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Course Criteria
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3.00 Credits
The student will attain knowledge of the ethics, procedures, skills and evaluation involved in food service purchasing and storage; grading specifications; storeroom operations including function of storeroom inventory procedures, classification of products, procedures used in receiving, storing and using of food and sundry items with heavy emphasis on product identification, packaging. The student will demonstrate the development of these skills from evaluations including the following. The completion of purchase order for planned production; placing an order with a vendor in person, by phone or with computer; completing a storeroom inventory; receiving, pricing and properly storing a delivery.
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3.00 Credits
Topics include: principles of food cost controls: daily and monthly report forms, food check preparation, recipe conversion and standardization procedures, cashier's report procedures, use of balance sheets to determine the state of a food service operation, and costing as related to budgeting, improvements of operation efficiency and comparisions of similiar operations.
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3.00 Credits
The study and practice of the principles, standards and procedures involved in quality food preparation. The rotation of duties involve all areas of planning, preparation, service, and sanitation within the bake shop, a la carte dining area, and cafeteria as set up in the module system. Emphasis is on improving the basic skills and procedures involved in practical cooking and baking for quantity food production.
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3.00 Credits
The study and practice of the principles, standards and procedures involved in quality bakery product production. Duties involve all areas of planning, practice and preparation, and sanitation within the bakery lab. Students will rotate through stations including donuts and pastries, fancy desserts, cookies, cakes and pies, yeast products, breads and rolls. Emphasis is on improving the basic skills and procedures involved in practical baking for quantity food production. Students are assigned thirteen weeks to this lab.
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3.00 Credits
The study of food service equipment and furnishings with emphasis on specifications, definition and justification of equipment need, the selection of furnishings, the cost factors, and the proper procedures involved in effective maintenance.
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3.00 Credits
Problems peculiar to alcoholic beverage industry; history, classification, methods of production, and characteristics of wine, spirits and beers, mixology and lounge service, systems of beverage controls, laws controlling beverage sales.
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3.00 Credits
This course will reveal to students the proper procedures and mixing methods used in retail bakeries with emphasis on intricate techniques used to produce quality baked goods.
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3.00 Credits
The study of various supervisory skill techniques with emphasis on the responsibilities of management and personnel; elements of control, profit motivation, employee productivity, and the development of personal communication skills.
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3.00 Credits
The student will develop skills of quality food preparation and service with emphasis on short order, broiler, and prepared-to-order foods; the student will acquire a greater insight into supervisory and managerial aspects of food industry including planning and execution of the menu, purchasing, employee schedules, food costing and evaluation of financial statements within the cafeteria, a la carte dining area, and the bake shop.
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3.00 Credits
In this lab the student is involved in quantity bakery production, supervision, and management. Emphasized at this time is the development of supervisory skills along with the technical ability needed for the daily production of breads, rolls, quick breads, pies, cookies, cakes and assorted institutional desserts. The student also produces extraordinary desserts for the "fine dining" activity.
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