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Course Criteria
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4.00 Credits
2-4-4 (Eff. FL19) American reqional cusines, including specialities, characteristics and ingredients are introduced. Preparation and presentation procedures for the production of regional dishes will be applied. This will be done through classroom instruction, demonstration and student laboratory practices. Prerequisites: (Eff. FL19) CULA 151, CULA 161, and CULA 171.
Prerequisite:
(Eff. FL19) CULA 151, CULA 161, and CULA 171.
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4.00 Credits
2-4-4 (Eff. FL19) Traditions of food preparation and presentation of selected foreign cultures such as Northern Europe, the Mediterranean, Latin America, Middle East and the Far East are studied and practiced. Students will also focus on the art of cold food preparation, production and presentation for items such as pates, terrines, salads, sausages, hors d'oeuvres, vegetables, and fruit carviings, ice sculptures and cold dishes. Prerequisites: (Eff. FL19) CULA 151, CULA 161, and CULA 171.
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4.00 Credits
CULA Work Exp I
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4.00 Credits
2-4-4 (Eff. FL19) A professional approach to providing food service for various occassions. Included are: client solicitation; presentation; menu planning and pricing of various types of table services and settings and packaging of the total occassion for the client. Prerequisites: (Eff. FL19) CULA 210 and CULA 211.
Prerequisite:
(Eff. FL19) CULA 210 and CULA 211.
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3.00 Credits
3-0-3 (Eff. FL19) This course focuses on analyzing and controlling food, beverage management, and labor costs. Students will explore current common control methods and techniques using data and computer software for making quantitative decisions necessary in food service operations. Prerequisites: (Eff. FL19) CULA 171, CIS 103, and FNMT 118 or higher.
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3.00 Credits
1-15-3 (Eff. FL19) This course provides work experience related to students' career interest in a supervised environment. Students are expected to recognize the relationship between principles taught in the Culinary Arts curriculum and practices in the workplace. Employer evaluation and students' reports are required and provide the basis for evaluation of student performance. Offered only in the 14-week extended summer session. Prerequisites: (Eff. FL22) CULA 220 and ENGL 101.
Prerequisite:
(Eff. FL22) CULA 220 and ENGL 101.
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0.00 Credits
Extended Time
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0.00 Credits
Released Time
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2.00 Credits
2-0-0-2 Introduction to embryology, histology, micro-biology, immunology, pathology and pharmacology. Basic sciences of oral-facial development and tissues, general and dental study of infectious and noninfectious disease, and drug use in the dental practice are discussed. Prerequisite: Admission into the Dental Assisting Hygiene Program. Corequisites: ENGL 101, BIOL 109.
Prerequisite:
Admission into the Dental Assisting Hygiene Program.
Corequisite:
ENGL 101, BIOL 109.
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1.00 Credits
1-0-0-1 Fundamental knowledge and skills in dental practice administration, communication, marketing, accounting, records management, recall programs, payment plans, dental insurance, collections, inventory control, purchasing and computerization of the dental office. Prerequisites: DAH 115, 125, 135, 151, 171, BIOL 110.
Prerequisite:
DAH 115, 125, 135, 151, 171, BIOL 110.
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