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Course Criteria
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3.00 Credits
This course is a continuation of the skill sets learned in CSMO 2505. The student will learn and apply concepts for classroom management, learning environments, student assessment, class and course organization and planning, and teaching in lab and lecture environments. Prerequisite: Completion of CSMO 2505. (3 lect.)
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4.00 Credits
In this course, the student instructor will put into practice skills and theories learned in the Science of teaching classes in the controlled lab environment. This is an active learning class where the student will create lesson plans and grading rubrics, role play classroom conflict and address learning disabilities. Prerequisite: Completion of CSMO 2500, CSMO 2505, CSMO 2510, CSMO 2525, and completion of or concurrent enrollment in CSMO 2515 and CSMO 2520. (8 lab)
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1.00 Credits
This course will be a review of the health, safety and infection control requirements and practices in the field of Cosmetology. Wyoming Law will be reviewed as it pertains to the field of cosmetology. The student participating in this course must meet the requirements of "Student Instructor" as mandated by Wyoming State Board of Cosmetology. (1 lect)
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2.00 Credits
This course provides students with the fundamentals of nutrition relating to the culinary field. Topics to be covered are: healthy menu planning, develop healthy recipes, food safety, quality food production, merchandising, marketing and basic nutrition concepts. This course only satisfies the requirement for Culinary Arts and Hotel/Restaurant Management degree programs. (2 lect.)
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3.00 Credits
This course is an introduction to the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with variety of foods. Cooking techniques of simmering and boiling, the proper use of knives, tools, small-wares and equipment will also be emphasized. (6 lab)
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3.00 Credits
This course is an introduction to the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with variety of foods. Cooking techniques of simmering and boiling, the proper use of knives, tools, small-wares and equipment will also be emphasized. (6 lab)
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3.00 Credits
Garde Manger (cold foods) involves the study of specialty foods and garnishes. Emphasis will be placed on design, techniques, and display of fine foods. Preparation of specialized deli (charcuterie) products including sausages; pates and terrines; carving of vegetables, fruits and ice; the seven families of hors d'oeuvres; composed salad; green salads and salad ingredients; and international cold sauces and dressings is addressed. Methods and techniques of preparation of cold foods, menu developments, and planning banquets and catering are also addressed. (6 lab)
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4.00 Credits
This course is designed to introduce the student to the fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, doughnuts, flours, fillings and ingredients. Other topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Emphasis on advanced techniques is included in the study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work and decorations. (1 lect, 6 lab)
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4.00 Credits
Basic meat preparation and cooking methods applicable to beef, lamb, veal, pork, fish, and poultry are the focus of this course. Cooking procedures such as roasting, sauteing. braising, grilling, baking, broiling, pan broiling, and pan-frying are emphasized. Identification and characteristics of cuts of meat, U.S.D.A. quality grades, and Federal Meat Inspection Regulations are addressed. Overall kitchen functions for preparing and expediting food during service hours in a restaurant are emphasized. (1 lect., 6 lab)
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3.00 Credits
This course will study advanced concepts in the preparation of fish and seafood through lab demonstrations and hand-on experience. The course will 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. (6 lab)
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