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Course Criteria
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8.00 Credits
Prereq: CUL 112. Prepare meals for on-campus casual American restaurant. Work pantry, saut?, grill and fryer stations. Use traditional and contemporary culinary techniques to produce a culturally diverse selection of soups and salads, casual entrees and desserts. Practice fabrication of various meats, seafood and vegetables and various wet and dry cooking methods. Includes concepts of mise en place, collaboration and seasonality. Develop skills in organization, speed, plate presentation and evaluation of finished products.
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8.00 Credits
Prereq: CUL 113. Practice cooking creativity with classical and contemporary Northwest, Spanish, Oaxacan, French, Pan-Asian and Middle Eastern cuisines. Focus on seasonal ingredients, sustainable purchasing practices, healthy cooking techniques, plate presentation, accuracy, speed, effective working habits, palate development, care for ingredients, safety, professionalism and organization. Produce dishes for ?One World? restaurant and private dining room.
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1.00 Credits
Prereq: Admission to program. Covers fundamentals of culinary arts. Rotate into a different kitchen each day and prepare a variety of dishes in each area. Includes various types of moist and dry heat cooking methods and preparation methods for breakfast items, poultry or rabbit, fish, soups, stocks, sauces, vegetables and side dishes, salads and dressings.
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2.00 Credits
Prereq: BAK 103 or CUL 104. Covers the fundamentals of grape growing and winemaking, including table, sparkling and fortified wines. Includes sensory evaluation of classic grape varieties and their growing regions with emphasis on Washington state wines. Learn strategies for food and wine pairing.
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1.50 Credits
Prereq: CUL 104, BAK 103 and 113. Provides students with a basic knowledge concerning all aspects of edible gardening. Students will learn general plant science and be exposed to edible plant families. Participants will also learn growing strategies for maximizing yield and for incorporating kitchen gardens into a restaurant business plan.
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1.00 Credits
Prereq: Admission to program or permission. Intro to the current ecological, economical and political issues relating to the food system. Raises awareness of issues of the food system from producer to consumer, exploring agriculture, fisheries, dairy, meat and poultry production, water and waste. Includes trade, health and social justice issues within the food system.
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1.00 Credits
Prereq: CUL 151 with 2.0 or better or permission. Continuation of CUL 151.
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1.00 Credits
Prereq: CUL 152 or permission. Explore issues relating to a sustainable food system: globalization, food politics, food security and social justice. Examine climate change as it relates to the food system, water and waste issues, heritage foods, and practical application of ideas in the kitchen. Learn to navigate and purchase from the local producer market.
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2.00 Credits
Prereq: CUL 104. Explore the technical aspects of designing menus and menu items for specific target populations with an emphasis on high-end fine dining. Learn communication "message points" to describe and promote new or existing dining concepts for public relations and promotional purposes.
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4.50 Credits
Prereq: CUL 114. Culminate culinary experience in 4 capstone projects. Create and serve own menus in private dining room; create meals with nutrition focus; practice advanced technique; and build culinary competition skills. Lead others while practicing professionalism and commitment to producing quality foods.
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