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Course Criteria
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3.00 Credits
The Niagara County Community College Community Service Internship grants academic credit for non-classroom, experiential learning. The primary purpose of the internship is to provide NCCC liberal arts, humanities/social science, transfer curricula students with opportunities to explore careers they are interested in by having direct contact with work situations related to these interests and with professionals in these fields. Additionally, the internship provides students with opportunities to learn social behavior related to particular career or professional roles. (Usually offered Summer session.) Prerequisites: Permission of Instructor.
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3.00 Credits
The Niagara County Community College Community Service Internship grants academic credit for non-classroom, experiential learning. The primary purpose of the internship is to provide NCCC liberal arts, humanities/social science, transfer curricula students with opportunities to explore careers they are interested in by having direct contact with work situations related to these interests and with professionals in these fields. Additionally, the internship provides students with opportunities to learn social behavior related to particular career or professional roles. (Usually offered Summer session.) Prerequisite: Permission of the Instructor.
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3.00 Credits
No course description available.
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3.00 Credits
No course description available.
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3.00 Credits
This is an advanced course in food preparation in which the student will work in large laboratories perfecting culinary techniques in pastry. The course requires that the student already have the skills and techniques of basic baked goods and elementary pastry products. The student will then advance to calssical desserts which include French pastries, charlottes, strudels, meringues, and other fine confections. This course will also include work on display and show pieces. Also available as PAS 106. (Usually offered in Fall semester as CUL and Spring semester as PAS). Prerequisite: Cul 101 or PAS 102.
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3.00 Credits
This course will provide a study of basic baking techniques needed in today's industry. Proper use of scales, mixers and small equipment will be emphasized. Assembling of pies, cookies, quick breads and yeast breads will be taught. (Usually offered Fall and Spring semesters.)
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3.00 Credits
This course will teach students the foundations of food preparation. The course will be devoted to basic foundation techniques. The students will be required to learn all proper weighing and measuring techniques, knife use, cooking techniques. Tool usage will be taught and monitored throughout the course. Safety and sanitation will be an integral part of the course. The course will cover simple to complex recipes. The course will feature a hands-on lab component. (Usually offered Fall and Spring semesters.)
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3.00 Credits
A beginning course in food preparation concentrating on breakfast and lunch short order cooking methods. The student will learn fast food production of pantry items and food usually associated with breakfast/lunch. Topical areas covered will be eggs, salads, sandwiches, cheese dishes and breakfast fruit items. This is an introductory course in laboratory, so policies and procedures will be stressed. Introductory food skills will be stressed throughout the course. (Usually offered Fall and Spring semesters.)
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2.00 Credits
The student will continue to rotate work positions throughout the student run restaurant. In this course the student will be required to observe the following areas: new equipment acquisitions, portion control standards, supervisory procedures, employee motivation methods, menu planning and reference materials used in a real world dining room. This course will increase the experience of the student with hands-on activity and will stress front of the house operations. (Usually offered Fall and Spring semesters.) Prerequisite: CUL 121.
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2.00 Credits
The student will receive training while working directly in the student run restaurant. The student will rotate work positions throughout the kitchen. While working, the student will have to be cognizant of the following; general kitchen layout, equipment, sanitation and safety regulations, food selection, storage, preparation and service. The major emphasis of the course will be to provide an opportunity for the student to gain experience within the school. With the rotation of work assignments, the student will be able to use the knowledge and experience gained in other courses. This course will stress back of the house operations. (Usually offered Fall and Spring semesters.) Prerequisite: CUL 121
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