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Course Criteria
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3.00 Credits
Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, France, Germany, Morocco, Tunisia, Greece, and Eygpt.
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3.00 Credits
An overview of traditional and contemporary banquet menus with an emphasis on quality, quantity, setup, timing, service, event planning, and execution of large-volume cooking and catering. This course reinforces basic cooking and serving competencies and develops new skills specific to banquet preparation and service. Topics include contemporary American banquets, classical cuisine banquets, hot and cold buffet stations, special events, various styles of service, psychology of service, guest relations, the sequence of service, and professional standards for dining room personnel.
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3.00 Credits
This course focuses on the principles of planning and preparing wholesome, nutritionally balanced meals using traditional foods and ingredients in a public restaurant. The importance of alternative preparation techniques and presentation will be emphasized. Previously learned basics of nutritional and dietary cookery are applied and developed while working in the college’s Wine Spectator Greystone Restaurant.
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3.00 Credits
An exploration of cooking techniques, ingredients, and spices unique to Italian cuisine. Students will prepare Italian à la carte menu items based on modern and traditional regional Italian cuisine. The ability to organize an assigned station based on fundamental cooking methods will be stressed. Focus is placed on the production of menu items, plate presentation, and ways in which current cooking techniques are applied to Italian cuisine—all in the college’sWine Spectator Greystone Restaurant.
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3.00 Credits
Learn to prepare modern and seasonal dishes in a restaurant setting and put previously earned skills into practice in the college’s Wine Spectator Greystone Restaurant. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering, station organization, preparation and plating, timing, palate development, and other production realities of a restaurant.
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3.00 Credits
This course introduces the basics of decorative work as applied to showpieces and special occasion cakes. Sugar work such as pulled, blown, and poured will be covered as well as the use of tempered and modeling chocolate. During the second half of the course, students will have the opportunity to design and execute their own three-tier wedding cake as well as work on a special occasion cake and team wedding cake using gumpaste, pastillage, chocolate, or marzipan. Students will be required to complete piping homework.
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3.00 Credits
An examination of cakes and desserts that are assembled and decorated with a modern approach using the latest technology and equipment. Topics will include: small cakes decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus on fresh products, simplicity of style, and ease of production.
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3.00 Credits
This course introduces students to the principles involved in producing a full range of chocolates and candies using a variety of centers including marzipan, ganache, gianduja, sugar centers, and jellies. Students learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment.
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3.00 Credits
This course covers the preparation and service of hot and cold desserts with a focus on individual desserts, à la minute preparations, and numerous components within one preparation. Students will learn station organization, timing, and service coordination for restaurant dessert production. Products made will include frozen desserts, ice cream, sorbet, glacés, individual plated desserts, and desserts for functions and banquets. During the course, students will develop a dessert menu from the perspective of variety, costs, practicality, and how well it matches the rest of the menu.
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3.00 Credits
Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Students will build speed and increase their proficiency in meeting production deadlines with quality products. Emphasis is placed on increased use of traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance as well as techniques that increase shelf life.
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