Austin Community College
Summer 2009 - OPEN COURSES
Course Descriptions All Courses Classroom Courses Distance Learning Courses
Updated: 07/08/2008 05:40:17
CULINARY ARTS
9 Week Session June 1 - August 2
RSTO 1319 Viticulture and Enology
P+ [0/20] 35789 Lec 001 EVC 3158 MW 5:30pm - 7:15pm Staff
Lab 001 EVC 3157 MW 7:15pm - 9:45pm
CHEF 1391 Special Topics in Culinary Arts/Chef Training
P [0/12] 35704 Lec 001 EVC 3158 MW 5:00pm - 8:30pm Staff
P [0/12] 37192 Lec 002 EVC 3158 ThF 5:30pm - 6:15pm Staff
Lab 002 EVC 3160 ThF 6:15pm - 9:15pm
CHEF 2302 Saucier
P+ [0/12] 35705 Lec 001 EVC 3158 TTh 9:00am - 10:00am Staff
Lab 001 EVC 3157 TTh 10:15am - 2:00pm
RSTO 2307 Catering
P+ [0/12] 35790 Lec 001 EVC 3158 TTh 5:00pm - 6:30pm Staff
Lab 001 EVC 3158 TTh 6:30pm - 10:00pm
PSTR 2331 Advanced Pastry Shop
P+ [0/12] 35788 Lec 001 EVC 3158 TTh 9:00am - 10:30am Staff
Lab 001 EVC 3157 TTh 10:30am - 2:00pm
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.