|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
1.00 Credits
Special projects designed to meet individual needs of students in the specialized fields of food and agriculture. Projects will be arranged on a one-to-one basis with a department faculty member and with the approval of the Department Chairperson. 3 hours of student/faculty instruction per week - 1 credit each
-
3.00 Credits
Chemical composition of nutrients, their digestion, transport and metabolism, and their occurrence in foods are introduced. Nutrition throughout the life cycle is discussed, as well as topics of current interest such as sports nutrition and relationship of diet and behavior. 3 hours Lecture - 3 credits
-
3.00 Credits
This course introduces the student to mass and energy balances, and the concept of unit operations. Emphasis is placed on the solution of problems using data from different sources. Topics covered include fluid mechanics, heat transfer, and mass transfer. Prerequisite: Physics II or Physical Sciences and Food. 2 hours Lecture and 2 hours Practicum - 3 credits
-
3.00 Credits
The objective of this course is to increase the student's knowledge of the chemical and physicalchemical properties of foods. Topics covered include the nature and stability of colloidal systems; emulsions, gels and foams; crystallization and its effects on the texture of foods; polysaccharides, their structure and properties; proteins; lipids and their reactions; browning reactions in food; colors and flavors. Prerequisite: Biochemistry. 3 hours Lecture and 3 hours Laboratory - 4 credits
-
3.00 Credits
This course deals with characteristics of microorganisms found in foods, their enumeration by cultural and rapid methods, and control by preservation methods. Spoilage, traditional food fermentations, and production of ingredients by fermentation are discussed. Skills in sterile laboratory technique are developed. Prerequisite: General Microbiology. 3 hours Lecture and 3 hours Laboratory - 4 credits
-
3.00 Credits
The chemical composition, physical properties and microbiology of milk are introduced. Manufacture of milk into cultured products, cheese, butter, dried and concentrated milks, and ice cream is discussed. Students learn laboratory techniques used in quality control and carry out processing procedures in the pilot laboratory. Offered in Spring Semester of odd numbered years. 2 hours Lecture and 3 hours Laboratory - 3 credits
-
3.00 Credits
A continuation of Food Engineering I. Topics include unit operations such as aseptic processing, drying, evaporation, filtration, membrane separation, size reduction, extrusion, particle size analysis, and refrigeration; consideration of electricity and its uses will be included. Prerequisite: Food Engineering I. 2 hours Lecture and 3 hours Laboratory - 3 credits
-
3.00 Credits
The fundamentals of food service purchasing are introduced in this course. The functions of forecasting, ordering, purchasing, delivery, receiving, storage, inventory control, and legal responsibilities are discussed. Specifications, quality control and storage are discussed for individual food and nonfood products. Prerequisite: Introduction to Food Service Systems or permission of Instructor. Offered in Fall Semester of odd numbered years. 3 hours Lecture - 3 credits
-
3.00 Credits
This course covers typical "front of the house" operationsof the dining room: organization of the dining room, service styles, beverage and alcohol service, cashiering and payment management, and supervision and staff training. Prerequisite: Introduction to Food Service Systems or permission of Instructor. Offered in Spring Semester of even numbered years. 3 hours Lecture - 3 credits
-
3.00 Credits
This course builds on the introductory management and accounting courses so that the student will be able to interpret, plan, and activate food, beverage, and labor cost control systems. Prerequisite: Accounting I or Accounting Fundamentals. Offered in Fall Semester of even numbered years. 3 hours Lecture - 3 credits
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|