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Course Criteria
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6.00 Credits
Skills needed for baking and bakery merchandising. Emphasis is placed on preparation, advertising, marketing, decorating, costing, and serving baked products. (6,2,8)
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5.00 Credits
An overview of the background of catering and banquet management. Offers options in catering styles, pricing, menu design, operational controls, computerized management programs, and marketing. (5,2,6)
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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)
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6.00 Credits
A study of nutrients as related to personal health, foods and food preparation, recipe or menu modification for special customer needs, and merchandising techniques associated with nutritious meals. (6,2,8)
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3.00 Credits
Management duties such as recruiting, interviewing, hiring, scheduling, job evaluations, employee orientation and training, payrolls, and rating employees performance. This course will explore the by which the manager can enable his/her employees to function efficiently and effectively. These processes will include incentive and benefit programs, discipline, and termination. (3,2, 9)
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1.00 Credits
A course that is a cooperative program between industry and education and is designed to integrate the students' technical studies with industrial experience. Variable credit is awarded on the basis of one semester hour per 45 industrial contact hours. (1-3, 3-9)
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1.00 Credits
A course that is a cooperative program, between industry and education and is designed to intake the student's technical studies with industia1 experience. Variable credit is awarded on the basis of one semester hour per 45 industrial contact hours. (1-3, 3-9)
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3.00 Credits
A study of human anatomical structure with orientation to the embalming process. (3,3,0)
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3.00 Credits
Continuation of Mortuary Anatomy I, including all remaining body systems. Major emphasis is on the circulatory system. (3,3,0) Prerequisite: FST 1113.
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4.00 Credits
Basic orientation to embalming. Included are the terminology, safety procedures, and ethical protocols in preparation of human remains, physical and chemical changes in the dying process, and a study of the chemical compositions of embalming fluid. (4,3,2) Prerequisites: FST 1113 and FST 1123. Corequisite: FST 1232.
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