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Course Criteria
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3.00 Credits
This course focuses on the development of listening comprehension and conversational proficiency through modified English and vocabulary in context. It stresses clear production and understanding of words and phrases needed for functioning successfully in an academic environment. Intended for students who have TOEFL scores less than 500 on paper test, 173 on computer based test or 61 on Internet based test. May be taken twice.
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3.00 Credits
This course focuses in improving reading fluency, vocabulary, paragraph writing conventions, and academic skills necessary for success in entry level college courses. Intended for students who have TOEFL scores less than 500 on paper test, 173 on computer based test or 61 on Internet based test. May be taken twice.
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3.00 Credits
This course focuses on the five second language acquisition skills: writing, reading, grammar, listening/ speaking, and Computer-Assisted Language Literacy (CALL). This course provides the skills and strategies necessary for improved academic proficiency.
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3.00 Credits
An introductory course related to the basic aspects of culinary arts sanitation with emphasis on: hygiene aspects of various types of food service operations, correct santitation procedures, rules and regulations pertaining to the safe use and maintenance of small tools and heavy equipment, the correct methods of customer service, and personal hygiene as related to foods and food service. Students may earn certification from the Education Foundation of the National Restaurant Association as part of the program.
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3.00 Credits
This is an introductory course that in the opening weeks will teach proper service protocol, dining room etiquette, ordering and use of the cash register. As the semester progresses, other topics will include: basic principles of menu planning with emphasis on classical menu patterns; menu formats and relationship of the menu to the complete operation of a food service establishment, and pricing of basic menu items. One-third of this course focuses on the development of college and life skills.
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3.00 Credits
This is an introductory course in baking. The student will be introduced to the basic baking ingredients, how they are used and how they affect final product outcome; emphasis on quality of products; weights, measurements, equipment and importance of accuracy; basic procedure common to bakery formulas. One-third of this course focuses on the development of college and life skills. Formulas.
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3.00 Credits
Emphasis on definitions and explanations of cooking and baking terms and selection of ingredients and products. The principles of food preparation through a study of the chemical and physical properties of food, and nature of reactions caused by environmental conditions during preparation, cooking or baking, and the effect of materials added during some phase of preparation or cooking.
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1.00 Credits
Introduction to tools and equipment used in quantity food preparation, developing the fundamental skills involved in the preparation of foods in quantities and learning the necessary related information pertaining to the functions, manipulation, and process of various combinations of ingredients. The student will learn to use recipes, ingredients, equipment and time as he or she practices the basic procedures at an assigned rotating lab station.
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1.00 Credits
Intoduction to tools and equipment used in quantity bakery product preparation, developing the fundamental skills involved in the preparation of baked goods in quantities and learning the necessary related information pertaining to the functions, chemistry and processing of various combinations of ingredients. The student is instructed in the use of recipes, ingredients, equipment and time as he practices the basic procedures at his assigned rotating lab station. Fifteen weeks of this lab will be assigned to the bakery.
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3.00 Credits
Topics include: functions of nutrients in the body; daily needs, important food sources and effects of nutrient deficiencies, nutritional adequacy for maintaining the normal individual; application of knowledge of nutrition to the daily food pattern.
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