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Course Criteria
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3.00 Credits
(Prerequisite: CRIM 2373 Criminal INVESTIGATION I) This is a lab structured, hands-on approach to crime scene management, evidence collection, processing, analysis, and court presentation.
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3.00 Credits
(Prerequisite: CRIM 1313 Introduction to Criminal Justice) This course explores the concepts of global crime, its effect on the United States, and how various agencies interact to deal with it. Of particular focus are terrorism, international criminal organizations, and cyber-crime.
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3.00 Credits
(Prerequisite: None) This course covers sanitation and public health as related to the food service industry. Potential hazards that may occur in the operation and production of food are also studied.
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6.00 Credits
(Prerequisite: None) This course covers weights and measurements, hand tools and equipment, personal hygiene, using recipes, menu planning, portion control, utilization of leftovers, fundamental of baking and safety. Practical application is provided in the laboratory. Sanitation and safety are emphasized.
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6.00 Credits
(Prerequisite: None) This course provides instruction in more specialized food preparation. Additional instruction will be provided in cost control, record keeping, breakfast cooking and basic management skills. Sanitation and safety are emphasized. Practical application is provided in the laboratory.
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6.00 Credits
(Prerequisite: None) This course is designed to meet the curriculum requirements outlined in the Essentials for a Dietary Manager Program and as preparation for the Certified Dietary Manager (CDM) exam offered by the Dietary Managers Association.
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3.00 Credits
(Prerequisite: None) This is a lecture course in selecting personnel, proper sanitation, and appearance of the dining facility. Topics covered include the banquet manager, banquet management, styles of service, place settings, and proper guidelines for service. The course improves the knowledge, understanding, and ability of a student to perform basic supervisory duties in a food service establishment or in a banquet setting.
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4.00 Credits
(Prerequisites: DIET 1226 Dietary Management I) This course is a continuation of Dietary Management I and is designed to meet the curriculum requirements outlined in the Essentials for a Dietary Manager Program and as preparation for the Certified Dietary Manager (CDM) exam offered by the Dietary Managers Association.
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2.00 Credits
(Prerequisite: Sophomore standing and instructor approval) This course provides the opportunity for paid, supervised work experience related to the chosen career field. In most cases, students must arrange for their own employment.
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4.00 Credits
(Prerequisite: None) An introduction to drawing fundamentals including lettering, geometric construction, orthographic projection, dimensioning, sectioning, auxiliaries, and sketching.
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