|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
This course will serve as an introduction to the writing of poetry, fiction, and creative non-fiction. Students will study the literary techniques and forms central to each of these genres, and then apply them to produce original manuscripts. In addition, students will read and discuss exemplary texts from published writers. Students will also learn to critique their own work and the work of others through inclass workshops. Prerequisite: ENG101
-
3.00 Credits
3 class hours This course introduces students to the principal literary genres, including epic and lyric poetry, the short story, the novel, and drama, with attention to textual analysis, literary terminology, and critical research. Students will prepare oral and written class presentations. Prerequisite: ENG101 passed with a C or better.
-
4.00 Credits
3 class hours, 2 lab hours This course is designed to familiarize students with the many diverse and beautiful habitats found in Maine, while examining some basic concepts in geology, ecology, evolution, and animal biology. Students will explore these topics through a combination of individual presentations, discussions, field trips, laboratory exercises, and lectures. This class will emphasize "hands-on" learning.
-
3.00 Credits
Conservation and Preservation of the Environment
-
1.00 Credits
This course aims to teach students to conserve and restore our natural heritage and to inspire appreciation and care of our environment so that biodiversity is not decreased. Students will study island ecology at the Bermuda Biological Station for Research, through lecture, field experience, and labs. 124 Washington County Community College
-
2.00 Credits
Topics include the cause and prevention of food-borne diseases and kitchen injuries. The responsibility of food service workers in protection of the public from food borne diseases is stressed. Students successfully completing this course will be eligible for a certificate from the National Restaurant Association Educational Foundation and a "food handlers" card from the State of Maine upon passing acertification examination. This is a prerequisite for all non-theory classes and must be passed with a C or better.
-
1.00 Credits
This course provides students with a systemic blueprint for applying HACCP to control biological, chemical, and physical hazards in foods. It details the developments of a comprehensive action plan for implementing HACCP and provides specific examples of how HACCP has been applied. An integrated approach utilizes standing sanitation operating procedures of primary concern to various segments of the food chain (producers, processors, and food service).
-
3.00 Credits
This course is an introduction to the hospitality and tourism industry and will provide an overview of the world's largest industry. It includes an overview of food and beverage, accommodations, travel, and tourism services. The basics of management functions and the future possibilities of the tourism industry will be covered.
-
3.00 Credits
This course provides practical principles for improving service and building customer satisfaction at business or operation. Customer service skills at all levels of an operation to improve profits are covered.
-
3.00 Credits
This course includes basic cooking skills that may be applied in any type of food service operation. Topics include tools and equipment, recipe standardization, portion control, proper production techniques and the importance of work ethics. Students may be required to work beyond regular schedule. Students will work toward the American Culinary Federation's Certified Culinarian designation. Prerequisites: FDS125 and FDS126 passed with a C or better.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|