is designed for students as an introduction to quality and quantity baking for the hospitality industry. Students create sweet doughs, assorted breads, cakes, pies, petit fours sec and various types of glazed Danish as well as assorted French pastries. Bakery sanitation and organization are stressed. Full student participation is required as students are assigned to duties on a rotating basis. Prerequisite: CUL 1206
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3.00 Credits
Students learn to produce classic and contemporary pastry items for dessert menus or retail bakeries. Included are tortes and tarts, meringue items, fillings, puddings and custards, strudels, chous past items, frangipan, glazes, shortbreads, and assorted french pastries. Bakery organization and sanitation are stressed. Students practice bakery duties and work assignments. Prerequisite: CUL 1206
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3.00 Credits
Students receive instructions for the preparation of culinary art display pieces in the areas of confections, pastry and baking; as well as in food preparation for garde manger items. Prerequisite: CUL 1104
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3.00 Credits
This course provides an introduction to candy making, almond paste modeling, coco painting on pastilage, blown and pulled sugar, fudge and candy, roasting nuts to make nougats, melting and tempering chocolate, and the preparation of culinary art display pieces in the areas of confections, pastry and baking. Food preparation for garde manger items is also included. Prerequisites: CUL 1206, CUL 2225
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3.00 Credits
Students in this course learn the skill of making quick breads, yeast raised, sourdough and international breads. Scientific principles such as dough fermentation and formulation as well as various current operational processes in both wholesale and retail establishments are explored. Prerequisite: CUL 1104
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3.00 Credits
This course covers techniques used in the hospitality industry that show the relationship of food, beverage and labor costs to selling prices and profit. Cost control procedures for purchasing, receiving, storing, issuing, production and revenue controls are examined. Menu and portion costings, preparation of daily reports to management and the use of percentages in the hospitality industry are studied. The practical application of these systems for various types of feeding operations are studied and practiced. Preparation of yield test, pre-costing, forecasting and sale history, beverage and bar control, inventory control with analysis of operation ratios, and potential profits are included. Prerequisite: BUS 1101
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3.00 Credits
This course is designed as a prerequisite to DEN 1000, Basic English. It is for students whose placement test scores indicate the need for a full year of basic writing skills. This course provides review and practice of the grammar and syntax that constitute standard English. This course may not be used to satisfy the English requirement at this College.
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3.00 Credits
This course is designed for students who need to improve their reading skills. The course is required of students who do not demonstrate the minimum proficiency established for college level readings. This course may not be used to satisfy the English requirement at this College.
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3.00 Credits
This course is designed for students who need work in the basic reading and writing skills. Students review writing skills such as grammar, mechanics, spelling, sentence structure, paragraph development and outlining, and reading skills such as comprehension and vocabulary. This course is required of students who do not demonstrate the minimum proficiency established for entrance into ENG 1001. This course may not be used to satisfy the English requirement at this College. Students must complete DEN 1000 with a grade of C or better to progress to ENG 1001, Composition I.
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3.00 Credits
This course is designed for students who need to improve their arithmetic skills primarily involving fractions, decimals, and percents. Students concentrate on these topics as well as estimation, problem solving, and interpretation of statistical data and graphs. An introduction to elementary algebra is included. Satisfactory completion of this course (C or better) or the mathematics competency exam is required for all students for entrance into BUS 1101or MAT 1000. This course does not apply toward the mathematics requirement for any degree at this institution.
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