FST 100 Intro to Foodservice
This course is designed to develop an understanding of the foodservice industry, its terminology, mathematics, and measurements. Emphasis is placed on employability skills, vocabulary, and culinary math including fractions, ratio and proportion, and percents. Upon … Read More Class
3
Lab
0
Clinic
0
Credit
3
Prerequisites
None
Corequisites
None
FST 101 Quantity Baking I
This course introduces fundamental concepts, skills, and techniques in quantity baking. Topics include yeast and quick breads, cookies, cakes, and other baked goods. Upon completion, students should be able to prepare and evaluate baked products. Class
1
Lab
4
Clinic
0
Credit
3
Prerequisites
None
Corequisites
FST 103
FST 102 Foodservice Skills I
This course introduces the concepts, skills, and techniques for volume food production in an institutional or commercial setting. Emphasis is placed on knife skills, tool, and equipment handling and applying principles of basic hot and … Read More Class
4
Lab
8
Clinic
0
Credit
8
Prerequisites
None
Corequisites
FST 103
FST 103 Foodservice Sanitation
This course provides practical experience with the basic principles of safety and sanitation in the foodservice industry. Emphasis is placed on personal hygiene habits, safety regulations, and food handling practices (H.A.C.C.P.) that protect the health … Read More Class
2
Lab
0
Clinic
0
Credit
2
Prerequisites
None
Corequisites
None
FST 103A Foodservice Sanitation Lab
This course provides a laboratory experience for enhancing student skills in the basic principles of sanitation and safety in the foodservice industry. Emphasis is placed on the practical experiences that enhance personal hygiene habits, safety … Read More Class
0
Lab
2
Clinic
0
Credit
1
Prerequisites
None
Corequisites
FST 103
FVP 220 Editing I
This course covers film and video editing from traditional methods to digital non-linear systems and basic film lab and transfer facility procedures. Topics include terminology, technologies, aesthetics, basic picture-only editing skills; and the editor’s role … Read More Class
2
Lab
3
Clinic
0
Credit
3
Prerequisites
None
Corequisites
None
GRA 151 Computer Graphics
This course introduces the use of hardware and software for production and design in graphic arts. Topics include graphical user interface and current industry uses such as design, layout, typography, illustration, and imaging for production. … Read More Class
1
Lab
3
Clinic
0
Credit
2
Prerequisites
None
Corequisites
None
GRO 120 Gerontology
This course covers the psychological, social, and physical aspects of aging. Emphasis is placed on the factors that promote mental and physical well-being. Upon completion, students should be able to recognize the aging process and … Read More Class
3
Lab
0
Clinic
0
Credit
3
Prerequisites
None
Corequisites
None
GRO 220 Psychological & Social Aspects of Aging
This course introduces the individual and social aspects of the aging process. Topics include psychological and social factors of aging; roles of older adults within families, work, and community; and adjustments to aging and retirement. Class
3
Lab
0
Clinic
0
Credit
3
Prerequisites
None
Corequisites
None
GRO 230 Health, Wellness, & Nutrition
This course covers basic concepts of health, wellness, and nutrition related to aging. Emphasis is placed on nutrition and diet, physical activity and exercise, and maintenance of well-being. Upon completion, students should be able to … Read More Class
3
Lab
0
Clinic
0
Credit
3
Prerequisites
None
Corequisites
None
