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Course TitleCourse DescriptionCreditsPrerequisitesCourse NumberCourse Outline
 
Food Service MathFunctions with whole numbers, fractions, decimals, and percentages are covered and applied to food service problems. Special problems of menu pricing, food costs and their percentages, recipe conversions, labor cost and payroll deductions.1Qualifying score on reading assessment test OR ENGL0901 and qualifying score on math assessment testCULA1000View
Sanitation and SafetyTo develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the foodservice operations. To reinforce personal hygiene habits and food handling practices that protects the health of the consumer. The culmination of the course is the Food Managers Certification exam.1Qualifying score on reading assessment test OR ENGL0901CULA1116View
Culinary Arts NutritionThe study of nutrition principles and the relationship of food to health from the perspective of culinary professionals. Students become familiar with the structure, function, and sources of nutrients including protein, carbohydrates, fats, vitamins, minerals, and water. Current dietary guidelines, energy balance, food fads and trends are discussed. Students prepare traditional and nutritionally modified recipes.2CULA1116CULA1301View
Introduction to the Hospitality IndustryThis course is designed to introduce the foodservice industry, its history, organization, the importance of safety/sanitation and the care and use of kitchen tools and equipment. Students will become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments. It will also include basic product identification, recipe structure, menu planning, plus cooking methods.2Qualifying score on reading assessment test OR ENGL0901CULA1106View
Basic Food PreparationThis course is designed to give the student fundamental knowledge, skill, and understanding of protein fabrication, stocks, sauces, soups, meat, poultry, fish, shellfish cookery, and breakfast food preparation techniques. This course also serves as a review of prerequisite courses in sanitation, math, baking, and garde manger/entrem├ętier preparations.4CULA1000, CULA1106, and CULA1116 or instructor approvalCULA1156View
Advanced Baking and PastryThis course is designed to give the student advanced knowledge, skills and understanding of baking methods and techniques as done a restaurant setting. Topics covered are yeast breads, quick breads, cakes, pies, cookies, various pastries, desserts and dessert sauces.4CULA1116 and CULA1126CULA1530View
Ford Dealership Summer Internship IThis course will provide the student on-the-job training in a Ford or Lincoln-Mercury dealership. The student will use knowledge learned during previous courses and put into practice the technical skills learned on customers` vehicles.4NoneFDAS2055View
Ford Dealership Summer Internship IIThis course will provide the student on-the-job training in a Ford or Lincoln-Mercury dealership. The student will use knowledge learned during previous courses and put into practice the technical skills learned on customers` vehicles.4NoneFDAS2060View
Ford New TechnologyThis course will consist of the latest Ford Service Technician Specialty (STST) training and new technology that Ford Motor Company has released after the student completes the required Ford ASSET courses and allows for up to date training prior to graduation.2NoneFDAS2650View
Manufacturing Fundamentals IThis course prepares students to enter the manufacturing field with acquired basic skills in shop math, print reading, measuring tools, hand tools, shop safety, employment/life skills, metallurgy, and biology. Students also learn about federal and international regulations, cleanroom techniques and quality systems. Successful completion is measured by the student's ability to determine whether a part has been manufactured to customer requirement and specifications within a safe, effective work environment.6NoneMETS1100View