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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

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Culinary - Coopersmith Career Consulting

Descriptions and credit recommendations for all evaluated learning experiences

Location:

Various, distance learning format.

Length:

Varies (self-study; self-paced).

Dates:

August 2018 - Present. 

Objectives:

Upon successful completion of this course, students will be able to: explain the chemical makeup of alcoholic beverages; describe the physiological effects of drinking alcohol; identify different types of establishments that serve alcoholic beverages; classify wines by their characteristics; identify the seven major spirits; and explain proper alcohol handling as stated by the National Restaurant Association’s Educational Foundation.

Instruction:

This is a self-study course that culminates in a final exam. Students are introduced to all the components of the Bar and Beverage Industry. Students are eligible to take the National Restaurant Associations ManageFirst Program's exam upon completion of this course. The ManageFirst program is a management training certificate program that exemplifies the NRAEF’s commitment to developing materials by the industry and for the industry.

Credit recommendation:

In the lower division baccalaureate/associate degree category, 3 semester hours in Hospitality, Culinary Arts, or Introduction to Bar and Beverage Management (8/18).

Location:

Various, distance learning format.

Length:

Varies (self-study; self-paced). 

Dates:

August 2018 - Present. 

Objectives:

Upon successful completion of this course, students will be able to: use various knives such as chef, boning, and paring to prepare foods; prepare amuse bouche, appetizers and Hors d’Oeuvres; create gourmet sandwiches, salads and finger foods; use various cookery methods such as roasting, steaming, frying, sautéing and poaching; assist in the preparation of food for buffets such as wedding banquets, receptions, cocktail parties and corporate events; and practice proper food handling and sanitation as stated in the National Restaurant Association’s Educational Foundation’s manual, ServSafe.

Instruction:

This course covers planning, production and supervision aspects of catering for special occasions such as receptions, teas, formal and informal meals and buffets. Major topics include:  food preparation, cost of operation, equipment and labor requirements as well as the basic concepts and techniques of breakfast cooking and garde manger.

Credit recommendation:

In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 3 semester hours in Advanced Culinary Arts, Garde Manger, or Hospitality (8/18).

Location:
Various; distance learning format
Length:

Varies (self study;self-paced).

Dates:

January 2015 - Present.

Objectives:

Upon successful completion of the course, students will be able to: describe various aspects of the culinary profession; describe proper food safety and sanitation procedures; identify a variety of professional kitchen tools and the procedures necessary to use them safely; distinguish the various types of knives and discuss the best practices for their maintenance; select the proper flavorings to enhance a dish; describe how heat alters food through various heating mediums; select and describe various types of stocks and sauces; differentiate between and describe categories of soups; distinguish between the different cuts of beef, veal and lamb; distinguish between the types of poultry and describe their inspection and grading processes; identify a variety of vegetables and their proper storage procedures; describe the various types of potatoes, pastas and grains; select the best greens and vegetables, garnishes and dressing for cold salads; and differentiate varieties of fruits and identify the best practices for their storage.

Instruction:

This is a self-study course that is assessed by a final examination. It is an overview of the field of culinary arts and is designed to provide a snapshot of the fundamentals of the culinary profession as well as background on the theories that apply to the use of ingredients and preparation of foods.  It focuses on the knowledge and skills a chef needs to operate and manage a food service operation and to prepare a variety of foods. The course also explores management areas such as food safety, sanitation, menu creation, recipe conversion, inventory and cost control.

Credit recommendation:

In the associate/certificate degree category, 3 semester hours in Culinary Arts (1/15).

Location:

Various, distance learning format.

Length:

Varies (self-study; self-paced). 

Dates:

August 2018 - Present. 

Objectives:

Upon successful completion of this course, students will be able to: convert fractions to decimals and vice versa; convert percentage to a decimal and a decimal or fraction to a percentage; calculate kitchen ratios; calculate food cost; explain yield percentage; and identify common food service measures.

Instruction:

Students develop the math and calculation skills necessary for working in the culinary and hospitality fields.  Major topics include: overviews of food cost calculation, units of measure, portion control, selling price, and yield percentage.

