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Course Criteria
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3.00 Credits
Food ingredients derived from plant materials and food products manufactured from those ingredients are the topics of this course. Starches and sweeteners, fats and oils, spices, as well as the manufacture of snack foods, confections, baked products, and nonalcoholic beverages will be discussed. Offered in the Spring Semester of even numbered years. 2 hours Lecture and 3 hours Laboratory - 3 credits
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3.00 Credits
This course introduces the student to the basic methods of producing a malt beverage and the factors which influence beverage quality. Prerequisite: Age 21 and senior standing. 2 hours Laboratory and Discussion - 1 credit
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3.00 Credits
In this course, the student is introduced to the principles and practices of production management. Students perform all aspects of meals, including planning, ordering, preparing and presenting. Quality control is stressed. Prerequisite: Principles of Professional Cooking. 2 hours Lecture and 3 hours Laboratory - 3 credits.
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3.00 Credits
A review and discussion of the literature concerned with advancements in the food industry are features in this course. Prerequisite: Senior Standing or permission of Instructor. 1 hour Lecture and Discussion - 1 credit
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3.00 Credits
Criteria considered in the development and production of a food product are the topics of this course. The format of the course is designed to draw upon and expand by application material from the Food Science areas of chemistry, nutrition, microbiology, statistics, and engineering. Sensory evaluation, packaging, and engineering economics will also be introduced. Prerequisite: Senior standing in Food Science and Food Technology Specialization or permission of Instructor. 2 hours Lecture and 3 hours Laboratory - 3 credits
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3.00 Credits
A study of slaughtering, post mortem handling, meat fabrication, and further process and package systems. The microstructure and microbiology of meats is covered in conjunction with meat inspection, safety systems and quality evaluation. 2 hours Lecture and 3 hours Laboratory - 3 credits
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3.00 Credits
This course takes the traditional marketing concepts and applies them directly to the restaurant and foodservice industry. Current trends and consumer behavior are discussed along with the importance of menu design and pricing, advertising, and promotions. Prerequisite: Principles of Marketing or permission of Instructor. Offered in Spring Semester of odd numbered years. 3 hours Lecture - 3 credits
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3.00 Credits
This course is designed to help food service managers and owners prevent legal problems, or minimize the harmful effects of legal situations. Federal, state, and local laws and regulations are discussed on topics including liability, patron civil rights, employee relation, contracts, and security. How to choose and work with an attorney will also be discussed. Offered in Spring Semester of odd-numbered years. 3 hours Lecture - 3 credits
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2.00 Credits
The objectives of this course are to define the field of horticulture, to indicate what horticulturists produce, to explore the various disciplines and areas of specialization and the challenging career opportunities in business, science, education and industry. 2 hours Lecture - 2 credits
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1.00 Credits
This course tells how horticulture is a delicious, healthful diet source, gardening pastime, physical fitness routine, science, business, profession, art, industry, and a life sustaining career learning experience. 1 hour Lecture - 1 credit
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