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Course Criteria
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4.00 Credits
Prereq: ASL 203 or ITP 165 with a 2.5 or higher or permission. A skills building course focusing on receptive and expressive fingerspelling and number use within a range of contexts. During this course students will review fingerspelling and number systems learned in their previous ASL or ITP courses. Students will be presented with strategies for maintaining uninterrupted language flow.
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5.00 Credits
Emphasis on astronomical concepts fundamental to an understanding of the solar system, stars, galaxy, origin and history of the universe.
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5.00 Credits
No course description available.
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4.00 Credits
Prereq: Admission to program. Intro to baking/cooking methods and to the scientific principles used in this field. Covers ingredient responses to temperature, friction and storage: mise en place; ingredient functions and characteristics; tools/equipment; and trade terminology. Includes discussion of yeast doughs, quick breads, syrups, icings, sauces and creams, pastries, pies and tarts, cake mixing and baking.
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3.00 Credits
Prereq: BAK 101. Presents theory and ingredients, including why specific baking techniques work. Emphasizes the formation and exercise of judgment in baking practice, relationships between procedures and products and evaluation of product quality. Includes discussion of bread history; buttercreams; souffl?s and meringues; frozen desserts; chocolate sugar/work; bread and bread sculpture; centerpieces; and wedding cakes.
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4.00 Credits
Presents advanced theory and ingredients in chocolate process, fair trade practices, cacao bean growing and chocolate making. Learn the scientific principles of sugar process, sugar alcohol, sugar cooking stages, fat functions and characteristics.
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1.50 Credits
Prereq: CUL 102. For culinary arts students. Expands on science and principles of baking, including yeast doughs and formulas, icing techniques, basic cake types and characteristics of desserts.
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6.00 Credits
Prereq: Admission to program. Application of baking theory to production. Includes mise en place and preparation of a variety of doughs, breads/rolls, breakfast breads/pastries, cookies, tarts, sponge and tea cakes and decorated cakes.
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8.00 Credits
Prereq: BAK 111. Further application of baking theory to production, including exercising judgment and product success/failure analysis. Includes preparation of pastry creams, egg foams, butter creams, meringues, mousses, souffl?s, custards, frozen desserts, holiday desserts, compotes, chocolate candies, sauces and fillings.
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8.00 Credits
Prereq: BAK 112. Development of independent bakery skills, including organization, accuracy and communication. Practice assessment of product texture, taste and appearance. Includes preparation using advanced techniques of intricate chocolate work, European cakes and plated desserts, with increased emphasis on presentation and artistic skills.
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