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Course Criteria
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4.00 Credits
A continuation of CAP 135. The preparation of potatoes, rice, pasta, and vegetables for dining room style dining, using a variety of cooking methods and cooking procedures. Preparation of food items to meet all standards of food service profession. Use of required equipment. Prerequisite: CAP 135.
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4.00 Credits
A continuation of CAP 136. Advanced skills used in the preparation of beef, pork, lamb, and seafood. The needed skills to use required equipment for pan-frying, roasting, baking, grilling, braising, and simmering. Handling of all products correctly during the preparation and cooking process. Prerequisite: CAP 136.
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4.00 Credits
Principles of cold food preparation for a full service restaurant, include salads, dressings, marinades, dairy products, meats, seafood, station set-up and break-down. Advanced garnishes and plate arrangement. Prerequisite: CAP 137.
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4.00 Credits
Theory and history of the five mother sauces. Preparation of sauces. Function of sauces. Storage of sauces. Prerequisite: CAP 138.
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4.00 Credits
Advanced cold food preparation to include: ice carving, Charcuterie, buffet tray preparation, and desserts. Direct students in Pantry in their assigned responsibilities. Prerequisite: CAP 137 and CAP 237.
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4.00 Credits
Principles of supervisory skills. Mise en place. Preparation of special food items as needed. Prerequisite: All CAP courses below 260.
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4.00 Credits
Principles of supervisory skills. Mise en place. Preparation of special food items as needed. Prerequisite: All CAP 100 and non-leadership CAP 200 courses.
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5.00 Credits
A look at chemistry in our lives by studying its relationship to water, natural resources, energy sources, food, radioactivity, and the atmosphere. Includes the structure of atoms, chemical reactions, bonding, balancing chemical equations, and related laboratory activities. This course was formerly known as CHEM& 105, Chemical Concepts. Prerequisite: none.
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5.00 Credits
Measurements, the chemical elements, atomic structure, the periodic table, chemical bonding, chemical reactions and stoichiometry, gases, liquids, solutions and chemical equilibrium, acids and bases, oxidation and reduction. This course was formerly known as CHEM 101, Basic General Chemistry. Prerequisite: 098 or 101. (Four lecture, three lab hours weekly.)
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5.00 Credits
Continuation of CHEM& 121. Emphasis on organic chemistry and biochemistry. Major functional groups and simple reaction mechanisms are stressed. Biochemistry of major energy pathways (photosynthesis and cellular respiration), carbohydrates, lipids, proteins, enzymes and molecular genetics is covered. This course was formerly known as CHEM 102. Prerequisite: Chem& 121 or Chem 101 with a grade of "C" or better or equivalent.
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