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Course Criteria
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3.00 Credits
Students will be taught the logistics of preparation, production, transportation, and implementation of the catered event, including analysis of typical banquet/event contracts. Students learn to determine cost of the project, including rental and transportation. Emphasis is given to menu planning for various types of banquets, theme buffets, and physical management of floor lay-out and table setup. Training techniques for supervisors in dining room and banquet service is practiced. Development of stewarding and production checklists is practiced.
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3.00 Credits
CATERING AND BANQUET MANAGEMENT Students will be taught the logistics of preparation, production, transportation, and implementation of the catered event, including analysis of typical banquet/event contracts. Students learn to determine cost of the project, including rental and transportation. Emphasis is given to menu planning for various types of banquets, theme buffets, and physical management of floor lay-out and table setup. Training techniques for supervisors in dining room and banquet service is practiced. Development of stewarding and production checklists is practiced.
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3.00 Credits
Emphasis given to methods of menu pricing, systems of controlling and accounting for food and beverage costs and methods of controlling sales income, through both electronic spreadsheets and manual systems.
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1.00 - 3.00 Credits
INTERNSHIP IN CULINARY MANAGEMENT Prerequisites: Satisfactory completion of all mandated courses in Reading, Mathematics, English and English for Academic Purposes; a minimum 2.0 institutional or overall GPA; and 12 credits including FOS 2201 and FSS 1203C and FSS 1340C. The Program Director/Program Chair/Program Coordinator or Internship Placement Office has the discretion to provide override approval as it relates to the waiver of required program/discipline-related courses. This course provides a planned work-based experience that will provide students with an opportunity to fine- tune skill sets learned in coursework and enhance workplace skills through supervised practical experiences related to their career objectives. Each earned credit hour of Internship requires a minimum of 80 clock hours of work. Multiple credit course. May be repeated for credit, but grade forgiveness cannot be applied. (Internship Fee: $10.00)
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3.00 Credits
Prerequisites: Satisfactory completion of all mandated courses in reading, mathematics, English, and English for Academic Purposes; 12 credits including FOS 2201 and FSS 1203C and FSS 1240C; and program director's approval This course is a planned work-based experience that provides students with an opportunity to fine-tune skill sets learned in course work and enhance workplace skills through supervised practical experiences related to their career objectives. Each earned credit of Internship requires a minimum of 80 clock hours of work. Multiple credit course. May be repeated for credit, but grade forgiveness cannot be applied. (Internship Fee: $10.00)
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1.00 - 3.00 Credits
INTERNSHIP IN BAKING AND PASTRY MANAGEMENT Prerequisites: Satisfactory completion of all mandated courses in Reading, Mathematics, English, and English for Academic Purposes; a minimum 2.0 institutional or overall GPA; and 12 credits, including FSS 2056. The Program Director/Program Chair/Program Coordinator or Internship Placement Office has the discretion to provide override approval as it relates to the waiver of required program/discipline-related courses. This course is planned work-based experience that provides students with an opportunity to fine- tune skill sets learned in coursework and enhance workplace skills through a supervised practical experience related to their career objectives. Each earned credit of internship will require a minimum of 80 clock hours of work. Multiple credit course. May be repeated for credit, but grade forgiveness cannot be applied. (Internship Fee: $10.00).
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1.00 Credits
CULINARY COMPETITION This class will introduce the student to the Junior Culinary Competition. Students will practice may skills learned in the culinary and baking-pastry classes. Included in this class are the development of advanced knife skills, teamwork, kitchen organization, menu development, and French classical cuisine following the Escoffier guide. The students will also practice the timing elements for cooking and service of the food, taste the texture and flavors of all food being prepared, practice sanitation, and learn how to organize work stations in the kitchen. Students will compile a portfolio, and will need a camera for that purpose. May be repeated for credit for a maximum of 2 credits, but grade forgiveness cannot be applied. (Special Fee: $120.00)
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3.00 Credits
Introduction to basic geographic concepts and terms, problems of conservation of natural resources and human and natural resources of major regions of world with in-depth study of one or more countries in each region.
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3.00 Credits
Fundamentals of business organization and procedures to acquaint student with management, business terminology, organization and control of large and small business.
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3.00 Credits
INTRODUCTION TO BUSINESS Fundamentals of business organization and procedures to acquaint student with management, business terminology, organization and control of large and small business.
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