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Course Criteria
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3.00 Credits
Prerequisites: HOS 218, HOS 219 Integrates training in baking and pastry arts, academic studies, and field experience using fundamental baking and pastry techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Building on previous baking and pastry classes, students research recipes, produce them for consumption, evaluate them, and cost them. Additional assignments include short essays, a detailed project, menu development, and service demonstrations. 1 lecture/4 laboratory hours
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2.00 Credits
Prerequisites: HOS 247, HOS 248 Corequisite: HOS 111 Focus on practical skill sets -- including those related to presentation, sanitation, and overall quality -- required for pastry arts involving breads, quick breads, sweet dough, cookies, cake decorating, puff pastry, and pie production. Guidelines applied for the final exam match those of the nationally recognized Skills USA competition. 1 lecture/2 laboratory hours
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2.00 Credits
Prerequisites: HOS 210; HOS 235 or HOS 240 Encompasses hot and cold food preparation and presentation utilizing a market basket format. Students demonstrate knowledge and skills through production of a four-course menu in a practical exam. Guidelines applied for this practicum course match those of the nationally recognized Skills USA competition. 1 lecture/2 laboratory hours
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3.00 Credits
Prerequisite: HOS 204 Corequisite: ACC 108 or ACC 111 Examines the various aspects required in planning and implementing meetings, expositions, conventions, and other events large and small. Along with methods and strategies for overall project management and organization, special emphasis addresses budgeting, promotion, and designing the event environment. 3 lecture hours
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2.00 Credits
Prerequisites: minimum GPA of 2.0 or permission of program coordinator; eligibility usually limited to students in final semester before graduation Supervised field experience in the operation and management of various departments or functional areas at selected hotels, restaurants, and institutions. Focus on leadership skills, human relations development, service in the hospitality industry, and reducing turnover with teamwork. 1 lecture/240 internship hours
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2.00 Credits
Prerequisites: HOS 109 or HOS 219, sophomore status, and permission of program coordinator; eligibility generally limited to students who have completed 30 credits Consists of two components: a supervised field experience working in various kitchen or pastry positions in a commercial kitchen; and classroom exercises and activities involving development of human relations, teamwork, and leadership skills. Service in the hospitality industry as well as culinary career opportunities are additionally addressed. 1 lecture/400 internship hours
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2.00 Credits
Prerequisite: ENG 034 Designed for any student interested in a career in the health professions. Provides an introduction to the educational pathways, roles, and responsibilities of health care providers, and an overview of a variety of health professions, plus opportunities to actually observe additional career options in the health care field. 2 lecture hours
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3.00 Credits
Prerequisites: MAT 033 and ENG 024 or equivalent Study of the fundamental concepts of nutrition with emphasis on the relationships of nutrients to health. Topics include basic diet constituents, principles of body function, considerations for various age groups, dietary regulations, myths, food patterns, weight control, and food safety. 3 lecture hours
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3.00 Credits
Prepares rescuers and lay responders with the knowledge and hands-on skills necessary to safely minimize the consequences of injury and illness and help sustain life in an emergency until medical help arrives. Successful candidates earn Basic Life Saving Healthcare Provider CPR/AED and Heartsaver First Aid Certifications through the American Heart Association. 2 lecture/2 laboratory hours
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2.00 Credits
Prerequisite: ENG 033 or equivalent Through lectures and laboratories, essential knowledge and skills in health and all dimensions of wellness are explored. Through self-assessments, students develop a wellness profile and program designed to achieve and/or maintain optimal livelong health and wellness. Physical activity is required. 1 lecture/2 laboratory hours
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