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Course Criteria
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2.00 Credits
A study f fundamental c ncepts, skills, and techniques inv lved in basic c kery. The c urse includes c king the ries, ingredients, and pr cedures f r preparing st cks, s ups, thickening agents, grand sauces, and small sauces. Breakfast and lunch c kery as well as rganizati n skills and knife skills will be studied. Skills prerequisite: ENG 020 and MAT 014.
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2.00 Credits
A c ntinuati n f CUL 101. This c urse reinf rces the kn wledge and skills learned in F d Preparati n I which helps build c nfidence in techniques f basic c kery. Dem nstrati ns and lectures c ver vegetable and starch c kery, meat, fish, and p ultry c kery. Emphasis is placed n the mastery f c king techniques such as r asting, sautéing, p aching, braising, and frying. The devel pment f knife skills is re-emphasized. Prerequisite: CUL 101 r permissi n f the instruct r.
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3.00 Credits
A study f menu devel pment, c sting, kitchen rganizati n, timing, and mise en place which f cuses n g urmet and internati nal cuisines. Building n previ us c king c urses, students will research and present a detailed pr ject which will f cus n c urse bjectives. The pr ject will include menu devel pment, c st analysis, meal preparati n, and service reflective f a specific cuisine. Meals will be prepared and served t the public. C requisite: CUL 102, HSP 112, and HSP 118.
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3.00 Credits
An intr ducti n t baking-breads and r lls, cakes, pies, pastries, custards, specialty items, and dec rative w rk. Prerequisite: Enr llment in the Culinary Arts certificate pr gram r permissi n f the instruct r.
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3.00 Credits
A c mprehensive study f the fundamentals f pantry, garde manger (the management f c ld f ds), and c ld-f d preparati n. The f cus is n presenting f d attractively. Salads, sandwiches, appetizers, garnishes, and f d dec rati n are emphasized. Dec rati n f f ds in the buffet will als be studied. Prerequisite: CUL 101, and enr llment in the Culinary Arts certificate pr gram r permissi n f the instruct r. C requisite: CUL 102.
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3.00 Credits
An expl rati n f c ntemp rary issues affecting w rld ec n my. Selected critical pr blem areas such as f d sufficiency, il supply, p pulati n gr wth, and distributi n f wealth will be examined against a backgr und f culture, ge graphy, and p litics. Skills prerequisite: ENG 020.
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3.00 Credits
An intr ducti n t the the ry and applicati n f ec n mic t ls f analysis, t include the c sts and rewards that cause individuals, firms and industries t demand and supply g ds and services in the market. This c urse als expl res the the ries and realities f c mpetitive and n nc mpetitive markets, and applies micr ec n mic t ls f analysis t specific pr blems in areas such as energy, ec l gy, the gl bal ec n my, and devel pment the ry. Skills prerequisite: ENG 020 and MAT 014.
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3.00 Credits
An intr ducti n t the the ry and applicati n f ec n mic and p litical f rces which affect the nati nal ec n my. Maj r t pics include gr ss d mestic pr duct and ther measures f ec n mic c nditi ns; taxing, b rr wing, and spending by vari us levels f g vernment; Keynesian and ne -Keynesian m dels f equilibrium; and means used by the Federal Reserve system and the banking industry t stabilize the ec n my f the United States. Skills prerequisite: ENG 020 and MAT 014.
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3.00 Credits
A study f child devel pment fr m embry thr ugh eight years including maturati nal, em ti nal, intellectual-c gnitive, verbal, and s cial fact rs. This c urse stresses the understanding f maj r the ries f devel pment and requires rec rding bservati ns f child behavi r.
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3.00 Credits
A c urse designed t pr vide an verall view f pr grams f r y ung children and f current issues and trends. This c urse c vers hist ry f early educati n pr grams. It f cuses n the devel pmental perspectives n the y ung child and definiti n f the teacher, setting, and curriculum.
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