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Course Criteria
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2.25 Credits
This structured, independent course combines a required curriculum with weekly conversation sessions. Students must take considerable responsibility for their own learning. The course is an introduction to the Arabic language with emphasis on mastering the Arabic alphabet, on vocabulary acquisition, and on learning basic grammatical constructions with oral communication on a rudimentary level the main objective. Quarter Credit Hours 2.25
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3.00 Credits
This self-instructed course is a continuation of the Supervised Independent Arabic I. Students' vocabulary is expanded to words used when dealing with such topics as time, days of week, weather, shopping, daily and weekly routine, etc. The grammar constructions used include declination of nouns; verbs in present, past and future tenses; and adjectives.Prerequisite: ARA1001. Quarter Credit Hours 2.25
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4.50 Credits
The purpose of this course is to acquaint the student with the techniques of filmmaking while attaining a greater knowledge and appreciation of the thematic elements of film. A text provides students with the terminology and technical aspects of film as well as a history of the art form. Films are viewed in class that exemplify differing genres and styles of cinematography. Quarter Credit Hours 4.5
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4.50 Credits
This course provides an introduction to the understanding and appreciation of art. Emphasis is placed on the visual arts of painting, sculpture and architecture. The course covers the basic principles of design, form and art from ancient to contemporary works. Students are encouraged to respond actively to works of art through class discussion, museum visits and class projects. (SL) Quarter Credit Hours 4.5
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4.50 Credits
This course examines the musical process of the listening experience - the elements of rhythm, pitch and harmony. It explores the instruments, voices and ensembles that interact to create the art of music. This course guides the student through the style periods of music after 1600 - the Baroque, Classical, Romantic and Modern. It also includes American musical theater, jazz and music of world cultures. Quarter Credit Hours 4.5
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7.50 Credits
This course provides a solid foundation in the principles and techniques of artisan bread production. Products covered include yeasted, naturally leavened, prefermented and unleavened breads and rolls, decorative breads, quick breads, and yeasted viennoiserie. Properties and characteristics of ingredients, the baker's percentage system and scaling methods are studied, as well as proper mixing techniques, controlled fermentation, hand shaping skills and baking methodology. (HO) Quarter Credit Hours 7.5
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7.50 Credits
This course is designed to give the student fundamental working knowledge of the traditional methods of producing puff pastry, paté a choux, creams and custards. Fundamentals of production and finishing techniques are introduced. This course concentrates on the practical techniques of platter design and presentations. (HO) Quarter Credit Hours 7.5
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7.50 Credits
This course covers the basic techniques and presentations of traditional American and international desserts. The emphasis is on pies, fruit desserts, baklava and strudel, frozen desserts, and cheesecake. The daily presentations of desserts focuses on individual plating. (HO) Quarter Credit Hours 7.5
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7.50 Credits
The course is designed to expose students to the proper procedure for producing cakes. Emphasis is placed on the numerous different types of cakes and fillings. Time is also spent on specialty cakes such as birthday cakes and wedding cakes. Petits fours are also introduced to the students. (HO) Quarter Credit Hours 7.5
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3.00 Credits
This course covers classical cakes designs as well as contemporary cake decorating techniques. To complement these items, students are shown the diversity of mousses and how they are utilized in the industry. The last section introduces the student to making marzipan showpieces. Prerequisites: BPA1400, sophomore status. (HO) (PT) Quarter Credit Hours 7.5
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