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Course Criteria
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1.50 Credits
This course provides the background to conduct inspections of existing buildings. Material covered includes procedure for inspecting existing structures, record keeping procedures, and virtual inspections of structures.
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1.00 Credits
This course provides an indoctrination in emergency procedures and confidence in the use of a Self Contained Breathing Apparatus (SCBA). Material covers instruction and skill activity in these areas: room identification while wearing SCBA, emergency procedures while wearing SCBA, and familiarization with SCBA.
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3.00 Credits
This sequence teaches the fundamentals of French, including the essentials of reading,writing, speaking, and listening within a cultural context. Prerequisites:No previous French instruction, or fewer than three years of French instruction more than twoyears ago.
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3.00 Credits
This course serves a vocational or professional language needs and provides insight into the ways another culture communicates and lives. It includes an introduction to pronunciation, grammatical structures, vocabulary, and culture.These elements are practiced by communicating in the language through listening and speaking.The use of the language lab may be required.
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3.00 Credits
This sequence continues the development of grammar, cultural understanding, reading,writing, and conversation skills, and is presented at an accelerated pace. Prerequisite:Three years of French instruction more than two years ago with a grade of B or better.
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3.00 Credits
This sequence reviews selected grammatical features,with emphasis on oral and written competency at the intermediate level supported by a study of cultural and literary materials. Prerequisite: Successful completion of the elementary or review sequence, or three years of French instruction fewer than two years ago with a grade of B or better.
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3.00 Credits
This sequence expands the development of grammar, cultural understanding, conversation skills,writing, and reading through the study of literature. Prerequisite: Successful completion of the intermediate sequence, or four years of French instruction in which one year was Advanced Placement level.
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2.00 Credits
This course introduces computer applications for managerial decision- making in the hospitality industry. It provides an understanding and practical application of systems related to the executive chef, production manager, and dining room manager.An introduction to computer operations and concepts as well as terminology and methodology related to culinary and hospitalityspecific software are emphasized.
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4.00 Credits
This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment. Proper cooking methods including sauting, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta.Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. Corequisites:An appropriate mathematics placement test result, or MA045 Basic Math Skills, or MA050 Introductory Mathematics; and FS150 Safety & Sanitation.
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2.00 Credits
This course introduces the terminology and techniques of commercial food preparation, including identification, selection and preparation of additional foods, such as eggs, poultry, fish, shellfish, beef, pork, lamb, veal, and smoked foods. Laboratories employ a variety of cooking methods using professional kitchen equipment. Emphasis is placed on operating in a safe and sanitary manner.Prerequisite: FS111 Food Preparation 1.
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