|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
0.00 Credits
0 credit An overview of the legal issues and requirements associated with operating a foodservice establishment. Topics include contract law, forms of business enterprise, legal obligations of owners and employees, liabilities, dram shop law, and operating within state and federal regulations.
-
3.00 Credits
Prepare, taste, serve, and evaluate traditional regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques for cuisines representative of the United States, Central America, South America, and the Caribbean.
-
3.00 Credits
Prepare, taste, serve, and evaluate traditional and regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from China, Korea, Japan, Vietnam, Thailand, Indonesia, Malaysia, and India.
-
1.50 Credits
1.5 credits An introduction to the skills necessary to prepare breakfast in a foodservice operation. Learn how to organize and maintain a smooth work flow on the breakfast line, present and garnish food, and practice the basic methods of egg cookery, quick breads, grains, fruit presentation, breakfast beverages, meat, and potatoes.
-
1.50 Credits
1.5 credits Prepare, taste, serve, and evaluate traditional and contemporary lunch items served in casual foodservice operations. This course will cover the basic cooking principles of quantity food preparation. Skills of efficiency, organization, speed, timing, and quality volume production will be emphasized.
-
3.00 Credits
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d’oeuvre,appetizers, forcemeats, patés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing buffets.
-
1.50 Credits
1.5 credits An exploration of standard units of measure and unit conversion estimation, percents, ratios, yield tests, recipe scaling, and recipe costing as they relate to the food industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.
-
3.00 Credits
This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods—lamination, blending, creaming, foaming, and thickening. Students learn to combine these methods into new products to create savory items and frozen desserts, and use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. They will also study the fundamentals of heat transfer as applied to pastries by preparing creams, custards, soufflés, butter creams, meringues, and flavored whipped creams. Additionally, students will taste and test products that they create and complete a research assignment.
-
3.00 Credits
A review of creaming, foaming, and blending techniques with an emphasis on preparing simple to complex unfilled cakes, filled cakes, and tortes. Topics to be covered include comparison of classical and modern preparations, classical cakes (such as gateaux, St. Honoré, Dobosh Torte, Linzer Torte, and Sacher Torte); glazed, iced, molded, and cream filled cakes; tortes; and bombes.
-
1.50 Credits
1.5 credits An introduction to a variety of doughs, batters, fillings, and glazes with an emphasis on the formulas and skills involved in preparing unfilled and filled cookies, mignardises, and tarts. Topics include: methods of mixing, shaping, piping, baking, filling, finishing, storing, pricing, and distributing products. Students will prepare sliced, dropped, piped, rolled, and bar cookies; fruit, nut, and chocolate tarts; a variety of petits fours; and other one-bite items.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|