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Course Criteria
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3.00 Credits
(Prerequisite: Program admission) Emphasizes menu plan ning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, and cooking nutritional foods.
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5.00 Credits
(Prerequisite: CUL 114) Emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include inter national cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, and competi tion entry.
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5.00 Credits
(Prerequisite: CUL 215) Emphasizes supervision, and management concepts, knowledge, and skills, necessary to restaurant serving contemporary cuisine. Topics include menu selection, layout and design, on/off premise catering, entrepreneurship, and small business management.
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6.00 Credits
(Prerequisite: CLU 220) Introduces international cuisine and acquisition of advanced cookery techniques. Course content reflects American Culinary Federation Educa tional Institute cook apprenticeship training objectives and provides background for those aspiring to become chefs. Topics include international cuisine, advanced grill cookery, advanced vegetable cookery, advanced meat cookery, advanced line cookery, and advanced fry cookery.
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5.00 Credits
Introduces the basic concepts of stereo installation. Topics include: understanding vehicle's original entertainment system wiring concepts, removal of original system and installing complete after market stereo system. Diagnosing and repair of existing stereo systems.
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6.00 Credits
(Prerequisite/Corequisite: Provisional admission) Intro duces fundamental concepts and operations necessary to utilize microcomputers for developing fundamental draft ing techniques. Emphasis is placed on the basic concepts, terminology and techniques necessary for CAD applica tions. Topics include: history of drafting, safety practices, geometric terms/media sizes, hardware and software care and use, basic entities, CAD commands, line relations, basic CAD applications and geometric construction.
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6.00 Credits
(Prerequisite: Provisional admission) Emphasizes the development of fundamental drafting techniques. Topics include: terminology, drafting equipment care and use, lettering, line relationships, and geometric construction.
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5.00 Credits
(Pre/Corequisites: DDF 101 or DDF 100, DDF 107) Pro vides multiview and dimensioning techniques necessary to develop views that completely describe machine parts for manufacture. Topics include: multiview drawing and sketching; precision measurement; tolerances and fits; and basic dimensioning procedures and practices.
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5.00 Credits
(Pre/Corequisites: DDF 102) Continues dimensioning and skill development and introduces sectional views. Topics include: advanced dimensioning practices and develop ment of section views.
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3.00 Credits
(Pre/Corequisite: DDF 102) Introduces techniques neces sary for auxiliary view drawings. Topics include: primary and secondary auxiliary views.
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