烹饪艺术

在本课程中, learners explore the fundamental concepts of baking. 通过实际应用，他们考察了使用生产设备的基本技能和技术. Learners prepare a variety of cookies, cakes, breads, pies, and custards. They explore the relationship between planning and 组织 and work techniques. 完成课程后, 学习者将能够解释烘焙原料的特性和功能，并准备各种标准的烘焙产品.

在本课程中, 学习者探索食物准备和刀处理技巧的基本科学原理. They examine the preparation of stocks, 汤, 酱汁, 蔬菜, and starches and prepare basic foods. 学习者探索计划、组织和工作技巧之间的关系. 完成课程后, 学习者将能够展示基本的刀处理技能和烹饪技术, 并说明成品标准的意义和营养价值的对话.

在本课程中, students explore the Gateway Technical College community. They examine college resources and services, investigate skills that lead to academic success, and identify strategies for achieving educational and personal goals.

本课程旨在培养学生的分析推理能力和解决定量问题的能力. Topics to be covered may include: construction & interpretation of graphs; descriptive statistics; geometry & spatial visualizations; math of finance; functions and modeling; probability; and logic. Appropriate use of units and dimensions, 估计, 数学符号, and available technology will be emphasized throughout the course.

对卫生条件和有效实施该措施的方法进行了研究. Includes organisms responsible for food contamination, 腐败, and the diseases transmitted by food. 解释食品服务人员必需的个人卫生习惯和有关卫生习惯的法律.

在本课程中, learners examine advanced baking techniques. 他们提高了制作各种油酥面团和复杂糕点所需的技能. 学生分析计划、组织和工作技巧之间的关系. 完成课程后, 学习者将能够解释成品的标准，从概念和设计到包装，展示和创造符合专业标准的口味和外观的面团和糕点.

在本课程中, 学习者探索蛋白质制备的基本科学原理，并提高他们的刀技能. 他们检查肉类，家禽，鱼类，贝类和鸡蛋的准备，并准备基本的食物. 学习者将继续探索计划、组织和工作技巧之间的关系, 在增强自信心的同时. 完成课程后, 学习者将能够展示基本的刀处理技能和烹饪技术, 并说明成品标准的意义和营养价值的对话.

本课程旨在培养学习者在写作过程中各个方面的知识和技能. 策划，组织，写作，编辑和修改通过各种活动应用. Students will analyze audience and purpose, 使用研究元素, and format documents using standard guidelines. 个人将通过分析各种书面文件来培养批判性阅读技能.

在本课程中, learners examine cold 准备食物aration techniques. They explore the principles of curing, 酸洗, 和香肠制作, and they prepare and creatively present a variety of 沙拉s and dressings, 调味品, 餐前小点心, 和奶酪. 学习计划、组织和工作技巧之间的关系. 完成课程后, 学习者将能够解释冷食的有效设计和呈现，并制作冷食展示和创造性地呈现.

在本课程中, learners engage in a student-centered, 实践经验旨在帮助他们将学术知识与职业技能和要求联系起来. 使用实际操作的方法, 学习者在行业专业人士的指导下工作，以扩大他们的职业知识和经验信心. 完成课程后, 学习者将能够在重复的基础上执行行业技能，增强知识, 速度, 组织, 和信心.

An introductory course which describes, 分析, and critiques factors which influence the overall performance of the economic system. Topics include supply-demand analysis, national income determination models, 财政和货币政策, 钱, 金融机构, 联邦储备系统, 失业, 贫困, 国际贸易, 经济增长, 通货膨胀, 环境恶化. The links between economic problems, theory, and public policy are emphasized.

This course focuses upon developing speaking, 语言和非语言交流, and listening skills through individual presentations, 集体活动, 还有其他项目.

在本课程中, learners explore 准备食物aration as it applies to restaurant service. They examine menu planning and cost analysis of menu items. 学习者关注计划、组织和工作技巧之间的关系. 完成课程后, learners will be create and execute basic menus to serve the public, while utilizing correct technique and sanitation principles.

菜单计划受可接受性、成本、劳动力需求、可用空间和设备的影响. 采购原则, 接收, 食品的发行和管理, 餐饮用品及设备. 研究和利用餐饮服务企业中使用的几个系统来提供餐饮成本管理信息.

This course introduces students to some of the major theories and topics of psychology, including the physiological basis of behavior, 人格和学习理论, 内存, 意识状态, 压力, 研究方法, 情报, 人类发展, 精神病理学, 以及社会行为.

本课程为学习者提供了练习快餐准备的机会，包括:油炸, 烧烤, 三明治的制作, 沙拉, 甜点准备. Menu planning and cost analysis is presented.

Training in the duties of a waiter is given including table setting, taking orders and placing in the kitchen and clearing the table. Students also learn how to set up foods in the service line, 提供冷热食物, prepare beverages and keep a flow of foods in the service line.

在本课程中, 学习者探索在前台餐饮服务环境中有效的餐饮服务操作所需的实用技能和知识. Learners examine 组织al systems and the elements of planning, 人员配备, 和领导能力, 他们通过始终如一地执行食品安全原则，树立了对安全和卫生环境的承诺. 完成课程后, 学习者将获得ServSafe经理认证，并将能够展示完美的食品和饮料服务所需的技能.

Organization and service of buffets are 压力ed. Includes menu planning, cost control and dining room set up. Emphasis is placed on preparation and cooking of international cuisine.

基本原则和当前的营养概念进行了探讨，重点是满足不同个体的营养需求.