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CUA 101: Orientation to the Hospitality Profession
This course introduces various facets and opportunities within the hospitality profession. The intent is for students to gain a broad base of information relative to the hospitality industry. Emphasis is placed on having students comprehend their role as a hospitality industry ...
Professors: David G. Cohen; Dennie M. Veasey; Glenn E. Rinsky; (more)
Terms: Fall 11-12 | Credits: 3
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CUA 110: Basic Food Preparation
In this course students acquire fundamental knowledge and skills in preparing a variety of basic foods. Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for prepari...
Professors: Glenn E. Rinsky; Joseph D. Mitchell; Todd H. Jackson
Terms: Fall 11-12 | Credits: 3
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CUA 111: Foundations in Nutrition
This course focuses on nutrition and meal planning in relation to the food preparation industry. Topics include the science of food and nutrition, essential nutrients and their relation to the growth, maintenance and functioning of the body, nutritional requirements of different ...
Professors: Catherine Sellers
Terms: N/A | Credits: 3
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CUA 114: Meal Management
This course covers the principles of meal management. Topics include menu planning, food selection, recipe standardization, food preparation, and meal service for all phases of food service. Upon completion of this course, students will be able to apply efficient work habits, san...
Professors: Glenn E. Rinsky
Terms: N/A | Credits: 3
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CUA 115: Advanced Food Preparation
In this course, students apply food preparation and meal management skills in all areas of food service. Emphasis is placed on management and technical skills needed to operate a restaurant. Upon completion of this course, students will develop advanced skills in food preparation...
Professors: Jason D. Bierley; Todd H. Jackson
Terms: Fall 11-12 | Credits: 3
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CUA 120: Basic Food Preparation Lab
Corequisite: CUA 110. In this course students apply fundamental knowledge and skills in preparing a variety of basic foods. Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and te...
Professors: Glenn E. Rinsky; Todd H. Jackson
Terms: Fall 11-12 | Credits: 2
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CUA 130: Chocolate and Truffles
This course is a specialty hands-on course in chocolate, focusing on tempering, chocolate candy making and the use of chocolate as a centerpiece medium. The student will have competency in chocolate to apply to the industry.
Professors: Joseph D. Mitchell
Terms: Fall 11-12 | Credits: 3
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CUA 142: Specialty Breads
The student will have a complete analysis of the different types of flour and types of leavening agents, as well as of the old, original method of making bread with naturally developed yeast present in pieces of previously fermented dough. Also, have a full understanding of the b...
Professors: Glenn E. Rinsky
Terms: N/A | Credits: 2
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CUA 165: Cake Decoration and Design
This course focuses on preparing cakes, tortes, individual Viennese cakes, and piping skills. Empahasis is placed on piping different mediums such as chocolate, buttercream, royal icing; assembling cakes with different batters or doughs such genoise, Japonaise, Bavarian, mousse a...
Professors: Glenn E. Rinsky
Terms: N/A | Credits: 3
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CUA 180: Special Topics in Commercial Food Services
This course introduces students to the concepts of hospitality and customer service. Topics include greeting guest, developing proper phone skills; restaurant host/hostess greeting responsibilities to include laying the cover, taking the order, surveying of different styles of ta...
Professors: David G. Cohen; Joseph D. Mitchell; Todd H. Jackson
Terms: Fall 11-12 | Credits: 1
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