|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
This course serves the need for the culinary student to acquire fundamental knowledge necessary to their development as a professional chef. Key concepts related to the background of the food services industry, culinary math, menu development, kitchen organization are explored. Students will also learn the foundational skills that are required to produce great foods. Leading preparations of Stocks, Soups, Sauces, Vegetables, Grains and Starches begin the transformation of the student cook to the professional chef.
-
3.00 Credits
The building of the students chef's repertoire (a collection of dishes one knows how to make) is vital to their continued success in the hospitality field. This course focuses on the techniques needed to prepare a variety of foods and builds cooking skills by applying these techniques to starches, vegetables, breakfast foods, sandwiches, and hors d'oeuvres.
-
3.00 Credits
Meat and seafood preparation counts for a large percentage of the foods purchases in the marketplace. Therefore, it is critical that the culinarian aquire knowledge of the various categories of meats and seafood, how to prepare them for cooking, and necessary steps in the cooking process. This course moves through the primary categories of meats and seafoods and provides the opportunity to fabricate and practice preparations.
-
3.00 Credits
The techniques in this course belong to the culinary department known as "Garde Manger", whose basic meaning is "larder" or "food storage place". Because of its cooler temperatures, this area was often used for cold food preparations. Garde Manger includes techniques of salad production and dressings, charcuterie, and cold platter design. Studying Garde Manger challenges the student culinarian to develop a deeper understanding of food preparation and refine their skills.
-
3.00 Credits
Baked goods rely on simple ingredients to create complex products. To produce these products, the student chef must develop an accurate sense of measurment and an eye for quality. Becoming knowledgeable about the processes and ingredients in the bakeshop is an important step toward producing high quality baked goods. This course focuses on the foundations required to produce a wide variety of baked goods including breads, cakes, pies, and cookies.
-
3.00 Credits
The study of international regional cuisines is vital to the development of the student chef. The increased accessibility of travel, the reach of globalism, and wave of immigration has led to the desire for international foods in the marketplace. Building on the fundamental techniques and ingredient awareness, this course strives to develop sensibilities in how to apply our culinary knowledge to produce foods with distinct flavor profiles. Doing so opens a world of creative possibilities for the student chef.
-
3.00 Credits
The ongoing study of regional cuisines is critical to the development of the hospitality professional. The United States presents us with an excellent opportunity to study a wide variety of cuisines with numerous influences. This course studies regions idenitified throughout the United States. By researching foods, preparing dishes, and tasting results the student culinarian will develop a sense of the flavor profiles associated American Regional Cuisine.
-
3.00 Credits
This Capstone Course is designed for the student chef to apply aspects of their learning in a comprehensive setting. As a team, students work with their Chef Instructor to design and prepare an open to the public farm to table event.
-
3.00 Credits
An introduction to the principles of sound and audio technology, this course presents an overview of the production process. Students wil learn basic concepts and theories through listening exercises and practical experience. Evaluation and production for radio, and audio in media is emphasized.
-
3.00 Credits
This course examines the core principles of sound, which serves as an introduction to sound recording, sound design, and audio editing. Students will learn basic concepts and theories of audio, through practical examples and hands-on demonstrations, with a focus on applying those concepts toward mixing audio for use with animation and other time-based media. Students will utilize industry-standard hardware and software to produce sound-based projects to both develop skills and for use in portfolios.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|