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Course Criteria
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4.00 - 5.00 Credits
Advisory: HIST 302 Course Transferable to CSU Hours: 72 hours LEC This course provides the opportunity for concentrated study on specialized topics in History. It covers topics from a wide range of academic disciplines including anthropology, economics, engineering, fi ne arts, history, law, life science, literature, mathematics, philosophy, political science, sociology, psychology and varies in content and scope with the interests and expertise of both the instructors and the students. This course may be taken four times on different topics.
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3.00 Credits
Advisory: MATH 25; or placement through the assessment process. Hours: 54 hours LEC This course is a study of mathematical principles in the context of commercial food production. Topics include recipe conversion and yields, production baking formulas, weights and measures, product yield tests, and recipe and food cost analysis.
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1.50 Credits
Hours: 27 hours LEC This introductory course is designed to provide the foundation for all entry level food preparation courses. It focuses extensively on the development of job skills, equipment utilization, weights, measurements, knife speed and accuracy, as well as kitchen product identifi - cation.
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2.00 Credits
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment. Hours: 36 hours LEC The role of management in supervision including profi les of effective management styles, supervision and leadership is covered. Current theories of management and supervision of service industry are introduced.
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2.00 Credits
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment. Hours: 36 hours LEC This course is an introductory presentation of principles involved in advertising for food service establishments. Topics covered include menu planning, design and pricing, marketing plans, market information systems, consumer behavior and internal and external promotions.
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2.00 Credits
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment. Hours: 36 hours LEC This course is a study of beverages, both alcoholic and non-alcoholic, used in the food service industry. Topics include: beverage composition, production methods and regions, quality, characteristics, uses in drinks and food, beverage service; wine analysis, service and pairing with food; government regulations and licenses. Field trips are included.
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2.00 Credits
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment. Hours: 36 hours LEC This course provides an explanation of legal aspects of the food service industry. Topics include government regulations, patron safety and rights; liability issues for food, alcohol, property and ownership protection; employee issues of fair hire and termination and forms of business organization.
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3.00 Credits
Prerequisite: HM 315 with a grade of "C" or better.Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment. Hours: 18 hours LEC; 108 hours LAB This course covers the business and culinary aspects of catering. Topics include starting a catering business, laws, licenses, taxes, insurance and contracts. Also included are interviewing clients and organizing catered menus and events; pricing menus and services; staffi ng, equipping, and transporting catered services; culinary techniques; and weddings and receptions. Off-campus catering events are required.
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3.00 Credits
Prerequisite: HM 315 with a grade of "C" or better.Advisory: HM 100 and 310. Hours: 36 hours LEC; 54 hours LAB This course presents the study of ingredients and culinary techniques used in preparing foods from the Mediterranean including France, Italy, Sicily, Greece, Spain, North Africa and regional focuses within these areas. The laboratory component includes skills development, production and the use of equipment specifi c to preparation of Mediterranean foods.
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3.00 Credits
Advisory: HM 100, 310, and 315. Hours: 36 hours LEC; 54 hours LAB This course presents the study of ingredients and culinary techniques used in the preparation of foods from a variety of North American cuisines, including New England, Floribian, Cajun, Californian, Midwestern, Southern, Pacifi c Northwestern, and others. Topics include the foods indigenous to the regions and the infl uences of early settlers. The laboratory component includes skills development, production and the use of equipment specifi c to those individual areas.
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