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Course Criteria
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2.00 Credits
2 .units .SC 36 hours lecture per term Formerly HRMGT 154 An .introduction .to .operating .a .catering .business .including .effective .client .relations, .event .planning, .pricing .and .cost .controls, .legal .issues, .equipment .requirements .and .menu .planning .for .a .variety .of .events .such .as .banquets, .ethnic .and .a .la .carte .affairs. .CSU .
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3.00 - 4.00 Credits
3-4 .units .P/NP May be repeated three times Variable hours Co-requisite: CULN 153 or equivalent Recommended: CULN 120 or equivalent; eligibility for ENGL 122 or equivalent Formerly HRMCU 256, 257, 259 and HRMGT 258 A .catering .applications .course .integrating .catering .fundamentals .with .specific .events .and .themes. .Events .will .vary .by .course .section. .Students .will .apply .their .food .preparation .and .service .skills .to .different .needs .of .catering .clients. .CSU .
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2.00 Credits
2 .units .SC May be repeated once 27 hours lecture/27 hours laboratory per term Recommended: eligibility for ENGL 122 or equivalent Note: students who have substantial experience in the kitchen or who have completed most of their work in the culinary program will be comfortable with the instructional level. Formerly HRMCU 226 This .course .is .an .introduction .and .demonstration .of .professional .culinary .preparations .and .presentations .of .California .cuisine. .Emphasis .will .be .on .cooking .methods .and .ingredients .that .are .freshly .abundant .in .our .state. .Discussion .will .also .stress .the .importance .of .California .cuisine .in .today's .market .and .health .conscious .society. .CSU .
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2.00 Credits
2 .units .SC May be repeated once 27 hours lecture/27 hours laboratory per term Recommended: eligibility for ENGL 122 or equivalent Formerly HRMCU 228 Introduction .and .presentation .of .cuisines .from .around .the .world .in .the .context .of .cultural, .social .and .historical .perspectives. .Emphasis .will .be .on .cultural .contrast .that .reflects .the .ethnic .culinology .of .at .least .three .non-European .countries .(e.g. .Egypt, .China, .and .India). .This .course .will .develop .an .understanding .of .ethnic .cuisine .in .today's .multi-cultural .society .and .its .significance .and .influence .on .(North) .American .culture. .CSU
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5.00 Credits
5 .units .SC May be repeated once 27 hours lecture/189 hours laboratory per term Prerequisite: CULN 180 or equivalent Advanced .theory .and .technique .in .pastry .and .baking, .including .fruit .desserts, .spoon .desserts, .tarts, .pies, .plated .desserts, .frozen .desserts, .modernist .desserts, .decorated .cakes, .and .light .and .low-calorie .desserts. .CSU ..
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3.00 - 5.00 Credits
5-3 .units .SC May be repeated three times Variable hours Prerequisite: submission of acceptable educational contract to department and instruction office; topics must extend study beyond courses offered Formerly HRMCU 298 An .opportunity .for .selected .students .to .pursue .special .interests .under .direction .of .the .faculty. .CSU .
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1.00 Credits
1 .unit .SC 54 hours laboratory per term Recommended: PEDAN 130 or equivalent A .ballet .course .for .the .intermediate .student. .This .class .will .focus .on .intermediate .ballet .barre, .center .adagio, .allegra .work, .and .across-the-floor .combinations. .It .will .also .include .the .history .of .classical .ballet .works .and .their .influence .on .the .ballet .dancer .and .current .ballet .styles. .CSU, .UC Culinary .arts
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1.00 Credits
1 .unit .SC May be repeated three times 54 hours laboratory per term Prerequisite: PEDAN 133 or equivalent A .ballet .course .for .the .advanced .student. .This .class .will .focus .on .advanced .ballet .barre, .center .adagio, .allegro .work, .and .across-the-floor .combinations. .Students .will .also .learn .basic .choreographic .principles .as .they .relate .to .ballet. .CSU ..
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1.00 Credits
1 .unit .SC May be repeated three times 54 hours laboratory per term Prerequisite: PEDAN 133 or equivalent or PEDAN 130 or equivalent Formerly PEDAN 134 This .is .a .course .in .classical .ballet .training .through .the .application .of .Pointe .technique. .The .class .will .focus .on .line, .musicality, .sequences, .strength .and .grace .as .it .relates .to .Pointe .technique. .The .historical .origins .of .the .pointe .shoe, .pointe .work, .conceptual .principles .of .Pointe .ballet .as .an .art .form, .and .the .anatomical .structure .of .the .lower .extremities .are .also .presented. .CSU ..
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1.00 Credits
1 .unit .SC 54 hours laboratory per term Recommended: PEDAN 136 or equivalent A .jazz .dance .course .for .the .intermediate .student. .This .class .will .focus .on .intermediate .jazz .dance .from .Broadway, .Lyrical, .Hip-Hop .and .Contemporary .styles. .It .will .also .include .the .history .of .jazz .dance .on .stage, .movie, .and .videos .and .its .influence .on .the .dancer. .CSU ..
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