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Course Criteria
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4.00 Credits
3-4 units; 3 hours Lecture, 4 hours Laboratory Prerequisite: CABT 110A, CABT 106 or equivalent experience. Recommended Preparation: CABT 118 or CABT 101 or equivalent experience; Eligibility for ENGL 100 and READ 100. Covers basic and intermediate features of the Microsoft Office suite for producing professional documents and presentations: Word (word processing), Excel (spreadsheet), PowerPoint (presentation), and Access (database). Does not cover the individual applications in the same detail as they are covered in CABT 131 (Word), CABT 41 (Excel), and CABT 142 (Access). May be offered in a Distance-Learning Format. Transfer Credit: Transfers to CSU.
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3.00 Credits
3 units; 3 hours Lecture, 4 hours Laboratory Recommended Preparation: CABT 106 (may be taken concurrently) or recent computer course using Windows. CABT 110A or basic typing skills. Eligibility for ENGL 100 and READ 100, and MATH 154. Covers intermediate features of Microsoft Excel, including creating and managing spreadsheets, charts, small databases and use of Excel with the Internet. May be offered in a Distance-Learning Format. Transfer Credit: Transfers to CSU.
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0.00 Credits
0 units; 3 hours Laboratory Repeatability: May be repeated. Provides self-paced instruction (non-credit) in the use of computer software and hardware in an open computer lab environment for students also enrolled in at least one for-credit Cabrillo class. Enhances preparation for college course work or for employment. Enrollment is permitted throughout the semester.
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1.00 Credits
1 unit; 0.5 hour Lecture, 1.5 hours Laboratory Recommended Preparation: Eligibility for ENGL 100 and READ 100. Introduces cake decorating techniques including filling and icing cakes, pastry bag work in borders, Australian lace, string work, writing, and flowers.
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9.00 Credits
9 units; 3 hours Lecture, 18 hours Laboratory Repeatability: May be taken a total of 2 times. Prerequisite: CAHM 50A, CAHM 50B, CAHM 50C, and CAHM 50L or equivalent experience. Recommended Preparation: Eligibility for ENGL 100 and READ 100. Provides opportunities to create and plan menus, research and develop prep formulas, and explore a la carte, ethnic food, garde manger, and specialty baking.
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2.00 Credits
2 units; 1 hour Lecture, 3 hours Laboratory Recommended Preparation: Eligibility for ENGL 100 and READ 100. Teaches the art of cold food presentation, production of pates, galantines, and mousselines with emphasis on buffets and platters. Pays special attention to color, texture, and balance of food.
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3.00 Credits
3 units; 2 hours Lecture, 3 hours Laboratory Recommended Preparation: Eligibility for ENGL 100 and READ 100. Introduces equipment, skills, and procedures in commercial bakeries, including hands-on production of pastries and specialty items.
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3.00 Credits
0.5-3 units; 0.5 hour Lecture or 1.5 hours Laboratory Repeatability: May be taken a total of 4 times. Recommended Preparation: Eligibility for ENGL 100 and READ 100. A course designed to investigate special areas of interest in culinary arts, including table service, cake decorating, computer use and culinary specialities. The special selective topics will be announced in the Schedule of Classes.
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5.00 Credits
2.5-5 units; 7.5 hours Laboratory Repeatability: May be taken a total of 2 times. Recommended Preparation: Eligibility for ENGL 100 and READ 100. Provides practical application of catering techniques including menu planning, costing, hospitality service, and buffet presentation.
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1.00 Credits
1 unit; 0.5 hour Lecture, 1.5 hours Laboratory Recommended Preparation: Eligibility for ENGL 100 and READ 100. Studies the history and manufacturing of chocolate as well as the practical uses and techniques in working with dark, white, and milk chocolate.
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