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Course Criteria
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2.00 Credits
Prerequisite: Completion of 1500 hours of barber training. Courses will be taken in alphabetical sequence regardless which semester enrollment begins. Course meets requirements to update minimum barber standards of hair design. Subsequent enrollment in Sections B, C, and/or D will provide the student an opportunity for additional skill and competency development within the subject matter. 27 hours lecture and 27 hours laboratory.
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0.00 Credits
Prerequisite: COS-60A. This is a class designed to facilitate day and evening students that still have hours to complete after COS-60E has been completed or, for evening students, the 9 week summer session. All related cosmetology subjects required by the Board of Barbering and Cosmetology will be practiced. Not all students are required to finish since this is a class designed to help day students complete their hours, and evening students complete hours and operations in the summer. Students will receive an operation for each application performed as it will be required at state board. Students may take up to 100 hours lecture and up to 230 hours laboratory.
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0.00 Credits
Prerequisite: None. Limitation on enrollment: Completion of COS-61B. This is a class designed to facilitate students that still have hours to complete after 61B has been completed or, for students who have completed 61A or 61B during the 9 week summer session. All related pedagogy subjects required by the Board of Barbering and Cosmetology will be practiced. Not all students are required to finish since this is a class designed to help day students complete their hours, and current enrolled students' complete hours and operations in the summer. Students will receive an operation or technical credit for each application performed as it will be required at state board. Students may take up to 54 hours lecture and up to 246 hours laboratory
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0.00 Credits
Prerequisite: None. Limitation on enrollment: Completion of COS-62B. This is a class designed to facilitate students that still have hours to complete after COS-62B has been completed or, for students who have completed COS-62A or COS-62B during the 9 week summer session. All related pedagogy subjects required by the Board of Barbering and Cosmetology will be practiced. Not all students are required to finish since this is a class designed to help currently enrolled students complete hours and operations. Students will receive an operation or technical credit for each application performed as it is required by Board. Student can take up to 95 hours lecture and 246 hours laboratory.
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2.00 Credits
Prerequisite: None. Study of the effects of the essential ingredients and techniques of baked products; pour and drop batters; soft and stiff doughs; baking times, temperatures and handling techniques. May be taken a total of three times. 27 hours lecture and 27 hours laboratory.
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1.00 - 4.00 Credits
CSU* Prerequisite: None. Advisory: Students should have paid or voluntary employment. This course is designed to coordinate the student's occupational onthe- job training with related classroom instruction. Students enrolled in this occupational work experience course must be employed in a field related to the work experience subject area. Students may earn up to four (4) units each semester for a maximum of 16 units of work experience. No more than 20 hours per week may be applied toward the work requirement. 18 hours lecture. Additionally, 60 hours of volunteer work or 75 hours of paid work is required for each unit.
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2.00 Credits
Prerequisite: None. Advisory: CUL-20. Study of advanced professional baking principles and techniques used by hotels and quality restaurant pastry chefs including: types, properties and ingredients of breads, pastries and cakes; soft and stiff doughs; baking times, temperatures and handling techniques. May be taken a total of three times. 27 hours lecture and 27 hours laboratory.
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2.00 Credits
Prerequisite: None. This course presents a study of professional baking principles and techniques used by hotel and quality restaurant pastry chefs including fine techniques in fancy, decorative work; preparation and display of fine desserts. Artistic design is used in the presentation of these products. May be taken a total of three times. 27 hours lecture and 27 hours laboratory.
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2.00 Credits
Prerequisite: CUL-22. Continued study of advanced professional baking principles and techniques used by hotel and quality restaurant pastry chefs including fine techniques, fancy decorative work, preparation and display of extra fine desserts. This course will focus on decorative works and display pieces made of marzipan and chocolate paste - dark, white and colored. Students will also be taught use of the airbrush on cakes and pastries, spun sugar, flowers and leaves. May be taken a total of three times. 27 hours lecture and 27 hours laboratory.
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2.00 Credits
Prerequisite: None. This class teaches techniques used to present cold foods that are artistically beautiful and delicious. Students will learn garnishing techniques using fruits and vegetables as well as carving techniques using salt dough, tallow, weaver's dough and ice. Special emphasis will be placed on making foods as delicious as they are beautiful. Course topics will include garnishes, salads, sandwiches, crudités, cheeses, pates, terrines, sausages, cured and smoked foods, as well as marinated and composed ingredients. May be taken a total of four times. 18 hours lecture and 54 hours laboratory.
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