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Course Criteria
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4.00 Credits
Introduces and provides student with a comprehensive theoretical and practical foundation in commercial baking practices. Registration Restrictions: Must be a declared culinary arts major or hospitality restaurant management major
Prerequisite:
CA A101 UA C AND CA A104 UA C AND CA A107 UA C AND CA A110 UA C AND CA A119 UA C
Corequisite:
CA A103
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3.00 Credits
Reviews the history of the beverage industry, including alcohol and non-alcohol beverages. Focuses on the management and operations of beverage service. Covers legal responsibilities of serving alcohol and awareness of alcohol abuse. Special Note: Students are prepared to take alcohol server exam that will allow them to legally serve alcohol in the state of Alaska. Registration Restrictions: Must be a declared culinary arts major or hospitality restaurant management major. Must be 21 years or older.
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1.00 Credits
Features "Low fat" methods of cooking for home use. Students prepare and sample a variety of different foods including meat and meatless entrees, fresh and frozen vegetables, starches, appetizers, soups, salads, and holiday meals.
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3.00 Credits
Introduces human nutrition in the life cycle, including food sources and requirements of nutrients; physiological and metabolic aspects of nutrient function; food choices, selection, cultural and contemporary issues of concern to consumers.
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4.00 Credits
Emphasizes cooking techniques, ingredients and professionalism in a commercial kitchen. Special Note: Must have instructor approval to retake course. Registration Restrictions: Valid ServSafe certification and culinary arts/hospitality management major.
Prerequisite:
CA A103 UA C AND CA A111 UA C
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4.00 Credits
Explores advanced bakery, pastry, confectionary and presentation techniques in a commercial bakery environment. Emphasizes production processes, service, portion controls, safety and sanitation in a commercial bakery. Special Note: Must have instructor approval to retake course. Registration Restrictions: Valid ServSafe certification and culinary arts/hospitality management major.
Prerequisite:
CA A103 UA C AND CA A111 UA C
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2.00 Credits
Introduces fundamental concepts of catering management, planning and production.
Prerequisite:
CA A101 UA C AND CA A103 UA C AND CA A104 UA C AND CA A107 UA C AND CA A110 UA C AND CA A111 UA C
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3.00 Credits
Focuses on hands-on instruction of dining room service and management. Student will understand and demonstrate duties of front-of-the-house service to include server, greeter, busser, steward and cashier. Reviews the process of merchandising food, beverages and services. Examines the use of table topography, glassware, china, linen and serviceware in a professional restaurant operation. Special Note: Must have instructor approval to retake course. Registration Restrictions: Valid ServSafe certification and culinary arts/hospitality management major.
Prerequisite:
CA A201 UA C
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3.00 Credits
Examines concept development and business planning for professional foodservice facilities. Explores menu planning/pricing, operating, budgeting, and production models in foodservice management. Explores trends in technology, human resource management and financing. Special Note: Must have instructor approval to retake course. Registration Restrictions: Must be culinary arts or hospitality management major
Prerequisite:
CA A201 UA C
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3.00 Credits
Covers supervisory and management responsibilities within hospitality foodservice operations. Emphasizes communication, problem solving, leadership, human resource planning, training, motivating and organizational skills. Labor costs, cost control and the legal environment are also examined. Special Note: Must have instructor permission to retake course. Registration Restrictions: Must be Culinary Arts or Hospitality Management major
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