CUBP-110 Fundamentals of Baking - Atlantic Cape … ·  · 2017-04-290201 CUBP-110 Fundamentals of...

2
04/2014 CUBP-110 Fundamentals of Baking Textbook “Professional Baking, Gisslen” (Wiley & Sons) Tools Same as CUBP-100 CUBP-210 Advanced Baking Textbook “Professional Baking, Gisslen” (Wiley & Sons) Tools Same as CUBP-100 CUBP-105 Culinary Foundations Textbook “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 Arts 5100 Black Horse Pike Mays Landing, NJ 08330

Transcript of CUBP-110 Fundamentals of Baking - Atlantic Cape … ·  · 2017-04-290201 CUBP-110 Fundamentals of...

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.