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Course Criteria
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2.00 Credits
Practical general training and experiences in the workplace. The College, with the employer, develops and documents an individualized plan for the student. The plan relates the workplace training and experiences to the student's general and technical course of study. The guided external experiences may be for pay or no pay. This course may be repeated if topics and learning outcomes vary.
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3.00 Credits
Review, correct, improve and/or perfect touch keyboarding techniques for the purpose of increasing speed and improving accuracy. Students may repeat to meet keyboarding proficiency of 40 words per minute on a five-minute timing with at least 95% accuracy.
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3.00 Credits
Development of writing and presentation skills to produce effective business communications. Prerequisites: Keyboarding skills.
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4.00 Credits
A continuation of keyboarding skills in document formatting, emphasizing speed and accuracy. Emphasis on proofreading, editing and following instructions and keying documents from various copy. Prerequisites: 40 words per minute on a five-minute timing with at least 95% accuracy, POFT 1301 with a minimum grade of "C" or concurrent enrollment and POFI 1301 or 2301.
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4.00 Credits
Study of advanced concepts in an variety of office-simulated correspondence activities with emphasis on organization, prioritizing, decision making, composition, placement, accuracy and speed development. Prerequisites: POFT 1301 with a minimum of "C," POFT 2401 or equivalent and POFI 2301 or equivalent. A keyboarding speed of 50 words a minute on a five-minute timing with 97% accuracy.
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3.00 Credits
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts and doughnuts. Instruction in flours, fillings and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients and the evaluation of baked products. Prerequisite: CHEF 1301.
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3.00 Credits
Concentration on fundamentals of chemically- and yeast-raised breads and rolls. Instruction on commercial preparation of a wide variety of products. Prerequisites: CHEF 1301, PSTR 1301. Assessment Levels: R1, E1, M1.
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3.00 Credits
Introduction to skills, concepts and techniques of cake decorating. Prerequisites: CHEF 1301, PSTR 1301. Assessment Levels: R1, E1, M1.
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3.00 Credits
A course in decoration of specialized and seasonal products. Prerequisites: CHEF 1301, PSTR 1301, 1306, 2331. Assessment Levels: R1, E1, M1.
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3.00 Credits
Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction in finishing and presentations techniques. Prerequisites: CHEF 1301, PSTR 1301. Assessment Levels: R1, E1, M1.
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