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Course Criteria
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2.00 Credits
This course includes topics in opening a salon its business plan, written agreements, regulations, laws, and salon operation. Including salon policies, practices, personnel, compensation, payroll deductions The use of telephone, retail sales, client communications, public relations, insurance and salon safety. Prerequisite: CSMT222. Corequisites: CSMT239, CSMT254 and CSMT260.
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2.00 Credits
Designed to focus on various public health issues and personal safety concerning the cosmetology profession. It includes training in blood borne pathogens, MSDS and personal safety awareness. Prerequisite: CSMT222. Corequisites: CSMT239, CSMT243 and CSMT260.
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7.00 Credits
This course is a continuation of the practice of all skills and knowledge learned in related courses. Students are supervised by licensed instructions, in cooperation with an LCC approved employer, the student is exposed to salon business and retail sales concepts as outlined in the State Boards standards upon completion of 75 percent (1,243 hours) of the course study. This externship may not exceed eight hours per day. Prerequisites: CSMT209, CSMT217, CSMT222 and advisor approval.
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3.00 Credits
Topics will include an introduction to the safe use of foodservice tools and equipment, basic cooking principles and a glossary of cooking terms. Mathematics will teach what every caterer, chef and baker need to know in order to price a menu, scale recipes up or down and figure out how much that fish really costs. Corequisite: MATH101, equivalent COMPASS/ACT score or instructor approval.
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2.00 Credits
A short course in the fundamentals of serving safe food and protecting both the cook and the customer from injury and food-borne disease. Students will learn how to organize a kitchen, store, cook, and hold and serve food in a safe manner. Students who successfully complete the course will receive Serv-Safe? certification in food safety and sanitation. Corequisite: READ105, equivalent COMPASS/ACT score or instructor approval.
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3.00 Credits
For the beginning student, this course will emphasize product identification and cooking techniques for fresh and dried vegetables. Multiple cooking methods for preparing grains and other starches will be explored. Corequisite: CUL101 or instructor approval.
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3.00 Credits
The principles of cutting and cooking meats, poultry, and fish. Students will learn which cooking method is best used for different meat products. Emphasis will be placed on butchering and product identification. Corequisite: CUL101 or instructor approval.
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3.00 Credits
In this course, students make homemade stocks, the foundation of outstanding soups and sauces. From the base, classical French and regional soups from throughout the world will be prepared. The course then moves to explore the five mother sauces in classical French cooking and different approaches to sauce making from Mexico to India to Japan. Corequisites: CUL101 and CUL102 or instructor approval.
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3.00 Credits
A beginner's course in cold food preparation including infusing oils, terrines, curing salmon and making simple cheeses from scratch. This course also includes preparation of hors d'oeuvres and appetizers from students' original recipes. Corequisite: CUL101 or instructor approval.
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2.00 Credits
Through lectures, students will learn the business of catering and how to manage an event from menu and recipe development, to pricing and billing the client. Front-ofthe- house responsibilities will be taught, including the basics of pairing food and wine. Prerequisites: CUL101 and CUL102 or instructor approval. Corequisite: CUL140L.
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