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Course Criteria
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4.00 Credits
This five-day training is the basic academy for facility emergency response teams and has been developed to address the unique needs of managing disturbances within a correctional environment, using contemporary, lowlethal options. Individuals should expect to begin each day with physical training, then progress through a series of skill-building sessions, including both classroom work and practical exercises.
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4.00 Credits
This five-day training is the basic academy for special emergency response teams and has been developed to build competency in special-team assignments, such as hostage rescue, courtroom security, and high-risk transport. Course may involve a high degree of stress. Individuals should expect to begin each day with physical training, then progress through a series of skill-building sessions, including both classroom instruction and actual job performance.
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5.00 Credits
An introduction to fundamentals of computer science. Topics covered include algorithmic design; problem-solving techniques for computer programming; fundamentals of digital logic and computer organization; the role of the operating system; introductory programming methodology, including variables, assignment statements, control statements and subroutines (methods); programming paradigms; the compilation process; theoretical limits of computation; database structures; and social and ethical issues. Prerequisite: MATH 099 or equivalent. (NS)
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1.00 Credits
Introduction to the basics of Culinary Arts, including customer relations, preparing and serving safe food, kitchen basics, foodservice equipment, and nutrition. Class is taught in commercial kitchen at The Lincoln Center.
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1.00 Credits
Introduction to the basics of Culinary Arts, including breakfast foods and sandwiches, working with people, and salads and garnishes. Class is taught in commercial kitchen at The Lincoln Center.
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1.00 Credits
Introduction to the basics of Culinary Arts, including business math, fruits and vegetables, and controlling foodservice costs. Class is taught in commercial kitchen at The Lincoln Center.
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1.00 Credits
Advanced class in Culinary Arts, including preparing for a successful career, the history of food services, potatoes and grains, the lodging industry, the art of service, desserts and baked goods, marketing, and the menu. Class is taught in commercial kitchen at The Lincoln Center.
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1.00 Credits
Advanced class in Culinary Arts, including purchasing and inventory control; meat, poultry, and seafood; and standard accounting practices. Class is taught in commercial kitchen at The Lincoln Center.
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1.00 Credits
Advanced class in Culinary Arts, including stocks, soups, and sauces; tourism and the retail industry; and communicating with customers. Class is taught in commercial kitchen at The Lincoln Center.
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3.00 Credits
Students will complete 165 hours of project work per quarter. Project will be designed and supervised by the Culinary Arts instructor. Class is taught in a commercial kitchen at The Lincoln Center.
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