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Course Criteria
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3.00 Credits
Prerequisite: READ 0302 (R2); ENGL 0302 (W3); MATH 0300 (M1) This course is designed to acquaint the student with the modern business world and the opportunities it offers. The course includes an overview of the operation of a business. It includes a history of business in the U.S. including the current business environment. The course includes an analysis of the specialized fields within business organizations, including organizational structure, the need for business plans, decision making and operations management, forms of ownership and current management problems.
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3.00 Credits
Prerequisite: READ 0302 (R2); ENGL 0302 (W3); MATH 0300 (M1) The student is introduced to the history and role of law in modern business and society. Emphasis is placed on legal institutions and reasoning, framework of basic legal principles and application of basic principles of contract and property law. It is acceptable as transfer credit at some schools. Check with a counselor before enrollment.
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2.00 Credits
Study of personal cleanliness; sanitary practices in food preparation, causes, investigation, control of illness caused by food contamination (Hazard analysis Critical Control Points); and work place safety standards.
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2.00 Credits
Prerequisite: READ 0302 (R2); ENGL 0302 (W3); MATH 0300 (M1) Co-requisites: MATH 0303 A review of the many career paths available to students with a degree in Culinary Arts/Hospitality Management.
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3.00 Credits
Prerequisite: READ 0302 (R2); ENGL 0302 (W3); MATH 0300 (M1) CHEF 1305 and TSI satisfied or approval of Dean Co-requisites: MATH 0303 A study of the fundamental principles of food preparation and cookery to include Brigade system, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition and professionalism.
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3.00 Credits
Prerequisite: READ 0302 (R2); ENGL 0302 (W3); MATH 0300 (M1),. Co-requisites: MATH 0303 A study of personal cleanliness; sanitary practices in food preparation, causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards.
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3.00 Credits
Prerequisite: READ 0302 (R2); ENGL 0302 (W3); MATH 0303 (M2) CHEF 1305, and TSI satisfied or approval of Dean A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. The preparation of charcuterie products including sausages, pates and terrines; carving of vegetables, fruits and ice; the seven families of hors d'oeuvres; composed salads; green salads; a variety of cold sauces and menu development are all addressed..
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3.00 Credits
Prerequisite: READ 0302 (R2); ENGL 0302 (W3); MATH 0303 (M2) CHEF 1305, and TSI satisfied or approval of Dean A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service of systems. Application of skills to develop, organize and build a portfolio of recipe strategies and production systems.
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3.00 Credits
Prerequisite: READ 0302 (R2); ENGL 0302 (W3); MATH 0303 (M2) CHEF 1305, and TSI satisfied or approval of Dean A study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food productions systems used in the United States and other regions of the world. Cuisines of Germany, Mexico, France, Italy and China and their impact in the development of classical cooking principles and food preparation. Origins of menu items.
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3.00 Credits
Prerequisite: READ 0302 (R2); ENGL 0302 (W3); MATH 0303 (M2) Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component.
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