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Course Criteria
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3.00 Credits
Review, correct, improve, and/or perfect touch keyboarding techniques for the purpose of increasing speed and improving accuracy. This course may be repeated for credit. Prerequisite: POFT 1127 or POFT 1329 or POFT 2301 or consent of Department Faculty Contact. 2 credit hours. ( W)
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3.00 Credits
A continuation of keyboarding skills in document formatting, emphasizing speed and accuracy. Emphasis on proofreading, editing, and following instructions, and keying documents from various copy. Prerequisite: POFT 1329 or consent of Department Faculty Contact. 3 credit hours. ( W)
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3.00 Credits
Development of writing and presentation skills to produce effective business communications. Prerequisite: POFI 1301 or POFI 2301 or POFT 1329 or POFT 2301 or consent of Department Faculty Contact. 3 credit hours. ( W)
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3.00 Credits
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. Contact the Cooperative Work Experience Office. Prerequisite: Consent of Department Faculty Contact. 3 credit hours. ( W)
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3.00 Credits
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Professional chef uniform and kitchen tools required. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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3.00 Credits
Preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations, and numerous components within one preparation. Emphasis on station organization, timing, and service coordination for restaurant dessert production. Professional chef uniform and kitchen tools required. Prerequisite: PSTR 1301 or consent of Instructor or Department Chair. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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3.00 Credits
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. 3 credit hours. ( W)
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3.00 Credits
A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Professional chef uniform and kitchen tools required. Prerequisite: PSTR 1301 or consent of Instructor or Department Chair. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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3.00 Credits
Application of psychological principles to human relations issues in organizational settings. Emphasis on self-understanding, interpersonal relations, and career development. 3 credit hours.
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3.00 Credits
Understanding of human sexuality - includes an appreciation of different approaches to sexuality as well as an awareness of one's own sexuality and its impact on adjustment to life. 3 credit hours. Note: Students may take either PSYC 2306 or SOCI 2306 but not both.
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