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Course Criteria
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3.00 Credits
SP - A.A.S. only. Prerequisite: FOR 2450.The course will cover basic procurement strategies for timber and land acquisition, legal aspects involved in timber procurement, and the analysis of costs and determination of bid prices for various wood products.
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1.00 Credits
FA, SP, SU - A.A.S. only. A seminar that will examine assigned or selective areas of study in the forestry.Topics will vary according to student need or instructor availability.
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1.00 Credits
FA, SP, SU - Corequisite: HFT2020.This course introduces students to the Food and Drug Administration (FDA) Model Food Code. Emphasis is placed on the importance of food-safety and the obligation of the food service manager to provide guests with a safe dining experience.The course provides the student with an understanding of the fundamentals of food safety.The course focuses on proper food handling, personal hygiene and food service sanitation, as well as, food-safety training for employees, and the manager's role in food safety.
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3.00 Credits
FA, SP, SU - This course is a study of the scientific rationale for sanitary practices enforced for group protection in institutional and food service facilities. It covers safety regulations and practices for the protection of employees and patrons. It includes all types of sanitation problems, including food-borne illnesses, chemical poisoning, and methods of their control.
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4.00 Credits
FA - Fundamentals of grammar; drill in pronunciation, reading, and special emphasis on oral expression in the language.The course will include four credits of classroom instruction which may be augmented by study in the Foreign Language Laboratory. If you have had two consecutive years of French in high school, it is strongly advised you begin in FRE 1121.
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4.00 Credits
SP - Prerequisite: FRE 1120.Not for beginners.The course will include four credits of classroom instruction which may be augmented by study in the Foreign Language Laboratory. Emphasis will be placed upon speaking and comprehension as well as culture.A wide variety of audiovisual material will be at the student's disposal. If you have had two consecutive years of French in high school, it is strongly advised you begin in FRE 1121. Meets A.A. general education Category V.
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3.00 Credits
TBA - Prerequisite: FRE 1121 or two years of high school French.Development of ability to read a variety of French publications, literary and journalistic, in French, French civilization, literature, and cultural history.Class discussion, complete review of grammar, practice in composition.
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3.00 Credits
TBA - Prerequisite: FRE 2200. Further development of the ability to read a variety of French publications, literary and journalistic, in French. French civilization will be discussed in the hope of stimulating the imagination by isolating current events and interesting individuals rather than merely presenting a series of facts.Group discussion will be encouraged to allow students to express their own opinions.
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3.00 Credits
FA, SP, SU - Lab fee. Prerequisite or Corequisite: FOS 2200 and HFT 2020 or FOS 2201.This course introduces the student to the principles of professional baking.The student will become familiar with the techniques and equipment used in a bakeshop or the baking area of a commercial kitchen.The student will apply the fundamentals of baking science in the production of various products.The student will learn the basic baking skills required in the culinary arts field.
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3.00 Credits
FA, SP, SU - Lab fee. Prerequisite or Corequisite: FOS 2200 and HFT 2020 or FOS 2201. Emphasis in this course will be placed on the basic methods and chemistry of cooking. Students study ingredients, cooking, theories, terminology, equipment, technology,weights and measures, formula conversions and work on cooking skills and procedures.
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