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Course Criteria
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2.00 Credits
Class hours: 16-18 lecture; 48-54 laboratory. Limitation on Enrollment: Proof of a current negative tuberculosis test is required. Prerequisite: Hotel and Food Service Management 16 and 18. Advisory: Completion of Mathematics 510. Introduction to the culinary arts, including a historical and contemporary exploration of cultural cuisines. Practical application of culinary theory and technique that provides students with a realistic experience of professional cooking and kitchen culture. Focus on basic and intermediate knife skills; the production of stocks, soups and sauces; vegetable and starch identification, fabrication, and cookery; egg and breakfast comestibles; and the cold kitchen, including salad, cold sauce, and sandwich preparation. Kitchen safety and sanitation rules are revisited and practiced. May be taken three times. 1306.30
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2.00 Credits
Class hours: 16-18 lecture; 48-54 laboratory. Limitation on Enrollment: Proof of a current negative tuberculosis test is required. Prerequisite: Hotel and Food Service Management 436A. Intermediate study of the culinary arts. Continuing exploration of its foundations, principles, and practical skills, with focus on meat, poultry, fish, and shellfish identification, fabrication, and cookery. Examination of the history and modern interpretations of the art of garde manger, including hors d'oeuvres, pates, terrines, and charcuterie. Production of European, Asian, and American regional cuisines, with special consideration to development, plating, and presentation. Kitchen safety and sanitation rules are reinforced and practiced. May be taken three times. 1306.30
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2.00 Credits
Class hours: 16-18 lecture; 48-54 laboratory. Limitation on Enrollment: Proof of a current negative tuberculosis test is required. Corequisite: Hotel and Food Service Management 16 (may be taken previously). Effective and attractive food presentation methods, including the creation and use of garnishes. Introduction to basic principles of bakeshop production and ingredient selection. Preparation of yeast doughs, quick breads, cookies and cakes, pies and fillings, savory and sweet baked goods, and pastries. May be taken three times. 1306.30
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0.50 - 6.00 Credits
Class hours: 16-18 hours/term lecture for each unit of credit. Special-interest lecture course of varying length for students who wish further information in specific areas of hotel and food service management. Topics and course content determined by the individual instructor; see class schedule for current term emphasis. May be taken four times regardless of the unit combination, however no single-subject, special-interest class may be repeated. 1307.00
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60.00 Credits
Class hours: 60 hours/term (unpaid) or 75 hours/term (paid) on-site work experience for each unit of credit. Limitation on Enrollment: Instructor or program coordinator signature is required prior to enrollment. Supervised work experience in the operation of a hotel, motel, or food service operation. Includes front office, night audit, and marketing experience. May be taken four times for a maximum of 16 units. 1307.00
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2.00 Credits
Class hours: 32-36 lecture. Corequisite: Health Science 11L. Advisory: A course in basic computer information systems concepts. Transfer Credit: CSU. Basic Internet skills and resources. Use of research data and information to enhance professional problem solving and client case management. Review of ethics considerations in the use of information systems within the health science field. 1223.00
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1.00 Credits
Class hours: 48-54 laboratory. Corequisite: Health Science 11. Advisory: A course in basic computer information systems concepts. Transfer Credit: CSU. Resource development and practice in the acquisition and use of Internet data and information to enhance professional problem solving and client case management. 1223.00
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1.00 Credits
Class hours: 16-18 lecture. Nursing in the twenty-first century in a multicultural community. Exploration of personal resources, interpersonal traits, and technology in development of nursing skills. 1230.00
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2.00 Credits
Class hours: 32-36 lecture. Study of basic electrocardiogram (ECG) waveforms in relation to atrial, junctional and ventricular dysrhythmias. Designed to assist health care workers with recognition and treatment of basic cardiac dysrhythmias. 1230.00
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3.00 Credits
(Also available as Gerontology 404) Class hours: 48-54 lecture. Understanding healthy aging as well as chronic conditions of later life. Health behaviors and lifestyle factors that contribute to good health in later life. Wellness practices that contribute to disease prevention.1309.00
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