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Course Criteria
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4.00 Credits
Mathematical and accounting concepts applied to food service problems such as food costing, payroll computations, recipe adjusting, gross profit analysis, guest check mechanics, metric conversions, cost reports, financial statements, budgets, break-even analysis and general financial decision making problems. Transfer Credit: CSU.
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3.00 Credits
The basic principles of menu planning and purchasing principles will include writing specifications for food and supplies and proper receiving/storage techniques, for restaurants and institutions. Emphasis on type of operation, psychological needs, available equipment, skill of the personnel, merchandising, menu pricing, and operating budget. Transfer Credit: CSU.
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3.00 Credits
Developing personnel programs and desirable labor-management relations. Special emphasis placed on leadership skills of motivation, communication, and decision making. Same as Hotel Management A260. Students completing Food Service Management A260 may not receive credit for Hotel Management A260.Transfer Credit: CSU.
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3.00 Credits
The theory and practice of managing a catering operation. 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
The principles of operating a food service facility. Characteristics unique to different segments are explored, including quick service, full service, and institutional operations. Management principles, marketing, financial management, site location, space allocations, legal considerations, and customer relations. will be covered. Transfer Credit: CSU.
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2.00 Credits
A directed opportunity in food service or culinary arts to gain practical training. This directed practice is repeated for each option the student elects in order to earn a Certificate of Achievement in that option. Students will be required to follow dress standards and companies policies of conduct set by the facility in which they are working. TB clearance required. This course may be taken two times. PREREQUISITE: Food Service Management A160 or concurrent enrollment. Transfer Credit: CSU.
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3.00 Credits
An introduction to the regions and nations of the world. The major countries, including their population, resources, general development, and physical setting will be investigated. Transfer Credit: CSU; UC.
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3.00 Credits
A study of the basic physical elements of geography and their integrated patterns of world distribution. Particular emphasis is given to climate, land forms, soils, and natural vegetation. Transfer Credit: CSU; UC.
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3.00 Credits
A study of the basic physical elements of geography and their integrated patterns of world distribution. Particular emphasis is given to climate, land forms, soils, and natural vegetation. Transfer Credit: CSU; UC.
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1.00 Credits
This course is design to provide supplemental exercises in topics covered in Geography A180. Lab experience will include map analysis and interpretation, weather prognostication, landform processes and evolution, tectonics, biogeography, and habitat analysis. PREREQUISITE: Geography A180 or concurrent enrollment. ADVISORY: Math A010. Transfer Credit: CSU; UC.
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