Austin Community College
Summer 2008 - OPEN COURSES
Course Descriptions All Courses Classroom Courses Distance Learning Courses
Updated: 07/04/2008 16:40:19
CULINARY ARTS
9 Week Session May 27 - July 27
RSTO 1319 Viticulture and Enology
P+ [11/20] 16214 Lec 001 EVC 3158 TTh 5:00pm - 6:30pm OH Hay, Brian
Lab 001 EVC 3157 TTh 6:30pm - 8:40pm
CHEF 1391 Special Topics in Culinary Arts/Chef Training
P [8/12] 17114 Lec 001 EVC 3158 MW 5:00pm - 8:30pm OH Bongort, Erika
1 Week Session August 17 - August 23
CHEF 1191 Special Topics in Culinary Arts/Chef Training
P [0/12] 15000 Lec 001 ORE TBA TBA Staff
CHEF 1191 Special Topics in Culinary Arts/Chef Training
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency.
Viticulture Excursion--Optional trip to reinforce all materials covered in RSTO 1319. Students will be able to interact with various wineries, perform various samples of vintages from wineries toured and learn about wine making operations.
Culinarian Excursion--Optional trip to reinforce all materials covered in the courses of Culinary Arts. Trip will consist of tours, demonstrations, interaction with regional chefs and food tastings.
RSTO 1319 Viticulture and Enology
A study of the growing regions, production, processing, and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, and the techniques of proper wine service. Prerequisite: Must be 21 years old to take class.
CHEF 1391 Special Topics in Culinary Arts/Chef Training
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency.
Understanding Beers--An overview of understanding and evaluating the components and sensory evaluation of beers from around the world. Class will include an in-depth evaluation of the components of beers, production differences among styles and possible pairings with foods.
CHEF 2302 Saucier
Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Prerequisite: FDNS 1301 and IFWA 1213.
RSTO 2307 Catering
Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. Practice of professional techniques for cooks and caterers, including planning menus, serving, garnishing, preparing hors d'oeuvres, and displaying food showmanship. Prerequisite: FDNS 1301 and CHEF 1205.
PSTR 2331 Advanced Pastry Shop
A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Prerequisite: PSTR 1301.