![]() Where food and nutrition science meets culinary technique and recipesĭesigned for health experts, this course combines nutrition science, food science and culinary science to provide you with the precise information and tools to have informed conversations about food, nutrition and cooking with the clients you serve. Execute theory and practical application of advanced techniques including cakes and confectionery.Not a cooking course, but a course about answer the many food and cooking questions our clients have!.Execute theory and practical application of techniques in the areas of introductory custards and pâte à choux.Execute theory and practical application of techniques in the areas of introductory European pastries such as petit fours sec and petit fours glacé.Execute theory and practical application of techniques in the areas of yeast and breakfast pastries.Perform math functions necessary in the bakery such as bakers’ percentages and new yield conversions.Produce a variety of saleable bakery items in a timely manner.Demonstrate knowledge of basic programming, usage and report analysis of a POS system. ![]() Demonstrate and apply management and leadership theories in a hospitality environment.Design and execute proper techniques needed to compose a plated menu item.Demonstrate proper food handling procedures, plate presentation, temperature and flavor.Differentiate and produce food using the following cooking techniques: saute, grill, broil, braise, poach, fry, roast.The French Revolution 1789-1799 6 PROFESSIONALISM The social structure in France changed. Describe and produce five mother sauces On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson imprint Labensky Hause Martel 6.(CORE) Execute professional behavior and work habits in an industry environment.(CORE) Follow written and verbal instructions.(CORE) Calculate cost and food cost percentage of a recipe.(CORE) Discuss/demonstrate the theory of mise en place.(CORE) Recognize/demonstrate proper kitchen safety procedures.(CORE) Achieve ServSafe Food Manager Certification and ServSafe Responsible Alcohol Service Certification.Orders take two weeks to process, so please visit the ECC Bookstore for complete information and order forms. ![]() Students must purchase a required ECC uniform and tool kit from the ECC Bookstore by the first day of class. Our program also has transfer agreements with several four-year institutions for students who want to pursue a bachelor’s degree. The Culinary Arts & Hospitality Program holds articulated agreements with multiple in-district secondary schools meaning students can take courses while in high school and earn college credit. Most career opportunities for food industry professionals are expected to be in food services, including restaurants. Students learn technical and hospitality skills in the classroom and then apply their knowledge as they create products in our five state-of-the-art kitchen labs.Īccording to the Occupational Outlook Handbook, employment for chefs and head cooks is projected to grow 10 percent from 2016-2026, faster than the average for all occupations. If you are working in the industry and need to enhance your skills, our program offers four culinary certificates, four pastry certificates, and three restaurant management certificates to meet your workplace and career advancement goals. If you have a passion for cooking, baking and service, we offer AAS degrees in three exciting hospitality disciplines including Culinary Arts, Pastry Arts and Restaurant Management. High School Equivalency/GED/HiSET/TASCĮCC’s Culinary Arts & Hospitality Program has been recognized as one of the best in the Midwest.Vocational Specialist Certificates General Education Requirements.Associate of Applied Science Degrees General Education Requirements.Modern Languages - Basic Spanish for Medical Personnel. ![]()
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