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Course Criteria
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4.00 Credits
This is an advanced capstone course covering a variety of pastries and baked goods with an emphasis on final presentation and display. Students learn to plan, prepare and present final projects. They will work with pastry doughs, sugars, chocolates and other products, using advanced techniques and equipment. Prerequisite: CULA 235L. Offered: Occasionally.
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4.00 Credits
This is a capstone class designed to demonstrate the students' competencies gained throughout the previous three semesters of study. After a lecture component in restaurant start up and design, students complete a mid-year project in which they design a new business concept, including location, floor plan, equipment purchases, legal and tax matters and menu design. They write a restaurant menu, a marketing plan and a business plan that includes financial statements and projected budgets for the first year of operation. The second part of the class is a practicum in which each student presents a four-course meal from the menu in their business plan. This part of the class gives the student hands-on practice in management and supervision skills, as well as in large-quantity banquet production. Prerequisite: CULA 151L or ENGL 111. Offered: Summer.
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1.00 Credits
This course will introduce the student to the history and uses of spices, herbs, oils, and vinegars. During this course the student will learn to identify spices and herbs and learn to apply them to cooking. We will taste different types of qualities of vinegars and oils, and learn the history and process of making them. Offered: Occasionally.
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1.00 Credits
Students learn the difference between primal and sub primal beef cuts and fabricate poultry, pork and fish cuts. Students explore different methods of cookery based on individual cuts. Emphasis on hands on learning. Offered: Spring.
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2.00 Credits
This externship is designed to provide future culinarians entering the workplace with comprehensive training in the practical and theoretical aspects of work required in a highly skilled profession. This 10-week hands-on program exposes students to the different workstations of a kitchen operation. After each station is completed, students are evaluated by the sponsoring chef for competency and comprehension of tasks learned. Prerequisites: CULA 151L and HRMG 118 and permission. Offered: Summer, Fall and Spring.
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2.00 Credits
Exploration and study of movement as nonverbal communication and how movement is used to communicate ideas and how an idea can be expressed through the use of movement alone. This course is an introduction to the creative process; skills in creative problem solving are learned and developed for practical use. May be taken twice for degree or certificate credit. Offered: Fall and Spring.
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2.00 Credits
This course is designed to give participants experience and resources for K-12 students. Instruction will focus on age-appropriate dance activities, creative movement and rhythmic exercises. Each student will be given in-class teaching opportunities which will focus on age-group preparedness, organization, clear articulation, progression, presentation, unit plan development and evaluation. May be taken twice for degree or certificate credit. Offered: Spring.
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1.00 - 2.00 Credits
This course introduces dancers to Middle Eastern (Belly) Dance, or Raks Sharqui, using the basic steps, movements and rhythms of Turkish, Egyptian and pan-North African dance forms. Students study a choreography that includes many Basic steps and arm movements, as well as experiment with taxim or solo improvisation. The course focuses on posture and presence, strength in technique, confidence in performance and improvisation, and identification of basic rhythms and styles of the music and dance. There is a simple introduction to zils, or finger cymbals, and veil dancing. Each class period includes both technical and personal work, encouraging each dancer to find individual style and internal connection within this beautiful form of dance. May be taken twice for degree or certificate credit. Variable credit. Offered: Occasionally.
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1.00 Credits
A beginning class in techniques and rhythms of Afro-jazz and Caribbean dance. Students are introduced to jazz techniques and movements that are derived from or blended with more traditional forms of African, Brazilian and Caribbean dance. Emphasis is on building strength and flexibility while learning to feel and move to a variety of rhythms and music. May be taken twice for degree or certificate credit. Offered: Fall and Spring.
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1.00 Credits
This class for beginners starts with the fundamentals of salsa and swing styles of dance. May be taken twice for degree or certificate credit. Offered: Occasionally.
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