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Course Criteria
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3.00 Credits
A study of multiple company operations, logistics, strategy, use of mutual aid forces, and conflagration control. Intended for high-ranking officers who may be in command of major fires and other emergencies involving close coordination and maximum use of large amounts of manpower and equipment. Typical tactical situations and case histories will be given.
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3.00 Credits
Prerequisites: Certified fire fighter, basic fire science knowledge, and FFP 1810 or FFP 2810. A study of action plans, command and control, safety, building dynamics, sprinkler operations, fire company operations, and various types of fires. An advanced study intended for higher ranking officers using state or locally provided scenarios.
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2.00 Credits
Designed to develop an understanding of the basic principles of sanitation and safety in order to maintain a safe and healthy environment for the consumer in the food industry. Includes the laws and regulations related to safety, fire, and sanitation and adherence to them in the food service operation.
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3.00 Credits
Introduction to French sound system and conversational emphasis on practical applications in daily personal and business life; culture based. (Does not fulfill any part of the college-transfer sequence and does not provide general education elective credit).
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1.00 Credits
Introduction to French sound system. Greetings, introductions, leave taking, numbers, and prices, giving personal information, asking questions. (Does not fulfill any part of the college-transfer sequence and does not provide general education elective credit).
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1.00 Credits
Introduction to French food and wine terms, pronunciation, reading a French menu, influence of French cuisine. (Does not fulfill any part of the college-transfer sequence and does not provide general education elective credit).
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3.00 Credits
History of various cuisines and contributions of leading culinarians as well as a background of the food service industry. Study of various types of food service establishments and organizational structures within each type. Future trends of the food service industry.
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3.00 Credits
$12.00 lab fee Prerequisite: Math placement test or minimum grade of "C" in MAT 0024. Corequisite: FOS 2201. Fundamentals of baking which involve preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, holiday specialties, and tortes. Proper use and care for equipment, sanitation and hygienic work habits, and conformation with health laws.
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2.00 Credits
Principles of menu planning for various types of facilities and service as well as menu layout, selection and development, and pricing structures. Principles and practices concerned with the purchase and receipt of food, supplies, and equipment for various food service operations.
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3.00 Credits
Corequisite: FOS 2201, FSS 2243C. Familiarization with tools, equipment, and organization of classical kitchen. Study of basic food recipes. Special emphasis is given to the study of ingredients, cooking theories, terminology, equipment, technology, weights and measures, formulas, conversions, and procedures.
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