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Course Criteria
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3.00 Credits
The utilization of previous courses of study to layout and design a food facility. Emphasis is placed on authenticity and proper planning of equipment placement and selection, as well as flow patterns relative to the menu, type, and volume of business. Consideration is given for possible factors necessary for energy conservation methods.
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3.00 Credits
The student will be introduced to specialized techniquest in baking and expand on the techniques that have already been introduced. This course will introduce the student to chocolate, sculptures, sugar work (blowing, pulling, casting), and these add to the development of the student's skill set.
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3.00 Credits
This course will introduce specialized techniques in baking and pastry skill development covering a wide-range of topics not included in the intermediate baking course including petit fours, candy making, fillings; decorativesugar, pretzels, bagels, specialty breads and through assigned special projects.
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3.00 Credits
This course deals with the advanced cooking and cuisine techniques and is expressed in one-to-one faculty to student training as well as faculty to the entire class. The students are shown several techniques and are then given the task of duplicating those techniques. Much of the activity is directly tied to the lab functions and outlets. This relation justifies the efforts put forth by the students and provides immediate feedback by the customer.
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3.00 Credits
Course deals with the scope of the hotel, restaurant and institutional industry; role of labor and management in relation to the production and service of food with emphasis on the employees legal rights, unions, federal and state laws, basic principles involved in supervision, including organizational patterns and line of authority; job descriptions and analysis, work improvement and employee training methods.
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3.00 Credits
Topics include: principles of planning, production, service, and sales procedures for the on-the-premise and off-the-premise catering; emphasis on menu planning and cost analysis of weddings, cocktail parties, gourmet meals, and smorgasbords. The demonstration of individual abilities to prepare, set up and serve all types of catered functions; emphasis is placed on control.
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3.00 Credits
In this lab the student is instructed in the skills related to producing advanced pastries. French and Danish pastries along with Napoleans, puff pastries, decorated cakes, tortes and tarts, petit fours and candies are emphasized in this lab. The focus of this instruction is to provide the student experience in the production of the types of finer desserts offered in quality restaurants and clubs.
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3.00 Credits
An approved work experience with in-depth practice and supervision in the student's particular ield of interest within the food service industry with work study program agreements between the Food Service Department instructional staff, the student, and the cooperating employer; satisfactory completion of the work experience required for a passing grade.
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3.00 Credits
Continuation of the independent work study program with greater emphasis on advancement within the food service structure and structured rotation of training.
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3.00 - 9.00 Credits
A student who has successfully completed three semesters of Food Service courses may arrange for three, five, or nine credit hours of directed study to provide an opportunity to continue study in a subject area of special interest. Directed study may be conducted by a student only through an arrangement with the Food Service Instructional Staff who are to direct such a study. The student will submit a plan acceptable to the instructional staff and will confer regularly regarding his or her progress.
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