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Course Criteria
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2.00 Credits
A survey course that places emphasis on the various aspects of wellness and their relationship to weight control and therapeutic exercise. A study of the relationship between the various life style components and the levels of wellness is included. Two hours; 1 credit.
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2.00 Credits
This course is designed to give students a modern concept of physical education and recreations by developing body skills. It includes individual and team sports, rhythms and recreational activities and is divided into units that coincide with the school term. Two hours; 1 credit.
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2.00 Credits
This course is designed to give students a modern concept of physical education and recreations by developing body skills. It includes individual and team sports, rhythms and recreational activities and is divided into units that coincide with the school term. Two hours; 1 credit.
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3.00 Credits
Instruction and practice in methods prescribed in the American Red Cross standard and advanced courses. (Does not transfer to some schools as a physical education course. ) Three hours; 3 credits.
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3.00 Credits
Planning and leadership techniques for conducting community recreation centers, playgrounds, parks, and school recreation programs. Three hours; 3 credits.
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3.00 Credits
A practical study of safety and first aid, taping, bandaging, and use of massage, and the uses of heat, light, and water in the treatment and prevention of injuries; conditioning of athletes as to diet, rest, work, and proper methods of procedures in training for sports. Three hours; 3 credits.
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2.00 Credits
Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. (4 sch: 2 hr. lecture, 4 hr. lab)
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3.00 Credits
An introduction to the hospitality and tourism industry. Discussions and industry observations are designed to discover the opportunities, trends, problems, and organizations in the field. (3 sch: 3 hr. lecture)
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2.00 Credits
Advanced study of Culinary Principles I to polish and perfect the techniques of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. (4 sch: 2 hr. lecture, 4 hr. lab)
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2.00 Credits
Basic principles of microbiology, sanitation, and safety procedures for a food service operation. Implementation of sanitation procedures, cost control, and risk reduction standards in a hospitality operation are covered. ServSafe Sanitation Certification from the National Restaurant Association or equivalent is offered as a part of this course. (3 sch, 2 hr. lecture, 2 hr. lab)
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