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Course Criteria
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1.00 Credits
This course studies program planning, materials, supervision, and teaching techniques of elementary physical education activities, concentrating on rhythmical activities and movement exploration.
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2.00 Credits
This course involves the study of the fundamentals, techniques, team play, and strategy of basketball and stresses rules, coaching principles, organizational methods, scouting, statistics, and teaching techniques. Prerequisite: HPER 1022.
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2.00 Credits
Camp Counseling explores the theory, camp skills, and leadership supervision in public, private, and school camps. It requires a field trip.
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4.00 Credits
This course introduces the HPER major to the fundamental skills, strategy, rules, and team play of volleyball and basketball. It includes some officiating and teaching techniques.
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6.00 Credits
This course introduces the HPER major to the fundamental skills, rules, strategy, and actual practice of badminton, tennis and golf.
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2.00 Credits
This course covers environmental and food service sanitation and safety practices pertinent to hospitality management, including the latest developments and procedures, current governmental standards, and emerging issues. Upon successful completion of the course, students will receive an industry recognized foodservice sanitation and safety certificate.
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2.00 Credits
This course aligns with the national Restaurant Association recommended curriculum and covers menu planning, food production (breakfast, salads, and baking), inventory, and controlling food service costs.
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3.00 Credits
This practical, how-to course focuses on nutrition as it relates to personal health, lifespan, special situations, weight management, foods and food preparation (cooking and baking), menu planning, and recipe modification. It also covers marketing nutritious menu items in the foodservice industry.
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3.00 Credits
This course is a continuation of HRM 1124 and emphasizes dining service management, food production (entrée), food service math, accounting, purchasing, and inventory. Prerequisite: HRM 1124 with a grade of "D" or higher.
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4.00 Credits
This course studies the principles of professional cooking and provides comprehensive information on working with foods and the interplay among ingredients. By emphasizing actual kitchen procedures and techniques, this course provides students with an understanding of how to prepare and/or cook appetizers, sandwiches, salads, dairy products, beverages, stocks, sauces, soups, and vegetables, meats, poultry, seafood, and international dishes.
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