Catalog of Programs 2006-2008, Volume 2

CC479 Special Projects II This class was created to be either a continuation of CC478, Special Projects, when students wish to stay involved in a project that takes more than one quarter, or to offer them an additional opportunity to work on more than one Special Project. The Special Projects class is designed to emulate a real world environment by combining the skills of students from more than one curriculum. One quarter a project may be selected that will require video, animation, and industrial design students to complete the final project. Another quarter, the project may require video, photography and multimedia & Web skills. Projects will vary and students and faculty will have the ability to propose projects for future classes. Prerequisites: CC478, 135 Credits, 2.5 GPA. 3 credits CC480 Special Projects III This class was created to be either a continuation of CC478 and CC479, Special Projects and Special Projects II, when students wish to stay involved in a project that takes more than two quarters, or to offer them an additional opportunity to work on more than one Special Project. The Special Projects class is designed to emulate a real world environment by combining the skills of students from more than one curriculum. One quarter a project may be selected that will require video, animation, and industrial design students to complete the final project. Another quarter, the project may require video, photography and multimedia & Web skills. Projects will vary and students and faculty will have the ability to propose projects for future classes. Prerequisites: CC479, 150 Credits, 2.5 GPA. 3 credits CHM1010 Chemistry COM3010 Advanced Communications The purpose of this course is to examine the theoretical and practical aspects involved in effective communication. The course will emphasize essential elements of communication in both personal and professional environments as well as identify and analyze efficient oral and written delivery techniques. Prerequisites: COM1010, ENG1010, AS - Successful completion of 75 credits, BS successful completion of 150 credits. 4 credits CPU101 Computer Literacy CUL102 Sanitation and Safety This course is an introduction to food and environmental sanitation and safety in a food production area. Attention is focused on foodborne illnesses and their origins, and on basic safety procedures followed in the food service industry. This course is approved by the Federal Food and Drug Administration (FDA) and is recognized by approximately 95% of the state and local jurisdictions that require training and certification. 3 credits CUL111 American Regional Cuisine This course reinforces the knowledge and skill learned in the preceding classes and helps students build confidence in the techniques of basic cookery. The development of knife skills is accentuated. American Regional Cuisine explores the use of indigenous ingredients in the preparation of traditional and contemporary American specialties. The concepts of mise en place, timelines, plate presentation, and teamwork are introduced and accentuated. Timing and organization skills are emphasized. Prerequisites: CUL101, CUL102. 9 credits CUL121 Garde Manger This course will introduce the students to the facts, concepts, rules, and skills needed to attain a basic level of computer literacy. Students will be introduced to and work with platform operating systems as well as some integrated software applications. 3 credits CUL100 The World of Culinary Students will be oriented to the food service industry. This course will give students the skills needed to understand the demands of working in foodservice. Students will be introduced to common terms and skills that are needed to succeed in the food service industry. Students will develop an understanding of the demands that working in the foodservice industry places on their daily lives and the benefits of a rewarding career path. Students that document one year of food service industry experience are exempt from this course and will be awarded one credit. 1 credit CUL101 Introduction to Culinary Skills This course develops an understanding of the organization, equipment and responsibilities of the “cold kitchen”. Reception food, buffet arrangements and plate arrangements are introduced. Students are introduced to and prepare pates, galantines, and terrines. Students must pass a practical exam. Prerequisites: CUL101, CUL102. 9 credits CUL122 Management by Menu Students will learn basic chemical principles. We will discuss topics that will include the following: classification of matter, atomic theory, stoichiometry, aqueous solutions, gases, liquids, solids, energy, electronic structure of atoms, chemical bonding, equilibrium, acid and bases, and thermodynamics. Prerequisite: MTH1010. 4 credits COM1010 Speech Students will develop and refine presentation skills focusing on compiling, organizing, and outlining the research material in preparation for the assignments. Prerequisite: ENG1010. 4 credits The fundamental concepts, skills and techniques involved in basic cookery are covered in the course. Special emphasis is given to the study of ingredients, cooking theories and the preparation of stocks, broths, glazes, soups, thickening agents, the grand sauces and emulsion sauces. Lectures and demonstrations teach organizational skills in the kitchen, work coordination and knife skills. The basics of vegetable cookery, starch cookery, and meat, fish and poultry cookery are covered. Emphasis is given to basic cooking techniques such as sautéing, roasting, poaching, braising and frying. Students must successfully pass a practical cooking examination covering a variety of cooking techniques. 9 credits This course prepares future food service managers by giving a clear picture of the important role menu planning plays within operations. It covers topics ranging from menu development, pricing, and evaluation to facilities design and layout. Students will benefit because understanding menus is crucial to the success of any foodservice operation, i.e., as a planning tool, source of operational information and a merchandising method for reaching patrons. 3 credits CUL201 Baking and Pastry Students are introduced to the fundamental concepts, skills and techniques of baking. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to baking. Lectures and demonstrations teach yeast-raised dough mixing methods, roll-in doughs, pie doughs, basic cake mixing methods, preparation of pudding and pastry cream and finishing techniques. Prerequisites: CUL101, CUL102. 9 credits 54

Table of Contents Feed for the Digital Edition of Catalog of Programs 2006-2008, Volume 2

Catalog of Programs 2006-2008, Volume 2 Welcome Mission Statement Advertising Culinary Arts Digital Design Digital Media Production Entertainment Design Fashion & Retail Management Game Art & Design Graphic Design Hotel & Restaurant Management Industrial Design Interior Design Media Arts & Animation Photography Residential Planning Video Production Visual Effects & Motion Graphics Web Design Web Design & Interactive Media General Education Course Descriptions Faculty Biographies Program Advisory Committee Members Administration Licensing, Accreditation and Memberships Admissions Information 2007-2008 Scholarships General Information and Policies Academic Calendar Index

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