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Course Criteria
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8.00 Credits
Emphasizes basic garde manger utilization and preparation of appetizers, condiments, hors d'oeuvres. Topics include hot and cold hors d'oeuvres, salads, dressings, and relishes, sandwiches, pates and terrines, chaudfroids, gelees, and molds, canapes, and garnishing, carving, and decorating. Laboratory practice parallels class work. Contact hours: Class - 2, Lab - 8. Credit hours: 5. (W, Su)
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0.00 Credits
Familiarizes the student with the principles and methods of sound leadership and decision making in the hospitality industry. Topics include basic leadership principles and how to use them to solicit cooperation, use of leadership to develop the best possible seniorsubordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility I the hospitality industry. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (T)
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3.00 Credits
(Prerequisites: CUL 100; CUL 110; CUL 112) Emphasizes menu planning for all types of facilities, services, and special diets. Topics include menu selection, menu development and pricing, nutrition, special diets, and cooking nutritional foods. Laboratory demonstrations and student management and supervision parallel class work. Contact hours: Class -1, Lab - 6. Credit hours: 3. (T)
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8.00 Credits
Emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, and competition entry. Laboratory demonstrations and student experimentation parallel class work. Contact hours: Class -2, Lab - 8. Credit hours: 5. (F, Sp)
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36.00 Credits
Provides the student with the opportunity to gain management/supervision experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the quarter. On-the-job training topics include restaurant management/on-off premise catering/food service business, supervisory training, and management training, on/off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity. Contact hours: Class -0, Lab - 36. Credit hours: 11. (E)
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8.00 Credits
Emphasizes supervision, and management concepts, knowledge, and skills necessary to restaurants serving contemporary cuisine. Topics include menu selection, layout and design, on/off premise catering, entrepreneurship, and small business management. Laboratory demonstrations and student experimentation parallel class work. Contact hours: Class -2, Lab - 8. Credit hours: 5. (W, Su)
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8.00 Credits
Emphasizes the development of fundamental drafting techniques. Topics include: safety practices, terminology, care and use of drafting equipment, lettering, line relationships, and geometric construction. Contact hours: Class - 2, Lab - 8. Credit hours: 6. (F)
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9.00 Credits
Provides multiview and dimensioning techniques necessary to develop views that completely describe machine parts for manufacture. Topics include multiview drawing, basic dimensioning practices, tolerances and fits, sketching, and precision measurements. Contact hours: Class - 1, Lab - 9. Credit hours: 5. (F)
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9.00 Credits
Continues dimensioning skill development and introduces sectional views. Topics include advanced dimensioning practices and section views. Contact hours: Class - 1, Lab - 9. Credit hours: 5. (Sp)
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4.00 Credits
Introduces techniques necessary for auxiliary view drawings. Topics include primary and secondary auxiliary views. Contact hours: Class - 1, Lab - 4. Credit hours: 3. (W)
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