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Course Criteria
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3.00 Credits
This course is designed to present the student with basic TCP/IP terminology and concepts needed to take an active role in administering a network infrastructure that uses TCP/IP. Upon completion of the course students should be well-equipped to recognize, analyze, and troubleshoot a broad range of TCP/IP-related networking problems or phenomena. Students will complete hands-on projects that provide firsthand experience in installing, configuring, using, and managing TCP/IP on a working network.
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3.00 Credits
An introduction to computer forensics emphasizing basic forensic methodology on a variety of operating systems (FAT, NTFS, HFS, ext2, ext3) using Windows tools and techniques.
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5.00 Credits
This course introduces the fundamental concepts, skills and techniques in basic cookery and baking. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling and identification, flavorings/seasonings, basic cooking and baking skills. Upon completion, students will be able to explain/exhibit the basic cooking skills needed to advance to Foundations of Culinary.
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2.00 Credits
This course develops and applications of mathematics necessary in Culinary Arts, Pastry Arts and Hospitality Business Management. Mathematical concepts that are introduced and developed include: Measurement review, Scaling ingredients, Measurement conversions, Recipe comprehension, Recipe conversion, Metric System and Food cost.
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4.00 Credits
This course advances the fundamental concepts, skill and techniques from CUL-101. Emphasis is placed on soups, sauces, thickening agents, breakfast preparation, lunch preparation and appetizers. Service methods including plated buffet, stations, family style and a la carte are also integrated into each food prepared. Upon successful completion, the student will be able to explain/exhibit the skills needed for advanced culinary classes.
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3.00 Credits
This course focuses on the tools necessary to apply mathematical and basic accounting to the daily management of food service operations.
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3.00 Credits
This course will consist of lectures, demonstrations, and hands-on experiences to familiarize students with foods of the world. The stuent will learn how the region affects food staples and how they apply to the cooking styles.
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3.00 Credits
The course is designed to introduce students to a culinary kitchen and restaurant operations. Emphasis is placed on hands-on practical experience in planning, preparation and presentation of foods produced. Upon completion, the student will have the basic foundation of restaurant operational skills, knowledge and experience they need to operate in the professional restaurant world. Upon completion, students should be able to research and execute a variety of breakfast, lunch and cold foods and design basic international and domestic menus. This outcome will also enhance student's supervisory and technical skills. Emphasis is placed on food preparation as related to standardized recipes, work methods, hands-on food production, service from skills learned and imagination.
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4.00 Credits
This course will consist of lectures, demonstrations and hands-on experience to familiarize the student with all types of fish, shellfish, poultry and meats. The student will learn about various structures, fabrication, all cooking methods and plate presentations.
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3.00 Credits
This course introduces the fundamental concepts, skills and techniques for use in vegetarian cooking. Emphasis is placed on understanding recipe structure and modifying traditional recipes with vegetarian and plant-based substitutions. Students will prepare a variety of vegetarian and plant-based proteins using appropriate techniques. Upon completion, students will be able explain/exhibit preparation of balanced dishes focusing on meal composition, flavor profiles and depth of flavor.
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