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Course Criteria
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3.00 Credits
1-6-3 Offered Fall, Spring, and Summer Semesters Co-requisite: CUL 155 and RDG 100 or satisfactory placement This course is an introductory course in food preparation including kitchen safety and sanitation. Emphasis is placed on the practical presentation of simple foods, terminology and techniques of preparation of nutritious quality food.
Corequisite:
CUL-155
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3.00 Credits
1-6-3 Offered Fall and Spring Semesters Prerequisite: CUL 101, CUL 155 This course is a study of the preparation of food categories such as sauces, salads, baked products, meats, poultry, vegetables, etc. Special attention is given to presentation and garnishing.
Prerequisite:
CUL 101, CUL 155
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3.00 Credits
2-3-3 Offered Fall, Spring, and Summer Semesters Prerequisite: RDG 100 or satisfactory placement This course is a study of general nutritional needs of the life cycle, including carbohydrates, proteins, fats, vitamins and minerals. Practical applications for the food service professional are emphasized.
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3.00 Credits
0-9-3 Offered Fall and Spring Semesters Prerequisites: CUL 101, CUL 102, and CUL 155 This course covers the techniques and procedures of quality and quantity food production, and the principles underlying the selection, composition, and preparation of major food products. The course includes extensive basic and complex recipes for practice purposes. Catering, banquet preparation, and a la carte components are included.
Prerequisite:
CUL 101, CUL 102, CUL 155
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3.00 Credits
1-6-3 Offered Fall and Spring Semesters Prerequisites: CUL 101, CUL 102 This course covers basic food principles in a production kitchen environment. The production will include international food preparation as well as competition guidelines.
Prerequisite:
CUL 101, CUL 102
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3.00 Credits
1-6-3 Offered Fall and Spring Semesters Pre- or co-requisite: CUL 155 (required) This course is a study of the principles of operational procedures of the dining area and of managerial concerns for effective dining service. POS operations are included.
Corequisite:
CUL-155
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3.00 Credits
3-0-3 Offered Fall, Spring, and Summer Semesters Prerequisite: RDG 100 or satisfactory placement This course is study of local, state and national regulations governing sanitary food handling practices.
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4.00 Credits
2-6-4 Offered Summer Semester Prerequisites: CUL 101, CUL 102, CUL 155 This course is a study of the principles and applications of how to plan, organize and set up a complete buffet. Topics include forced meats, ice carvings, and garnishes. Buffet presentation is also included.
Prerequisite:
CUL 101, CUL 102, CUL 155
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3.00 Credits
3-0-3 Offered Fall and Spring Semesters Prerequisite: HOS 160, HOS 171 Co-requisite: RDG 100 or satisfactory placement (required) This course is a study of the principles of menu planning and design with application of basic nutrition, organization plans, and record keeping techniques.
Prerequisite:
HOS 160
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4.00 Credits
(3-3-4) Offered Fall Semester Prerequisite: Acceptance into the Dental Assisting Program Co-requisites: DAT 115, DAT 116, DAT 118, DAT 154 This course is a study of physical and chemical properties of matter and identification, characteristics, and manipulation of dental materials.
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