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Course Criteria
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3.00 Credits
Students with advanced knowledge of English will expand their vocabulary by 300 new words which they will learn to recognize and use in written and oral communication. Students will also improve and apply vocabulary-learning strategies, such as text analysis, understanding word families, recognizing synonyms and collocations, analyzing word parts, and using dictionaries. Students complete 15 hours of using ESL software as part of the requirements for this course.
Prerequisite:
ESL Department Determination of English Language Competency
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3.00 Credits
This class is designed to help high intermediate to advanced English language learners improve their American English pronunciation. In addition, students complete 15 hours of independent study using ESL software as part of the requirements for this course.
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3.00 Credits
English language learners and international students preparing to enroll in regular college courses or enter the work force with an advanced knowledge of English will study and analyze errors in complex sentence structure and learn test-taking strategies. Students complete 15 hours of independent online study in addition to the requirements for this course.
Prerequisite:
ESL Department Determination of English Language Competency
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3.00 Credits
English language learners and international students preparing to enroll in regular college courses or enter the work force with an advanced knowledge of English will develop critical reading and thinking skills and learn test-taking strategies. Students complete 15 hours of independent online study in addition to the requirements for this course.
Prerequisite:
ESL Department Determination of English Language Competency
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3.00 Credits
English language learners will develop advanced college and work-related communication skills in individual, small group, and classroom situations. Focus will be on practicing academic listening and oral presentation skills. Activities will also help students develop intercultural understanding and appreciation. Students complete 15 hours of using ESL software as part of the requirements for this course.
Prerequisite:
ESL Department Determination of English Language Competency
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3.00 Credits
Students with advanced knowledge of English will expand their vocabulary by 300 new words which they will learn to recognize and use in written and oral communication. Students will also improve and apply vocabulary-learning strategies, such as text analysis, understanding word families, recognizing synonyms and collocations, analyzing word parts, and using dictionaries. Students complete 15 hours of using ESL software as part of the requirements for this course.
Prerequisite:
ESL Department Determination of English Language Competency
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3.00 Credits
Students in this course will explore how people use food to identify themselves as individuals and as groups. Students will study the meaning and significance of food in different cultures, by exploring the way that ethnicity, gender, socioeconomic status and religion influence our food choices. An emphasis will be placed on the examination of how people transmit and preserve culture and intricate relationships through food.
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3.00 Credits
Students in this course will investigate how farmers, government, and consumers shape a local food system. Attention will be given to local culture, geography, and politics and how they provide opportunities and obstacles for feeding a region. This course will guide students to think critically about local, national, and international food systems and how our food decisions shape and are shaped by our understanding of environmental, political, social, and economic issues.
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4.00 Credits
This course concentrates on basic food preparations, including station assignments, theory, personnel organization, service and storage; lecture, demonstration, and participation. Students must provide documentation of certification in ServSafe from the National Restaurant Association prior to enrolling in the class. Documentation should be submitted to the Hospitality Management program. Offered Fall semester only.
Prerequisite:
HOSP 101
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3.00 Credits
This course provides students with knowledge in menu planning, design, and cost control elements in the food and beverage industry. Emphasis on creating balanced menus that are profitable, consumer driven, and nutritionally proportioned. Students will learn methods for establishing menu selection, cost control in food, beverage and labor, profit margins, selling price strategy. Truth in menu regulations and menu engineering as a marketing and merchandizing tool will also be addressed. Offered spring semester only.
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