|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
2.00 Credits
2 CR. (3 LBV) PRQ: CUA 144. Provides students the opportunity to refine their baking skills in the areas of desserts, yeast breads, garnishing and presentation of baked products. Enables the student to bake, garnish and present a variety of baked goods. These products are prepared and displayed for the public in various locations in the college.
-
3.00 Credits
3 CR. (3L) PRQ: CUA 101, ENG 060, REA 060, or equivalent assessment test scores or Department Chair approval. Provides the current/future foodservice operator, manager, or supervisor with a solid foundation for developing communication skills, planning and decision-making skills, and skills for creating a goaloriented environment utilizing management principles in the selection, training, evaluating, delegating, motivating, rewarding, and disciplining employees. Stresses skills for success through people development.
-
3.00 Credits
3 CR. (3L) PRQ: ENG 060, REA 060, or equivalent assessment test scores or Department Chair approval. Involves the student in a study of foodservice marketing including marketing planning, use of marketing information in the foodservice operation, marketing research, understanding foodservice customers, advertising and promotion, hospitality group sales, and menu design and pricing strategies. At the conclusion of this course, the student will take a nationally recognized test and receive a certificate from the Education Foundation of the National Restaurant Association.
-
3.00 Credits
3 CR. (3L) PRQ: CIS 110, ENG 060, MAT 060, or equivalent assessment test scores or Department Chair approval. Provides students with the opportunity to learn the types of costs usually found in the food service industry. Students will learn to apply control techniques to a variety of costs and sales. They will also learn to interpret a variety of financial reports which reflect the relationship between costs and income. Students may take the national Cost Controls test from the National Restaurant Association Education Foundation. If they pass the test with 75% or higher, they will receive a national certificate for the course.
-
3.00 Credits
3 CR. (3L) PRQ: REA 060, equivalent assessment test score, or Department Chair approval. Emphasizes controlling costs as applied to the selection and procurement of food and supply items. Covers selection and procurement of food and supplies, supplier selection, and distribution systems including the forces affecting them. Students will take a nationally recognized test and may receive a certificate from the Education Foundation, the educational arm of the National Restaurant Association.
-
3.00 Credits
3 CR. (3L) PRQ: REA 060, equivalent assessment test score, or Department Chair approval. Provides the student with an overview of legal subjects relevant to foodservice. Covers Federal, State, and Local regulations, patron civil rights, liability and safety, laws relating to employment, security, contracts, property rights, franchising, bankruptcy and reorganization, court system and out-ofcourt settlements, and choosing and managing an attorney.
-
5.00 - 6.00 Credits
277 SPECIAL TOPICS .5-6 CR. (L/LBV) Explores topics, issues and activities related to one or more aspects of culinary arts and safe food handling.
-
2.00 - 6.00 Credits
2-6 CR. (6-18 INT) PRQ: CIS 110, ENG 090, and MAT 090 or MAT 107, or equivalent assessment test scores; CUA 233, CUA 190, CUA 233, CUA 261 or HOS 106, HOS 123, HOS 207, and CIS 118; or Department Chair approval. Places students in an actual work situation where they participate in the operation of a foodservice establishment. Hours of work are arranged by the site supervisor and the intern. The number of hours required are determined by the number of credits the course carries.
-
3.00 Credits
3 CR. (2L/1.5 LBV) Explores the complete set of web authoring skills using HTML and/or other scripting languages. Includes links, backgrounds, controlling text and graphic placement, tables, image maps, frames and forms.
-
3.00 Credits
3 CR. (2L/1.5 LBV) Introduces advanced web editing techniques to control web page layout. Advanced HTML topics such as frames and web forms are introduced. In addition students learn to create and manage web sites using a Graphical Web Design program such as Front Page or DreamWeaver.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|