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Course Criteria
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15.00 Credits
Covers French pastry and beginning decorating and finishing. Make primary doughs and bases using classical techniques: Pate Feuilleté, pâte à choux, pâte sucreé and assorted pie doughs. Includes elementary assembling and finishing for cakes and tarts, pastry ingredients and their functions, baking methods, assessment of doughs and batters, sponges, safety and sanitation. Prereq: PST 111, FSC 100 and HOS 203 with 2.0 or better or permission.
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15.00 Credits
Covers beginning and intermediate bread baking, terms and techniques of bread production including proper mixing, fermentation, shaping, proofing, baking and finishing. Prepare laminated and rich yeasted doughs (Viennoiserie). Deepen learning about bread ingredients and their functions, baking methods, lamination procedures, assessment, safety and sanitation. Prereq: PST 112 or permission.
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15.00 Credits
Covers advanced French pastry and plated desserts. Make more complex pastry doughs and bases using classical techniques. Includes dessert ingredients and their functions, advanced product finishes and decorations, plated dessert design and production. Study dessert sauces and garnishes, flavor profiles and combinations, banquet desserts, safety and sanitation. Prereq: PST 113 or permission.
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15.00 Credits
Covers terms and techniques of chocolate work, seasonal baking and show pieces, including tempering, candy cooking, enrobing, piping and product finishes. Also covers use of local, sustainable, natural and organic dairy and seasonal produce in baked and dessert products. Learn storage and care, stock rotation, safety and sanitation. Produce a decorative display piece. Prereq: PST 211 or permission.
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15.00 Credits
Covers terms and techniques of advanced pastry decoration by making complicated desserts and highly decorated cakes, including advanced mousses, Bavarians and meringues. Learn practical management skills through student lead experiences: delegation, leadership, time management, conflict resolution, customer relations, inventory control, product receiving and rotation, safety and sanitation. Prereqs: PST 102 and 212 or permission.
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5.00 Credits
Intro to the scientific study of human behavior, including learning and thinking, development, perception, motivation, emotion, personality and individual differences, social and abnormal behavior, and research methods. For Sections 70 and 71 there is an online fee, upon registering, email aimee.goodwin@seattlecolleges.edu.
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5.00 Credits
Survey of human physical, psychological, and social development from conception through death. Emphasis on major developmental theories, research and research methods of studying life-span development. Prereq: PSYC& 100 or permission. For section 70, there is an online fee, upon registering contact bob.rice@seattlecolleges.edu.
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3.00 Credits
Covers dynamics of organizations and human resources in the workplace: motivational theory, leadership, group processes, organizational theory, participatory management, conflict management and counseling. Primarily for vocational students. Prereq: Satisfactory performance on placement test. For section 99, contact astowers@sccd.ctc.edu for course meeting dates. For section 70, there is an online fee: upon registering contact aimee.goodwin@seattlecolleges.edu.
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5.00 Credits
Covers major concepts and ideas in science, exploring biology, physics, chemistry, geology, astronomy and ecology. Lab included. Satisfies science requirement of the high school completion program.
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3.00 Credits
A dynamic introductory management class that discuss leadership, leadership theories and styles, utilization of leadership skills in various organizational settings, as well as developing productive work groups, motivating employees, handling difficult people and situations, running effective meetings and handling the challenging role and responsibilities of being a leader, manage and supervisor. SMG 100 may be taken concurrently with SMG courses.
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