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Course Criteria
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4.00 Credits
A continuation of developing baking and pastry skills. Teaches the reasons for preparing various bakery and pastry products to satisfy the clientele. Students practice quantity baking on commercial equipment that is available to produce the best quality end-product. Emphasis is placed on menu planning, standardizing recipes and production. The student is made aware of work simplification, cost control organization and administration. A part of this course is preparing for and operating the Bistro. Uniforms and program tool kit required.
Prerequisite:
BKP 141
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3.00 Credits
Emphasizes the application of design principles to the art of decorating cakes, petit fours, centerpieces, confectionery and specialty pastry items. Uniforms and program tool kit required.
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4.00 Credits
Involves the student in the study and preparation of advanced hot and cold specialty dessert items. Emphasis is placed on both classical and contemporary dishes. Students are also provided with the knowledge and understanding of the utilization of artistic principles to effect chocolate and sugar work for consumption and display. Uniforms and program tool kit required.
Prerequisite:
BKP 223
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3.00 Credits
Emphasizes advanced decorating techniques. Design cakes using advanced techniques which are appropriate to the theme, occasion and level of formality. Utilizes principles of sanitation and safety in decorative work and design. Evaluate final products based on artistic design principles, uniformity and neatness. Develop a level of professional proficiency in advanced decorating techniques. Uniforms and program tool kit required.
Prerequisite:
BKP 245
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3.00 Credits
Provides a basic knowledge and skill in the calculations necessary for a business career, including trade discounts, commissions, sales, payrolls, statistics, depreciation, interest, insurance, annuities, investment, credit and taxes.
Prerequisite:
MTH 050, MTH 050A, or Placement Test
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3.00 Credits
Survey of the structure of business, its principle activities and typical problems. The course is designed to provide the student with a working knowledge of business terminology. It covers such facets of business as ownership, management, marketing, purchasing, production, human resources, finance, accounting and government regulation.
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3.00 Credits
Excel for Business Environment focuses on decision making enhanced by Excel spreadsheets. It introduces students to a collection of quantitative tools designed to enhance managerial decision-making. Topics to be covered include financial statement analysis, financial and capital budgeting, forecasting, inventory control models, and linear programming. Extensive use of an Excel spreadsheet will be used in this course. This is an introductory course in business.
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3.00 Credits
This course analyzes the personal and financial situations that confront individuals in our society today. Topics include basic economics as it relates to individuals, budgeting and financial planning, renting versus owning a home, home financing options, purchasing versus leasing a vehicle, savings and borrowing techniques, liability and health insurance options, investment planning and strategies, retirement and estate planning, and the safety and security implications of purchasing items over the Internet.
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3.00 Credits
Theory and principles of organization and management with an emphasis on the management processes of planning, organizing, leading, controlling, and the business functions, concepts, and applications related to the manager's role in a decision-making environment.
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3.00 Credits
Studies the basic financial management function of a firm. Topical coverage includes financial analysis and planning, working capital management, capital budgeting and selected topics.
Prerequisite:
ACC 155 or ACC 165
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