Phoenix College Programs - Multiple Choices - Maricopa ...

More documents

Recommendations

Info

Applied Arts & Human Sciences 126 • Phoenix College 2005-2006 Catalog Required Courses: 35 Credits Notes: Students who have earned credit for FON117 should consult with the Program Director. Students must select six (6) credits from the following series: FON181, FON182, FON183, FON184, FON218. FON100 Introductory Nutrition 3 FON102 Menu Planning 2 FON104 Certification in Food Service Safety and Sanitation 1 FON118 Commercial Baking Techniques 3 FON124 Customer Service Practicum+ 4 FON179 Garde Manger 3 FON180 Principles & Skills for Professional Cooking 3 FON181 French Cuisine (3) OR FON182 American Regional Cuisine (3) OR FON183 International Cuisine (3) FON184 Pacific Rim Cuisine (3) OR FON218 Commercial Baking: Classical Desserts (3) 6 FON190 Professional Cooking Practicum+ 7 FON202 Purchasing for Food Service Systems 3 Restricted Electives: 6 Credits Notes: Students should select from the following courses in consultation with a department advisor. ACC111 Accounting Principles I 3 BPC++ Any BPC Course(s) 1-3 CIS++ Any CIS Course(s) 1-3 FON++ Any FON Course(s) except courses used to satisfy Required Courses area. 3 GBS131 Business Calculations 3 GBS205 Legal, Ethical, & Regulatory Issues in Business 3 MGT229 Management and Leadership I 3 MGT253 Owning and Operating a Small Business 3 MKT271 Principles of Marketing 3 General Education Requirements: 24-27 Credits Core: 15-17 Credits First-Year Composition: Any approved General Education course in the First-Year Composition area. 6 Oral Communication: Any approved General Education course in the Oral Communication area. 3 Critical Reading: Any approved General Education course in the Critical Reading area. 3 Mathematics: Any approved General Education course in the Mathematics area. 3-5 Distribution: 9-10 Credits Humanities and Fine Arts: Any approved General Education course in the Humanities and Fine Arts area. 2-3 Social and Behavioral Sciences: ECN111 Macroeconomic Principles (3) OR ECN112 Microeconomic Principles (3) OR PSY101 Introduction to Psychology (3) OR SOC101 Introduction to Sociology (3) 3 Natural Sciences: Any approved General Education course in the Natural Sciences area. 4 Department Chairperson: Mrs. S. Phillips Program Director: Chef S. Robinson Culinary Studies Certificate of Completion — CCL 5366 35 Credits The Certificate of Completion in Culinary Studies is designed to teach basic cooking principles and techniques in a state-of-theart setting. Emphasis is on skills needed for employment in a commercial food operation where food is prepared and served in volume. Instruction includes principles of professional cooking and baking, volume food production, food sanitation and safety, purchasing, menu planning, customer service, and basic nutrition concepts. Program Notes: Students must earn a grade of “C” or better in all courses required within the program. Program Prerequisites: None. Required Courses: 35 Credits Note: Students who have earned credit for FON117 should consult with the Program Director. Students must select six (6) credits from the following series: FON181, FON182, FON183, FON184, FON218. FON100 Introductory Nutrition 3 FON102 Menu Planning 2 FON104 Certification in Food Service Safety and Sanitation 1 FON118 Commercial Baking Techniques 3 FON124 Customer Service Practicum + 4 FON179 Garde Manger 3 FON180 Principles and Skills for Professional Cooking 3 FON181 French Cuisine (3) OR FON182 American Regional Cuisine (3) OR FON183 International Cuisines (3) OR FON184 Pacific Rim Cuisine (3) OR FON218 Commercial Baking: Classical Desserts (3) 6 FON190 Professional Cooking Practicum + 7 FON202 Purchasing for Food Service Systems 3 Department Chairperson: Mrs. S. Phillips Program Director: Chef S. Robinson Food Service Administration Associate in Applied Science — AAS 3368 64-67 Credits The Food Service Administration Program offers excellent opportunities for training in the quantity foods industry. The curriculum is planned to train for beginning supervisory positions in industrial and school cafeterias, hospitals, long term care facilities, restaurants, hotels, and other operations where food is served in quantity. Instruction includes theory and practical application in nutrition, menu planning and analysis, food sanitation and safety, purchasing, management and supervision, and commercial food preparation.
