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Course Criteria
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3.00 Credits
Prerequisites: Successful completion of WRITING 5, placement testing, or approval by instructor Co-requisites: None This advanced course is designed to perfect written communication in an academic setting. Emphasis is on writing multi-paragraph essays as well as recognizing and producing the type of paragraph or composition that each writing task requires, using language appropriate to audience and purpose. NOTE: Completion of ESOL 0362 and ESOL 0363 with a "C" or better is equivalentto ENGL 0301.
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3.00 Credits
Prerequisites: None Co-requisites: None This course is designed to help students improve their pronunciation and intonations of American English. The phonetic structure of the consonant sounds as well as the vowel sounds, the rules, and the patterns of stress and rhythm are systematically analyzed, and students are given practice in correctly pronouncing each of these sounds and patterns. This course may be repeated. NOTE: May be taken with Speaking/Listening 5 or Speaking/Listening 6.
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3.00 Credits
Recommended Co-requisite: CHEF 1401 Prerequisite: None A study of the composition of food and the chemical and biological changes that occur in storage and processing. Includes preparation techniques and selection principles. The student will explain aesthetic values applied to food preparation, acid/base characteristics, use of heat in cookery, protein properties, composition of milk, egg, cheese, meat and fi sh, and properties of starch foods; describe what makes a solution; defi ne carbohydrates, lipids, objective food analysis; list standards of fruit/vegetable selection; demonstrate approved measuring techniques, microwave cookery, and cooking principles for cereal, pasta, starch, plant protein, fruit, vegetables, cheese, poultry, fi sh, meat and sauces; and explain and demonstrate principles of various dough products, quick and yeast breads, and cooking with fat. "B" or better requiredfor Culinary majors.
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3.00 Credits
Prerequisite: MATH 0300 Notes: Offered in Fall, day and evening. Summer, day only A study of nutrients including functions, food sources, digestion, absorption, and metabolism with application to normal and preventive nutrition needs. Includes nutrient intake analysis, energy expenditure evaluation, and diet planning. The student will recall and classify nutrient categories, their functions, digestion, absorption and metabolism; recall individual vitamin/ mineral defi ciencies and toxicities; cite nutrition-related disease prevention recommendations and calculate personalized energy needs; and plan a personalized diet according to the principles of the Exchange List System and the Dietary Guide Lines for Americans.
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2.00 Credits
Prerequisite: None Fees: Laboratory Beginning one-on-one instruction in the technique of playing the fl ute. This will include, but not be limited to, proper positioning of instrument and embouchure, fi ngering, intonation, and music reading skills.
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2.00 Credits
Prerequisite: FLTE 1271, or permission of instructor. Fees: Laboratory A continuation of FLTE 1271 at a more advanced level. The course will develop physical playing skills and reading on the fl ute.
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3.00 Credits
Prerequisite: None For students with little or no knowledge of French. Development of the ability to communicate in French. Language laboratory available.
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3.00 Credits
Prerequisite: FREN 1300 or departmental approval. A continuation of FREN 1300. Language laboratory available.
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4.00 Credits
Prerequisite: None Fees: Laboratory For students who have little or no knowledge of French. Teaching of the fundamentals of French in order to develop understanding, speaking, reading, and writing abilities. Language laboratory required.
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4.00 Credits
Prerequisite: FREN 1411 or departmental approval. Fees: Laboratory A continuation of FREN 1411. Language laboratory required.
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