Login
|
Register
|
Favorites (0)
Home
Search
Search
Search for Transfer Profiles
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
Current
Search for Colleges
Search for Open Education Resources
PA Bureau of CTE SOAR Programs
Current
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
ETS 499: Independent Research
3.00 Credits
University of Nevada-Las Vegas
Designed primarily to give the student the opportunity to explore in-depth topics pertaining to the four visible minority groups. Research papers required. Prerequisite: Consent of instructor. 3 credits.
Share
ETS 499 - Independent Research
Favorite
FAB 101: Food Service Sanitation I
1.00 Credits
University of Nevada-Las Vegas
Basic principles of food service sanitation and safety. Meets standards for National Sanitation Certification. 1 credit.
Share
FAB 101 - Food Service Sanitation I
Favorite
Show comparable courses
FAB 159: Food Service Operations Fundamentals
3.00 Credits
University of Nevada-Las Vegas
Basic principles of food service production and service. Primary focus on culinary techniques and service management. Lab fee required. Prerequisite: FAB 101. 3 credits.
Share
FAB 159 - Food Service Operations Fundamentals
Favorite
Show comparable courses
FAB 160: Hospitality Purchasing
3.00 Credits
University of Nevada-Las Vegas
Basic principles of purchasing food, beverage, equipment, contract services, and supplies. Primary focus on product identification, supplier selection, and the ordering, receiving, storing, and issuing process. Prerequisite: FAB 159. 3 credits.
Share
FAB 160 - Hospitality Purchasing
Favorite
Show comparable courses
FAB 190: Bartending
3.00 Credits
University of Nevada-Las Vegas
Basic class devoted to developing the skills necessary to function as a bartender in a hospitality operation. Hands-on course covering mixology of liquors and handling of all types of alcoholic beverages. Must be 21. Lab fee required. 3 credits.
Share
FAB 190 - Bartending
Favorite
FAB 245: Hotel and Culinary Tour
1.00 - 3.00 Credits
University of Nevada-Las Vegas
Classroom lectures complement on-site experiences at famous hotels, restaurants, and vineyards. Additional presentations familiarize the student with the host country’s culture as well as its innkeeping and tourism. 1-3 credits.
Share
FAB 245 - Hotel and Culinary Tour
Favorite
FAB 295: Work Experience in Food and Beverage Industry
0.00 - 1.00 Credits
University of Nevada-Las Vegas
Required 1,000 hours of approved industry-related work experience. S/F grading only. Prerequisite: Hotel, culinary arts, and recreation/leisure studies majors only. 0 credits.
Share
FAB 295 - Work Experience in Food and Beverage Industry
Favorite
FAB 302: On-Site Services Management
3.00 Credits
University of Nevada-Las Vegas
Basic principles of managing on-site services. Primary focus on food service and vending operations in health care facilities, schools, convention centers, parks, stadiums, and other related industry segments. Prerequisite: FAB 160. 3 credits
Share
FAB 302 - On-Site Services Management
Favorite
FAB 333: Culture and Cuisine
3.00 Credits
University of Nevada-Las Vegas
Explores foods and food ways of various cultural/ethnic groups. Considers origin and migration of foods and customs throughout the world. Studies food’s relationship to cultural groups, geographical location, social practices and economic well-being. Analyzes impact of multiple cultures on foods, food preparation, and food ways in the U.S. Lab fee required. Prerequisites: ENG 101; three credits of social science core requirements. 3 credits.
Share
FAB 333 - Culture and Cuisine
Favorite
Show comparable courses
FAB 361: Principles of Quantity Food Production
3.00 Credits
University of Nevada-Las Vegas
Basic scientific principles underlying the production of food products in commercial kitchens. Uses lecture and demonstration, and lab exercises to present the physical and chemical properties of food. Discusses the relationship of these properties to food preparation and recipe development. Lab fee required. Prerequisite: FAB 160. 3 credits.
Share
FAB 361 - Principles of Quantity Food Production
Favorite
First
Previous
121
122
123
124
125
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.