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Course Criteria
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3.00 Credits
Prerequisites: FRE 1120, FRE 1121, two years high school French or instructor permission. Intermediate course review of essential skills in the language in combination with social and cultural aspects of contemporary society, with integrated use of language laboratory, tutorial, and individualized instruction as essential elements.
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4.00 Credits
Prerequisites: FRE 1120, FRE 1121, FRE 2220, three years high school French or instructor permission. Intermediate course review of essential skills in the language in combination with literature and lectures presenting historical and contemporary authors, with integrated use of language lab, tutorial and individualized instruction as essential elements.
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4.00 Credits
Conversational French covering basic vocabulary and expression for special interest groups. May be repeated for credit.
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1.00 Credits
Prerequisite: Consent of instructor, 12 credit hours, or 4 years high shcool. Variable in subject matter and designed to meet the needs of the individual student. May be repeated for credit.
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3.00 Credits
The students will examine the hospitality industry, entrepreneurship and career opportunities. Students will become acquainted with the organization and functions of the kitchen and perform basic functions of food service math, convert recipes and learn culinary terms. The student will acquire knowledge and demonstrate skills in menu planning, cost and pricing menu items, and designing menu format. The course will utilize effective merchandising methods in food display. Lab Fee.
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3.00 Credits
This course provides the student with occupational preparation in the area of composition and career. The student will utilize the proper equipment, tools and standardized recipes to prepare yeast breads, rolls, pastries and cakes in the food service laboratory. The instructor will evaluate the products prepared by using established food service standards. Lab Fee.
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3.00 Credits
This course will illustrate the fundamentals of pastry science, equipment, technology, ingredients, formula conversions, and costing. Product preparations will include cakes, icings, fillings, puff pastries, classical pastries and petit fours. Lab Fee.
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1.00 Credits
Students will acquire knowledge and skill in the preparation of food. Included are basic principles and techniques of food preparation, use of recipes, use and care of equipment. Lab Fee.
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2.00 Credits
The student will acquire the knowledge, principles, and skills necessary for service and quantity food preparation used by cafeterias, restaurants, and institutions. Lab Fee.
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3.00 Credits
Explore the "after the meal" experience. In addition to pastries and baking typical for many desserts, you will be introduced to recipes for sorbets, chocolates, and fruits. Decoration and presentation will be stressed as well as the nutritional values of many recipes and fitting the tastes encountered to the rest of the meal. Examine the assembly and use for cakes, desserts with a modern approach. Focus will be on smaller, lighter cakes, and items that can be used for cakes, desserts, individual pastries, and mignardises. You'll learn to utilize new technologies while focusing on fresh products, simplicity of style, and ease of production. Lab Fee.
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