|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Description: Business methods related to the field of food service. Accounting systems, record keeping, reporting cash turn-in, labor and menu costing, equipment selection, purchasing and maintenance, food purchasing and control, scheduling of personnel for shift, supervising, and controlling.
-
3.00 Credits
Description: Design of food service facilities, to include analysis of floor pattern time and motion principles and equipment placement. Large volume food service, operational differences, menu construction, raw materials estimate, and large volume preparation techniques.
-
3.00 Credits
Prerequisite: FS 2200 or permission of advisor Theory, demonstration, and practice in the production of decoration exhibits work to include string work, color flow, fruit and vegetable sculpture, pastillage, chaud-froid, tallor, and chocolate.
-
3.00 Credits
Description: Menu planning and nutritional consideration with emphasis on menu types and specializations such as ethnic foods and special occasions. The 650 calorie menu, other factors influencing menu planning, refrigeration facilities, employee skills, eye appealing food combinations, type of clientele, and food service.
-
3.00 Credits
Prerequisite: FS 2500 or permission of advisor The art and technique of culinary arts; the creating and preparing of cocktail canapés, cold buttetfish/shellfish, cold buffet meat-poultry/game, cold buffet dessert, decorated edible cake, fancy pastries. Centerpieces-sculptures made of chocolate and tallow, fruit and vegetable, work in pastillage, weight-watcher meals, and breads.
-
3.00 Credits
Prerequisite: Permission of instructor; Description: Individualized work experience in a full-service restaurant and instruction through a series of conferences with placement supervisor.
-
3.00 Credits
No course description available.
-
3.00 Credits
No course description available.
-
3.00 Credits
No course description available.
-
3.00 Credits
World Regional Geography (GEOG 105) is a survey of the developed and developing regions of the world. Regional cohesion and differentiation will result from the concepts of space/location, place, human environment interaction, movement/diffusion, and regions.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|