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Course Criteria
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3.00 Credits
Prerequisites: FSS 1202C, FOS 2201, FSS 1063C, FSS 2243C, test into ENC 1101. Stresses basic garde manger principles as well as a thorough understanding of the functions and duties of the department as it relates and integrates into other kitchen operations. Specific focus on specialty work, including ice carving, buffet decorations, artistic centerpieces, and understanding of equipment and area planning.
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1.00 Credits
Prerequisites: FSS 1202C, FOS 2201, FSS 1063C, FSS 1002. Coordinated work-study reinforcing the educational and professional growth of the student through parallel involvement in classroom studies and field experience.
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2.00 Credits
Prerequisites: Math placement test or minimum grade of "C" in MAT0024, FSS 1063C Specialization in advanced procedures of pastries and desserts. An emphasis on decorative work and display pieces. A clear understanding of cake decoration, sugar cooking, pastillage, Paté -a-Choux provided.
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3.00 Credits
Prerequisites: FSS 1202C, FSS 1063C, FSS 2243C FOS 2201. Corequisite: HFT 2840C. Meal and service planning, including preparation of a complete menu for a service dining room to include appetizers, soup, salad, entrees, and vegetables. Production coordinated with dining room staff. Students will rotate and work the classical stations in the kitchen.
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3.00 Credits
$12.00 lab fee Prerequisites: FSS 1202C, FSS 1063C, FSS 2243C, FOS 2201. Corequisite: HFT 2264C. Study and preparation of popular international cuisines. History studied along with actual preparation of many international recipes. Includes buffet and banquet kitchen procedures.
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3.00 Credits
Corequisite: FSS 1202C. Student learns to fabricate the popular primal and sub-primal cuts of meat and poultry through lecture, demonstration, and hands-on experience.
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3.00 Credits
Prerequisites: FSS 1202C, FOS 2201, FSS 1063C FSS 2243CThrough extensive hands-on experience, students will acquire the skills necessary to plan and prepare various meals utilizing cost control methods.
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3.00 Credits
Management $12.00 lab fee Prerequisites: FSS 1202C, FOS 2201, FSS 1063C FSS 2243C. Through extensive hands-on experience, students will acquire the skills necessary to plan and prepare various meals utilizing cost control methods.
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1.00 Credits
Techniques and knowledge required for a career as a professional chef. Provides knowledge needed to demonstrate artistic and creative abilities in various culinary shows, recipe contests, and exhibitions.
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3.00 Credits
This course is designed to introduce students to the multi-faceted aspects of electronic business operations. This course provides a framework for students to use in the analysis and formulation of electronic business solutions. Electronic business is an area that impacts many different disciplines of study, such as accounting, business law, information systems, marketing, and management.
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