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Course Criteria
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3.00 Credits
Equivalent to PLS 2403 (2003-2004) Prerequisites: CRJ 1010, CRJ 1030 and 30 credits or more. The student will analyze a major research project in the criminal justice or security field collecting data from related references and agencies. Observations will be made on the data collected in a criminal justice agency or a private community-based program. Periodic progress reports will be submitted on the project. At the end of the semester, the student will prepare a research paper outlining the material collected from the agencies, documented from selected references and indicate the relationship of practical field application to prior courses studied in the associate degree program.
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3.00 Credits
Equivalent to PLS 2420 (2003-2004) Prerequisite: CRJ 1010 The student will study community relations as they relate to the criminal justice processes. The student will develop case studies to analyze basic psychological problems as they relate to the police, courts and corrections, while coping with changes in social controls over human behavior. Major emphases will be placed on the role of the criminal justice practitioner as he/she deals with such problems as crises intervention, public relations, community based corrections, crime prevention and conflict with current management policies.
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2.00 Credits
Pre or Corequisite: CUL 1010 This course will provide the foundation for success in the culinary skills courses. Students will be provided with lectures and demonstration to include knife skills, kitchen safety, product identification, cooking principles, basic techniques and an understanding of the food service industry past and present. Students will be introduced to the various career choices in the food service industry. Course/lab fees
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2.00 Credits
The course will identify sanitation and explain its importance to the food-service industry. Students will identify causative agents of food borne illnesses, food commonly involved, how the causative agent is introduced and the corrective measures taken to prevent food borne illnesses. Material in this course prepares students for ServSafe Certification. Course/lab fees
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2.00 Credits
The student will make, color and blend buttercreams and royal icings used in the making of figures, borders, flowers, letters and script for special occasion cakes. Gum paste, marzipan, piping gel and sugar molds will also be used. Course/lab fees
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4.00 Credits
Pre or Corequisites: CUL 1000 and CUL 1010 In the kitchen lab setting, this course will provide the foundation techniques of cookery. Emphasis will be on stocks, mother sauces, soups, vegetables, poultry, finfish, small sauces, pork, beef, shellfish, starches and variety meats. Course/lab fees
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2.00 Credits
Pre or Corequisite: CUL 1000 This course is designed to teach the student how to cut wholesale and restaurant cuts of beef, veal, lamb, pork, poultry and fish as well as how to properly store these products. Proper handling, sanitation techniques and meat terminology will be emphasized. Course/lab fees
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2.00 Credits
Pre or Corequisites: CUL 1000, CUL 1010 This course will provide the student with the foundation knowledge and skills necessary for a garde manger cook. Emphasis will be on dressings, emulsions, salad ingredients and preparation techniques. Garnishes and plate presentation will be practiced. Organizational skills, team building, independent learning and critical thinking are practiced in this course. Course/lab fees
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4.00 Credits
Students will be introduced to the theory and practice application of items produced in a commercial bakery. Students will prepare and evaluate basic quality baked goods, including uses of mixes, frozen dough and scratch methods. Preparations will include breads and rolls, Danish and coffee cakes, puddings, pies, cookies, cakes, custards and puff pastry. Course/lab fees
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1.00 Credits
The student is exposed to a number of speakers involved in diverse aspects of the hospitality industry. Lectures cover a wide variety of topics. Discussion centers around what is currently happening in the industry.
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