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Course Criteria
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1.00 Credits
Principles of planning and evaluating nutritious and appropriate menus for all types of food service operations; merchandising menus; French menu terminology, table settings and table service. Class hrs. 1. Prerequisite: FOODS 111 Principles of Food Preparation or departmental permission. Offered spring semester.
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2.00 Credits
Principles and techniques of artistic cold food production and presentation, including hors d'oeuvres, salads, canapés, desserts, and larger platters and centerpieces based on fish, ham,meats, poultry, galantines, mousse, force meat, patés, and terrines; students also lay out and design food platters and buffet tables. Class hrs. 1; Lab hrs. 3.
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2.00 Credits
This multicultural foods course provides an introduction to a variety of regional, national and international cuisines. The introduction to food products that are indigenous of specific cultures focusing on elements such as geography, climate, food habits associated with religious beliefs, the economic factors on food choices, ethnic diversity and pluralism, and the association of foods with specific holidays; all of which influence and contribute to the composition of a culture's cuisine. Production of ethnic and regional recipes allow for the practical application and development of knowledge and skills in the culinary arts laboratory. Class hrs. 1; Lab hrs. 3.
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3.00 Credits
Analysis of the responsibilities and ethics of the food buyer. Experience in determining needs and in writing specifications for food items; methods of controlling costs and quality standards; buyer protection agencies. Class hrs. 3. Prerequisite: FOODS 113 Quantity Food Production recommended. Offered spring semester.
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2.00 Credits
Planning, preparation, and service of a variety of buffets and special functions following a given menu format and budget. Students are required to produce and serve at least two special events held outside of scheduled class hours. Lab hrs. 6. Prerequisites: FOODS 110 Practicum: Kitchen & Dining Room Management, 113 and 114 Quantity Food Production and Lab or departmental permission. Offered spring semester.
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2.00 Credits
Principles and techniques of preparing baked goods, pastries, and desserts. Emphasis is placed on developing skills for producing high quality, handcrafted, professional products. Class hrs. 1; Lab hrs. 3.
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1.00 Credits
Planning for employment, including the preparation of a resume and preparation for the job interview. Topics of current concern to the food service industry are addressed through readings and presentations of guest lecturers; review of work experience reports. Students are required to work for a minimum of 240 hours at an approved job in the hospitality industry. A written report, following specified guidelines, must be considered acceptable to the Department in order to complete this requirement. Class hrs. 1. Prerequisites: Work experience and accepted report. Offered spring semester.
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2.00 Credits
Principles of managing alcoholic and non-alcoholic beverages, including planning, equipping, and staffing a bar; marketing and controlling sales, including legal requirements for licensing and sales; practical skills needed to prepare a variety of hot and cold beverages. Class hrs. 1; Lab hrs. 3.
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3.00 Credits
This introductory course for beginning students of French develops the four language communication skills: listening, speaking, reading and writing. It introduces basic vocabulary and grammar and provides opportunities for students to enhance their understanding and appreciation of the French culture. Class hrs. 4; Lab hrs. 1. No more than one year of high school French. Offered fall and spring semesters.
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3.00 Credits
Continuation of Elementary French I. Class hrs. 4; Lab hrs. 1. Prerequisite: FREN 101 Elementary French I or FREN 103 Beginning French Conversation I. No more than three years of high school French. Offered fall and spring semesters.
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