[PORTALNAME]
Toggle menu
Home
Search
Search
Search Transfer Schools
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
PA Bureau of CTE SOAR Programs
Transfer Student Center
Transfer Student Center
Adult Learners
Community College Students
High School Students
Traditional University Students
International Students
Military Learners and Veterans
About
About
Institutional information
Transfer FAQ
Register
Login
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
FILM 115H: American Cinema- Honors humanities credits
3.00 Credits
SUNY Westchester Community College
See Honors for course description.
Share
FILM 115H - American Cinema- Honors humanities credits
Favorite
FILM 120: Filmmaker?s Workshop I
3.00 Credits
SUNY Westchester Community College
An intensive, production lab course which introduces the technical and aesthetic aspects of film style single camera shooting, while utilizing video cameras and equipment. Students conceive, shoot, and edit several short projects that are screened, reviewed, and critiqued. Class hrs. 3. Not offered every semester.
Share
FILM 120 - Filmmaker?s Workshop I
Favorite
FIN 203: Managerial Finance
3.00 Credits
SUNY Westchester Community College
An examination of the goal of financial management within an analytical computer framework. Topics include decision-making techniques for managing long- and short-term assets of a firm, short- and long-term sources of funds, capital budgeting, time value of money, and cost of capital. The course uses Excel spreadsheets in the analysis of topics. Class hrs. 3; Lab hrs. 1. Prerequisites: ACC 120 Managerial Accounting and DP 103 Computer Information Systems.
Share
FIN 203 - Managerial Finance
Favorite
Show comparable courses
FOODS 108: Food Service Operations Management
3.00 Credits
SUNY Westchester Community College
Principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations, levels of management in the food service industry, tools of management, personnel management, and governmental legislation and regulations. Class hrs. 3. Pre- or Corequisite: MGT 101 Business Organization and Management or departmental permission. Offered fall semester.
Share
FOODS 108 - Food Service Operations Management
Favorite
Show comparable courses
FOODS 110: Practicum: Kitchen & Dining Room Management
2.00 Credits
SUNY Westchester Community College
Preparation of luncheons for 50 or more persons following a given menu format and budget; students work at all production stations, including hot foods, pantry, bake shop, dining room service, dish room, and pot stations. Each student acts as manager for one or more luncheons, assuming the responsibility for planning the menu, preparing a market order, purchasing the food, directing the production, service and clean-up, and submitting cost control records. Students are required to produce and serve food at one event held outside of class hours. Lab hrs. 6. Prerequisites: FOODS 113 Quantity Food Production and 114 Quantity Food Production Laboratory or departmental permission. Pre- or Corequisite: FOODS 108 Food Service Operations Management or departmental permission. Offered fall semester.
Share
FOODS 110 - Practicum: Kitchen & Dining Room Management
Favorite
Show comparable courses
FOODS 111: Principles of Food Preparation
2.00 Credits
SUNY Westchester Community College
The scientific principles underlying correct handling and preparation of fruits, beverages, vegetables, salads, salad dressings, eggs and egg products, meat, poultry, fish, cereals, flour, starch, and baked products. Class hrs. 2. Corequisite: FOODS 112 Principles of Food Preparation Laboratory or departmental permission. Offered fall and spring semesters.
Share
FOODS 111 - Principles of Food Preparation
Favorite
Show comparable courses
FOODS 112: Principles of Food Preparation Laboratory
2.00 Credits
SUNY Westchester Community College
Application of the scientific principles underlying correct preparation and handling of fruits, beverages, vegetables, salads, salad dressings, eggs and egg products, meat, poultry, fish, cereals, baked products, and starch-thickened products. Emphasis is placed on the correct techniques of handling, preparing, and presenting food; application of the principles of sanitation and safety; operation and cleaning of food preparation equipment. Lab hrs. 6. Corequisite: FOODS 111 Principles of Food Preparation or departmental permission. Offered fall and spring semesters.
Share
FOODS 112 - Principles of Food Preparation Laboratory
Favorite
Show comparable courses
FOODS 113: Quantity Food Production
2.00 Credits
SUNY Westchester Community College
Principles of quantity food production and presentation, including stocks, sauces, soups, sandwiches, breakfast preparation, short order cooking, deep fat frying, grilling, meat cutting, vegetable and salad preparation, basic principles and techniques of baking; portion control, yield tests, recipe conversion and costing; principles of sanitation in quantity food production; principles underlying safe operation and cleaning of commercial food equipment. Class hrs. 2. Prerequisite: FOODS 111, 112 Principles of Food Preparation and Lab or departmental permission. Corequisite: FOODS 114 Quantity Food Production Laboratory or departmental permission. Offered spring semesters.
Share
FOODS 113 - Quantity Food Production
Favorite
Show comparable courses
FOODS 114: Quantity Food Production Laboratory
2.00 Credits
SUNY Westchester Community College
Application of the principles of quantity food production through the preparation of menu items suitable for cafeteria, institutional food service, and selected college functions. Students are rotated through all major stations, including both preparation and service areas; application of the principles of sanitation and safety in quantity food production; operation and cleaning of commercial food equipment. Lab hrs. 6. Prerequisite: FOODS 111, 112 Principles of Food Preparation and Lab or departmental permission. Corequisite: FOODS 113 Quantity Food Production or departmental permission. Offered spring semester.
Share
FOODS 114 - Quantity Food Production Laboratory
Favorite
Show comparable courses
FOODS 115: Introduction to the Hospitality Industry
1.00 Credits
SUNY Westchester Community College
A review of the history, growth, and development of the hospitality industry, including major objectives and career opportunities. Class hrs. 1. Offered fall and spring semesters.
Share
FOODS 115 - Introduction to the Hospitality Industry
Favorite
Show comparable courses
First
Previous
36
37
38
39
40
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands