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Course Criteria
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1.50 Credits
1.5 credits This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Through tasting and testing, students learn to identify and select quality grains, dairy products, baking spices, flours, choco- lates, fats, and oils used in the baking field. The costs, advantages, disadvantages, and operational requirements of various equipment will also be covered.
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3.00 Credits
An introduction to the basic methods used in baking and pastry. Topics include the creaming method, thickening method for custards, precooked method, foaming method, cut-in/ rubbing method, straight dough method, blending method, and lamination. Students taste and test products that they create as well as complete a research assignment.
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3.00 Credits
An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.
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3.00 Credits
In the baking practical exam, students will be tested on the fundamentals of baking: doughs, batters, cakes, Danish, and puff pastry. They will also draw an assignment and prepare three items. (High Pass/Pass/Fail grading)
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1.50 Credits
1.5 credits A review of the ways in which people communicate with each other and an introduction to the skills needed to communicate effectively in work situations. Through small and large group discussions and problem-solving situations, students cover the fundamentals of listening skills, group dynamics, verbal and nonverbal communication, and public speaking.
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3.00 Credits
This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods—roasting, sautéing, frying, stewing, poaching, braising, and broiling. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. (High Pass/Pass/Fail grading)
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3.00 Credits
This culinary examination tests students’ understanding of culinary principles and more advanced proficiency in the principles of cooking. Students will be given a food selection tray and will construct a menu from it which will include a soup, vegetable, starch, and animal protein. They are also tested on station setup, preparation skills, product presentation and flavor, and ability to answer a range of questions posed by the faculty member. (High Pass/Pass/Fail grading)
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3.00 Credits
This written examination tests students’ knowledge of culinary mathematics and costing principles. (High Pass/Pass/Fail grading)
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3.00 Credits
This written examination tests knowledge of controlling costs in foodservice organizations and solving problems using quantitative reasoning. (High Pass/Pass/Fail grading)
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1.50 Credits
1.5 credits An introduction to meat and meat fabrication for foodservice operations. In this course, students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchens; meat grinding, brining, curing, and smoking; and basic sausage making.
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