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Course Criteria
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5.00 Credits
Continuation of French A180, with further development of listening, speaking, reading, and writing proficiency, and additional exploration of cultures related to the French language. This course is equivalent to three years of high school French. May be taken for grades or on a pass-no pass basis. PREREQUISITE: French A180 or completion of two years of high school French with a grade of 'C' or better. Transfer Credit: CSU; UC.
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4.00 Credits
Continuation of French A185, with further development of language skills at the intermediate level and exploration of cultures related to the French language. Additional emphasis on reading and writing, with an introduction to selected literary works. May be taken for grades or on a pass-no pass basis. PREREQUISITE: French A185. Transfer Credit: CSU; UC.
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4.00 Credits
Continuation of French A280, with further refinement of language skills at the intermediate level and investigation of cultures related to the French language in preparation for higher level specialized work. May be taken for grades or on a pass-no pass basis. PREREQUISITE: French A280. Transfer Credit: CSU; UC.
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3.00 Credits
Overview of the hospitality industry. Same as Culinary Arts A100 and Hospitality, Travel & Tourism A100. Students completing Food Service Management A100 may not receive credit for Culinary Arts A100 or Hospitality, Travel & Tourism A100. Transfer Credit: CSU.
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2.00 Credits
The final course of the Child Nutrition Program Management Certificate that covers the roles and responsibilities of school food service managers and child care administrators. Topics include providing meals that comply with legislative and budgetary parameters and meet nutritional needs of children in a safe and sanitary manner.
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4.00 Credits
The fundamentals of food preparation, and application of these principles to quantity food production. Emphasis is placed on the use of quantity food preparation equipment, work simplification, and standardized production. Not required for Culinary Arts students. Hospitality dress standards and TB clearance required. PREREQUISITE: Food Service Management A160, or concurrent enrollment
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2.00 Credits
Techniques and practice managing individuals responsible for producing food including supervision in planning, organizing, supervising, and controlling food production is discussed. Students will be required to follow hospitality department dress standards. TB clearance required. Transfer Credit: CSU. PREREQUISITE: Culinary Arts A150 and Food Service Management A160 and any two of the following: Culinary Arts A120, A122, A124, A149.
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3.00 Credits
The basic principles of bacteriology, safety, equipment selection, and facility layout for food service operations. Includes cause and control of food-borne illnesses, cleaning materials and procedures, general safety regulations, food processing methods, first aid, and fire prevention. National food handler certification exam will be given. This course may also be offered online. Transfer Credit: CSU.
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2.00 Credits
Orientation to all functions of restaurant dining room operations, including dishwashing, pot and pan washing, floor care, equipment maintenance, and line preparation techniques. Emphasis on dining room service techniques of table waiting and accompanying dining room skills. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Food Service Management A160 or concurrent enrollment. Transfer Credit: CSU.
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3.00 Credits
How to manage and promote a profitable dining room. Emphasis on management activities of controlling and staffing a dining room. Students will be required to follow Hospitality Department Dress Code. TB clearance required. PREREQUISITE: Food Service Management A190. Transfer Credit: CSU.
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