Credit recommendation:

In the associate/certificate degree category OR in the lower division baccalaureate/associate degree category, 3 semester hours in Culinary Math, Food Cost Control, Hospitality, Restaurant Management, Culinary Arts, Catering or Resort Management (8/18).

Location:

Various, distance learning format.

Length:

Varies (self-study; self-paced). 

Dates:

August 2018 - Present. 

Objectives:

Upon successful completion of this course, students will be able to: describe the history of food styling; demonstrate plating techniques; assess existing businesses to begin the process of developing a client base by use of food styling strategies; assess and choose props for photography; and describe how to work with food for the best results.

Instruction:

This course introduces students to the world of food styling, plating, food photography, props, working with sauces. Students learn the requirements and considerations for beginning a food styling business. Students are required to complete projects that include creating and plating food items for a food event. Students are tested through a comprehensive final exam covering topics such as teamwork, media, preparation, photographing, propping and overcoming challenges in food styling.

Credit recommendation:

In the upper division baccalaureate degree category, 3 semester hours in Event Planning or Hospitality (8/18).

Location:

Various, distance learning format.

Length:

Varies (self-study; self-paced).

Dates:

August 2018 - Present. 

Objectives:

Upon successful completion of this course, students will be able to: prepare foods from several of the countries being studied using ingredients indigenous to these countries; practice with an array of foods that might be used for events; practice proper food handling and sanitation; and practice proper food handling and sanitation as stated in the National Restaurant Association’s Educational Foundation’s manual, ServSafe.

Instruction:

The course focuses on concepts and techniques of food preparation used in various countries and cultures around the world. Students plan and prepare complete menus and study standard menu terminology from different countries. Management skills and proper equipment use are stressed. Students gain competence in professional supervision of food production and service. Students must complete projects in preparing full internationally inspired meals and complete comprehensive final exams.

Credit recommendation:

In the lower division baccalaureate/associate degree category, 3 semester hours in Advanced Culinary Arts or International Cuisines (8/18).

Location:

Various; distance learning format.

Length:

Varies (self-study; self-paced). 

Dates:

June 2017 - Present. 

Objectives:

Upon successful completion of the exam, students will be able to: describe the various aspects of baking as a profession; describe and practice proper sanitation and food handling; Identify ingredients such as flours, sugars, and leavening agents; Identify basic baking equipment; recognize and select proper flavoring agents such as extracts and oils; distinguish between heat sources such as convection and standard ovens; identify baking and pastry trends; and describe the various techniques necessary to create quality baked goods.

Instruction:

This exam introduces students to all the necessary techniques to successfully bake quick breads, muffins, yeast breads, cakes, cupcakes, brownies and other baked goods. It is an overview of the field of baking and pastry arts and is designed to introduce students to the basics of using ingredients to create baked goods for consumption both personally and professionally. The knowledge and skills necessary to operate a bakery are discussed. Other topics include: explore food safety and sanitation, pastry and bread origins, menus, recipe and measurement conversions and cost control. 

Credit recommendation:

In the associate/certificate degree category, 3 semester hours as Introductory Baking for a culinary/hospitality certificate or associate degree program (6/17).

Location:

Various, distance learning format.

Length:

Varies (self-study; self-paced). 

Dates:

August 2018 - Present. 

Objectives:

Upon successful completion of this course, students will be able to: examine nutritional guidelines and the new food pyramid; evaluate how carbohydrates, proteins and fats are classified; distinguish between fat and water soluble vitamins; determine how to incorporate major and trace minerals into recipes; arrange and formulate menus that address the needs of those affected by heart disease, diabetes, hypertension and arthritis; and compose recipes for healthy meals.

Instruction:

This course is an overview of the field of nutritional cooking. Major topics include: nutritional guidelines, carbohydrates, proteins and fats, weight control, and recipes for healthier meals.

Credit recommendation:

In the lower division baccalaureate/associate degree category, 3 semester hours in Culinary Arts, Nutrition for Food Service, or Healthy Cooking (8/18).

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