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Course Criteria
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3.00 Credits
Students learn, develop, and practice the skillsets necessary for the security of data in enterprise IT environments. On-premise and cloud data security is explored in this course, including topics such as data security compliance, user management, and data loss prevention.
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3.00 Credits
Students perform defensive operations in an information security operations center environment. Students actively defend information systems through threat intelligence and monitoring. Assessment is based on on employment of appropriate defensive measures in a hostile environment. Prerequisite: CSEC 1500 or valid CompTIA Security+ certification or instructor consent.
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3.00 Credits
Students prepare stocks, soups, classical and contemporary sauces, accompaniments, and pair sauces with a variety of foods. Students also learn cooking techniques of simmering and boiling and proper knife, tool, small-ware, and equipment skills. Corequisite: HRM 1505.
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3.00 Credits
Students acquire knowledge of specialty foods and garnishes, with an emphasis on design, techniques, and displaying fine foods. Students also learn about specialized deli (charcuterie) products including sausages; pates and terrines; vegetable carving, fruits, and ice; the seven families of hors d'oeuvres; composed salad; green salads and salad ingredients; and international cold sauces and dressings. Students develop methods and techniques to prepare cold foods, create menus, and plan banquets and catering. Corequisite: HRM 1505.
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4.00 Credits
Students are introduced to the fundamentals of baking and learn about preparing dough, quick bread, pies, cakes, cookies, tarts, doughnuts, and fillings. Students also learn baking terminology, tool and equipment handling, formula conversions, functions of flours and ingredients, and the evaluation of baked products. Students also practice advanced techniques related to classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Corequisite: HRM 1505.
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4.00 Credits
Students learn and practice meat preparation and cooking methods applicable to beef, lamb, veal, pork, fish, and poultry. Students practice roasting, sautéing. braising, grilling, baking, broiling, pan broiling, and pan-frying meats. Students identify characteristics of cuts of meat and U.S.D.A. quality grades, and learn Federal Meat Inspection Regulations. Students also learn overall kitchen functions for preparing and expediting food during service hours in a restaurant. Prerequisites: HRM 1505, CULA 1515, CULA 1600, CULA 2700.
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4.00 Credits
Students learn and practice advanced concepts to prepare fish and seafood through lab demonstrations and hands-on experience. Students also identify types, species, and market forms of fish and seafood, prepare a variety of seafood menu items, and demonstrate proper processing and preparations of raw fish and seafood. Prerequisites: HRM 1505, CULA 1515, CULA 1600, CULA 2700
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1.00 Credits
Students intern at local restaurant establishments and catering events where they apply skills and knowledge learned in the Culinary Arts Program and receive instruction on restaurant and catering operations and management. Corequisites: HRM 1515, CULA 2800, CULA 2900
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3.00 Credits
An introductory course in diesel technology. Students develop knowledge of basic procedures used in diesel technology. Students gain skill in and knowledge of shop safety, tools and equipment, engine oil, diesel fuel, and engine performance technology.
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1.00 Credits
Students are introduced to OSHA required pollution and safety standards within the lab environment.
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