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Course Criteria
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2.00 Credits
2 .units .SC 36 hours lecture per term Recommended: eligibility for ENGL 122 or equivalent Formerly HRMCU 185 Introduction .to .food .composition, .dietary .guidelines, .recipe .modification, .food .cooking .and .storage .techniques .for .nutrient .retention, .and .contemporary .nutritional .issues. .CSU .
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2.00 Credits
2 .units .SC 36 hours lecture per term Co-requisite: CULN 191 or equivalent Recommended: eligibility for ENGL 122 or equivalent; MATH 110 or equivalent An .application .of .principles .in .inventory .control .management, .storage, .and .receiving. .Fundamentals .of .purchasing .based .on .analysis .of .quality, .yield, .cost .of .food .and .merchandise .used .in .food .service, .control .of .purchases, .receiving, .storing, .and .issuing .procedures .using .current .computer .application. .CSU .
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2.00 Credits
2 .units .SC May be repeated three times 108 hours laboratory per term Co-requisite: CULN 153 or equivalent and CULN 190 or equivalent Formerly HRMGT 181 (laboratory component) This .course .is .a .laboratory .application .of .inventory .control, .food .storage, .and .receiving. .Purchasing .food .merchandise .based .on .analysis .of .quality, .yield, .cost .of .food, .purchase .control .and .issuing .procedures .using .current .computer .applications. .CSU .
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3.00 Credits
3 .unit .SC 54 hours lecture per term Recommended: eligibility for ENGL 122 or equivalent This .course .focuses .on .application .of .supervisory .management .principles .to .specific .business .situations .in .food .services. .CSU ..
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3.00 Credits
3 .units .SC 54 hours lecture per term This .course .prepares .students .to .apply .cost .control .measures .in .restaurant .and .beverage .management. .Key .principles .and .concepts .are .presented, .and .cost .controls .are .demonstrated .for .each .phase .of .beverage .and .food .service .operations. .CSU ..
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9.00 Credits
1 .unit .SC May be repeated once 9 hours lecture/27 hours laboratory per term Formerly HRMCU 211 The .study .and .preparation .of .refined .pastries .and .desserts; .petit .fours, .tarts, .bavarians, .charlottes, .mousses, .soufflés, .ice .creams, .sorbets, .custards, .puddings, .and .cakes. .CSU .
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9.00 Credits
1 .unit .SC May be repeated once 9 hours lecture/27 hours laboratory per term Formerly HRMCU 214 A .course .of .practical .instruction .and .skill .development .in .decorating .birthday, .wedding, .and .special .occasion .cakes .and .pastries. .CSU .
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1.00 Credits
1 .unit .SC 18 hours lecture per term Recommended: CULN 180 or equivalent Formerly HRMCU 215 A .course .in .the .methodology .of .sugar .work .and .advanced .confectionary .arts. .CSU .
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1.50 Credits
1.5 .units .SC 27 hours lecture per term This .course .prepares .students .planning .careers .in .restaurant .management .to .present .wines .that .complement .menu .offerings. .CSU ..
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5.00 Credits
5 .units .SC 270 hours laboratory per term Prerequisite: CULN 120 or equivalent Recommended: eligibility for ENGL 122 or equivalent Formerly HRMCU 220 This .course .builds .upon .student .skills .honed .in .the .fundamentals .of .cuisine .course, .emphasizing .preparation .of .individual .plates. .Seasonal .cooking .and .market .variations, .healthy .cooking, .curing .meats, .preparing .flavored .oils .and .dressing, .and .composition .of .effective .menu .items .are .integrated .into .the .food .preparation .activities. .CSU .
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