|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
2.00 Credits
Prerequisite: HM 100 and 310 with grades of "C" or better.Corequisite: HM 498, to include a minimum of 8 hours per week of work experience in the operation of the front of the house for The Oak Cafe at American River College. Course Transferable to CSU Hours: 36 hours LEC This course focuses on restaurant management with emphasis on service and the dining room. Topics include the historical view of service, quality and exceeding expectations, methods of service, management of service operations and personnel, internal and external marketing, and daily reports and controls. Work experience component allows for hands-on experience running the dining room of the Oak Café two days a week.
-
3.00 Credits
Prerequisite: HM 100, 310, 315, 320, 325, and 360 with grades of "C" or better.Corequisite: HM 498 (to include a minimum of 16 hours per week of work experience in the commercial kitchen of The Oak Café American River College, or other site as assigned-effectively and effi ciently producing food for the campus restaurant, campus catering or other commercial use). Course Transferable to CSU Hours: 54 hours LEC This course focuses on restaurant management with emphasis on the kitchen. It includes the study of successful restaurant concepts, food styles and ethnic infl uences, production methods and standards, menu design, including specifi c purchasing and cost control, application of sanitation and safety standards, employee scheduling, motivation and supervision, and product marketing. Students practice concepts in the work experience portion of the class as they work in the Oak Café two days a week.
-
4.00 - 5.00 Credits
Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment process. Course Transferable to CSU Hours: 72 hours LEC This course is designed to give students an opportunity to study topics in Hospitality which are job oriented and not included in current offerings. The course may be repeated for up to 6 units of credit provided there is no duplication of topics.
-
1.00 - 4.00 Credits
Corequisite: Maintain a minimum of 7 units. Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment. General Education: AA/AS Area III(b) Course Transferable to CSU Hours: 18 hours LEC; 225 hours LAB This course is a cooperative effort between the college and hospitality employers in the community. Discussion topics include performance based objectives, resume writing, interviewing and career planning. May be taken 4 times for credit up to 12 units.
-
3.00 Credits
Corequisite: HORT 300. Hours: 36 hours LEC; 54 hours LAB This course is a study of local plant diseases and pests including weed problems, recognition of symptoms and causes, plant/insect/disease life cycles, host and habitat relationships and methods of control.
-
2.00 Credits
Prerequisite: HORT 300 with a grade of "C" or better.Hours: 36 hours LEC This course covers the laws and regulations for operators, applicators, and advisors including the study of weeds, diseases and insects and accepted standards for control.
-
2.00 Credits
Prerequisite: HORT 300 with a grade of "C" or better.Hours: 36 hours LEC This course is a study of water hydraulics, irrigation equipment inclusive of heads, pipes, pumps, clocks, and valves. Irrigation design, which includes preparing plans, dealing with measurement, head layout, pipe sizing and specifi cations, is covered.
-
2.00 Credits
Prerequisite: HORT 300 with a grade of "C" or better.Hours: 108 hours LAB This course provides the student with an opportunity to pursue advanced projects which are selected by the department. This course may be taken twice for credit.
-
2.00 Credits
Hours: 18 hours LEC; 54 hours LAB This course presents fundamentals of design techniques and skills practiced in the fl oral industry. Topics include design mechanics, guides to design, identifi cation of fl ower and foliage shapes and their use, cut fl ower care, corsage practice, and containers and designers' aids. Field trips may be required.
-
2.00 Credits
Prerequisite: HORT 200 with a grade of "C" or better.Hours: 18 hours LEC; 54 hours LAB This course builds on the theory, techniques and skills developed in HORT 200. Identifi cation of wholesale sources, origin of product, and seasonal price fl uctuations in the industry and market are discussed. The emphasis of the course is on design techniques. Field trips may be required.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|