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Course Criteria
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3.00 Credits
Provides opportunities for students to practice the fundamentals of planning, preparing and serving nutritionally adequate, appetizing, and aesthetically pleasing meals. Resource management of time, money, energy, and motion is emphasized. Attention is given to types of table service and basic social concepts.
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3.00 Credits
Plans and executes demonstrations in the use and care of facilities, food, and equipment. Attention is given to articulation and appearance of presenter. Course is especially designed for managers and trainers.
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3.00 Credits
Provides design, selection and specification of food service equipment and furnishings for food service facilities in schools, colleges, hospitals, industry, and commercial operations to create efficient workflow. Principles, methods, and techniques used in purchasing equipment are emphasized. Field trips to local equipment houses are included.
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3.00 Credits
Covers quantity food service management. Instruction and experience in keeping financial records, organizing, preparing and servicing of food for large groups are taught. The course includes financial reporting, cost analysis and computer applications for food service.
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3.00 Credits
Examines individual problems that may be related to food selection, preparation and or styling for special occasions. It is an individual in-depth examination of recent research on food topics of current interest. Individual projects to include research, literature review, or creative production of a food topic of individual or professional interest in nutrition and food sciences.
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3.00 Credits
Studies principles of organization and management applied to institutional food service. Course includes theories, functions, and principles of management and tools for decision making, marketing strategy, consumer behavior, financial controls and administrative responsibilities. Principles of sanitation and quality control in restaurants, institution kitchens and food plants are also emphasized.
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3.00 Credits
Each aspect of wellness...physical health, mental health, and social health will be investigated as it relates to nutrition. Students will be active learners by developing and participating in activity designed to improve their health. Some other topics include: lifelong nutrition management; exercise; eating for sports performance; stress and wellness; eating disorders; making food choices; making wise consumer choices; and others.
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6.00 Credits
Emphasizes development of food management expertise through on-thejob professional experience under supervision in the food service industry as planned for individual student's interest, needs, and background. It includes the professional's responsibilities, business procedures, and employer-employee-guest relationships in the industry. The industry supervisor evaluates work procedures and job performance and the instructor gives grades.
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3.00 Credits
Emphasizes diet modification and therapeutic nutrition. A study of nutrient needs throughout the life cycle is included. Nutrition as it relates to health care is closely investigated.
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3.00 Credits
Survey of current research in nutrition and more comprehensive study of the effect of food nutrients in the body.
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