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Course Criteria
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3.00 Credits
Study of current office procedures including telephone skills, time management, travel and meeting arrangements, mail processing, and other duties and responsibilities in an office environment.
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3.00 Credits
Introduction to basic records and information management. Includes the life cycle of a record, manual and electronic records management, and basic filing procedures and rules.
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3.00 Credits
Instruction in the fundamentals of business mathematics including analytical and problem-solving skills for critical thinking in business applications, such as accounting, economics, finance, insurance, marketing, real estate, and management.
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3.00 Credits
Skill development in the operation of the keyboard by touch applying proper keyboarding techniques. Emphasis on development of acceptable speed and accuracy levels and formatting basic documents. Placement test available.
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3.00 Credits
Skill development in the operation of machines used in a business environment. Emphasis on the development of skills in using electronic calculators and other office machines such as fax, transcriber, telephone equipment, and reprographics.
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3.00 Credits
Topics address recently identified current events, skills, knowledge, and attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student.+ This course may be repeated two times for credit.
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3.00 Credits
A continuation of keyboarding skills in document formatting, speed, and accuracy. Emphasis on proofreading, editing, and following instructions, and keying documents from various copy.
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3.00 Credits
Skill development in practical applications which emphasize the improvement of writing skills necessary for effective business communications.
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3.00 Credits
Focus on preparation of American and European style pie and tart filings and dough, cookies, teacakes; custards, and batters. Instruction in finishing and presentations techniques.
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4.00 Credits
(4-2-4). Fundamentals of baking includes doughs, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instructions in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment uses, formula conversions, functions of ingredients, and use of proper flours.
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