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Course Criteria
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2.00 Credits
2 credit hours Students will solve graphic design problems associated with the development of HTML and internetbased publications. Emphasis will be placed on the special considerations for development of imagery on screen-based media, including color theory, and platform and browser reconciliation. Students will evaluate the use of the internet for and it's effect on the design profession, including intellectual property and copyright issues. Students will develop an internet portfolio for self-promotion and professional development.
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4.00 Credits
4 credit hours Students will compare/contrast career opportunities in various segments of the hospitality industry including: tourism hotels, restaurants, managed services, recreation, gaming and conventions. Students will identify and demonstrate techniques for healthy cooking.
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4.00 Credits
4 credit hours Students will demonstrate knowledge of the development of culinary arts and the role of the professional chef. They will apply safe and sanitary food preparation procedures. Students will prepare foods using proper knife skills, tools, and equipment. They will demonstrate the ability to identify food products, correct purchasing and storage, and proper cooking methods for dairy, eggs, meats and poultry.
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3.00 Credits
3 credit hours Students will explain key bakeshop terminology and demonstrate fundamental baking techniques used in retail shops and restaurants. They will demonstrate correct use of bakeshop equipment. They will prepare quick breads, yeast breads, cookies and candies.
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4.00 Credits
4 credit hours Students will demonstrate hands-on mechanics of catering. Topics include: serving safe food, catering contracts, serving food, kitchen production, beverages, menus and recipes.
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4.00 Credits
4 credit hours Prerequisite: HCA 113 Bakeshop Production Lab Students will prepare a variety of decorative desserts, classic pastries, custards, creams and frozen desserts.
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4.00 Credits
4 credit hours Students will demonstrate the ability to prepare foods in the cold kitchen. Foods prepared include: salads and dressings, charcuterie, hors d' oeuvres, appetizers, platter presentations, and sandwiches.
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4.00 Credits
4 credit hours Prerequisite HCA 112 Food Production Lab I Students will demonstrate the ability to purchase, store, and prepare foods using the proper cooking techniques for stocks and sauces, pastas, vegetables, fruits, beef, pork, veal and fish and shellfish. Students will assist with hands-on planning, preparation and presentation of special events.
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4.00 Credits
4 credit hours Students will demonstrate proper food handling procedures recommended by the National Restaurant Association. They will show proficiencies in knowledge of the Hazardous Critical Analysis Control Point and successfully complete the ServSafe? food handlers certification.
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4.00 Credits
4 credit hours Students will demonstrate skill and knowledge of human resource management and supervision in the restaurant industry. They will prepare a marketing plan for a restaurant that includes product and pricing strategies.
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