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Course Criteria
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3.00 Credits
See Honors for course description.
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3.00 Credits
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.
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3.00 Credits
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.
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3.00 Credits
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.
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2.00 Credits
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.
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2.00 Credits
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.
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2.00 Credits
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.
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2.00 Credits
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.
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2.00 Credits
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.
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1.00 Credits
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.
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