|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Credit Hours: 300 History of foodstuffs, the story of cuisine, and the social history of eating Includes collecting, gathering and hunting foodstuffs, stock-breeding and farming, sacramental foods, the economy of food markets, the era of merchants, Columbus, Cortez and the new world food discoveries, and professional food preparation Prerequisite(s): Course Corequisites: Offered: Fall, Spring
-
3.00 Credits
Credit Hours: 200 Theory and practice of planning and executing catering functions Includes booking and planning, banquet room set-up and staffing, banquet service, guest payment and follow up, and specialized functions Prerequisite(s): Course Corequisites: Offered: Fall, Spring, Summer
-
3.00 Credits
Credit Hours: 100 See Cooperative Education section for description Prerequisite(s): Course Corequisites: Offered: Fall, Spring, Summer
-
1.00 Credits
Credit Hours: 1-300 A supervised cooperative work program for students in a related occupation area Teacher-coordinators work with students and their supervisors Variable credit is available by special arrangement Prerequisite(s): Course Corequisites: Information: May be taken three times for a maximum of nine credit hours Offered: Fall, Spring, Summer
-
3.00 Credits
Credit Hours: 200 Principles and techniques of menu planning and restaurant design for food service operations Includes designing a facility, designing a kitchen, determining equipment needs, developing a cost effective menu, ambiance and food, and inventory control procedures Prerequisite(s): Course Corequisites: Offered: Fall, Spring, Summer
-
3.00 Credits
Credit Hours: 300 Hot food preparation and service in a contemporary kitchen Includes contemporary sauce making, vegetables, grains, and starches, natural liasons, cooking techniques, food plating, and sanitation procedures and techniques Prerequisite(s): Course Corequisites: CUL 250, CUL 260 Offered: Fall, Spring, Summer
-
3.00 Credits
Credit Hours: 300 Refinement of skills required in Garde Manger Department Includes charcuterie, cold buffets, salad greens, salad dressings, garnish, and hygiene and sanitation standards Prerequisite(s): CUL 150 Course Corequisites: CUL 230, CUL 260 Offered: Fall, Spring, Summer
-
3.00 Credits
Credit Hours: 300 Advanced theory and practice of operating a bakery of pastry shop in a hotel or restaurant kitchen Includes planning, ordering, and scheduling for bakeshop production, safety and sanitation, bakery and pastry vocabulary, advanced yeast breads, classic French pastries, ice cream and frozen desserts, assembling pastries, pastry garnishes, and complex plated desserts Prerequisite(s): CUL 160 Course Corequisites: CUL 230, CUL 250 Offered: Fall, Spring, Summer
-
3.00 Credits
Credit Hours: 300 Advanced principles and methods of cake decorating and candy making Includes flower design, gum paste, airbrush, photo transfer, fondant, and chocolate artistry Also includes advanced techniques for creating cakes for wedding and special occasions Prerequisite(s): CUL 161 Course Corequisites: Offered: Fall, Spring, Summer
-
3.00 Credits
Credit Hours: 200 Basic skills essential to working successfully with patients and co-workers in dental offices and clinics as a member of the dental health team Includes study skills and psychology, vital signs, communication in the dental environment, job entry skills, and research and oral speech projects Prerequisite(s): Course Corequisites: DAE 160, DAE 161, DAE 162, DAE 162LB, DAE 163, DAE 163LC, DAE 164, DAE 164LB, DAE 165, DAE 165LB Information: Consent of program coordinator is required before enrolling in this course Offered: Fall
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|