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Course Criteria
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4.00 Credits
Fundamentals of food prepara-tion and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. Co requisites: Sanitation and Safety (HRT 1213) or by permission of instructor. Two hours lecture, four hours lab. Four semester credit hours.
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3.00 Credits
Advanced study of Culinary Principles Ito polish and perfect the techniques of food prepa-ration and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farina-ceous items. Prerequisites: Culinary Principles I (HRT/CUT 1114). Two hours lecture, four hours lab. Four semester credit hours.
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3.00 Credits
Fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage. Students will prepare yeast goods, pies, cakes, cookies, and quick breads; and use and care for equipment. Prerequisites: Culinary Principles I (HRT/CUT 1114). Two hours lecture, four hours lab. Four semester credit hours.
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3.00 Credits
This course is provides orientation to garnishing, preparation of charcuterue items, cold foods, and buffet presentation. It also explores the various duties of the modern garde manger. Prerequisites: Culinary Principles I (HRT/CUT 1114). One hour lecture, four hour lab. Three semester credit hours.
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3.00 Credits
The principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability. Effective plan-ning and layout of kitchen and equipment will also be emphasized. Prerequisites: None . Three hours lecture. Three semester credit hours.
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2.00 Credits
This course is designed to give the drafting major the background needed for all other drafting courses. Emphasis is placed upon maintaining correct tech-niques while developing speed. Two hours lecture, four hours laborato-ry. Four semester hours credit.
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3.00 Credits
(Prerequisite: Fundamentals of Drafting.) This course emphasizes methods, techniques and procedure in presenting screws, bolts, rivets, springs, thread types, symbols for welding, materials, finish and heat treatment rotation, working order preparation, routing and other drafting room procedures. One hour lec-ture, four hours laboratory. Three semester hours credit.
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2.00 Credits
A course designed to familiarize the student with the physical properties of the materials gen-erally used in the erection of structures, with a brief description of their manufacturer. Two hours lecture, two hours laboratory. Three semester hours credit.
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2.00 Credits
This course will use the CAD sys-tem to design and draw various problems in the architectural, mechani-cal and civil drafting areas. Emphasis will be placed on the operations of the CAD system to solve these problems. Two hours lecture, two hours laboratory. Three semester hours credit.
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3.00 Credits
(Prerequisite: Principles of CAD). This course is designed as a continuation of Principles of CAD. Subject areas will include dimensions, sectional views, and symbols. Two hours lecture, two hours laboratory. Three semester hours credit.
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