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Course Criteria
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3.00 Credits
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
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4.00 Credits
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.)
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4.00 Credits
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.)
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3.00 Credits
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.)
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3.00 Credits
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.)
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3.00 Credits
Skill development for culinary competition by offering advanced experience in salon presentations as well as hot food competition. 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.)
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3.00 Credits
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. (21 Ext.)
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1.00 Credits
Chemical calculations are studied. This course is intended for students needing additional practice or preparation. Variable credit (one or two hours) is available. This course is cross-listed as CHEM 1204. The student may register for either CHEM 1104 or CHEM 1204, but may receive credit for only one of the two. (1 Lec.) Coordinating Board Academic Approval Number 4005025203
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4.00 Credits
This course is for non-science majors. Fundamental concepts are presented in lecture and laboratory including the periodic table, atomic structure, chemical bonding, reactions, stoichiometry, states of matter, properties of metals, nonmetals and compounds, chemical nomenclature, acid-base theory, oxidation-reduction and solutions. Descriptive chemistry is emphasized. (3 Lec., 3 Lab.) Coordinating Board Academic Approval Number 4005015103
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4.00 Credits
This is a survey course introducing chemistry to allied health students. Topics may include inorganic, organic, biochemistry, food/physiological chemistry, environmental/consumer chemistry. (3 Lec., 3 Lab.) Coordinating Board Academic Approval Number 4005015103
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