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Course Criteria
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3.00 Credits
Description: This course addresses Internet law and provides guidelines for putting existing material online, creating material specifically for the Internet, using material found on the Internet, e-commerce, and educational aspects of the Internet. Real-world examples are used to illustrate how the rules affect businesses. This is a three (3) hour course. Students will work on real case studies and will have discussions on what they feel should be the correct outcome based on the law as learned through this course.
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3.00 Credits
Description: This course introduces the student to the process of personal financial planning. Topics include personal and family budgeting, effective purchasing decisions, savings plans, tax planning, debt management, insurance options, investment alternatives, and retirement and estate planning.
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3.00 Credits
Background and history of the hospitality industry and introduction to the student of the broad spectrum of hospitality/food service organizations and career opportunities.
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3.00 Credits
Basic principles of sanitation and safety, and the laws and regulations related to safety, fire, and sanitation. To maintain a safe and healthy environment for the consumer in the food service industry.
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3.00 Credits
Characteristics, functions, and food sources for the major nutrient groups, and how to maximize nutrient retention in food preparation and storage. Nutrient needs throughout the life cycle and how to apply those principles to menu planning and food preparation.
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3.00 Credits
Fundamentals of food preparation, service procedures, sanitation and safety practices in the food service Business, and operating techniques for equipment.
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3.00 Credits
Principles of volume food service and the study of food and beverage management problems, receiving, sanitation, menu planning, purchasing, storage, and cost control.
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3.00 Credits
Types of dining service appropriate to differing food service operations; students to gain an appreciation of the relationship between "front" and "back" of the hous
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3.00 Credits
Catering segments of the culinary arts industry to include sales, menu planning, layouts, floor plans, ceremonial catering, weddings, kosher catering, theme catering, and legal aspects of catering.
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3.00 Credits
Baking science, terminology, ingredients, weights and measures, formula conversion and storage; preparation of yeast goods, pies, cakes, cookies, and quick breads; use and care of equipment; sanitation, hygienic work habits, and their conformance with health regulations.
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