|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
This course is a sequel to Intermediate French I. It expands upon complex grammatical and lexical structures. It is conducted entirely in French and provides a solid foundation for advanced study. Upon completion of FRE 202, students may enroll in any intermediate-high level course. Students who successfully complete the FRE 202 level have fulfilled their language requirement for the A.A. in Humanities and Teacher Prep programs. The three additional credits may be taken either as a language course or as a general elective. This course also fulfills the Global Awareness requirement at Onondaga. Prerequisite: FRE 201, or five years of high school French, or Permission of Instructor.
-
3.00 Credits
Intensive work in conversation and composition based on reading and analysis of representative literary masterpieces. Oral and written reports in French. Class conducted in French. Solid preparation in grammar recommended.
-
3.00 Credits
Intensive work in conversation and composition based on reading and analysis of representative literary masterpieces. Oral and written reports in French. Class conducted in French. Solid preparation in grammar recommended.
-
2.00 Credits
Designed and approved by the National Restaurant Association Education Foundation so that students may become certified in Sanitation and Safety. The course is an intensive study of proper sanitation and safety through purchasing, storage, preparation, service of food, and hiring of personnel. Must be taken prior to/with FSA 103
-
3.00 Credits
Basic principles of nutrition in regard to energy, protein, mineral, and vitamin requirements. Study of adequate diets and dietetics in relation to general health and diseases and the food requirements for all ages from prenatal to adult years. Optimum diets and diets of various national, social, and economic groups are studied.
-
4.00 Credits
Students are introduced to the fundamentals of basic food production for hotels, restaurants, and institutions. Included is a history of the culinary arts, exposure to sanitation, hygiene and safety standards, operation of equipment, and cooking procedures. Demonstration of the preparation of foods will be provided by the instructor followed by student preparation in such categories as hot foods, cold foods, and baking. Prerequisite or co-requisite: FSA 100.
-
4.00 Credits
Designed to elaborate on the techniques of food preparation and service. Emphasis will be placed on practical application of cooking techniques and dining room service for various types of food service facilities. Students will function in all positions of employment, gaining skills in such areas as quantity food production, menu development, waiter/waitress service, food estimation, intermediate management responsibilities, inventory principles, and food production systems analysis. Prerequisite: FSA 100, FSA 103 or Permission of Instructor.
-
3.00 Credits
This course is designed to provide content information and skill practice in the basic fundamentals of cooking and baking. Areas of cookery to be covered are: baking: cookies, desserts and bread products; hot food preparation: vegetables, soups, stews, saute', stir fry, pasta and grains. Nutritional food selection, menu planning and the cultural influences on the American diet will also be emphasized. A lab fee is required. This course is not open to students matriculated in the Food Service Administration/ Restaurant Management, Hotel Technology or Professional Cooking Curricula.
-
3.00 Credits
( 1) This culinary arts course will cover the use of key main ingredients in the preparation of appetizers, soups, salads and entrees. Mise en place, production issues, equipment selection and use, taste, color and selection of appropriate ingredients for each student to properly present his/her culinary creation will be emphasized. A materials fee will be charged. Prerequisite: FSA 103, or advanced-level culinary skills and Permission of Instructor.
-
1.00 Credits
This culinary arts course teaches concepts, skills and techniques for preparing dessert items. Topics to be covered include: individual pastries and desserts, decorative chocolate and sugar, pate choux and finishing of cakes. A materials fee will be charged. Prerequisite: FSA 103, or advanced-level culinary skills and Permission of Instructor.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|