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Course Criteria
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15.00 Credits
Covers 5 areas: 1) baking - ingredients, scaling, mixing, baking and fThis final course in the Banquet and Catering track includes advanced inishing of cakes, pies and tarts, basic frosting and dessert sauces; instruction in baking concepts, cold food production, scheduling, requisitioning, purchasing, exhibition and portion control/product demonst2) management development for cold food production, coordination of others, scheduling, requisitioning, purchasing, demonstrating portion corations. Pate, terrine, galantine, charcuterie, meat curing and plattntrol and production skills; 3) supervise and coordinate others in quaer presentation covered. Students will complete a Capstone Project inntity food preparation environment, demonstrating scheduling, requisitvolving the accumulated skills that the students has aquired throughout the culinary program featuring the planning and excution of a designioning, purchasing, portion control and production skills and basic cooking to others; 4)
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5.00 Credits
This is an Internship course on an individual basis in the Culinary industry
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2.00 Credits
PROVIDES INTERNATIONAL STUDENTS WITH THE KNOWLEDGE AND SKILLS NECESSARY FOR SUCCESS IN AMERICAN COMMUNITY COLLEGES. THIS INTERACTIVE COURSE PROVIDES INTERNATIONAL STUDENTS WITH BACKGROUND KNOWLEDGE AND SKILLS NECESSARY FOR SUCCESS IN AMERICAN COMMUNITY COLLEGES.
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5.00 Credits
Gain experience and practice with mechanical repair procedures and skills performed regularly on the job site. Orientation to Internship required prior to registration. Permission only.
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5.00 Credits
Covers principles of personality development, body functioning, problems and solutions; human sexuality and family education relating to psycho-sexual development, behavior, problems and solutions. This online class provides the student with a multidimensional understanding of health and human sexuality using the Internet and World Wide Web as a communications and research tool, On-line fee. Upon registration email:SPRING 2011: aimee.goodwin@seattlecolleges.edu SUMMER 2011: janet.kapp@seattlecolleges.edu FALL 2011: carey.schroyer@seattlecolleges.edu
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5.00 Credits
Comprehensive study of human wellness. Includes adequate fitness, nutrition, stress management, disease prevention, sexual wellness, spirituality, smoking cessation, substance abuse and weight control. SECTION 70: online fee; upon registering, email aimee.goodwin@seattlecolleges.edu.
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5.00 Credits
Reviews the significant contributions of the Colonial period, emphasizing political and constitutional developments from the American Revolution through Reconstruction. Emphasis on the Constitution and causes and consequences of the Civil War. Includes contributions and achievements of the Native American population.
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5.00 Credits
Reviews the historic foundations and development of the great civilizations from prehistoric days to the Renaissance with emphasis on social, political, cultural, and economic aspects. Attention to the nature of history and its role as an intellectual and academic discipline. Forsection 70 after enrolling email dbush@sccd.ctc.edu online fees applies.
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5.00 Credits
Examines the history of the Middle East (Arab countries, Turkey, Iran, and Israel) from the emergence of Islam to the present. Includes cultural, economic and political aspects of history with emphasis on the modern period.
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5.00 Credits
Cultural principles and practices in domestic and international travel and tourism and the impact on hospitality businesses, emphasis on diversity. Prereq: Acceptance to BAS Hospitality Program or permission.
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