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Course Criteria
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3.00 Credits
3 s.h. A study of world-wide human food habits involving the examination of such factors as food sources, geography, religion, historical development, and socio-economic status. ( LA) Prerequisite: SoS.
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3.00 Credits
3 s.h. This course reviews quantity food production planning and service techniques. Particular emphasis is placed upon the design and layout of foodservice establishments, as well as the identification, written specifications, basic operation, and maintenance of food service equipment. Practicum experience included. Prerequisites: FOOD 130 or 230 and FOOD 232.
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3.00 Credits
3 s.h. A comprehensive study of the history, geography, culture, production, selection, storage, and service of some of the many varieties of beer and wine produced around the world. Factors to consider when pairing beer or wine with food are examined. ( LA) Prerequisite: SoS.
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3.00 Credits
3 s.h. Topics will include the principles and techniques of healthy cooking plus nutritional guidelines for the selection and preparation of healthy food products. Additionally this course will provide students with hands-on training in creating healthy recipes and exploring alternative preparation and seasoning techniques that allow them to reduce fat, cholesterol, calories, and sodium without sacrificing flavor. Prerequisites: FOOD 130 and NUTR 140 or NUTR 142.
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3.00 Credits
3 s.h. An intermediate level course focusing on the principles and processes of baking and pastry. Breads, dough, cakes, pastries and fillings will be studied and produced. Prerequisite: FOOD 130.
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3.00 Credits
3 s.h. Students will apply principles of menu planning, food science, food preparation and service skills to the planning, creation, supervision, service and evaluation of commercial meals. Lab experience required. Prerequisites: SoS, FOOD 130 or 230 and CHEM 100, 101, or 111 and FOOD 232.
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3.00 Credits
3 s.h. Advanced study of reactions and interactions of food components in complex food systems during preparation, processing, and preservation; the scientific principles on which various methods of food preparation, processing, and preservation are based; relationships of these to changes in the safety and quality of food products; includes laboratory experiences. Prerequisites: FOOD 230 and CHEM 226.
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3.00 Credits
3 s.h. Theoretical knowledge as a basis for the study of the food service as a comprehensive system. Management philosophies, and competencies needed for effective leadership, personnel administration and supervision, cost control, and functional operation of a foodservice. Prerequisites: FOOD 232 and FOOD 235 and CONS 150 or MGMT 241.
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3.00 Credits
3 s.h. Exploration of current and potential computer applications to a variety of foodservice operations, e.g., menu development, recipe extension, purchasing, inventory, and other food, labor, and overhead management practices. Prerequisite: FOOD 232.
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4.00 Credits
4 s.h. French for beginners: for students who have studied no more than 2 years of high school French. Studies basic language skills, including comprehension, speaking, reading, and writing. Use of language laboratory and audio-visual materials. ( LA, FL2)
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