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Course Criteria
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1.00 Credits
This performanceoriented class is required for all new students to enhance their ability to succeed in college. The class includes a brief, intensive orientation to myOzarka, advising/registration policies, financial aid information, student services, and library use. The class also addressed improving study skills (including time management, memory techniques, textbook reading, note taking, test strategies, and research procedures). 1 credit.
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3.00 Credits
This class teaches techniques for effective interpersonal communication, including, establishing and maintaining productive relationships with family, friends, and colleagues. 3 credits.
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3.00 Credits
This course explores communication in and between carious cultural groups through theory, research, and performance. We will emphasize understanding cultural differences and similarities in styles of communication, aesthetics, world views, and values. 3 credits.
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3.00 Credits
Covers the control of bacteria and knowledge necessary to practice safe food handling techniques, from receiving through production and service of food to the public. Includes care and cleaning of commercial food preparation equipment, personal hygiene, and first aid. 3 credit hours
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3.00 Credits
Emphasis is placed on the importance and principles of proper service, guest check writing and computing, set up, banquet services, and selling. 3 credit hours
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5.00 Credits
Laboratory course in which students learn basic knife skills and practice a variety of cooking methods and techniques using commercial food production equipment. Sanitation and safety principles are reinforced. Food is prepared and served to the public, allowing realistic opportunities to learn kitchen organization. 5 credit hours
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3.00 Credits
Basic concepts of nutrition, including factors that impact nutritional practices. Principles underlying the selection and preparation of foods. Study of food components, market standards for products, grades, and labeling. Special attention is given to age-related nutritional needs. 3 credit hours
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5.00 Credits
Emphasis on restaurant production of pies, cakes, fillings, variety breads, sweet dough, sponge dough, and specialty items. All items will be produced from "scratch" method. Cake decorating included. Use of various types of bakery equipment. 5 credit hours
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3.00 Credits
Continuation of CUL 1305 Food Production I. Activities involve more complex food preparation for all categories of foods served in commercial establishments. Catered events provide learning opportunities related to menu planning, purchasing, and cost controls. Prerequisite - CUL1103 Safety & Sanitation and pass Serve Sav National Exam. 3 credits.
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3.00 Credits
Laboratory course designed to enhance basic skills and techniques. Students practice special sauces, create upscale or classic haute cuisine menu offerings, theme room and table settings, and blend culinary techniques to create fusion cuisine dishes. Students develop a greater understanding of the history, evolution, and trends of the restaurant business. 3 credit hours
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