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Course Criteria
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3.00 Credits
Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Insurance Fee: $3.50 Skills: R Course Type: W
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3.00 Credits
A study of the growing regions, production, processing, and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, and the techniques of proper wine service. Fee: $24.00 Insurance Fee: $3.50 Skills: P Prerequisites: Must be 21 years old to take class. Course Type: W
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3.00 Credits
Study of purchasingand inventory management of foods and other supplies to include development of purchase specifi cations, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. Skills: R Course Type: W
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3.00 Credits
Principles, techniques,and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. Practice of professional techniques for cooks and caterers, including planning menus, serving, garnishing, preparing hors d'oeuvres, and displaying food showmanship. Fee: $24.00 Insurance Fee: $3.50 Skills: P Prerequisites: FDNS 1301 and CHEF 1205. Course Type: W
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3.00 Credits
Selection andapplication of production supplies and equipment. Digital and analog signal concepts and their use in production and the theory, application, and internal operation of television production equipment. Insurance Fee: $3.50 Skills: E Course Type: W/C
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3.00 Credits
Pre-production and post-production processinvolved in fi eld television productions. Topics include fi eld camera setup and operation, fi eld audio, television direction, and in-camera or basic continuity editing with an emphasis on underlying principles of video technology. Insurance Fee: $3.50 Skills: E Prerequisites: COMM 1336 and RTVB 1305. Course Type: W/C
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3.00 Credits
Management principles of productioncompanies, broadcast stations, and cable companies. Insurance Fee: $3.50 Skills: E Prerequisites: COMM 1335, RTVB 1305, ENGL 1301, COMM 1336. Course Type: W/C
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3.00 Credits
A work-baselearning experience that enables the student to apply specialized occupational theory, skills and concepts. A learning plan is developed by the college and the employer. Insurance Fee: $3.50 Skills: E Prerequisites: COMM 1335, RTVB 1305, ENGL 1301, and COMM 1336. Course Type: W/C
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5.00 Credits
Study of fundamentalsof Russian: conversation, basic writing, listening and reading comprehension, vocabulary building, grammar, and culture. No prerequisite. Skills: E Course Type: T
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5.00 Credits
Continuation of RUSS1511 with more advanced conversation, basic writing, listening and reading comprehension, vocabulary building, grammar, and culture. Skills: E Prerequisites: Students must have completed a fi rst semester college Russian course of at least four semester hours with a grade of C or better, or have equivalent credit by examination to enroll in RUSS 1512. Course Type: T
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