cubp-110 fundamentals of baking - atlantic cape … · · 2017-04-290201 cubp-110 fundamentals of...
TRANSCRIPT
04/2014
CUBP-110 Fundamentals of BakingTextbook “Professional Baking, Gisslen”
(Wiley & Sons)
Tools Same as CUBP-100
CUBP-210 Advanced BakingTextbook “Professional Baking, Gisslen”
(Wiley & Sons)
Tools Same as CUBP-100
CUBP-105 Culinary FoundationsTextbook “Essentials of Professional Cooking, Gisslen”
(Wiley & Sons)
Tools Same as CUBP-100 Instructor recommends: boning knife, cups and spoon measures, fish spatula and offset spatula
CUBP-101 Baking Theories and Applications
Textbook “How Baking Works” (Wiley & Sons)
Tools Same as CUBP-210/Advanced Baking
For more information, call(800) 645-CHEF or (609) 343-4944.
The Academy of Culinary Arts5100 Black Horse Pike
Mays Landing, NJ 08330
CULN-101 Introduction to Culinary ArtsUniform Chef hat
Checkered neckerchiefDouble-breasted chef coatACA red, white and blue logo(neatly stitched on left pocket)Checkered chef pantsBlack or white socksApronSide towel
Textbooks “Professional Cooking” (with Wiley Plus Blackboard Card set ISBN-9781118865262)
“ServSafe Manager Rev. 6/e” (with answer sheet ISBN-9780133908374) (National Restaurant Association)
“Applied Math for Food Service, Labensky”Tools one 10” French knife
one 3-4” paring knifeone sharpening steelone swivel blade peelerone 6” boning knifeone meat thermometerone three-ring bindermagic marker, calculatorpens/pencils as recommended by the Chef Educator
CULN-105 Applied Culinary Skills ITextbook “Professional Cooking”
(with Wiley Plus Blackboard Card set ISBN-9781118865262)
Tools one 10” French knifeone 3-4” paring knifeone 6” boning knifeone sharpening steelone roasting forkone palette knifeone 10” piano wire whipone 16” pastry bagone #2 star tipone meat thermometerone three-ring binder, highlighterpens/pencils as recommended by the Chef Educator
CULN-106 Applied Culinary Skills IITextbook “Professional Cooking”
(with Wiley Plus Blackboard Card set ISBN-9781118865262
Tools Same as CULN 105/Applied Culinary Skills I
CULN-107 Introduction to Diversified CuisineTextbook “Professional Cooking”
(with Wiley Plus Blackboard Card set ISBN-9781118865262)
Tools Same as CULN 105/Applied Culinary Skills I
CULN-109 Introduction to Garde MangerTextbook “Garde Manger, CIA”
and “Professional Cooking” (with Wiley Plus Blackboard Card set ISBN-9781118865262)
Tools one 10” French knifeone 3-4” paring knifeone 5-6” boning knifeone swivel blade peelerone sharpening steelone 10” piano wire whipone 16” pastry bagone #2 star tipone Parisienne scoopone oyster knifeone clam knifeone 12” serrated knifeone pastry brushone thermometerone three-ring binderpens/pencils as recommended by the Chef Educator
Suggested Tools
channel knifezesteraspic cutters
HOSP-132 Food Service SanitationTextbook “ServSafe Manager Rev. 6/e”
(with answer sheet ISBN-9780133908374) (National Restaurant Association)
CUBP-100 Introduction to Culinary, Baking & PastryUniform See listing under Culinary Arts
Textbook “Professional Baking, Gisslen”“Applied Math for Food Service, Labensky”
Tools one 10” French knifeone 3-4” paring knifeone swivel knife peelerone sharpening steelone 10” piano wire whipone palette knife (10” blade)one bench scraper (plastic)one 2” bristle pastry brushone 12” scalloped edge slicer#124 rose tip16” pastry bag#9 rose nail3-sided triangle cake comb (metal)#0, #1, #4 open-star tube4” pair of scissors#4 open French star tubeone 3-ring binder, magic markerpens/pencils as recommended by the Chef Educator
Culinary ArtsPlease note, individual chefs may require specific tools not included in this list. Students should wear the uniform from CULN-101 to all classes included in this brochure.
Baking & PastryPlease note, individual chefs may require specific tools not included in this list. Students should wear the uniform from CULN-101 to all classes included in this brochure.