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Course Criteria
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4.00 Credits
Principles of Chemical Dynamics. A second semester offering of a two-semester sequence designed to meet the one-year requirement of General College Chemistry. Emphasis in the course is placed on kinetics, thermodynamics, equilibria, including acid/base and solubility equilibria, oxidation-reduction and electrochemistry. Laboratory activities are a required part of the course. Class meets for 3 hours of lecture and 3 hours of lab per week. (DP) Prerequisite: CHEM 161B or equivalent, and Math 135 or equivalent.
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5.00 Credits
Topics include solution chemistry with an emphasis on chemical dynamics-why and how various reactions occur (kinetics), the changes in energy involved (thermodynamics), and the extent to which they occur (equilibrium). Concepts of oxidation-reduction and electrochemistry will also be included. Class meets for 4 hours of lecture and 3 hours of lab per week. (DP) Prerequisite: Credit or concurrent registration in MATH 205.
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3.00 Credits
Introduction to communication strategies and outcomes through participation in interpersonal communication activities. Rec Preparation: ENG 22 with a grade of C or equivalent.
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3.00 Credits
Survey of the theories, research, and programs of communication to explain major communication principles in interpersonal, mass, and telecommunication. Rec Preparation: ENG 22 with a grade of C or better or equivalent.
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3.00 Credits
Introduction to media, research, and computer literacies necessary for communication related study and careers. Rec Preparation: ENG 22 with a grade of C or equivalent.
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3.00 Credits
Survey of social-psychological and cultural variables which affect communication among peoples of different cultures. This knowledge helps in understanding and facilitating social and cultural change. (OR) Prerequisite: This course is frequently taught as a Writing Intensive course, for which students must have completed ENG 100 with a C or better. Rec Preparation: If COM 210H is not designated Writing Intensive, completion of ENG 100 with a C or better is still highly recommended, as students without ENG 100 will find it difficult to complete the course.
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2.00 Credits
Provides an overview of the culinary industry within the aspects of the entire hospitality industry. It provides students with an introduction to the historical, social, and cultural forces that have affected and shaped the industry of today. Students will identify job qualifications and opportunities, professional standards, communication skills, and attitudes essential for successful workers in the industry. (formerly FSER 20)
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2.00 Credits
The study and application of the principles and procedures of sanitation and safety in the hospitality industry. Includes the study of food-borne illnesses, biological, chemical, and physical hazards, and cross-contamination as they may occur during the flow of food. An introduction to HACCP (Hazard Analysis Critical Control Point) and other sanitation and safety programs will also be presented. Safety issues and OSHA (Occupational Safety and Health Administration) guidelines and standards will be covered as they apply to the hospitality industry.(formerly FSER 21)
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1.00 Credits
This course is a study of the factors involved in planning effective menus for a variety of food service operations. Course content includes basic menu planning principles, layout and design, factors that impact menu items selection, menu pricing, menu sales performance and mix analysis, and menu planning resources.
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5.00 Credits
This course focuses on the fundamental concepts, skills and techniques of cooking. Course coverage includes the use of standardized recipes, weights and measures, culinary tools and equipment, basic ingredients and their uses in cooking and basic cooking methods. Emphasizes the preparation of stocks, soups, sauces and lunch menu items. This course has no prerequisites and assumes no prior knowledge or experience in this field.
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