|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Development of visual communication skills in the promotion of products for both the interiors and merchandising industries. Emphasis on visual display and selling techniques, special events, and other promotional activities.
-
3.00 Credits
Development of communication and presentation skills utilizing various visual presentation techniques. Application of computer aided design software for creation of interior design projects. Prerequisite: HES 265.
-
3.00 Credits
An exploration of the sociological, economical, psychological, and cultural aspects of dress.
-
3.00 Credits
Introduction to principles of food production. Foundational knowledge of principles and techniques used in a professional kitchen, including stimulating blend of interactive and laboratory demonstrations of kitchen sanitation, knife handling, pantry maintenance, and basic cooking skills. Two class periods; one 2-hour laboratory period per week. Prerequisites: HES 230 and HES 242.
-
3.00 Credits
Advanced principles of food production. Advanced knowledge of principles and techniques used in a professional kitchen, including stimulating blend of interactive and laboratory demonstrations of kitchen sanitation, knife handling, advanced cooking skills, techniques and procedures. Supervisory skills of training, planning, delegating and maintaining records. Two class periods; one 2-hour laboratory period per week. Prerequisite: HES 330.
-
3.00 Credits
Advanced practices of baking and pastry. Advanced knowledge of baking pastry techniques used in pastry and dessert production, including advanced pastry preparation, classical dessert making and presentation. Two class periods; one 2-hour laboratory period per week. Prerequisites: HES 221 and HES 230.
-
3.00 Credits
A merchandiser oriented study of textiles emphasizing the basic knowledge of textile fibers including history, sources, characteristics and properties, and performance of natural and manmade fibers.
-
3.00 Credits
Consumer oriented study of textiles emphasizing fibers, yarns, fabric, dyeing, printing, finishing, care, and serviceability for apparel and the interior environment. Knowledge of testing standards and legislation concerning apparel and interiors.
-
3.00 Credits
Food requirements for different individuals, nutritive values of food, diet planning, and the relation of food to positive health.
-
3.00 Credits
Development of presentation techniques for interior design, plan and elevation studies, three-dimensional drawings, and renderings. Application of computer aided design software for interior design documentation creation. Three 2-hour studios or two 3-hour studios per week. Prerequisites: HES 264, HES 274 and HES 324.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|