|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
ART 105 (Formerly AR 103) - Fine Arts Survey This is an interdisciplinary course, which surveys music, painting, architecture and sculpture in various historical periods and from various philosophical perspectives (Classicism, Romanticism, Modernism, etc.). Through multi-media presentations as well as textbook descriptions and classroom lectures, students gain both a deeper appreciation of the arts and a deeper understanding of the interrelationships among the various arts in history (3 Credits).
-
3.00 Credits
This class will provide an introduction to the identification and use of the various edible tools of the trade- vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, beverages and spices. Class time will be dedicated to the exploration of foods and ingredients, industry terminology and tool identification and will also identify how to evaluate products for marks of seasonality, freshness and quality. (3 credits)
-
3.00 Credits
This course introduces students to the professional culinary and baking and pastry kitchen. Course will focus on historical and current cooking and baking techniques, knife skills, piping skills and mixing methods and foundational sauces. (3 credits) Prerequisites: BAK105.
-
3.00 Credits
This course outlines the techniques needed to produce cakes, butter creams and icings, fillings and basic decorations and piping. Students will learn the foundational methods of cake production and assembly, foundational and contemporary icing, filling and finishing techniques of cakes. (3 credits) Prerequisites: BAK105, BAK110, HSP125.
-
3.00 Credits
This course teaches students the techniques, recipes and skills required in the production of the chilled and frozen components of composed desserts and builds on the foundational recipes included in whole and plated desserts. Students will use ratios, classical and contemporary techniques and chilled and frozen dessert components to create hot and cold desserts. (3 credits) Prerequisites:BAK105, BAK110, HSP125.
-
3.00 Credits
This course introduces students to the basic skills and techniques of artisan bread production. Focus is given to leavened breads, laminated doughs, decorative breads, and contemporary breads and bread products. Properties and characteristics of grains other than wheat and sustainability in baking are covered. Study will build upon key concepts to include: the baker's percentage system, scaling ingredients, foundational mixing techniques, controlled fermentation, hand shaping skills, and baking methodology are studied. (3 credits) Prerequisites:BAK105, BAK110, HSP125.
-
3.00 Credits
Students will learn to prepare and present individual hot and cold plated desserts through utilization of classical and contemporary plating techniques. Focus will be given to baking and pastry station organization, a la care dessert service. Students will consider the impact of complementing and contrasting flavors, temperatures and textures in execution of plated dessert. ( 3 credits) Prerequisites:BAK105, BAK110, HSP125.
-
3.00 Credits
Students build on their fundamental skills of icing cakes in creating special occasion cakes. Students will concentrate on the skills of making various flowers out of modeling chocolate, marzipan and gum paste. Students will build on basic cake icing skills and will learn to use rolled fondant and will build their piping skills through creation of advanced design. (3 credits) Prerequisites: CUL150, BAK105, BAK110, BAK115, BAK120, BAK125, BAK130, BAK200 AND HSP125
-
3.00 Credits
This course provides students with the skills and knowledge of chocolate confectionary creation. Focus will be given to tempering methods, controlling the crystallization of fats and sugars, managing water and the function of emulsions in chocolate confection production. Students will study and produce various chocolate centers to include caramels, pralines, ganache, mousses, jellies and aerated fillings. (3 credits) Prerquisites: CUL150, BAK105, BAK110, BAK115, BAK120, BAK125, BAK130, BAK200 AND HSP125
-
3.00 Credits
This course builds upon the basic skills and techniques of artisan bread production to include bagels, multi-grain and alternative grain breads, sourdoughs and holiday or specialty ethnic breads. Students will focus on the skills of handling and shaping bread and bread products and will study regional and international applications in bread. Emphasis will be placed on contemporary consumer trends and industry innovations in the bread making sector of the professional baking kitchen. (3 credits) Prerequisites: CUL150, BAK105, BAK110, BAK115, BAK120, BAK125, BAK130, BAK200 AND HSP125
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|