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Course Criteria
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4.00 Credits
Hours: 4 Course ID: 000329 Topics in discrete math aimed at applications in Computer Science. Fundamental principles: set theory induction, relations, functions, Boolean algebra. Techniques of counting: permutations, combinations recurrences, algorithms to generate them. Introduction to graphs and trees. Lecture: 4 hours. Prerequisite: MA 113 and CS 115. Component: Lecture
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2.00 Credits
Hours: 2 Course ID: 004209 This course is an orientation to the food industry. Careers, professionalism, sanitation and safety, proper terminology, applied math skills, and service techniques are explored. Component: Lecture
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2.00 Credits
Hours: 2 Course ID: 004210 This course is an applied orientation to the food industry. Careers, professionalism, sanitation and safety proper terminology, applied math skills, and service techniques are applied in a laboratory setting. Component: Laboratory, Lecture
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4.00 Credits
Hours: 4 Course ID: 004211 This course includes the production of hot and cold sandwiches, hors d'eouvre, canapes and salads. Garnishing techniques along with cold food production are discussed. Decorative skills as related to buffets and exhibits are explored. Corequisite: CUL 100 or Consent of instructor. Component: Laboratory, Lecture
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2.00 Credits
Hours: 2 Course ID: 004212 This course is designed to develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the food service operations. Personal hygiene habits and food handling practices that protect the health of the consumer will be reinforced. Component: Lecture
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4.00 Credits
Hours: 4 Course ID: 004213 This course provides a study of the basic principles of food selection, storage, and preparation identification and classification of fruits and vegetables; preparation of stocks, soups and sauces; basic principles of cooking; baking; kitchen operations; and a study of breakfast food. Corequisite: CUL 100 or Consent of instructor. Component: Laboratory, Lecture
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4.00 Credits
Hours: 4 Course ID: 004214 The course is designed to apply the fundamentals of baking science to the preparation of a variety of products and to learn the use and care for equipment normally found in the bake shop or baking area. Component: Laboratory, Lecture
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4.00 Credits
Hours: 4 Course ID: 004215 This course includes but is not limited to the preparation of pastries, crepes, and a variety of yeast breads and rolls. The use of prepared dough will also be utilized. Emphasis will be placed on scaling ingredients mixing formulas, and finishing techniques for baked items. Prerequisite: CUL 215. Component: Laboratory, Lecture
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4.00 Credits
Hours: 4 Course ID: 005137 Finishing techniques for confections and pastries, creating decorative centerpieces, sugar artistry, and cake decorating. Fundamentals of baking science along with advanced finishing techniques. Prerequisite: CUL 215. Lecture: 2 credits (30 contact hours); Laboratory: 2 credits (60 contact hours). Component: Laboratory, Lecture
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3.00 Credits
Hours: 3 Course ID: 004216 This course is designed to describe the characteristics, functions, and food sources or the major nutrients and how to maximize nutrient retention in food preparation and storage. Students will learn to apply the principles of nutrient needs throughout the life cycle through menu planning and preparation. Component: Lecture
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