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Course Criteria
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3.00 Credits
Lec-2, lab-3 PREREQ.: CAD 181 or demonstration of CAD 181 exit skills (equivalent course work or 100 hours of AutoCAD industrial work experience) Introduction to computer generated rendered images and animations. CSU Formerly ET 183D.
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3.00 Credits
Lec-2, lab-3 PREREQ.: CAD 181 or equivalent course work or 100 hours of industrial work experience in basic AutoCAD Overview of extensions of CAD-based graphics into various types of media, including illustration, rendering, animation, and output to an interactive presentation, print, and web page design. CSU
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5.00 Credits
Lec-4, lab-20 Prereq.: Admission to the Culinary Arts and Hospitality Management Program; ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Handling of tools, equipment, and materials; experience in working in basic hotel and restaurant kitchen and bakery stations; preparation of breakfasts, salads and sandwiches in the main kitchen. Experience in yeast dough, quick bread, cakes, pies, pastries and cake decoration. CSU Formerly HR 10.
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3.00 Credits
Lec-3, field trips Advise: ESL 62 or 68 or 140, or placement in ESL 72 or 150 A comprehensive examination of the hospitality industry, including hotels, restaurants, clubs, and the travel and tourism sectors. Emphasis on organizational structures, departments, job classifications, and career paths within each sector. Lecture and discussions are enhanced by industry guest speakers and industry visits. CSU Formerly HR 100.
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5.00 Credits
Lec-4, lab-20 Prereq.: Admission to the Culinary Arts and Hospitality Management Program as a degree-candidate student; ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Handling of tools, equipment, and materials; experience in working in basic hotel and restaurant kitchen and bakery stations; experience in preparing dinners, salads, sandwiches, bakery goods, and desserts. CSU Formerly HR 10Q.
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5.00 Credits
Lec-4, lab-20 Prereq.: CAHS 10 or 10Q Advise: Math E or BSMA H or J Advanced principles of food preparation and service; preparation of typical foods served in hotels and restaurants, garde manger, meat and poultry manufacturing, advanced foods and preparation of convenience foods; personnel organization and supervision: menu planning and quantity food preparation. Students take charge, in rotation of each of the major hotel and restaurant kitchen stations. Instruction and practice in management duties in the following areas: purchasing of food, paper, and cleaning supplies; bookkeeping; testing of new products; supervision of personnel; control methods; analysis of profit-and-loss statements; conference leadership; experimental assignments. CSU Formerly HR 20.
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3.00 Credits
Lec-3 .. .. .. .. .. .. .. .. .. .. .. .. P/NP available Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Repeat: max. 6 units Intended for CAHS degree-candidate students and culinary professionals. Introduction to fancy culinary work; hot and cold hors d'oeuvre, pates, gelantines, terrines, tallow work, ice-carvings and decorated show platters. Use of proper tools and equipment. Class focuses on how to organize, staff, tools, equipment, and materials for food preparation in hotels, restaurants and catering operations. Use of tools and cooking techniques are demonstrated. Evaluation of items prepared in class is done at each session. CSU Formerly HR 201.
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3.00 Credits
Lec-3 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Intended for CAHS degree-candidate students and culinary professionals. Special instruction in the finer arts of baking and pastry preparation and decoration as related to food service in deluxe hotels and restaurants. Procedure and recipes in French pastries, candy making, petit fours, cake design and decoration, including gum paste work and decoration of seasonal and wedding cakes. How to organize, staff, tools, equipment and materials for baking preparation. Use of tools and cooking techniques are demonstrated. Items prepared in class are evaluated at each session. CSU Formerly HR 202.
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3.00 Credits
Lec-1, lab-6 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Repeat: max. 6 units Intended for CAHS degree-candidate students and culinary professionals. Food preparation and methods of cooking and serving at the state-of-the-art CCSF Downtown Campus restaurant. Students will practice advanced methods of food preparation and service under conditions, which simulate a restaurant environment. CSU Formerly HR 203.
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3.00 Credits
Lec-3 .. .. .. .. .. .. .. .. .. .. .. P/NP available Prereq.: Minimum age of 21; ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher An introduction to the history, geography, production, and the methods of sensory evaluation of wine; emphasis on the grape varietals and wine types produced and/or consumed in the United States. CSU Formerly HR 205.
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