Course Search Results

  • BTEC 494R: Student Seminar WE

    2.00 Credits
    Utah Valley University

    Prerequisite(s): BTEC 2010 with minimum grade of C and University Advanced Standing. Requires students to research scientific literature, write a research paper, give oral presentations, and lead discussions on assigned biotechnology topics in specific areas of current research in biotechnology. May be repeated for up to 4 credits toward graduation.
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    General Education Course

  • BTEC 499R: Senior Thesis

    1.00 - 2.00 Credits
    Utah Valley University

    Prerequisite(s): ENGL 2010, junior standing, instructor permission, and University Advanced Standing. Is for students who are nearing completion of a baccalaureate degree in Biotechnology with the thesis option. Assists students who are writing a thesis based only on library research, or those who have performed laboratory/field research under BTEC 499R. Provides experience in critically analyzing published literature and, if laboratory/field research was performed, comparing research results with the scientific literature. Is supervised by an appointed faculty member of the Department of Biology. Requires a technically accurate report on one's findings. Includes the opportunity to present the research results to students, faculty and the community at a Department of Biology seminar and/or other appropriate venues (e.g., conferences). May be repeated for a maximum of 2 credits toward graduation.
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  • CA 1000: Culinary Basics

    3.00 Credits
    Utah Valley University

    Designed for hospitality management majors and as elective credit for other business majors. Explains the techniques and procedures of quality and quantity food production. Studies the selection and preparation of major food products. Provides an extensive set of basic and complex recipes for practice. Includes lectures, lab, visits of guest chefs, and field trips. Completers should be prepared to enter the working field as a prep cook.. Course fee of $150 for materials applies.
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  • CA 1120: Cooking Skills Development

    5.00 Credits
    Utah Valley University

    Prerequisite(s): CA 1490, Food Handlers permit or ServSafe Certification. Acceptance into the Culinary Arts Institute.. Covers basic food service skills in a commercial kitchen environment. Stresses the use of standardized recipes and procedures. Introduces basic ingredients, stocks, soups, mother sauces, protein fabrication, cooking methods and breakfast items. Includes daily end product assessment. Emphasizes sanitary food handling practices and professional work habits. Course fee of $750 for materials and equipment applies.
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  • CA 1140: Professional Dining Room Services

    1.00 Credits
    Utah Valley University

    Prerequisite(s): Acceptance into the Culinary Arts Institute. Covers the key aspects and responsibilities of table servers in different styles of operations. Covers taking reservations, greeting guests, basic table settings, formal and specialized settings, food and beverage service, selling menu specials, closing checks, customer complaints, emergency procedures, and using a Point of Sale system.
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  • CA 1150: Nutrition and Food Service

    3.00 Credits
    Utah Valley University

    Provides an understanding of how and why the relationship between food and health has moved into sharp focus. This course will trace the change in dietary patterns that have been noted by the food service industry. This course has been designed to help meet the need of developing adequate healthful food programs. You will learn about the changes in eating attitudes and be able to define the various responsibilities of the food service industry. You will learn how to identify whether a market exists for a healthful food program and how to plan and manage such a program. The course will also explore nutrients and their food sources; physiological and metabolic aspects of nutrient functions; individual requirements; food choices and selection; prevention and treatment of common nutritional-related disease; along with contemporary and controversial issues.
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  • CA 1160: Culinary Math

    1.00 Credits
    Utah Valley University

    Prerequisite(s): Matriculation and Acceptance into the Culinary Arts Institute. Reviews basic math functions. Applies basic math functions to culinary specific uses including unit conversion, recipe scaling, yields, recipe costing, menu costing, food service expenses and costs, and baker's percentages.
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  • CA 1170: Pastry and Baking Skills

    5.00 Credits
    Utah Valley University

    Prerequisite(s): Food Handlers permit or ServSafe Certfication. Acceptance into the Culinary Arts Institute.. Pre- or Corequisite(s): CA 1490. Covers basic baking and pastry skills in a commercial kitchen environment. Stresses the use of standardized recipes and procedures. Covers baking terms, equipment and ingredients. Includes daily end product critiquing. Covers yeast-leavened breads, quick breads, pies and tarts, custards, creams, cookies, brownies, pâte à choux, and meringues. Introduces nutritional and specialty diet concerns in baking and pastry. Emphasizes sanitary food handling practices and professional work habits. Course fee of $750 for materials and equipment applies.
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  • CA 1180: Professional Kitchen Garde Manger

    5.00 Credits
    Utah Valley University

    Prerequisite(s): CA 1120, Food Handlers permit or ServSafe Certification. Covers preparation of cold food items in a commercial kitchen environment. Covers salad greens, tossed, compound and composed salads, sandwiches, dressings & sauces, cold soups, display platters, assorted forcemeats, savory mousse, preservation techniques, cold hors d'oeuvres, cold appetizers, cheese and centerpieces. Course fee of $750 for materials and equipment applies.
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  • CA 1230: Professional Kitchen I Cooking

    5.00 Credits
    Utah Valley University

    Prerequisite(s): CA 1120. Covers advanced food service skills in a commercial kitchen environment. Introduces center of plate foods, starches, vegetables, and compound sauces. Advances comprehension of ingredients, stocks, soups, sauces, protein fabrication, cooking methods, flavor and taste development . Includes daily end product assessment. Emphasizes sustainability, sanitary food handling practices and professional work habits. Course fee of $750 for materials and equipment applies.
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