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Course Criteria
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3.00 Credits
Students will acquire an internship (service experience) related to their major or career goal to gain experience in an administrative position. The internship will involve a student working in a professional setting under the supervision of an employer. The purpose of the internship is to facilitate student learning opportunities outside the classroom which will serve to enhance the students' education with hands-on experience with "real world" situations.
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1.00 Credits
This course surveys the current issues, trends and legislation pertaining to becoming a paraeducator. Students gain fundamental knowledge of roles, responsibilities and unique issues surrounding becoming a paraeducator with an emphasis on communication and collaboration with stakeholders. Successful completion of this course allows students to complete several of the Credential of Competency for Special Educators in Pennsylvania per 22 PA Code Chapter 14.105(a)(1)(iii).
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3.00 Credits
This course provides opportunity for students to examine and practice remedial instruction and assessment techniques with special emphasis on literacy and mathematics from grades pre-k through 12. Weekly seminars focus on the theoretical basis of assessment and remedial instruction. Pre-student teaching (PDE Field Experience Stage 3) experience in a school setting for a total of 140 hours is an integral part of the course. Successful completion of this course will allow students to complete several of the Credential of Competency for Special Educators in Pennsylvania per 22 PA Code Chapter 14.105(a)(1)(iii).
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4.00 Credits
This course is designed to introduce the students to the basics of the Bakeshop through a lecture, demonstration, hands-on approach. The students will be instructed in safety using basic machines of the bakery. Students will be instructed in bread baking, yeasted doughs, laminated doughs, pate brisee, pate sucree, pate a choux and the pastries made from them. The course will also introduce students to quick breads and cookies.
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3.00 Credits
This course is designed to further student's knowledge and practice basic baking and pastry principles with emphasis on commercial baking operations. Students will learn to identify various ingredients used in the bakery and functions of each ingredient in baking formulas. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, standardize recipe of baked goods, prepare a variety of bakery products, and evaluate the products produced. Math and measuring skills that are needed for bakery operations are reinforced through practical baking skills and proper use of equipment. Students will prepare a variety of yeast and chemically leaved products, laminated doughs, quick breads, pies, tarts and cakes utilizing a variety of mixing methods, classic pastries, creams, custards, puddings, dessert sauces and cake decorating. Students will coordinate with and prepare baked goods for approved Culinary Institute special activity events (when appropriate and coinsides with lab projects).
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4.00 Credits
The focus of this class will be on the basics of cake decoration, assembly and finishing. This hands-on approach will emphasize theory, ingredients, mixing methods, baking and professional finishing. Students will also learn the classic tortes and tiered wedding cakes. Safe operating of baking equipment will be taught and employed.
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4.00 Credits
This course will provide lectures, demonstrations and hands-on laboratory experiences intended to familiarize students with decorative baking techniques with bread, chocolate, sugar and marzipan. The course will also provide the student the opportunity to create beautifully designed plated desserts. Emphasis will be placed on creating basic creams, puddings, ice creams, chocolates and other components to create spectacular plated contemporary desserts.
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3.00 Credits
This course is an introduction to the study of public policy. It will introduce the student to the actions and intentions of the government in identifying and solving social problems, as well as the institutions involved in the making of public policy. Some of the most common policy issues will be discussed and analyzed.
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3.00 Credits
This course provides students with an overview of the broad field of public health focusing on health promotion and disease prevention. Students will be actively engaged in acquiring a greater understanding of public health as a system nationally and internationally, as well as interdisciplinary connections to other health care fields. Critical thinking and analysis of important public health issues will also be emphasized throughout the semester.
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3.00 Credits
An introduction to an in-depth practicum involving problem-solving, decision-making and choice-making techniques which enable the systematic study of life and the universe in terms of which every element of human experience can be interpreted.
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