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Course Criteria
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3.00 Credits
Prerequisite: CU 3003 Professional Cooking I Seminar in Hospitality Management: Menu Planning & admission to the hospitality management program. This course provides an overview of restaurant management practices used in the hospitality industry. Students will demonstrate the components of menu planning and various styles of food services used for different occasions.
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3.00 Credits
Prerequisite: None In this course students will receive detailed information in distinguishing the difference between marketing, sales, promotion, advertising and merchandising. The student will also develop and quantify the cost of a marketing plan. Students are required to be employed 15 hours per week in a job related to the hospitality industry.
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3.00 Credits
Prerequisite: None In this course students will learn about bakeshop production as it relates to the basic principles of ingredients, measurements, mixing, proofing, baking and final presentation. The student will also be able to identify the different types of baking equipment used to prepare bakeshop products.
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3.00 Credits
Prerequisite: None In this course students will learn about the different types of catered events within the hospitality industry. Topics covered are: the importance of marketing, contract writing, food production, room arrangements and required personnel relative to specific catered events.
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3.00 Credits
Prerequisite: None A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation.
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3.00 Credits
Prerequisite: CU 3013 Culinary Arts Internship I A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation.
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3.00 Credits
Prerequisite: None An orientation to the field of drafting, including care and use of instruments and media, lettering, freehand sketching, orthographic drawings, dimensions, pictorial drawing.
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3.00 Credits
Prerequisite: DR 5303 Engineering Graphics I A study of intersections of solids, surfaces, conic sections, and graphical solution of vector problems. Introduction to computer graphics software and hardware and interactive creation and editing of data files.
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3.00 Credits
Prerequisite: 0715 Computer Concepts and Applications or equal computer experience This course will teach the student how to prepare engineering drawings using CAD software. The software is AutoCAD for Windows. The student will learn to be proficient in the use of the software, be able to take a picture on paper and convert it to an electronic copy. The student will be expected to develop acceptable skills in the use of CAD software. Some of the areas covered will be - use of software and hardware, drawing and object lines, editing commands, placing text on a drawing, drawing multiple entities, use of layers and line types, dimensioning, text editing and copying files to and from the computer.
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3.00 Credits
Prerequisite: 5309 Computer Aided Drafting I This course will teach the student how to prepare engineering drawings using CAD software. It is a continuation of Computer Aided Drafting I. The software utilized will be AutoCAD for Windows. Basic AutoCAD commands will be reviewed. Advanced commands will be stressed. The course is designed for the person who has been exposed to a CAD system. More advanced methods will be utilized for the following function; drawing lines, drawing objects, editing commands, test, layers line types, dimensioning, and file management.
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