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Course Criteria
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3.00 Credits
Instruction in manipulating existing individualized advanced fitness programs to meet personal goals. Emphasis given to heal-related fitness components. Discussion includes fitness, nutrition and overall wellness. Fitness programs designed for students of all ages. Improve physical fitness through learning the finer details of the physical fitness world. Personalize your own program for a lifetime of fitness.
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5.00 Credits
First of three non-calculus-based courses covering the field of physics. Includes kinematics, vectors, forces dynamics, work, energy, momentum, torque and gravitation. Lab included. Prereq: MATH 098 with a 2.0 or higher.
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5.00 Credits
First of three non-calculus-based courses covering the field of physics. Includes kinematics, vectors, forces, dynamics, work, energy, momentum, torque and gravitation. Lab included. Fulfills QSR requirement for A.A. degree. Prereq: MAT 098 (with 2.2 or higher); MAT 099.
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5.00 Credits
Intro to international and regional governmental organizations. Examines major issues in the international arena including nationalism, riseof the Third World, imperialism, the arms race, environmentalism, and foreign policy. Emphasis on issues which foster or frustrate world peace and prosperity.
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5.00 Credits
Learn trade terminology, scaling and measuring procedures, mixing methods, identification and proper use of hand tools and mechanized baking equipment, plus safety procedures and sanitation. Covers portion control, baking math and ingredient functions in baking. Prereq: Enrollment in program or permission.
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5.00 Credits
Learn bakery and pastry production management, including procedures and organizational tools for day to day operations of a bakery or pastry shop. Study standardized formulas, cost control, AP and EP, menu mix, purchasing, receiving, storeroom organization, formula cost analysis, safety and sanitation, trade terminology, professional and ethical behavior and attitude. Prereq: PST 101 or permission.
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4.00 Credits
Covers theory and practical applications of decorative confectionary mediums. Learn techniques, ingredients and tools used in centerpiece, show piece and confectionary display production, including performance test and showpiece requirements. Includes rye dough, Royal icing flow, marzipan, macaronade, rose paste, and chocolate tempering. Prereq: PST 102 or permission.
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4.00 Credits
Covers theory and practical applications of decorative confectionary mediums. Learn techniques, ingredients and tools used in centerpiece, show piece and confectionary display production, including performance test and showpiece requirements. Covers pastillage, gum paste, rolled fondant, modeling chocolate, rock sugar, and poured sugar. Prereq: PST 102 or permission.
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4.00 Credits
Covers theory and practical applications of decorative confectionary mediums. Learn techniques, ingredients and tools used in centerpiece, show piece and confectionary display production, including performance test and showpiece requirements. Covers pulled sugar, flower piping, rice paper flowers, salt dough, and nougatine. Prereq: PST 102 or permission.
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15.00 Credits
Covers production of cookies, cakes, and quick breads. Learn terms, ingredients and their functions, and techniques of basic baking. Prepare assorted doughs and batters using classic and modern mixing methods. Includes assessment of doughs and batters, product finishes, safety and sanitation procedures. Prereq: PST 101 or permission.
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