CollegeTransfer.Net
Toggle menu
Home
Search
Search
Search Transfer Schools
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
PA Bureau of CTE SOAR Programs
Transfer Student Center
Transfer Student Center
Adult Learners
Community College Students
High School Students
Traditional University Students
International Students
Military Learners and Veterans
About
About
Institutional information
Transfer FAQ
Register
Login
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
CSMO 2520: INSTRUCTOR ASSESSMENT
1.00 Credits
Central Wyoming College
This course is specifically designed for the student to obtain Instructor licensure as mandated by the Wyoming State Board of Cosmetology. This capstone course will review all 20 chapters of the Master Educator course book with online quizzes, in-class discussion and a final in-class cumulative test. Prerequisites: Completion of CSMO 2500, CSMO 2505, CSMO 2510, CSMO 2515, and CSMO 2525. (2 lab.)
Share
CSMO 2520 - INSTRUCTOR ASSESSMENT
Favorite
Show comparable courses
CSMO 2525: SCIENCE OF TEACHING II
3.00 Credits
Central Wyoming College
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.)
Share
CSMO 2525 - SCIENCE OF TEACHING II
Favorite
Show comparable courses
CSMO 2530: INSTRUCTION IN THE LAB
4.00 Credits
Central Wyoming College
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)
Share
CSMO 2530 - INSTRUCTION IN THE LAB
Favorite
Show comparable courses
CSMO 2535: INFECTION & REGULATIONS REVIEW
1.00 Credits
Central Wyoming College
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)
Share
CSMO 2535 - INFECTION & REGULATIONS REVIEW
Favorite
Show comparable courses
CULA 1145: INTRODUCTION TO CULINARY NUTRITION
2.00 Credits
Central Wyoming College
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.)
Share
CULA 1145 - INTRODUCTION TO CULINARY NUTRITION
Favorite
Show comparable courses
CULA 1515: BASIC CULINARY SKILLS AND SOUPS
3.00 Credits
Central Wyoming College
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)
Share
CULA 1515 - BASIC CULINARY SKILLS AND SOUPS
Favorite
Show comparable courses
CULA 1555: FOOD PREPARATION I: STOCKS, SAUCES AND SOUPS
3.00 Credits
Central Wyoming College
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)
Share
CULA 1555 - FOOD PREPARATION I: STOCKS, SAUCES AND SOUPS
Favorite
Show comparable courses
CULA 1600: GARDE MANGER
3.00 Credits
Central Wyoming College
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)
Share
CULA 1600 - GARDE MANGER
Favorite
Show comparable courses
CULA 2700: BAKING
4.00 Credits
Central Wyoming College
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)
Share
CULA 2700 - BAKING
Favorite
Show comparable courses
CULA 2800: MEAT PREP AND COOKING
4.00 Credits
Central Wyoming College
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)
Share
CULA 2800 - MEAT PREP AND COOKING
Favorite
Show comparable courses
First
Previous
36
37
38
39
40
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands