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Course Criteria
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5.00 Credits
Prerequisite(s): CUL 140 Corequisite(s): None This course provides practical experience in the planning, preparation, and service of representative foods from different countries and regions of America. Emphasis is placed on eating habits, indigenous foods and customs, nutritional concerns, and traditional equipment. Upon completion, students should be able to research and execute international and domestic menus.
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2.00 Credits
Prerequisite(s): None Corequisite(s): None This course provides comprehensive and detailed information about wine from all the major wine producing countries. Emphasis is placed on the history of wine, production characteristics, laws, and purchasing and storing requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes.
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5.00 Credits
Prerequisite(s): CUL 140 Corequisite(s): None This course is a continuation of CUL 140. Emphasis is placed on meat fabrication and butchery; vegetable, starch, and protein cookery; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items. Hours Per Week Class Lab Credit
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3.00 Credits
Prerequisite(s): CUL 160 Corequisite(s): None This course is a continuation of CUL 160. Topics include specialty breads, understanding, development and maintaining of natural sourdough, classical desserts, laminated pastry dough, cake and torte decorating and dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation and plating, specialty sourdough production, cake decorating, and dessert buffet production skills.
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3.00 Credits
Prerequisite(s): CUL 170 Corequisite(s): None This course is a continuation of CUL 170. Topics include pates, terrines, alantines, ice and tallow carving, chaudfroid/aspic work, charcuterie, smoking, canapes, hors d'oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering function to include a classical cold buffet with appropriate show pieces.
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3.00 Credits
Prerequisite(s): None Corequisite(s): None This course introduces database design and creation using a DBMS product. Emphasis is placed on data dictionaries, normalization, data integrity, data modeling, and creation of simple tables, queries, reports, and forms. Upon completion, students should be able to design and implement normalized database structures by creating simple database tables, queries, reports, and forms.
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3.00 Credits
Prerequisite(s): CIS 110 or CIS 111 or OST 137 Corequisite(s): None This course introduces basic database functions and uses. Emphasis is placed on database manipulation with queries, reports, forms, and some table creation. Upon completion, students should be able to enter and manipulate data from the end user mode. Hours Per Week Class Lab Clinic Credit
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0.00 Credits
Prerequisite(s): Enrollment in the Dental Assisting program Corequisite(s): None This course provides a basic introduction to the structures of the head, neck, and oral cavity. Topics include tooth morphology, head and neck anatomy, histology, and embryology. Upon completion, students should be able to demonstrate knowledge of normal structures and development and how they relate to the practice of dental assisting. This is a diploma-level course.
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0.00 Credits
Prerequisite(s): Enrollment in the Dental Assisting program Corequisite(s): None This course provides instruction in procedures for the clinical dental assistant as specified by the North Carolina Dental Practice Act. Emphasis is placed on orientation to the profession, infection control techniques, instruments, related expanded functions, and diagnostic, operative, and specialty procedures. Upon completion, students should be able to demonstrate proficiency in clinical dental assisting procedures. This is a diploma-level course.
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0.00 Credits
Prerequisite(s): Enrollment in the Dental Assisting program Corequisite(s): None This course provides instruction in identification, properties, evaluation of quality, principles, and procedures related to manipulation and storage of operative and specialty dental materials. Emphasis is placed on the understanding and safe application of materials used in the dental office and laboratory. Upon completion, students should be able to demonstrate proficiency in the laboratory and clinical application of routinely used dental materials. This is a diploma-level course.
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