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Course Criteria
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2.00 Credits
2 Credits, 2 Class Hours An introduction to the various styles of table service and service standards required of professional wait personnel. Guest relations, order taking, and organization of the dining room will be studied. Students will gain experience through practice within a simulated service environment. Beverage management issues include inventory & purchasing, proper use of glassware, types of wine and wine regions, and the pairing of wine with food.
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3.00 Credits
3 Credits, 1 Class Hour, 4 Lab Hours An advanced food production class. Production topics will include principles of plate presentation, entree, starch, vegetables, seafood, veal and lamb cookery. Additional topics will include menu construction, pricing and production. Prerequisite: CUL 1045
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3.00 Credits
3 Credits, 1 Class Hour, 4 Lab Hours A continuation of CUL 2050. Production will include French, Italian, Asian and other ethnic and regional cuisines. Discussion topics will include indigenous ingredients, flavors, cooking methods and techniques. Prerequisite: CUL 2050
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1.00 Credits
1 Credit, 300 Contact Hours A 300-hour paid work internship in a food production environment. Students will prepare a report detailing their experience. Students are required to have the internship approved by the program coordinator. Prerequisite: CUL 1040
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1.00 Credits
1 Credit, 300 Contact Hours A continuation of CUL 2210, this course is a 300-hour paid work internship in a food production environment. Students will prepare a report detailing their experience. Students are required to have the internship approved by the program coordinator. Prerequisite: CUL 2210
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3.00 Credits
3 Credits 3 Class Hours An introduction to basic mathematics principles. Topics include whole numbers, fractions, decimals, ratio and proportion, percents, and topics in algebra that include signed numbers, exponents, algebraic expressions with sums and differences, and solving simple algebraic equations.
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3.00 Credits
3 Credits 3 Class Hours An introduction to algebra course. Topics include the fundamental operations of real numbers, polynomials, exponents, factoring, ratio, proportion, linear equations and applications, single variable inequalities, evaluating algebraic expressions, solving quadratic equations by factoring, and introduction to graphing. Prerequisite: DSPM 0700 or equivalent skills
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3.00 Credits
3 Credits 3 Class Hours A continuation course in algebra. Topics include fundamental operations of algebraic factoring, solving quadratic equations, writing equations of lines, stated problems, rational expressions and equations, exponents and radicals, linear inequalities, linear systems, and graphing linear and quadratic equations. Prerequisite: DSPM 0800 or equivalent skills
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3.00 Credits
3 Credits 3 Class Hours A course in the fundamentals of reading comprehension. Topics include vocabulary improvement, literal reading comprehension (recalling story detail, recognizing sequence, identifying main ideas, and identifying major and minor support), and inferential reading comprehension (drawing conclusions, making inferences, and recognizing implied main ideas). (ESL Sections Offered)
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3.00 Credits
3 Credits 3 Class Hours A course designed to develop necessary literal and critical comprehension skills for reading textbook passages ranging from paragraphs to chapters and to enhance vocabulary skills. (ESL Sections Offered) Prerequisite: DSPR 0700 or demonstrated equivalent skills
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