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Course Criteria
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1.00 Credits
No course description available.
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5.00 Credits
PREREQ: MATH 098 with 2.0 or better. Language: Python (Sum 11) Additional 2 hrs of lab per week required during computer center hours.
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5.00 Credits
PREREQ: MATH&141 w/ a 2.0 or better AND CSC 110 w/ a 2.0 or better, or permission. Language: JAVA Additional 2 hours per week required during open computer lab hours.
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6.00 Credits
Prereq: Admission to program. Intro to fundamentals of professional cooking, including history of the food service history; professional attributes; kitchen safety, tools and equipment identification; knife safety and cutting techniques; basic kitchen ratios; mise en place; moist and dry heat cooking; stocks; egg cookery; intro to vegetables, starches, meats, poultry, fish and shellfish; and basic aromatic and flavoring combinations.
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5.00 Credits
Prereq: CUL 101. Continuation of professional cooking, particularly theory relating to quantity food production. Includes trade terminology, heavy equipment, tool identification, mise en place, soups, salads, meats, fish, poultry, vegetables, starches, sandwiches, butchering, garnishes and presentation.
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4.00 Credits
Prereq: CUL 102. Covers professional cooking at the casual American restaurant, Explore the cultural roots of contemporary American cooking and the cultural and technical background of dishes. Includes recipe and menu writing, and chemical changes that occur when heat in various forms is applied to food. Practice identification, selection, receiving and handling of ingredients such as herbs, spices, vegetables, fin fish and shellfish.
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6.00 Credits
Prereq: CUL 103. Emphasizes international fine-dining cooking theory. Focus on classical and contemporary Northwest, Middle Eastern, Mexican, Spanish, French and Pan Asian cuisines. Includes menu writing, vegetarian cuisine, advanced sauces, ingredient identification, advanced cooking methods, advanced plate presentation, fine dining kitchen organization, whole animal fabrication, and charcuterie.
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1.50 Credits
Prereq: Admission to program. Intro to culinary arts. Includes the theory of the various types of moist and dry heat cooking methods; product identification; preparation methods for stocks, sauces, vegetables and side dishes.
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6.00 Credits
Prereq: Admission to program. Intro to fundamentals of professional cooking. Includes kitchen safety and operations, knife skills, basic food and stock preparation, teamwork and leadership, general housekeeping, sanitation and clean up.
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8.00 Credits
Prereq: CUL 111. Preparation of international quantity cooking meals. Includes mise en place, item marketing, equipment operation and preparation of meals from the Italian, Asian, Middle Eastern, Mexican, Creole, Indian, French and American traditions.
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