|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Overview of the planning, development and feasibility aspects of building or renovating a food service facility. Application of principles of work and flow analysis, spatial relationships and equipment selection as they relate to the overall layout and design. Assessment Levels: R1, E1, M1.
-
3.00 Credits
Fundamentals of recruiting, selection and training of foods service and hospitality personnel. Topics include job description, schedules, work improvement, motivation and applicable personnel laws and regulations. Emphasis on leadership development. Assessment Levels: R1, E1, M1.
-
3.00 Credits
Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls and record keeping at each stage of the purchasing cycle. Prerequisites: CHEF 1301. Assessment Levels: R1, E1, M1.
-
3.00 Credits
Topics address recently identified current events, skills, knowledges and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. Only one special topic may be taken if in a certificate program. Assessment Levels: R1, E1, M1.
-
3.00 Credits
A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing foods and beverage labor costs, operational analysis and international and regulatory reporting procedures. Prerequisites: CHEF 1301, IFWA 1427. Assessment Levels: R2, E2, M2._
-
3.00 Credits
Principles, techniques and applications for both on-premises, off-premises and group marketing of catering operations including food preparation, holding and transporting techniques. Assessment Levels: R1, E1, M1.
-
3.00 Credits
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. Prerequisites: CHEF 1301, 1305 and IFWA 1427. Assessment Levels: R1, E1, M1.
-
4.00 Credits
Mastery of actual management experiences in supervision, training, planning and control of a variety of foods service operation formats to include cafeteria, table service, meetings banquets and catered events. Prerequisites: CHEF 1301, IFWA 1427. Assessment Levels: R2, E2, M2.
-
4.00 Credits
Study of chemistry emphasizing industrial applications. Includes models for atomic and molecular structure and bonding, empirical approaches to thermo chemistry and equilibrium, acids and bases, descriptive chemistry of the main group elements, and solutions.
-
4.00 Credits
Quantitative models of chemical behavior related to industrial applications. Includes covalent bonding, thermodynamics, equilibrium, reaction rates, electrochemistry, nuclear chemistry, and descriptive chemistry of the transition metals and their complexes.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|