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Course Criteria
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3.00 Credits
3 credits Students will learn the principles of fine service and hospitality for restaurants, hotels banquets and catered events. The course will emphasize customer service, basic table settings, buffet service, and wine and beverage service. Students will understand the fundamentals of making reservations, point of sale systems, taking customers orders, and communication with the kitchen and bar. Students will learn seating and table arrangements, traffic flow and event timing. Several different styles of service will be demonstrated and practiced enabling students to provide as well as manage superior dining service. PREREQUISITE: HP-110
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3.00 Credits
3 credits This course serves to bring together all of the aspects learned in Culinary I and II. The purpose of the course is to prepare the student to enter the production phase of kitchen operations. New variations on the students' basic skills will be introduced including a la minute cooking, finishing sauces, utilizing multiple pans to compose dishes and so on. Expectations for skill levels will be very high. Production menus will include amuse bouche, soups, appetizers, entrees, sauces, vegetables and starches. Plate production will be emphasized in the a la carte kitchen as well as the banquet setting. Students will be responsible for al set-up and production of a given station that will rotate with each class. These positions and stations include sous chef, roast, grill, sauté, poach, soup, vegetables and starch, salad/garde manger and steward. During the semester, students will be given the opportunity to serve meals to administration, faculty and staff. PREREQUISITE: HP-155
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3.00 Credits
3 credits Students in this course will 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 of France, Spain, Portugal, Morocco, Egypt, Greece, and Turkey. PREREQUISITE: HP-150
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3.00 Credits
3 credits Students in this course will prepare, taste, serve, and evaluate traditional dishes from different regions of France. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques. PREREQUISITE: HP-150
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3.00 Credits
3 credits This course builds upon the fundamentals learned in Culinary I. The course will explore the history and cuisine of the Latin and Caribbean cultures. The purpose of the course is to expose students to new foods, methods of cooking and presentation and to expand their own personal cooking repertoire. PREREQUISITE: HP-150
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3.00 Credits
3 credits This course introduces the student to the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolate and other confections. Students will learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment. Efficient methods will be used to increase productivity in this highly specialized field. PREREQUISITE: HP-160
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3.00 Credits
3 credits This course is an examination of how cakes and desserts are assembled and decorated with a modern approach, using the latest technology and equipment. Topics to be covered will include cakes decorated as a whole, cakes finished in molds or rings, and items that can be plated for individual service. Students will use specialized equipment, practice presentation methods and focus on fresh products, simplicity of style and ease of production. PREREQUISITE: HP 165
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3.00 Credits
3 credits An introduction to three main areas of the cold kitchen: reception foods, plated appetizers and buffet arrangements. Students will learn to prepare canapés, hot and cold hors d'oeuvres,appetizers, forcemeats, pates, 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 preparation of buffets. PREREQUISITE: HP-150
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3.00 Credits
3 credits This course provides students with the opportunity to apply classroom theory in actual work settings in paid and un-paid supervised positions in the hospitality industry. There is a minimum of 15 hours per week of work, plus tutorial sessions, which include discussions of topics related to matters on the job as well as career exploration. Students are ideally placed within a specific sector of the industry in which they have a professional interest. Extensive use of New York City and Westchester operations are made. PREREQUISITES: Student must have completed three semesters of study, must have a 2.75 cumulative grade point average, and 30 credits
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3.00 Credits
3 credits This course will provide students with tools to achieve the expected standards in lodging and food establishments. Topics such as the role of housekeeping, planning, and organizing, managing human resources, management responsibilities and the details of housekeeping tasks will be covered. In particular, students will learn how this department works in tandem with engineering, the front office and reservations. PREREQUISITE: HP-102
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