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Course Criteria
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0.00 Credits
Released Time
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4.00 Credits
This course introduces students to proper techniques and principles of baking and pastry making, kitchen sanitation and safety standards, basic food preparation and equipment handling as practiced in the food service industry. Special significance is placed on ingredient functions, product identification and weight measure as applied to baking and pastry. Students will prepare a variety of baked and pastry goods including breads, pastries, and decorated cakes. (Approximate cost for uniform and supplies: $500)
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2.00 Credits
This course is recommended for all foodservice managers, supervisors and other personnel in restaurants, hospitals, nursing homes, child care facilities, school cafeterias and other food-handling establishments. This course prepares students for the ServSafe certification exam.
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4.00 Credits
This course teaches fundamentals of commercial food preparation with current methods and principles of food production practiced in the food service industry. The course introduces students to the techniques and principles of fundamental cooking methods, proper kitchen sanitation and safety standards, basic food prepartion and knife handling. Students learn how to use commercial kitchen equipment and maintain restaurant industry sanitation and safety principles. Students will also learn how to handle and serve food safely. (Approximate cost for uniform and supplies: $500).
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4.00 Credits
This course introduces students to advanced techniques and quantity cooking methods, emphasizing plate presentation and timing as well as safety in handling proteins in advanced food preparations. Students continue to learn how to use new commercial kitchen equipment and to maintain restaurant industry sanitation and safety principles.
Prerequisite:
CULA 170
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4.00 Credits
American reqional cusines, including specialities, characteristics and ingredients are introduced. Preparation and presentation procedures for the production of regional dishes will be applied. This will be done through classroom instruction, demonstration and student laboratory practices.
Prerequisite:
CULA 151, CULA 161, and CULA 171
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4.00 Credits
Traditions of food preparation and presentation of selected foreign cultures such as Northern Europe, the Mediterranean, Latin America, Middle East and the Far East are studied and practiced. Students will also focus on the art of cold food preparation, production and presentation for items such as pates, terrines, salads, sausages, hors d'oeuvres, vegetables, and fruit carviings, ice sculptures and cold dishes.
Prerequisite:
CULA 151, CULA 161, and CULA 171
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4.00 Credits
This course is the first of two work experience courses in the Culinary Arts degree program. Students will work in a supervised environment to create and serve meals to meet customers' needs. Students are expected to apply principles, techniques, and safety practices taught in the Culinary Arts curriculum. Additional Course Fees: $85.
Prerequisite:
CULA 171
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4.00 Credits
In this course, students have the opportunity to prepare food using scientific, alternative, and modern approaches, with an emphasis on ways to cook efficiently, maximize nutrition, and meet customers' ever-changing dietary preferences. The course material includes topics such as food selection, food evaluation and food composition. Additional Course Fees: $85.
Prerequisite:
CULA 210, CULA 211, and ENGL 101
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4.00 Credits
A professional approach to providing food service for various occassions. Included are: client solicitation; presentation; menu planning and pricing of various types of table services and settings and packaging of the total occassion for the client.
Prerequisite:
CULA 210 and CULA 211
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