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Course Criteria
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1.00 Credits
1 credit Offered Each Semester This course is designed to prepare peer tutors for their role as a tutor. This course provides instruction in practical tutoring techniques and processes essential for tutoring success. Students will become knowledgeable about tutoring responsibilities, tutoring methodology, learning differences, boundaries, and assistive technology. Experiential learning activities will be used to develop communication, critical thinking, problem solving skills, and diversity awareness. Lecture: 4 hours per day for 1 week
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1.00 Credits
1 credit Offered Each Semester This course is designed to prepare peer tutors for their role as tutors. This course provides instruction in practical tutoring techniques and processes essential for tutoring success. Students will become knowledgeable about tutoring methodology, leadership, adult learners, at-risk students, cultural differences, and advanced tutoring strategies. Experiential learning activities will be used to develop communication, critical thinking, problems solving skills, and diversity awareness. Lecture: 4 hours per day for 1 week Prerequisite: CSC-109 with a minimum grade of C.
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1.00 Credits
1 credit Offered Fall Semester This course is designed to prepare peer tutors for their role as mentors. This course provides instruction in practical mentoring techniques and processes essential for mentoring success. Students will become knowledgeable about mentoring responsibilities, tutoring methodology, learning differences, boundaries, coaching, relationships, assistive technology, and campus and community resources. Experiential learning activities will be used to develop communication, critical thinking, problem solving skills, and diversity awareness. Lecture: 4 hours per day for 1 week
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1.00 Credits
1 Credit Offered Fall Semester This course focuses on the basics of safety and sanitation as it applies to the food service industry. On completion of this course students will be certified by the National Restaurant Association in Applied Food Safe Sanitation. Students will be instructed in the basics of first aid as it relates to food service.
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3.00 Credits
3 Credits Offered Fall Semester Through lecture and demonstration, this course includes an introduction to tools and equipment used in the food service industry. Students will also learn basic cooking principles and methods including the art of seasoning and flavoring. Recipe and menu development will also be taught, as well as forms and functions, measurements, conversions and food costs.
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1.00 Credits
1 Credit Offered Fall Semester This course will focus on the preparation of breakfast foods including eggs, dairy products, and meats. Basic bakeshop principles as they relate to an assortment of foods and breads, will also be explored. An introduction to food presentation and buffet service will also be included.
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1.00 Credits
1 Credit Offered Fall Semester This course will focus on the fundamental knife skills and basic food organization and preparation. Students will be introduced to techniques required for preparing stocks, soups, and sauces. A variety of sauces will be introduced including mother sauces, small sauces, clear soups, cream soups, chowders, purees, and specialties.
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1.00 Credits
1 Credit Offered Spring Semester Students will gain an understanding of the composition and structure of meats, fish, poultry, and shellfish as they relate to the industry. Field trips to a production meat company and fishmonger will be included. Application of theories will be experienced in lab.
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2.00 Credits
2 Credits Offered Spring Semester Students will gain an understanding of the different techniques and methods used to prepare vegetables and starches as these techniques relate to quality. In addition, students will learn about various types of salads and dressings, as well as hot and cold sandwich preparation.
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2.00 Credits
2 Credits Offered Spring Semester Preparation techniques and procedures for a variety of baked goods will be explored. Breads, cakes, icings, cookies, pies, and pastries will be among specific items discussed.
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