Culinary Arts/Pastry Arts Archives - 果冻传媒 /academic-area/culinary-arts-pastry-arts/ 果冻传媒 Tue, 28 Apr 2020 21:20:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 /wp-content/uploads/2019/11/cropped-logo-1-32x32.png Culinary Arts/Pastry Arts Archives - 果冻传媒 /academic-area/culinary-arts-pastry-arts/ 32 32 U.S. Regional & Infusion Cuisine /course/u-s-regional-infusion-cuisine/ Sat, 16 Nov 2019 11:44:37 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=304 This course will give an overview of food origins and how they have shaped our modern day cuisine. Students will focus on a variety of cultural and regional cuisines throughout the United States. The trend towards crosscultural cuisines, and the eclectic foods they produce, will be discussed in depth. Students will learn how to create […]

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]]> This course will give an overview of food origins and how they have shaped our modern day cuisine. Students will focus on a variety of cultural and regional cuisines throughout the United States. The trend towards crosscultural cuisines, and the eclectic foods they produce, will be discussed in depth. Students will learn how to create dishes using various cultural ingredients. Preparation, plating, and garnishing techniques will be addressed.

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]]> Italian Cuisine /course/italian-cuisine/ Sat, 16 Nov 2019 11:42:03 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=301 Students will enhance their cooking skills by studying cooking techniques and cultural aspects that deal indepth with Italian cookery. Students will rotate through each station in preparing new menu items. Students will be expected to follow recipes in preparing dishes from each of the regions in Italy. This course will reinforce both classical and modern […]

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]]> Students will enhance their cooking skills by studying cooking techniques and cultural aspects that deal indepth with Italian cookery. Students will rotate through each station in preparing new menu items. Students will be expected to follow recipes in preparing dishes from each of the regions in Italy. This course will reinforce both classical and modern cooking techniques.

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]]> Classical Cuisine /course/classical-cuisine/ Sat, 16 Nov 2019 11:40:58 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=302 This course will explore the history of classical cuisine and its origins. The accomplishments of our forefathers will be explored and their impact on cooking discussed. Students will absorb these concepts and hone their techniques in order to apply them to modern day cooking. Historical chefs like Escoffier and Careme will be introduced and explored. […]

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]]> This course will explore the history of classical cuisine and its origins. The accomplishments of our forefathers will be explored and their impact on cooking discussed. Students will absorb these concepts and hone their techniques in order to apply them to modern day cooking. Historical chefs like Escoffier and Careme will be introduced and explored. Classical cuisine will be an overview of how cooking has evolved throughout time and will conclude with modern technology, equipment development, and the evolution of food products.

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]]> Introduction to Garde Manger /course/introduction-to-garde-manger/ Sat, 16 Nov 2019 11:29:25 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=300 This course offers an insight into the 鈥渃old side鈥 of the restaurant industry. The student during this course will be responsible for researching Garde Manger techniques as well as practicing those techniques. The student will be inspired to practice classic Garde Manger skills through a series of projects created by the instructor. Such skills and […]

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]]> This course offers an insight into the 鈥渃old side鈥 of the restaurant industry. The student during this course will be responsible for researching Garde Manger techniques as well as practicing those techniques. The student will be inspired to practice classic Garde Manger skills through a series of projects created by the instructor. Such skills and techniques include preparation of: Cured meats, aspic and chaud froid, terrines and pates, crudit茅s platters, cheese displays, smoked foods, cold sauces and dressings, salads, hors d鈥檕euvres, and buffet design/layout. Presentations by guest speakers and visiting chefs as well as off-site demonstrations/applications will enhance student skill sets.

