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Course Criteria
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4.00 Credits
Introduction to techniques of food decoration with emphasis on elementary and advanced pastry-bag work, design and color in the creation of specialoccasion cakes, molding of gum paste, marzipan and pulled-sugar decorative items, and the art of molded and piped chocolate pieces. Students design and create four projects representing these skills. Lab 4, Credit 2
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2.00 Credits
A further exploration into wines: history, places of origin, production, handling techniques, fl avor, characteristics and commercial value. Includes guest speakers and sampling of products. Lab fee required. Class 2, Credit 2
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2.00 Credits
The technical aspects of wine production and marketing are presented by a variety of experts in their fi eld. Topics include: the annual crop cycle in the vineyard, Terroir-the effects of environmental factors on the grapes and wine, a comparison of European and American wine production techniques, blending and aging of wine-including oak barrels vs. stainless steel vats, the wine business, wine trends and wine futures. Lab fee required. (Wines of the World I) Class 2, Credit 2
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2.00 Credits
An introduction to Beers: History, the brewing process, distribution systems, production, fl avor characteristics, partnering with foods, handling and serving techniques. Beers produced from the major beer brewing centers of the world will be tasted and compared with similar brews from different countries. The way alcohol is processed in the human body is considered as well as the economic impact of brewing and distributing beer will be explored. A lab fee is required. Class 2, Credit 2
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2.00 Credits
This course is an introduction to many different cuisines from around the world. An exploration of indigenous ingredients, dishes, growing conditions. Customs and special food techniques of various cultures will be addressed. A lab fee is required. Class 2, Credit 2
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2.00 Credits
Evaluation of different foodservice facilities with regard to design and layout. Review of layouts in operating full-service facilities and suggestions for innovative ways to utilize the space to its fullest potential. (0621-331 or permission of instructor) Class 2, Credit 2
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2.00 Credits
This course is an introduction of food and wine pairing. Students will experience "What Grows together, goes together," and discover how regional winesand food pairings have a natural affi nity for one another. Students will design their own four course menu. This course experience includes sampling of food and wine, cooking demonstrations and guest speakers. Lab fee required. Class 2, Credit 2
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2.00 Credits
Students develop entry-level management competence through the operation of a full-service restaurant with beverage operations. Students rotate through various management positions for exposure to four major areas: planning, organization, leadership and control. Use of the school's computer lab in planning is an integral part of the course. Class 2, Credit 6
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3.00 Credits
A variety of courses are offered under this course number. Titles will appear in the course listings each quarter. The course may be taken more than once as the topics change. Contact the department for a course description of a specifi c title. Credit 1-4
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3.00 Credits
The student will work independently under the supervision of a faculty adviser on a topic not covered in other courses. The proposal must be signed by a faculty member. Credit 1-6
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