This course provides learners with the opportunity to practice short order food preparation including: frying, grilling, sandwich making, salad, and dessert preparation. Menu planning and cost analysis is presented.

In this course, learners explore the basic scientific principles of protein preparation and enhance their knife skills. They examine the preparation of meats, poultry, fish, shellfish, and eggs, and prepare basic foods. Learners continue to explore the relationship between planning and organization and work techniques, while growing their confidence. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

In this course, learners engage in a student-centered, practical experience designed to help them relate their academic knowledge to occupational skills and requirements. Using a hands-on approach, learners work under the guidance of an industry professional to expand their career knowledge and experiential confidence. Upon completion of the course, learners will be able to execute industry skills on a repetitive basis with enhanced knowledge, speed, organization, and confidence.

In this course, learners examine advanced baking techniques. They develop enhanced skills required to produce a variety of pastry doughs and intricate pastries. Learners analyze the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the standards of the finished products from concept and design to packaging and to display and create doughs and pastries that meet professional standards for taste and appearance.

In this course, learners examine cold food preparation techniques. They explore the principles of curing, pickling, and sausage-making, and they prepare and creatively present a variety of salads and dressings, condiments, hors d'oeuvres, and cheeses. Learners examine the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the effective design and presentation of cold foods and to produce a cold food display and present it creatively.

All college students, regardless of their college major, need to be able to make reasonable decisions about fiscal, environmental, and health issues that require quantitative reasoning skills. An activity based approach is used to explore numerical relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear, exponential and other mathematical models. Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts.

This course is designed for learners to develop knowledge and skills in all aspects of the writing process. Planning, organizing, writing, editing and revising are applied through a variety of activities. Students will analyze audience and purpose, use elements of research, and format documents using standard guidelines. Individuals will develop critical reading skills through analysis of various written documents.

This course examines interpersonal relationships of humans and groups and the consequent structure of society. It details the various social processes and concepts which shape human behavior, analyzing such phenomena as organizations, deviance, race and ethnic relations, population, urbanization, social change, and social movements. Religion, education, and the family are studied.

In this course, learners explore the basic scientific principles of food preparation and knife handling skills. They examine the preparation of stocks, soups, sauces, vegetables, and starches and prepare basic foods. Learners explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

Complete three elective credits. The suggested electives are: 307-141 ECE: Special Healthcare Needs 307-169 ECE: Infant/Toddler Group Care 307-149 ECE: Child Care Operations Management This is for informational purposes only. Once you register for your course, you can delete this block from your timeline.