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Course Criteria
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1.00 - 3.00 Credits
One to three lecture. Prerequisite: Permission of division chair or program coordinator. The internship provides the student with the opportunity to gain practical work experience by working for a local employer. An internship requires at least 30 clock hours of work for each credit.
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1.00 - 4.00 Credits
One to four lecture. A course for second-year computer information systems students or working professionals. New developments in the field of computer or management information systems are presented in the form of seminars, workshops or special work-study projects. Details given in semester course schedules.
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3.00 Credits
Three lecture. This course introduces the study of communication processes, variables and skills underlying the formation and maintenance of healthy interpersonal relationships. The course is evenly balanced between theory and practice.
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3.00 Credits
Three lecture. Prerequisite: Appropriate assessment test score or successful completion of PCS 021 and TRE 089. Emphasizes communication clearly and effectively before a group through the study of communication theory and through extensive practice speaking.
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3.00 Credits
Three lecture. Corequisite: Concurrent enrollment in CUL 102, CUL 103, CUL 104, CUL 105, CUL 106, CUL 107 and CUL 108. Introduction to the fundamental concepts, skills & techniques involved in cooking. Special emphasis is placed on classical theories, knife handling, safety, culinary math, interviewing & resumes, sanitation & a variety of cooking techniques.
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3.00 Credits
Three lecture. Corequisite: Concurrent enrollment in CUL 101, CUL 103, CUL 104, CUL 105, CUL 106, CUL 107 and CUL 108. Students obtain a working knowledge of meat, poultry & fish fabrication working with primal cuts. Focus is placed on basic techniques to customize cuts suitable for menu items & creations not readily available from purveyors.
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3.00 Credits
Three lecture. Corequisite: Concurrent enrollment in CUL 101, CUL 102, CUL 104, CUL 105, CUL 106, CUL 107 and CUL 108. Students build upon the knowledge, skills & techniques covered in previous class sessions. Emphasis is placed on knife skills, mise en place, stocks, soups, the grand sauces, contemporary sauces & modern sauce-making techniques.
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3.00 Credits
Three lecture. Corequisite: Concurrent enrollment in CUL 101, CUL 102, CUL 103, CUL 105, CUL 106, CUL 107 and CUL 108. Covers the fundamental concepts, skills & techniques involved in baking. Focus is placed on classical baking theory, safety, sanitation, weights & measures, as well as the preparation on quick breads, yeast breads. Covers croissants, pie dough, pastry, cakes, puddings, fillings, pastry creams, icings & frostings.
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3.00 Credits
Three lecture. Corequisite: Concurrent enrollment in CUL 101, CUL 102, CUL 103, CUL 104, CUL 106, CUL 107 and CUL 108. Introduces the concepts & skills necessary to expand knowledge of banquet cooking, catering & special events. Students develop methods of preparation of global cuisine, hot & cold hors d'oeuvres, decorative fruits & vegetable carving & canapés.
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3.00 Credits
Three lecture. Corequisite: Concurrent enrollment in CUL 101, CUL 102, CUL 103, CUL 104, CUL 105, CUL 107 and CUL 108. Introduction to the skills of administration, organization & management of food service. Focus is placed on menu development & design, cost controls, marketing, budgeting, profit & loss statements, staffing, training behavior & motivation. Leadership skills & communication are covered.
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