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Course Criteria
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0.00 - 3.00 Credits
Provides a study of programs for the school age child (5 to 13 years), including an overview of development, learning environments, materials, and activities and teaching/guidance techniques. (2:2).
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3.00 Credits
Studies non-center based child care settings. Emphasizes the establishment and maintenance of family day home and school-age child care facilities. Surveys all records and documents necessary to operate a non-center based child care facility successfully, including applications for licensing, evaluations, and maintaining records on staff and children. Emphasizes professional responsibilities, as well as legal implications involved in the operation of a non-center based child care facility. (3:0).
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0.00 - 3.00 Credits
Provides career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. (1:15). Professional Practice Insurance required.
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0.00 - 3.00 Credits
Provides career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. Prerequisite: CDEC 2384. (1:15). Professional Practice Insurance required.
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0.00 - 3.00 Credits
Studies fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Corequistes: CHEF 1305 and PSTR 1301. (2:4). Lab fee.
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3.00 Credits
Studies personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. (3:0).
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0.00 - 3.00 Credits
Provides a course in a la carte or "cooking to order" concepts. Includes topics on menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles. Prerequisite: CHEF 1300. Corequisites: CHEF 1410 and CHEF 2302. (2:4). Lab fee.
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0.00 - 4.00 Credits
Studies specialty foods and garnishes. Emphasizes design, techniques, and display of fine foods. Prerequisite: CHEF 1300. Corequisites: CHEF 1314 and CHEF 2302. (2:6). Lab fee.
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0.00 - 3.00 Credits
Instructs in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Prerequisite: CHEF 1301. Corequisites: CHEF 1314 and CHEF 1410. (2:4). Lab fee.
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0.00 - 4.00 Credits
Covers the basic laws of Chemistry, including atomic theory and bonding, chemical equations and calculations, equilibria, chemical energetics, and the theory of acids and bases. Fulfills the laboratory science requirements for Health Science and related majors. Requires one year of high school algebra, or MATH 0303 and one year of high school chemistry or CHEM 1204. Prerequisites: READ 0309 (can be taken concurrently) or by placement exam. (3:3). Lab fee.
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