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Course Criteria
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4.00 Credits
This course provides a foundation for the principles of molecular genetics as they apply to research performed in the biotechnology industry. Lectures topics will include transcription, translation, cell cycle regulation and protein expression as they pertain to both prokaryotic and eukaryotic gene regulation. The laboratory will give hands on exposure to recombinant DNA technology such as cloning techniques (restriction digests, pcr, plasmid design, purification and gel electrophoresis), protein purification, ELISA and bacterial and mammalian cell culture. This course is subject to a course fee.
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4.00 Credits
The course provides a solid foundation in the biomanufacturing process of biopharmaceuticals, including producing them under current Good Manufacturing Practices. Students use bacteria, mammalian, and/or yeast cells to produce human proteins using the tools of manufacturing, such as upstream and downstream procedures and quality control of protein production. This course is subject to a course fee.
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6.00 Credits
In this course, the student will work under the guidance of a mentor at a local pharmaceutical or biotechnology company (or, if appropriate, an academic or clinical setting) to gain expertise in a research or manufacturing laboratory setting. The course will allow the student not only to gain a first hand work experience at the sponsoring institution but also allow him/her to make contacts necessary for gaining future employment. The lecture portion of this course will consist of topics related to the particular student internships occurring in the present semester. The students will learn to use and evaluate computer based genome databases. Other topics to be covered in the course include resume writing, networking and interviewing skills necessary for the biotechnology industry. Mock job interviews will be conducted with the students. This course is subject to a course fee.
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3.00 Credits
This course presents the basic principles of baking for foodservice establishments. This is a foundations course which includes terms, equipment and an introduction to the basic mechanics of the pastry kitchen. Topics covered include the identification, production, and evaluation of quick breads, cookies, macarons, meringues, pate a choux, pastry cream and pies. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course provides an introduction to the fundamentals of cake production, assembly, and basic finishing techniques. Topics covered include cake layers, fillings, buttercreams & icings, as well as basic decorating techniques. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course presents the principles of bread production for hotel, restaurant and industrial food catering establishments. Students will learn the basic techniques of mixing, shaping, baking, and storage of breads and rolls. They will learn a variety of traditional fermentation techniques while looking to develop basic taste and flavor components in their products. Students will learn how to produce specialty breads from a variety of world cultures along with seasonal specialty breads. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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1.00 Credits
This course is the introductory component of the Culinary Arts Institute practicum experience. Students are required to select a college approved practicum site, perform 30 hours of practical learning and provide documentation upon completion to the Culinary Resource Specialist or assigned Faculty. Students are required to maintain the standards of the Culinary Arts Institute while representing the program at their host site. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course provides an introduction to advanced baking & pastry techniques and builds upon basic baking techniques from Intro to Baking & Pastry. Topics covered include Custards, Mousse, Bavarian Cream, Ice Cream & Sorbet, Souffles, Petit Four Glace, and Puff Pastry. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course presents the principles of chocolates and confections. Topics covered include the identification, proper usage of chocolate, tempering, and evaluation of chocolates and confections using both hand dipped and molded techniques. Students will also learn the basics of chocolate showpiece techniques. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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3.00 Credits
This course covers the advanced preparation and decoration of themed & tiered celebration cakes and showpieces. Students will use various mediums such as rolled fondant, gum paste, pastillage, and cooked sugar. Students will learn how to design and construct tiered cakes and showpieces. Students will learn the importance of time management and proper costing of items. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
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