|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
2.00 Credits
A introduction to the process of arranging music for various instrumental combinations and styles. Prerequisites: MUS 305 and MUS 306 ( Offered Spring)
-
2.00 Credits
A course designed to study the contributions of African-American and Afro-Caribbean composers. Musical examples will be studied and stylistic characteristics identified. Prerequisite: None ( Offered Spring)
-
3.00 Credits
3 hrs. Two, 1-hour lectures and one, 2-hour lab per week A study of nutrients and their application in the selection of food to meet the nutritional needs of family members. Prerequisite: None ( Offered Fall and Spring)
-
2.00 Credits
2 hrs. A study of nutrients and their application to the selection of food to meet the nutritional needs of the individual. Emphasis is placed on nutrition, food, general health concerns, and wellness as related to the consumer. Prerequisite: None (Offered Fall and Spring)
-
3.00 Credits
3 hrs. Three, 1-hour lectures and one, 2-hour lab per week. Scientific concepts of basic food cookery integrated into menu planning, preparation, and service of meals. Nutrition and economy of time and cost are emphasized. Prerequisite: NHM 102L ( Offered Fall)
-
3.00 Credits
3 hrs. An introduction to the history of the hotel/motel, restaurant, travel, and tourism industry. The overview will cover the historical development of the industry and three major functions in the various types of establishments or operations. Prerequisite None. ( Offered Spring)
-
1.00 Credits
3 hrs. Two, 1-hour lectures and one, 2-hour lab per week. Planning of food service facilities with an emphasis on human engineering, layout, design, selection of equipment, and management planning decisions. Prerequisite: None ( Offered Fall)
-
3.00 Credits
3 hrs. Two, 1-hour lectures and one, 3-hour lab per week. Basic principles of purchasing food and beverages, as well as non-food items, with particular attention to product identification and to the receiving, storing, and issuing sequence. Planning, selling, producing, and serving a weekly meal employing learned information is an integral part of this course. Prerequisite: NHM 201L ( Offered Spring)
-
3.00 Credits
3 hrs. Two, 1-hour lectures and one, 3-hour lab per week. A continuation of NHM 301L with management of production and service for various types of food service operations included. Prerequisite: NHM 301L ( Offered Fall)
-
3.00 Credits
3 hrs. A study of beverage systems, procurement, handling, and controls of beverages, related legislation and beverage accounting. Course will also include familiarization with equipment, design of facilities, and mixology. Prerequisite: None ( Offered Fall, Odd Years)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|