|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 - 14.00 Credits
238 contact hours, 11 semester credit hours This course provides the student with the skills and knowledge necessary to acquire a CDL license in the state of Georgia. The course introduces the student to the trucking industry and focuses on federal and state regulations, records and forms, industrial relations, and safe operating procedures. The course also familiarizes students with truck instruments and controls and on performing basic maneuvers required to drive safely in a controlled environment. In addition, students acquire basic coupling and uncoupling skills. Once students have mastered driving in a controlled environment, students then develop driving skills under actual road conditions. Classroom lectures stress operating practices. On the road, these safe operating practices are integrated into the development of driving skills. Students drive a total of 44 hours. Note: State law requires that whenever a vehicle is operated on public roads, a licensed CDL driver must be present in the truck while a student is driving.
-
3.00 Credits
Emphasizing fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures, the course includes cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
-
3.00 Credits
This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include weights and measures, conversions, basic cooking principles, methods of food preparation, and recipe utilization. Laboratory demonstrations and student experimentation parallel class work.
-
3.00 Credits
Prerequisite: CULN 1100 Emphasis is on terms, concepts, and methods necessary to American Cuisine food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include kitchen aromatics, regional cooking principles and history, and methods of American regional food preparation. Laboratory demonstrations and student experimentation parallel class work.
-
3.00 Credits
Prerequisite: CULN 1100, CULN 1120 This course presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads. Emphasis is on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
-
3.00 Credits
This course presents the fundamental terms, concepts, and methods involved in preparation of baked products. Emphasis is on conformance of sanitation and hygienic work habits with health laws. Course content reflects American
-
3.00 Credits
Prerequisite: CULN 1120 This course provides experience in preparation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Lab practice is provided.
-
3.00 Credits
Prerequisite: CULN 1140 This course introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include pantry functions, basic garnishes, breakfast preparation, buffet presentation, cold preparations, cold sandwiches, salads and dressings, molds, garnishes, and cold hors d'oeuvres. Lab practice parallels class work.
-
3.00 Credits
Prerequisite: CULN 1140 This course emphasizes basic garde manger utilization and preparation of appetizers, condiments, and hors d'oeuvres. Topics include hot and cold hors d'oeuvres; salads, dressings, and relishes; sandwiches; patés and terrines; chaudfroids, gelees, and molds; canapés; and garnishing, carving, and decorating. Laboratory practice parallels class work.
-
3.00 Credits
Prerequisite: CULN 1100 & CULN 1140 This course emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, and competition entry. Laboratory demonstration and student experimentation parallel class work.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|