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Course Criteria
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1.00 - 2.00 Credits
This course is a beginning class in Jazz Dance Technique. This class will develop the skills required for an understanding and a proficiency in the beginning technical level of a dancer training in the dance genre of jazz. Rhythm, jazz isolations, different styles and more complex neuromuscular coordination will be explored.
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1.00 - 3.00 Credits
Dance Elective
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4.00 Credits
A study and application of sanitation principles, food protection, continuous quality improvement, HACCP, budget and cost control, personnel management, policies and evaluation, communication, modified diets, nutrition screening, nutrition assessment, and state and federal regulations.
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4.00 Credits
This course is a study of sanitation, management of food services, safety, receiving, storage, food protection, personnel standards, chemicals, HACCP, crisis management, quality control, customer/client preferences, meal service, food quality, standardized recipes, forecasting, equipment, cooking procedures, work simplifications, menus, purchasing, cost control, budget control, quality improvement, specifications, marketing, policies and procedures, and state and federal regulations. RESTRICTION: Successful Completion of CASAS Reading Assessment
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1.00 - 4.00 Credits
This course is a study of nutritional therapy, basic nutrition, modified diets, digestion, food preferences, nutrition screening, nutrition assessment, physicians' orders, menus, supplemental feedings, case studies, continuous quailty improvement, medical records, nutrient intake calculation, and state and federal regulations. RESTRICTION: Successful Completion of CASAS Reading Assessment.
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1.00 - 4.00 Credits
This course is a study of Human Resource Management, schedules, personnel, interview techniques, discipline, performance appraisal, policies and procedures, ethics, evaluation, training, problem solving, unions, ethic diversity, communication, professional development, and state and federal regulations. RESTRICTION: Successful Completion of CASAS Reading Assessment.
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3.00 Credits
This course is a study and application of sanitation principles, food protection, HACCP guidelines, safety inspection of food preparation equipment and use by employees to meet regulatory guidelines. This course is to be completed in the student's participating facility and part of which is completed under the supervison of a registered dietitian preceptor. RESTRICTION: Student must be currently enrolled in DIET 1630 - Sanitation and Management of Food Service. Prerequisite: concurrent enrollment in DIET 1630 Sanitation & Mgmt of Food Serv
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3.00 Credits
This course is the study and application of nutrition therapy through modified diets, nutrition screening, and nutrition assessments. This course is to be completed in the classroom and student's participating facility and all is completed under the supervision of a registered dietitian preceptor. RESTRICTION: Student must be currently enrolled in DIET 1631 - Nutrition Therapy. Prerequisite: concurrent enrollment in DIET 1631 Nutrition Therapy
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2.00 Credits
This course is a study and application of personnel management, policies, evaluation and communication within a food service department. This course is to be completed in the student's participating facility and part of which is completed under the supervision of a registered dietitian preceptor. RESTRICTION: Student must be currently enrolled in DIET 1632 - Human Resource Management. Prerequisite: concurrent enrollment in DIET 1632 Human Resource Management
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1.00 Credits
This course was developed to provide employees of restaurants, cafeterias, delicatessens and fast food establishments with the most current FDA Food Code updates, regulations, and best practices for serving safe food. This course prepares students to take the ServSafe certification exam.
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