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Course Criteria
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4.00 Credits
Students study and apply cooking methods of scratch cookery through small batch assignments. Areas of study include rice and grains, potato products, wheat based products to include pastas, dumplings, beans and soy products, fruits, vegetables, salads, center-of- the plate items and sandwiches. Students will continually be given the opportunity to express themselves through the art of plate presentation and garnishing. Prerequisites: CAH F140.
Prerequisite:
CAH F140 UF C-
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4.00 Credits
Study focuses on the preparation of food items for service in a guest-centered a la carte environment. Students will work in a la carte stations to include salads, broiler, saute, expediter, and tournant. Line cooking skills for fine dining as well as time budgeting and management will be emphasized. Students will gain proficiency in the areas of kitchen sense, mise en place, and hustle. An increased focus on the concepts of food presentation is emphasized. Projects include menu design, research and design of dishes to include plate presentation. Students plan and prepare up-scale theme menus. Prerequisites: CAH F141, CAH F175, CAH F242.
Prerequisite:
CAH F242 UF C- AND CAH F141 UF C- AND CAH F175 UF C-
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5.00 Credits
Continuation of CAH F146 with emphasis on specialty breads, desserts, cakes, tortes and French pastries. Ability to plan and organize production, schedule and supervise other students emphasized. Prerequisites: CAH F146.
Prerequisite:
CAH F146 UF C-
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4.00 Credits
This course is designed to give the student an overall appreciation and increased understanding of bread and fine pastry. Students will learn to effectively produce a variety of specialty dough, pastries, and desserts such as flans, tarts, individual and miniature pastries, souffles, chocolates, plated desserts, ice cream and sugar work, tortes and mousse tortes. Prerequisites: CAH F146, CAH F150.
Prerequisite:
CAH F146 UF C- AND CAH F150 UF C-
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4.00 Credits
Students study traditional upscale pantry preparation. Students practice techniques for artistic displays of hors d'oeuvres, canape', pate', terrines and charcuterie. The student gains practical experience preparing and serving theme buffets for guests. Prerequisites: CAH F141, CAH F175, CAH F242.
Prerequisite:
CAH F141 UF C- AND CAH F175 UF C- AND CAH F242 UF C-
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2.00 Credits
Purchasing and receiving methods and specifications in a variety of food operations are covered in this course. Students will gain exposure to purchasing specifications for a variety of foods, using general purchasing methods, requirements, procedures and ethics.
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3.00 Credits
Approaches for effective culinary or hospitality supervision are considered in this course. Methods of recruiting, selecting, training, and evaluating personnel are covered. Team building and conflict management concepts are examined. Skills in communication, empowerment and planning are introduced. This course fulfills a requirement of certification with the American Culinary Federation.
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2.00 Credits
A course designed to relate principles of calculation to the food service industry. Recipe computations, food cost estimates, cash procedures, and payroll practices are studied. Practices for controlling portions, inventories and costs are explored as they affect business operations. Prerequisites: CAH F101.
Prerequisite:
CAH F101 UF C-
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1.00 Credits
This is a foundation wine course with a focus on learning systematic professional tasting techniques, identifying the classic grape varietals, understanding the characteristics of wine, learning the language of wine, and beginning to identify how to pair wine with food. Proper service techniques and how to navigate an extensive wine list will also be explored. Prerequisites: Students must be at least 21 years of age to enroll.
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1.00 Credits
This course will focus on the study of wine from around the world with an emphasis on the similarities and differences of those regions. Consideration will be given to the influence of climate, topography, and culture along with many other factors that affect the grapes. A goal will be to identify the varietals through focused blind tastings. Focus will be on preparing the new sommelier with special attention given to selecting wines with integrity for a cellar. Costing and inventory controls will also be covered. Prerequisites: CAH F257. Must be 21 years of age to enroll.
Prerequisite:
CAH F257 UF C-
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