|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
1.00 Credits
Continuation of BIOL 247L. Topics integrated with 238. Pre- or co requisite: 238. 3 hrs. lab.
-
3.00 Credits
This course includes instruction in the development of a business plan. Basic compliance issues that the small business person faces will be addressed, i.e. state and federal taxes, bonding, licenses and fees, unemployment payments, etc. The course will aid the individual in assessing when and if to start a small business and describe what the different tax statutes mean, i.e. sole proprietorship, LLC, C, or corps.
-
3.00 Credits
Prerequisites: READ 100 or Compass>=71. ISE100. Provides a general overview of the legal system. Includes structure and operation of the court system as well as private and public legal systems.
-
3.00 Credits
A study of basic human relations in work environments. Address principles of business relations including organizational skills, communications, interpersonal relationships, career goals, job hunting, professionalism on the job and attitudes for success.
-
1.00 Credits
Courses on a wide variety of subjects offered by need and interest. Different section numbers indicate different topics. Prerequisite: permission of the instructor.
-
3.00 Credits
An introduction to the fundamentals of professional food preparation to include product identification, basic skill development, dexterity, safety, and sanitation in the kitchen. This class will focus on the use of seasonal fruits, vegetables, and grains and will provide the student with the basics of quality control, weights and measures, terms, professionalism, and communication. Lab fee.
-
3.00 Credits
Emphasis will be placed on classical techniques in the preparation of mother sauces and their derivatives, proper stock preparation, reduction, storage, and usage. This course also covers the assembly of clear broth, legume, velouté, chowders, bisques and cream soups, and focuses on the preparation of vegetarian, meat, poultry, and seafood entreés. Lab fee.
-
3.00 Credits
This course affords the opportunity for the student to practice skills acquired in 101 and 102 using the medium of international cuisine. This course will explore the cuisines of France, Italy, Spain, Greece, Mexico, and more. Learn to work with the ingredients that are adding excitement to the global market basket. Study a variety of approaches to preparing and presenting the final dish. Lab fee.
-
3.00 Credits
This course will cover the basic steps to develop, package, and market a specialty food product. Topics include specialty foods history, market research, trends, processing techniques, food safety issues, packaging design, and labeling requirements. The course also includes hands-on food processing workshops including commercial canning and juicing at the Taos Food Center. Lab fee.
-
3.00 Credits
Fun hands-on cooking class designed to allow students to learn how to make many different styles of tamales. Focusing on a tour of tamale making from South America to Northern New Mexico, students will learn wrapping styles, masas, meat and vegetable fillings, and appropriate sauces and salsas. Learn southwestern cuisine through the medium of tamales. Lab fee.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|