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Course Criteria
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3.00 Credits
This course introduces the basic design of water treatment and distribution systems, wastewater treatment and collection systems, stormwater flow systems, stormwater detention facilities, erosion control, and stormwater pollution prevention plans. (Prerequisites: CTLS 1110, MATH 120)
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3.00 Credits
The internship/practicum requires a minimum of 144 hours of hands-on experience performing civil engineering technology duties, such as construction Inspection, surveys, roadway design, GIS, materials testing, and or other duties as requested. This course is designed to provide the student with a field experience to observe how procedures and/or policies are implemented and completed in civil engineering environments. (Prerequisites: None)
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2.00 Credits
This course includes an introduction to the food service industry, culinary terms, use of weights and measures, and kitchen safety. The course also covers equipment and knife identification and use. (Prerequisites: None)
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2.00 Credits
This course develops an understanding of the basic principles of sanitation and safety in order to maintain a safe and healthy environment in the food service industry for the consumer. Also covered is an understanding of the laws and regulations related to sanitation in food service operations. (Prerequisites: None)
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1.00 Credits
Students will learn standard units of measurements and unit conversions, recipe scaling, percentages, rounding, and yield tests as they relate to the food service industry. (Prerequisite: Next Generation Accuplacer Arithmetic score of 250 or higher or Classic Accuplacer Arithmetic score of 56 or higher of MCA Math score of 1146 or higher or completion of MATH 0075 with a grade of C (2.0) or higher)
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4.00 Credits
Students will learn basic concepts and principles of cooking. Students will be introduced to mise en place. Students will identify herbs and spices and different cooking methods. They will demonstrate proper knife skills and basic vegetable cuts. Students will make basic stocks, mother sauces and soups. (Corequisites: CULN 1101 and CULN 1104)
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4.00 Credits
Students will be introduced to all conventional and non-conventional cooking methods. They will convey knowledge and perform proper cooking of meats, poultry, fish, starches, and vegetables. They will expand their knowledge and skills in creation of sauces, from mother sauces to small sauces. In addition, they will create relishes, flavored oils, salsas, compotes, coulis, and purees. (Corequisite: CULN 1103)
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4.00 Credits
This course covers the identification and preparation techniques of various cuts and grades of meats, poultry, fish/shellfish, and game meats.This course will also teach the processing (butchering) and the storage of fresh meats and the operation and cleaning of meat processing equipment. (Corequisite: CULN 1101)
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2.00 Credits
This course is designed to introduce students to world cuisines and their cultures. Students will prepare food from Europe, the Middle East, Africa, Asia and cuisines of the Americas. (Corequisite: CULN 1101)
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3.00 Credits
Students will be introduced to Garde Manger: the art of cold foods. They will gain knowledge and demonstrate skills used for the creation of salads, dressings, and a variety of hot and cold sandwiches. (Prerequisite: CULN 1101) (Corequisite: CULN 1201)
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