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Course Criteria
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3.00 Credits
No course description available.
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3.00 Credits
In this course, students will improve their French conversational skills through the discussion of films in French. Student presentations will help the student improve their public speaking skills. In addition, the students will improve their listening comprehension through exposure to native speech. The films will introduce students to culture, some history, vernacular speech and regional accents. This course offers a new and different vision of language learning and use. The films serve as a catalyst for thought provoking cultural and linguistic examination. This offers the students the ability to express themselves and to expose themselves to the diversity of cultures in the many French speaking countries. The students will broaden their knowledge and analyze, compare and enrich their vocabulary and hone their analytic and critical thinking skills through their enhancement, solidification of the acknowledge of the language, and its variety of uses. Prerequisite: FRE 104, or excellence in High School French 5, or the equivalent, or permission of the instructor. 3 Credits.
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3.00 Credits
This course is designed to provide the opportunity to see and experience the richness of a French speaking country through the unique experience of travel. The core part of this course will be a stay in the country, with visits to the main cities and cultural centers. Class meetings prior to the trip will focus on topics that will help the student to prepare for the experience, and meetings after the trip will provide a time for debriefing, reporting, evaluation, and assimilation. The student is expected to complete ten tasks during his/her stay, make an oral presentation, and prepare a portfolio of the trip. This portfolio can be a personal journal, photo display, video recording, or a combination thereof. 3 Credits.
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1.00 - 12.00 Credits
No course description available.
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3.00 Credits
A hands-on approach to planning, creating, and maintaining effective menus. Discussions include menu items and placement, food costing and creative menu designs for visual appeal. Menu planning and design software may be utilized. Three class hours. Prerequisite: MCC math placement level 2 or higher, or TRS 092 with a grade of C or higher. 3 Credits.
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0.00 - 3.00 Credits
Through this combination lecture and hands-on laboratory course, students will become familiar with basic nutrition principles upon which healthy menus can be built. Students will learn techniques and ingredient selection for preparing healthy classical and modern cuisine, as well as how to analyze and modify the nutrient content of recipes. 3 Credits.
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0.00 - 3.00 Credits
This course covers instruction in the foundations of baking including theory, demonstrations and hands-on cooking. Students will engage in various bread and cookie preparation techniques including quick breads, yeast breads, enriched and laminated doughs, as well as a variety of cookie mixing methods. They will sample and critique their culinary work. 3 Credits.
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0.00 - 3.00 Credits
This course covers instruction in the foundations of baking and confectionery, including theory, demonstrations and hands-on cooking. Students will explore various pastry preparation and cooking techniques, as well as a variety of confections, pies, tarts, syrups, icings, sauces, custards, creams, and chocolates. They will sample and critique their culinary work. 3 Credits.
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3.00 Credits
A lecture course that will present information on nutrients and their use by the body. Topics include digestion, usage of nutrients, consequences of nutrient deficiencies or excesses, energy production and analysis of individual diets. Current research is integrated into the course. Depending on program requirements, this course can meet both Food Service (FSA 117) or Natural Science (BIO 117) elective or course requirement. A student may earn credit for BIO 117 or FSA 117, but cannot earn credit for both courses because they are equivalent courses. Three class hours. 3 Credits.
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0.00 - 5.00 Credits
A laboratory class in which the students supervise and run
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