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Course Criteria
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3.00 Credits
The emphasis is on food service equipment selection and layout in relation to production and workfl ow. Specifi cations, energy sources, use and care of food service equipment will be included in the course. Students will demonstrate the utilization and care of selected food service equipment in a laboratory setting.
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2.00 Credits
This course is a look at the latest information in the science of food safety along with appropriate principles to maintain food safety in an operation and to protect against food borne illness. This course incorporates the National Restaurant Association’s certifi cation curriculum. Students completing the fi nal certifi cation exam with a minimum score of 75% will be issued a certifi cate of completion.
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3.00 Credits
This course applies the fundamentals of the baking science to the preparation of a variety of pastry and baking products. Will include the use and care of equipment normally found in a bakeshop or baking area. PR or CR: FOSM 1121, FOSM 1122.
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3.00 Credits
This course will enable students to perform basic cost analysis related to food service operations. The student will perform calculations associated with food costs, labor costs, menu pricing, and other pertinent management functions.
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3.00 Credits
This course will provide an introduction to sports nutrition including defi nitions of sports nutrition and general nutrition concepts, a review of digestion and energy metabolism, a thorough explanation of macronutrients, micronutrients, and water as they relate to athletic performance. The course will also review the most current research as it relates to the energy systems and specifi c nutrition needs of athletes in three categories – endurance, strength/power, and team sports.
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1.00 - 12.00 Credits
Special topics will be studied, to be determined by the instructor and approved by the school’s dean. Credits earned will be applicable as free electives in degree and certifi cate programs.
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3.00 Credits
This course is a study in the selection, storage, preparation, and presentation of food. This three credit hour course will investigate each of the following categories of food and apply knowledge gained to laboratory applications: Milk & Dairy Products; Meat, Poultry & Shellfi sh; Fruits & Vegetables; Grains & Starches; Breads; Desserts; & Beverages. Emphasis will be placed on meal planning, food safety, nutrient value, and quality in taste and appearance.
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3.00 Credits
This course provides a study of the selection, storage, preparation, and presentation of food. Students will investigate each of the following categories of food and apply knowledge gained to practical applications in the laboratory setting: Stocks and sauces, soups, meat and game, poultry and game birds, fi sh and shellfi sh, vegetables, potatoes and starches, salads and salad dressings, sandwiches, breakfast preparation, and dairy products. Emphasis will be placed on ensuring food safety, nutrient value, and quality in taste and appearance. FOSM majors only. PR: To be taken concurrently with FOSM 2203.
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3.00 Credits
Principles and techniques of quantity food preparation will be covered. Emphasis will be given to menu planning, use of standardized recipes, and quantity food production techniques. PR: FOSM 2201. To be taken concurrently with FOSM 2204.
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1.00 Credits
Students will apply basic principles of food selection and preparation in a controlled lab setting. Labs will include application of basic food science and food evaluation techniques. PR or CR: FOSM 1121, 1122.
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