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Course Criteria
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3.00 Credits
Operational procedures for food service personnel with emphasis on using math skills for standard and metric weights and measures, portion control, converting recipes, production formulas, and utilizing manual and computerized applications. (2 hr lecture, 2 hr lab)
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3.00 Credits
A continuation of Fundamentals of Operational Procedures in Food Service. Essentials in food service record keeping and managerial math. (2 hr lecture, 2 hr lab)
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3.00 Credits
Instruction in the area of sanitation to aid in the prevention of food poisoning and food-borne diseases including the Hazard Analysis Critical Control Point (HACCP) system. (2 hr lecture, 2 hr lab)
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3.00 - 5.00 Credits
Study of principles, techniques, and practices of food preparation and their effects on food products with emphasis on the performance of culinary techniques, use of equipment, and quality controls in preparing and serving meals. (2 hr lecture, 6 hr lab)
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3.00 - 6.00 Credits
Acontinuation of the study of principles, techniques, and practices of food preparation and their effects on food products with emphasis on the performance of culinary techniques, use of equipment, and quality controls in preparing and serving meals. (2 hr lecture, 8 hr lab)
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3.00 Credits
Management of the front of the house in order to fulfill the needs of the guest and the establishment. Emphasis is placed on the types and styles of dining service merchandising, customer service, and employee training techniques. (2 hr lecture, 2 hr lab)
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3.00 Credits
An introduction to selection and procurement of food and nonfood materials in hospitality and related industries. (2 hr lecture, 2 hr lab)
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3.00 - 6.00 Credits
Teaches the skills needed for baking and bakery merchandising. Emphasis is on preparation, advertising, marketing, decorating, costing, and serving baked products. (2 hr lecture, 8 hr lab)
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3.00 - 5.00 Credits
An overview of the background of catering and banquet management. Offers options in catering styles, pricing, menu design, operational controls, computerized management programs, and marketing. (2 hr lecture, 6 hr lab)
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3.00 Credits
A study of the principles of menu management and cost control with emphasis on nutritional adequacy, trends, cost analysis, and profit as they relate to the menu design. (2 hr lecture, 2 hr lab)
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