Program Notes: Students must earn a grade of “C” or better in all courses required within the program. Department Chairperson: Mrs. S. Phillips Program Director: Chef S. Robinson Phoenix College 2005-2006 Catalog • 127 Program Prerequisites: None. Required Courses: 21 Credits Note: Students who have earned credit for FON117 should consult with a department advisor. FON100 Introductory Nutrition 3 FON102 Menu Planning 2 FON104 Certification in Food Service Safety and Sanitation 1 FON118 Commercial Baking Techniques 3 FON180 Principles and Skills for Professional Cooking 3 FON202 Purchasing for Food Service Systems 3 FON206 Food Service Management 3 FON208 Supervisory Functions in Food Service 3 Restricted Electives: 19 Credits Note: Students should select from the following courses in consultation with a department advisor. ACC111 Accounting Principles I 3 BPC+++++ Note: Any BPC Course(s) AND/OR CIS++++++ Any CIS Course(s) ) 1-3 FON+++++ Note: Any FON courses not listed in the Required Courses area 9 GBS131 Business Calculations 3 GBS151 Introduction to Business 3 GBS205 Legal, Ethical, and Regulatory Issues in Business 3 MGT175 Business Organization and Management 3 MGT253 Owning and Operating a Small Business 3 MKT271 Principles of Marketing 3 General Education: 24-27 Credits Core: 15-17 Credits First-Year Composition: Any approved General Education course in the First-Year Composition area. 6 Oral Communication: Any approved General Education course in the Oral Communication area. 3 Critical Reading: Any approved General Education course in the Critical Reading area. 3 Mathematics: Any approved General Education course in the Mathematics area. 3-5 Distribution: 9-10 Credits Humanities and Fine Arts: Any approved General Education course in the Humanities and Fine Arts area. 2-3 Social and Behavioral Sciences: ECN111 Macroeconomic Principles (3)OR ECN112 Microeconomic Principles (3) OR PSY101 Introduction to Psychology (3) OR SOC101 Introduction to Sociology (3) 3 Natural Sciences: Any approved General Education course in the Natural Sciences area. 4 Food Service Administration Certificate of Completion — CCL 5368 21 Credits The Food Service Administration Program offers excellent opportunities for training in the quantity foods industry. The curriculum is planned to train for beginning supervisory positions in industrial and school cafeterias, hospitals, long term care facilities, restaurants, hotels, and other operations where food is served in quantity. Instruction includes theory and practical application in nutrition, menu planning and analysis, food sanitation and safety, purchasing, management and supervision, and commercial food preparation. Program Prerequisites: None. Program Notes: Students must earn a grade of “C” or better in all courses required within the program. Required Courses: 21 Credits Note: Students who have earned credit for FON117 should consult with a department advisor. FON100 Introductory Nutrition 3 FON102 Menu Planning 2 FON104 Certification in Food Service Safety & Sanitation 1 FON118 Commercial Baking Techniques 3 FON180 Principles & Skills for Professional Cooking 3 FON202 Purchasing for Food Service Systems 3 FON206 Food Service Management 3 FON208 Supervisory Functions in Food Service 3 Department Chairperson: Mrs. S. Phillips Program Director: Chef S. Robinson Professional Food & Beverage Service Certificate of Completion — CCL 5364 15 Credits The Certificate of Completion in Professional Food & Beverage Service is designed to prepare the student for employment as a professional food server in the finer dining establishments. Coursework emphasizes the theoretical and practical aspects of food and beverage service and includes food sanitation and safety, exposure to professional cooking, and basic nutrition concepts. Program Prerequisites: None. Required Courses: 15 Credits Note: Students must earn a grade of “C” or better in each course listed in the Required Courses area. FON100 Introductory Nutrition 3 FON104 Certification in Food Service Safety & Sanitation 1 FON122 Principles of Food and Beverage Service 3 FON124 Customer Service Practicum+ 4 Applied Arts & Human Sciences
Page 1 and 2: PHOENIX COLLEGE PROGRAMS 2000 Dalby
Page 3 and 4: Phoenix College Instructional Depar
Page 5 and 6: Phoenix College Programs & Awards T
Page 7 and 8: TECHNOLOGY & TRADE INDUSTRIAL Build
Page 9 and 10: Department Chairperson: Mrs. S. Phi
Page 11 and 12: Phoenix College 2005-2006 Catalog
Page 13: Phoenix College 2005-2006 Catalog
Page 21 and 22: Department Chairperson: Mr. R. Reye
Page 25 and 26: General Education Requirements: 23-
Page 29 and 30: Department Chairperson: Mrs. K. Gre
Page 33 and 34: Program Prerequisites: 3 Credits CR
Page 43 and 44: HEALTH CARE THE MARICOPA COMMUNITY
Page 49 and 50: Department Chairperson: Ms. L. Ligo
Page 55 and 56: Department Chairperson: Ms. L. Ligo
Page 63 and 64: Department Chairperson: Dr. K. Lewi
Page 65 and 66:
Phoenix College 2005-2006 Catalog
Page 67 and 68:
Page 69 and 70:
Program Prerequisites: None. Requir
Page 71 and 72:
WST100 Women and Society 3 WST105 W
Page 73 and 74:
Department Chairperson: Dr. R. Pfef
Page 75 and 76:
Page 77 and 78:
Page 79 and 80:
Department Chairperson: Dr. K. Lewi
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Page 87 and 88:
Page 89 and 90:
Page 91 and 92:
ACADEMIC CERTIFICATES Department Ch
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Department Chairperson: Dr. J. Mire
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Department Chairperson: Mr. D. Spee
Page 105 and 106:
Department Chairperson: Ms. E. O’
show all

Phoenix College Programs - Multiple Choices - Maricopa ...

Create successful ePaper yourself

Delete template?

Save as template?