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]]> Culinary Cooperative Education /course/culinary-cooperative-education/ Sat, 16 Nov 2019 11:27:39 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=299 Co-operative education provides the opportunity for students to utilize learned culinary course competencies in a real-life setting. This course provides supplemental laboratory experience on the extensive array of equipment, ingredients and processes. Students will gain valuable experience and first-hand knowledge as to what a career in the Culinary Arts field outside the classroom entails. Students […]

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]]> Co-operative education provides the opportunity for students to utilize learned culinary course competencies in a real-life setting. This course provides supplemental laboratory experience on the extensive array of equipment, ingredients and processes. Students will gain valuable experience and first-hand knowledge as to what a career in the Culinary Arts field outside the classroom entails. Students are expected to complete 300 hours of co-op experience. Instructor鈥檚 approval of workplace site required. (Prerequisites: CULA146L, CULA151L, CULA152L, CULA158L, CULA159L, HOS113L and HOS114L)

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]]> Pastry Arts Capstone /course/pastry-arts-capstone/ Sat, 16 Nov 2019 11:26:26 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=294 This course provides the vehicle for students to demonstrate overall competency in baking and pastry and in the specific operations in which they have chosen to concentrate. Under the supervision of a faculty advisor, working individually or as part of a team, the student will select and successfully carry out a major project which pertains […]

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]]> This course provides the vehicle for students to demonstrate overall competency in baking and pastry and in the specific operations in which they have chosen to concentrate. Under the supervision of a faculty advisor, working individually or as part of a team, the student will select and successfully carry out a major project which pertains directly to baking and pastry operations.

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]]> Pastry Arts Cooperative Education /course/pastry-arts-cooperative-education/ Sat, 16 Nov 2019 11:25:15 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=296 This course provides the opportunity for the student to utilize baking and pastry course competencies in a reallife setting along with supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: Permission of Instructor)

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]]> This course provides the opportunity for the student to utilize baking and pastry course competencies in a reallife setting along with supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: Permission of Instructor)

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]]> Advanced Pastry and Confections /course/advanced-pastry-and-confections/ Sat, 16 Nov 2019 11:22:22 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=292 In this course the student will learn an array of international pastries and advanced pastry methods, techniques and showpieces. The student will be introduced to chocolate tempering, shaping, basic show piece construction and candy making. Subjects such as pastiage, pouring sugar and confection artistry will also be confection artistry will also be covered, researched and […]

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]]> In this course the student will learn an array of international pastries and advanced pastry methods, techniques and showpieces. The student will be introduced to chocolate tempering, shaping, basic show piece construction and candy making. Subjects such as pastiage, pouring sugar and confection artistry will also be confection artistry will also be covered, researched and practiced. Students will fine tune their skills and challenge themselves both technically and artistically. (Prerequisites: CULA146L).

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]]> Advanced Cake Decorating /course/advanced-cake-decorating/ Sat, 16 Nov 2019 11:19:15 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=293 This course is a continuation of our cake decorating course. Advanced cake decorating takes what has been learned in cake decorating and introduces new ingredients, techniques, and skill sets. Intricate piping techniques are demonstrated and practiced. The uses of ingredients such as rolled fondant, gum paste, royal icing and molding chocolate will be established. Advanced […]

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]]> This course is a continuation of our cake decorating course. Advanced cake decorating takes what has been learned in cake decorating and introduces new ingredients, techniques, and skill sets. Intricate piping techniques are demonstrated and practiced. The uses of ingredients such as rolled fondant, gum paste, royal icing and molding chocolate will be established. Advanced cake styles and wedding cakes will be practiced. This is a fifteen week course that will provide students with the enhanced knowledge, techniques and proficiency of cake decorating. (Prerequisites: CULA148L).

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]]> Nutritional & Alternative Baking /course/nutritional-alternative-baking/ Sat, 16 Nov 2019 11:16:27 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=291 This course introduces student into not only the nutritional aspects of baking, but the alternative baking world. Alternative baking meaning such subjects as gluten free, sugar free, dairy free, and other allergy sensitive baking procedures. Nutritional aspects cover such subjects as low fat, low sodium, carbohydrate sensitive, as well as diabetic responsive dessert composition. Focus […]

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]]> This course introduces student into not only the nutritional aspects of baking, but the alternative baking world. Alternative baking meaning such subjects as gluten free, sugar free, dairy free, and other allergy sensitive baking procedures. Nutritional aspects cover such subjects as low fat, low sodium, carbohydrate sensitive, as well as diabetic responsive dessert composition. Focus will revolve around techniques and alternative methods of producing health conscious pastries, product substitutions, ideas and concepts of creative alternative and nutritional desserts.

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