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Course Criteria
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2.00 Credits
This course introduces students to the diversity of production techniques of frozen desserts and novelties. Fundamentals including balancing formulations, controlling texture, and development of flavor profiles will be taught. Production of classical and modern frozen desserts will be paramount. Consumer marketing and evaluation will occur. Additional hours required. Prerequisites: Grade of "C" or better in BAP:115, and Reading Proficiency.
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2.00 Credits
During this course, students will learn and utilize proper tempering techniques of chocolate. Hand-dipped and molded candies and pralines will be produced utilizing various methods. Variations of chocolates, fillings, manufacturing techniques, and decorations will be utilized in daily activities. Cocoa-based coloring and texturing mediums will be introduced and used. Additional hours required. Prerequisites: Grade of "C" or better in BAP:115, and Reading Proficiency.
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2.00 Credits
This course focuses on the preparation and presentation of advanced American-regional and International plated desserts. Contemporary versions of traditional desserts will be created utilizing several styles of plate presentation. Advanced flavor development and menu planning will be introduced. Additional hours required. Prerequisites: Grades of "C" or better in BAP:205 and BAP:210, and Reading Proficiency.
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3.00 Credits
This course allows students to design, plan, and prepare showpieces used for display and centerpiece purposes. Artistic design, drawing, and creation of two- and three-dimensional centerpieces will be the emphasis of the course. Utilization of chocolate, sugar and pastillage to create a variety of ornamental showpieces will be taught. Additional hours required. Prerequisites: ART:107, grade of "C" or better in BAP:210, and Reading Proficiency.
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7.00 Credits
This course requires students to use both technical knowledge and managerial ability to organize and complete a commercial simulation of a dessert buffet operation. Theory and application of menu development, physical set-up, dessert production, presentation, and service will be utilized. Additional hours required. Prerequisites: This course will be taken in the semester the student is graduating. All previous laboratory classes and Hospitality-related lecture courses should be completed first. Program Coordinator or Department Chair approval, and Reading Proficiency.
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2.00 Credits
A study of physical and physiological factors involved in medical safety, how standards have been derived, the methods and practices of preventive maintenance and safety, and the role of the BMET in a hospital situation. Prerequisites: Previous or concurrent enrollment in EE:131 and BIO:102 and Reading Proficiency.
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4.00 Credits
This workplace-based course provides the student the opportunity to apply theory and skills learned in the classroom, learn new skills, and explore career possibilities while supervised by a professional in the field and a faculty member. Students will observe and participate in the functions of the industry to enhance their preparation for entering the field. Minimum 50 hours per credit hour in the workplace throughout the term. Prerequisites: BE: 150, BIO:102, and EE: 132 and Reading Proficiency.
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5.00 Credits
A continuation of EE:132 with emphasis on biomedical electronics circuits and systems such as OPAMP, Logic circuits, specific basic medical electronics systems. Additional lab hours required. Prerequisites: EE:132 and Reading Proficiency.
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5.00 Credits
This course develops competencies, including maintenance, troubleshooting and repair, with such basic hospital equipment as transducers, amplifiers, processors, display modules, and respiratory and radiography instruments. Additional lab hours required. Prerequisites: BE:251 and Reading Proficiency.
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3.00 Credits
This course offers the student an introduction to the general principles of building inspection. It includes current techniques of field inspections with emphasis on wood, steel frames, modern masonry and concrete design as employed in construction of buildings. Prerequisite: Reading Proficiency.
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