热情好客 & TOURISM MANAGEMENT TECHNOLOGY (CULINARY ARTS TECHNOLOGY)
CUT 1153/HRT 1123 INTRODUCTION TO CULINARY ARTS/热情好客 & 旅游业 - This 课程 is designed as an introduction to the culinary, hospitality and tourism
行业. The 课程 includes discussions and 行业 observations to discover the
opportunities, trends, problems, and organizations in the field. (3课时:3小时)
先决条件:没有
HRT 1213/4卫生 & 安全- Basic principles of microbiology, sanitation, and safety procedures for a foodservice
操作. Implementation of sanitation procedures, cost control, and risk reduction
standards in a hospitality 操作 are covered. ServSafe Sanitation Certification
from the National Restaurant Association or equivalent is offered as a part of this
课程. (3 - 4小时:3- 4小时. or 2-hr lecture, 2-hr lab or 3-hr lecture, 2-hr lab.
先决条件:没有
CUT/HRT 1114-5 CULINARY PRINCIPLES I -This 课程 is a study of the fundamentals of food preparation and cookery emphasizing
high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks,
酱汁和淀粉类食品. (4原理图: 2-hr lecture, 4-hr lab or 3-hr lecture, 4-hr
lab) Corequisites: Sanitation and 安全 (HRT 1213) or by 教员许可
HRT 1223/1224 RESTAURANT AND CATERING OPERATIONS - This 课程 focuses on principles of organizing and managing food and beverage
facilities and catering 操作s. (3–4 sch: 3- to 4- hr lecture or 2-hr lecture,
2-hr lab or 2-hr lecture, 4-hr lab) 先决条件:没有
CUT 1124-5 CULINARY PRINCIPLES II - This 课程 offers advanced study and application of Culinary Principles I to polish
and perfect the techniques of food preparation and cookery emphasizing high standards
准备食物. (4原理图: 2-hr lecture, 4-hr lab or 3-hr lecture, 4-hr lab) Prerequisites:
Culinary Principles 1 (hrt / cut 1114-5)
Cut 1134-5原则 BAKING - This 课程 focuses on fundamentals of baking science, terminology, ingredients,
weights and measures, and formula conversion and storage. 学生准备酵母
goods, pies, cakes, cookies, and quick breads and use and care for equipment. (4原理图:
2-hr lecture, 4-hr lab or 3-hr lecture, 4-hr lab) Prerequisites: Culinary Principles
1 (hrt / cut 1114-5)
裁掉1513-4加槽 - This 课程 provides orientation to garnishing, preparation of charcuterue items,
cold foods, and buffet presentation. It explores the various duties of the modern
加尔达经理. (3 sch: 1-hr lecture, 4-hr lab or 2-hr lecture, 4-hr lab) Prerequisites:
Culinary Principles 1 (hrt / cut 1114-5)
削减2233菜单计划-This 课程 focuses on the principles and concepts of menu planning, menu formats,
and layout with regard to a wide variety of eating habits and taste of the dining
公共. Emphasis will be on pricing, menu design, merchandising, tools, nutritional
considerations, schedules, and profitability. Effective planning and layout of kitchen
and equipment will also be emphasized. (3课时:3小时) Prerequisites: None
CUT 2314 AMERICAN REGIONAL CUISINE - This exploration of the American Cuisine concept emphasizes freshness, seasonality,
nutrition, indigenous ingredients, and presentation. 这是一项深入的研究
cuisine characteristics and traditions of the various regions of the United States
美国. (4sch: 2- hr lecture, 4-hr lab) Prerequisites: Culinary Principles I (HRT/CUT
1114-5), Culinary Principles II (CUT 1124-5), or by 教员许可
CUT 2243-4 DINING ROOM MANAGEMENT -This 课程 focuses on management of a restaurant dining room including good housekeeping
technique, fine food, and efficient service. It covers French, Russian, American,
and English waited table service, limited service, counter, tray, service, and catering.
Emphasis will be placed on staffing, scheduling, controls and skills required to effectively
supervise a dining room 操作. (3 sch: 1-hr lecture, 4-hr lab or 2-hr lecture,
2-hr lab or 3-hr lecture, 2-hr lab) Prerequisites: None
切2424国际美食 - This 课程 is a study of cuisines of the world with emphasis on use of authentic
ingredients, methods, and terminology. (4原理图: 2-hr lecture, 4-hr lab) Prerequisites:
Culinary Principles 1 (hrt / cut 1114-5), Culinary Principles II (CUT 1124-5), or by
教员许可
