|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Assessing and developing an appropriate client image for individuals in a variety of occupations and careers. Emphasis on solving figure problems, makeup techniques, wardrobe coordination, and the use of modeling techniques to improve image. (3,1,4)
-
3.00 Credits
Principles and application of retail sales promotion with emphasis on in - store activities, advertising, publicity, fashion shows, and other special events. (3,1,4)
-
6.00 Credits
Direct application of concepts, terminology and theory of fashion technology. Students must be employed in a work environment where they will have to solve problems as encountered in industry. (6,0,18 externship)
-
3.00 Credits
Operational procedures for food services personnel with emphasis on using math skills for standard and metric weights and measures, portion control, converting recipes, production formulas, and utilizing manual and computerized applications. Three semester hours (2 hr. lecture, 2 hr. lab)
-
3.00 Credits
A study of the principles of menu management and cost Control with emphasis on nutritional adequacy, trends, cost analysis, and profit as they relate to menu design. (3,2,2)
-
3.00 Credits
Instruction in the area of sanitation to aid in the prevention of food poisoning and food - borne diseases including the Hazard Analysis Critical Control Point (HACCP) system. (3,2,2)
-
5.00 Credits
Study of principles, techniques, and practices of food preparation and their effects on food products with emphasis on the performance of culinary techniques, use of equipment, and quality controls in preparing and serving meals. (5,2,6)
-
6.00 Credits
A continuation of the study of principles, techniques, arid practices of food preparation and their effects on food products with emphasis on the performance of culinary techniques, use of equipment, and quality controls in preparing and serving meals. (6,2,8)
-
3.00 Credits
Management of the front of the house in order to fulfill the needs of the guest and the establishment. Emphasis is placed on the types and styles of dining service merchandising, customer service, and employee training techniques. (3,2,2)
-
3.00 Credits
An introduction to selection and procurement of food and nonfood materials in hospitality and related industries. (3,2,2)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|