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BTT 101 - Biomedical Technician Training Practicum
BTT 101 - Biomedical Technician Training Practicum 0-3-17.5-4 Credit Hours: 4 Laboratory-based practicum in standard laboratory techniques for 12 weeks at 35 hours per week. Hands-on experience with data record keeping, laboratory tasks and routines, and …
BUSL 101 - Navigating Leadership and Business Professions
BUSL 101 - Navigating Leadership and Business Professions 3-0-3 Credit Hours: 3 This course introduces first-year students in business and professional programs and related fields to success strategies for self-leadership and college-level scholarship, …
CULA 151 - Elementary Baking and Pastry
CULA 151 - Elementary Baking and Pastry 2-4-4 Credit Hours: 4 This course introduces students to proper techniques and principles of baking and pastry making, proper kitchen sanitation and safety standards, basic pastry preparation and equipment handling …
CULA 161 - Food Service Safety & Sanitation
CULA 161 - Food Service Safety & Sanitation 2-0-2 Credit Hours: 2 This course is recommended for all foodservice managers, supervisors and other personnel in restaurants, hospitals, nursing homes, child care facilities, school cafeterias and other …
CULA 170 - Elementary Food Preparation, Principles, and Practices
CULA 170 - Elementary Food Preparation, Principles, and Practices 2-4-4 Credit Hours: 4 This course teaches fundamentals of commercial food preparation with current methods and principles of food production practiced in the food service industry. The …
CULA 171 - Quantity Food Preparation
CULA 171 - Quantity Food Preparation 2-4-4 Credit Hours: 4 This course introduces students to advanced techniques and quantity cooking methods, emphasizing plate presentation and timing as well as safety in handling proteins in advanced food preparations. …
CULA 210 - American Cuisine
CULA 210 - American Cuisine 2-4-4 Credit Hours: 4 American regional cuisines, including specialties, characteristics and ingredients are introduced. Preparation and presentation procedures for the production of regional dishes will be applied. This will …
CULA 211 - International Cuisine
CULA 211 - International Cuisine 2-4-4 Credit Hours: 4 Students will examine the role food plays in religion, culture, connection, region, and country. Students will prepare and present foods from international regions, including Latin America, Europe, …
CULA 270 - Advanced Food Production and Finishing
CULA 270 - Advanced Food Production and Finishing 2-4-4 Credit Hours: 4 A professional approach to providing food service for various occasions. Included are: client solicitation; presentation; menu planning and pricing of various types of table services …
CULA 271 - Food & Beverage Revenue Management
CULA 271 - Food & Beverage Revenue Management 3-0-3 Credit Hours: 3 This course focuses on analyzing and controlling expenses related to food, beverage, labor, and marketing. Students will explore common control methods and techniques using data to make …
CHEM 101 - Fundamentals of Chemistry I (Lab Based)
CHEM 101 - Fundamentals of Chemistry I (Lab Based) 3-3-4 Credit Hours: 4 A fundamental course for non-science majors requiring a laboratory science. Does not satisfy the requirements for Biology, Chemistry or Engineering program students who should take …
CHEM 102 - Fundamentals of Chemistry II (Lab Based)
CHEM 102 - Fundamentals of Chemistry II (Lab Based) 3-3-4 Credit Hours: 4 A continuation of CHEM 101. A fundamental course for non-science majors requiring a laboratory science. Does not satisfy the requirements for Biology, Chemistry or Engineering …