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Course Criteria
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1.00 Credits
Students will apply principles and methods of quantity food production using institutional equipment and evaluate food with consideration given to quality control and cost control. PR: FOSM 2201, 2203.
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3.00 Credits
This course is the advanced garde mange techniques including aspic pates, sauces, terrines, and garnishes. The manipulation of special tools used in this type of food preparation is stressed. Buffet table arrangement, food display, and organization are studied. PR: FOSM 2203.
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3.00 Credits
This course discusses the nutritional needs of different age groups, the special nutritional requirements in various diseases and the planning of menus to meet these various nutritional needs.
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3.00 Credits
Includes factors to consider in selecting, purchasing, receiving, and storing various foods. Emphasis is given to the development of purchasing policies, procedures, inventory control and storage. Computer application is included in the course.
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3.00 Credits
Students will study four primary areas of the resort and hotel lodging businesses; service and guest services, housekeeping, catering and banquets, and front desk operations. Students will focus on the revenue and cost centers associated with hotel industry. Emphasis will also be placed on management of rooms, food and beverage, marketing, engineering, accounting, human resources, and security.
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3.00 Credits
This course discusses catering for different types of social functions, dining room arrangement, and service to gain customer satisfaction. It also deals with purchase specifi cations, management and quality as applied to tableware, furnishing, equipment, and supplies.
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3.00 Credits
The students will analyze the organization and management of various types of food service programs. Special emphasis is placed on personnel, operating systems, budgeting, purchasing, work schedules, and supervision.
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9.00 Credits
A supervised work experience conducted in an assigned food service operation. Course may be repeated for up to 15 hours of credit based on emphasis area.
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3.00 Credits
Students will develop skills in advanced baking techniques, bread making, pastries, and cake decorating. The class will also include information on the corollary business aspects, such as calculating size and determining costs. PR: FOSM 1130.
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3.00 Credits
Students will develop skills in advanced decorating techniques and more complex preparations of pastry, confections, and dessert products. Students will also be introduced to candy, pastillage, sugar, and chocolate work. PR: FOSM 1130.
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