CollegeTransfer.Net
Toggle menu
Home
Search
Search
Search Transfer Schools
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
PA Bureau of CTE SOAR Programs
Transfer Student Center
Transfer Student Center
Adult Learners
Community College Students
High School Students
Traditional University Students
International Students
Military Learners and Veterans
About
About
Institutional information
Transfer FAQ
Register
Login
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
CETT 2449: Research and Project Design
4.00 Credits
Cedar Valley College (now Dallas College Cedar Valley Campus)
This is a WECM Course Number. Prerequisite: CETT 1429. Principles of electrical/electronic design encompassing schematics wiring diagrams, materials lists, operating characteristics, completion schedules, and cost estimates. The student will build a project using the principles of the electrical/electronic design process; write an operations procedure of an electrical/electronic project; and demonstrate the operation of function of an electrical/electronic project. (2 Lec., 4 Lab.)
Share
CETT 2449 - Research and Project Design
Favorite
CHEF 1301: Basic Food Preparation
3.00 Credits
Cedar Valley College (now Dallas College Cedar Valley Campus)
This is a WECM Course Number. Prerequisite: Concurrent enrollment in CHEF 1305 recommended. A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. The student will discuss and prepare various stocks, sauces, soups, fruit, vegetables, starches, sandwiches, salads and dressings. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.) Search for CHEF 1301 classes
Share
CHEF 1301 - Basic Food Preparation
Favorite
Show comparable courses
CHEF 1302: Principles of Healthy Cuisine
3.00 Credits
Cedar Valley College (now Dallas College Cedar Valley Campus)
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.) Search for CHEF 1302 classes
Share
CHEF 1302 - Principles of Healthy Cuisine
Favorite
CHEF 1305: Sanitation and Safety
3.00 Credits
Cedar Valley College (now Dallas College Cedar Valley Campus)
This is a WECM Course Number.
Share
CHEF 1305 - Sanitation and Safety
Favorite
Show comparable courses
CHEF 1310: Garde Manger
3.00 Credits
Cedar Valley College (now Dallas College Cedar Valley Campus)
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Students will learn preparations in the cold kitchen to include salads, appetizers, cold sauces, and cold buffet display principles. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.) Search for CHEF 1310 classes
Share
CHEF 1310 - Garde Manger
Favorite
Show comparable courses
CHEF 1364: Practicum -Culinary Arts/Chef Training
3.00 Credits
Cedar Valley College (now Dallas College Cedar Valley Campus)
This is a WECM Course Number.
Share
CHEF 1364 - Practicum -Culinary Arts/Chef Training
Favorite
Show comparable courses
CHEF 1441: American Regional Cuisine
4.00 Credits
Cedar Valley College (now Dallas College Cedar Valley Campus)
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. A study of the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.) Search for CHEF 1441 classes
Share
CHEF 1441 - American Regional Cuisine
Favorite
Show comparable courses
CHEF 1445: International Cuisine
4.00 Credits
Cedar Valley College (now Dallas College Cedar Valley Campus)
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305with a "C" or better. The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 6 Lab.) Search for CHEF 1445 classes
Share
CHEF 1445 - International Cuisine
Favorite
CHEF 2302: Saucier
3.00 Credits
Cedar Valley College (now Dallas College Cedar Valley Campus)
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Students will learn classical preparations and butchering skills in addition to plate presentation and design. Emphasis will be on alternative varieties of meats, poultry, game and seafood. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.) Search for CHEF 2302 classes
Share
CHEF 2302 - Saucier
Favorite
CHEF 2331: Advanced Food Preparation
3.00 Credits
Cedar Valley College (now Dallas College Cedar Valley Campus)
This is a WECM Course Number. Prerequisite: CHEF 1301 and CHEF 1305 (or concurrent enrollment) with a "C" or better. Topics include the concept of pre-cooked food items and the preparation of canapes, hors d'oeuvres, and breakfast items. Meat, seafood, and poultry preparation, baking and menu planning are also included. The student will discuss and review Basic Food Preparation. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.) Search for CHEF 2331 classes
Share
CHEF 2331 - Advanced Food Preparation
Favorite
Show comparable courses
First
Previous
36
37
38
39
40
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands