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Course Criteria
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3.00 Credits
Study of baking techniques involving merchandising, salesmanship, product presentation,maintenance of product, product evaluation,labeling requirements and product identification. Uniforms and program tool kit are required.Prerequisite(s): BKP 141
Prerequisite:
BKP 141
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4.00 Credits
Allows students to research current nutritional recommendations and produce recipes which reflect sodium reduction, sugar substitution, fat replacement and other nutritional concerns. Nutritional labeling requirements are also investigated. Uniforms and program tool kit required. Prerequisite(s): FSM 105
Prerequisite:
FSM 105
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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(s):BKP 142
Prerequisite:
BKP 142
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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(s): BKP 245
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(s): MTH 050, MTH 050A or Placement
Prerequisite:
MTH 050, 050A or Placement
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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
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
This course examines the current trends in social media and how these popular Internet-based social networking sites can be a powerful marketing tool for businesses and organizations. Through a combination of selected readings and hands-on projects, students will learn which prominent social media tools are best suited for various businesses and organizations in order to maintain a current online profile. Upon completion of the course, students will have the knowledge to develop a basic social media marketing plan for a business or organization.
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