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Displaying 241-250 of 1039 results.
Course TitleCourse DescriptionCreditsPrerequisitesCourse NumberCourse Outline
 
Decorative Work and ShowpiecesPrinciples of decorative product preparation and the presentation of various food mediums including but not limited to ice carving, cake decorating and confectionery work. Food styling factors such as balance, design, color, and the techniques of garniture used in the professional kitchen will be emphasized. 2CULA1116 and CULA1126CULA1321View
Advanced Baking and PastryThis course is designed to give the student advanced knowledge, skills and understanding of baking methods and techniques as done a restaurant setting. Topics covered are yeast breads, quick breads, cakes, pies, cookies, various pastries, desserts and dessert sauces.4CULA1116 and CULA1126CULA1530View
Advanced Garde Manger and Entrem├ętierThis course is designed to give the student advanced knowledge, skills and understanding in the preparation of various types of salads/salad dressings, vegetable and starch products, sandwiches, canap├ęs and hors d`oeuvres in restaurant production setting.4CULA1116 and CULA1136CULA1535View
Advanced Food PreparationThis course is designed to give the student advanced knowledge, skill, and understanding of stocks, sauces, soups, meat, poultry, fish, shellfish cookery, and breakfast food preparation techniques in a restaurant production setting.4CULA1116 and CULA1156CULA1540View
Food, Wine and Beer PairingThis course will teach professional tasting technique which will improve the students understanding of how smell, taste and appearance of a wine and beer are integral to its enjoyment. In addition, the course will allow hands on experience preparing food to taste with various wine and beer varietals, thus giving students some standard formulas for understanding the flavor profile of the wine and beer and how it works with food. The goal is to give students a better understanding and knowledge to experiment and explore with new styles and grape varieties to serve with traditional and new menu selections. Students must be 21 years of age or older to taste wines.4CULA1116 and CULA2050 or instructor approvalCULA2080View
CateringThis course is designed to give the student advanced knowledge, skills and understanding of off-premise and on-premise catering as a branch of the hospitality industry. Topics such as party planning, customer service, site preparation, licensure, safety, catering equipment, sanitation, staff scheduling, food preparation and menu development will be discussed.2CULA1301, CULA1321 CULA1325, CULA1335, CLUA1525, CULA1530, CULA1535, and CULA1540. Or instructor approvalCULA2075View
Capstone/PortfolioThis is the final synthesis and evaluation course to determine the student's ability to enter the hospitality industry. The course is designed to involve student in all aspects of catered events and assess their ability to develop cost and execute an event. To complete the requirements of the course, students will develop an on line portfolio to record their accomplishments in their course of study.2CULA1301, CULA1321, CULA1325, CULA1335, CULA1525, CULA1530, CULA1535, and CULA1540CULA1720View
CPR InstructorIn this course, you will acquire the knowledge and skills necessary to fairly and accurately instruct and test students in Basic Life Support CPR procedures. Graduates will receive a successful completion certificate that can be given to a local Training Center (TC) to obtain their American Heart Association BLS Instructor certification. 1Current CPR for Health Care Provider Certificate or instructor approvalEMSV1140View
Troubleshooting ComputersThis course provides practical experience in troubleshooting the IBM compatible systems. The student will diagnose hardware and software problems using DOS and Windows operating systems. The student will troubleshoot to the lowest repairable module (LRM). A final performance test will be given.3ELEC1000 and ELEC1050 or equivalentELEC2300View
AC CircuitsThis course is designed to provide the student with the basic electronic concepts as they apply to the generation and measurement of alternating current. The student will compute AC voltages and currents in resistive capacitive and inductive circuits. These will then be compared with data measured with both the multimeter and oscilloscope. The student will learn to correctly and safely use Two Trace Oscilloscopes, AC meters and function generators. Circuits will be designed and evaluated by breadboarding and/or computer simulation software.4ELEC1000 or equivalentELEC1050View