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Course Criteria
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1.50 Credits
1.5 credits An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underutilized species of fish.
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3.00 Credits
An introduction to and application of fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, palate development, culinary French terms, and food costing.
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3.00 Credits
An introduction to the fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Higher development of fundamental cooking theories and techniques from Skill Development I will be continued. Emphasis is placed on the study of ingredients and an introduction to small sauces will be given. Expanded concepts of time lines and multi-tasking, station organization, culinary French terms, and food costing will continue.
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3.00 Credits
The foundation of cooking techniques and theories from Skill Development I and II will be applied in a production setting. Emphasis is placed on individual as well as team production. Three-course menus consisting of soup, salad, and an entrée with a vegetable and a starch will be rotated throughout the class. Vegetarian and vegan menus will be introduced as well.
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1.50 Credits
1.5 credits This course introduces students to the principles of expository writing, including grammar, structure, audience, point of view, clarity, logic, use of evidence, and plagiarism. Students will read various literary works and write, edit, and revise papers using various rhetorical modes throughout the semester. “C”level competency isrequired for successful completion.
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0.00 Credits
0 credit An introduction to the requirements of the 18- week Externship course. Students will explore the steps for planning and conducting a fulltime job search. Topics of review include the course requirements, policies and procedures, the process to secure the position, résumé andcover letter writing, interviewing skills, and career planning. Researching approved externship locations as well as travel and housing accommodations are all discussed. (Pass/No Show grading)
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0.00 Credits
0 credit Continued instruction in the process of securing one’s externship position, including review and critique of a strong résumé and cover letter.Interviewing techniques are discussed. Securing the position is reviewed, along with the training agreement, the follow-up process, and continued discussion of career networking and career planning. (Pass/No Show grading)
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0.00 Credits
0 credit Students will register for their externship during this session. A completed training agreeCourse Descriptions | 61 ment is required. The seminar includes a discussion of the college’s expectations and a full overview of the externship manual assignment. In addition, the CIA’s values and the importance of maintaining professionalism are reviewed. (Pass/No Show grading)
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1.00 Credits
Explore how taste and flavor are developed in cooking techniques and applied in a variety of cuisines. Students will have the opportunity to taste oils, fats, herbs, spices, grains, and fresh produce as well as practice using them in various preparations.
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2.00 Credits
2 credits Focus on preparing meals for specified wines, design menus and wine lists for compatibility, and conceptualize and execute special wine dinners. Students will also prepare a variety of menus, match them with wines, and cost the entire experience.
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