|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Meets Mn Transfer Goal 1 - Oral Communication. This course covers the theory and practice of interpersonal communication. Core concepts are verbal and nonverbal communication, communication styles, perception, self-identity, active listening, and conflict resolution skills. Prerequisite(s): READ0304, ENGL0304 or Appropriate Accuplacer Score. (3 C: 3 lect/pres, 0 lab, 0 other)
-
3.00 Credits
Meets MN Transfer Goals 2 & 9 - Critical Thinking & Ethical and Civic Responsibility. This course is designed to help students develop an informed and critical understanding of the nature of mass media, the techniques used by them, and the impact of these techniques on society. It is aimed to increase students' understanding and enjoyment of how the media works, how they produce meaning, how they are organized, and how they construct reality with an emphasis on social issues. Prerequisite(s): READ0304, ENGL0304 or Appropriate Accuplacer Score. (3 C: 3 lect/pres, 0 lab, 0 other)
-
3.00 Credits
Students will gain an understanding of computer hardware and software in addition to becoming familiar with terminology used in the computer world using the Microsoft Office Suite. They will gain hands-on experience with an understanding of word processing, database management, spreadsheet and presentation programs. This course teaches the appreciation of the moral and social implications of computer technology; computer applications used in today's society; the human factors involved in the use of computers; and will review the historical development of computers. (3 C: 2 lect/pres, 1 lab, 0 other)
-
3.00 Credits
Meets MN Transfer Goals 2 & 6 - Critical Thinking & Humanities. Intro to Critical Thinking is a practical course in critical thinking. It develops monological and multilogical and ethical reasoning skills and explores creative and logical approaches to problem solving. It examines how our thinking skills affect our personal identities, our relationships with others, and our understanding of culture. It analyzes systems of ideas, multiple perspectives on issues, and differing analytical approaches. It develops the higher order thinking skills, intellectual values, and the qualities of thought important for personal integrity, academic success, and effective citizenship. Prerequisite(s): READ0304, ENGL0304 or Appropriate Accuplacer Score. (3 C: 3 lect/pres, 0 lab, 0 other)
-
3.00 Credits
This course is intended for students in their last two semesters before graduation. The focus of this course is to assist students with the skills needed to find and obtain career related employment, to become familiar with methods of developing career development opportunities essential for life-long learning, and to become aware of critical attitudes needed in job keeping and career advancement. Students not within 2 semesters of graduation need instructor approval. (1 C: 1 lect/pres, 0 lab, 0 other)
-
3.00 Credits
This course teaches the skills students will need to know about the food service industry. This course will cover counter service operation, kitchen math, ware-washing procedures, equipment identification and equipment usage. (3 C: 2 lect/pres, 1 lab, 0 other)
-
3.00 Credits
This course includes an introduction to the Food Service Industry, culinary terms, safety, and sanitation, history, use of weights and measures. This course also covers basic cooking techniques and knife identification and use. Prerequisite(s): MATH0380 or Appropriate Accuplacer Score. (3 C: 2 lect/pres, 1 lab, 0 other)
-
3.00 Credits
This course includes in introduction to the Food Service Industry, culinary terms, history, and use of weights and measures. This course also covers basic cooking techniques and knife identification and use. NOTES: For details of topics covered in the high school variable course, please refer to the appropriate advanced standing articulation agreement. This variable course is designed to allow students with Tech Prep college credit for CULN 1203 that was earned in high school to complete the remaining course requirements at SCTC. This SCTC course (CULN 1203) will be delivered concurrently with CULN 1202. ( C: 0 lect/pres, 0 lab, 0 other)
-
3.00 Credits
This course covers proper techniques, procedures and responsibilities for the preparation of food, such as salads, salad dressings and sandwiches. Proper care and handling of ingredients and finished products are emphasized. Prerequisite(s): CULN1201 (2 C: 1 lect/pres, 1 lab, 0 other)
-
3.00 Credits
This course includes an introduction to safe food handling, personal hygiene, food-borne illnesses, HACCP procedures. This course also provides the student an opportunity to pass a food management certificate through the State of MN. (1 C: 1 lect/pres, 0 lab, 0 other)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Cookies Policy |
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|