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Course Criteria
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1.00 Credits
1 CR. (1.5 LBV) CORQ: CUA 101, CUA 121, or Department Chair approval. Provides fundamental principles of cold food and non-alcoholic beverage preparation and production. Enables students to produce a variety of cold food and non-alcoholic beverage products incorporating practice in the use of tools, utensils, equipment and application of safety and sanitation methods. Introduces basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines, and hors d'oeuvres. Focuses on pre-preparation procedures and efficient organization of work techniques. Meets for a minimum of 22.5 hours.
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1.00 Credits
1 CR. (1.5 LBV) CORQ: CUA 101, CUA 123, or Department Chair approval. Enables students to describe the characteristics of a variety of vegetable items including preparation procedures. Focuses on the significance of variety of breakfast items and the preparation of vegetable items using a variety of cooking methods. Emphasizes the affects of seasonings and cooking methods on vegetable products. Students prepare, plate and garnish breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized. Meets a minimum of 22.5 hours.
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1.00 Credits
1 CR. (1.5 LBV) PRQ: CUA 101, CUA 121, CUA 124, MAT 030 or equivalent assessment test score, or Department Chair approval. Provides the basics of preparing and/or cooking potatoes, starches, legumes and pastas. Enables students to prepare and cook a variety of casseroles and grain products using a commercial kitchen for their preparation area. Allows students to apply pre-preparation skills and efficient organization of work techniques. Class meets a minimum of 22.5 hours.
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1.00 Credits
1 CR. (1.5 LBV) PRQ: CUA 101, CUA 121, CUA 124, MAT 030 or equivalent assessment test score, or Department Chair approval. Provides the student with the basics of meat handling, including principles used for selecting meat products, their basic cuts and cooking methods. Focuses on a variety of meat products in the college kitchen. Meets for a minimum of 22.5 hours.
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1.00 Credits
1 CR. (1.5 LBV) PRQ: CUA 101, CUA 121, CUA 124, MAT 030 or equivalent assessment test score, or Department Chair approval. Provides the basics of handling poultry, fish and seafood including principles used for selection and the basic forms these products have and the methods of cooking them. Focuses on preparation of poultry, fish and seafood products and incorporates practice in the use of these principles and methods. Covers prepreparation skills and efficient organization of work techniques. Meets for a minimum of 22.5 hours.
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1.00 Credits
1 CR. (1.5 LBV) PRQ: CUA 122, CUA 123, CUA 124,
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2.00 Credits
2 CR. (3 LBV) Presents the preparation and service of alcoholic and non-alcoholic beverages. Focuses on mixology procedures, wine and champagne service, purchasing and storage procedures, cost controls, customer relations, responsible alcohol service, and legal responsibilities of lounge operations. Meets for a minimum of 45 hours per semester.
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1.00 Credits
1 CR. (1.5 LBV) PRQ/CORQ: CUA 101 or Department Chair approval. Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics and functions of the main ingredients used in bakery production. Meets for a minimum of 22.5 hours.
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1.00 Credits
1 CR. (1.5 LBV) PRQ/CORQ: CUA 141 or Department Chair approval. Provides the student with the fundamentals of basic yeast-raised production and quick breads. Enables the student to produce white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quickbreads in a commercial kitchen. Meets for a minimum of 22.5 hours.
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1.00 Credits
1 CR. (1.5 LBV) PRQ/CORQ: CUA 141 or Department Chair Approval. Provides the student with the fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies and assorted dessert items in a commercial kitchen. Meets for a minimum of 22.5 hours.
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