Albuquerque - Atlanta - Austin - Baltimore - Boston - Charlotte - Chicago - Cleveland - Columbus - Dallas - Denver - Detroit - El Paso - Fort Worth - Fresno - Houston - Indianapolis - Kansas City - Las Vegas - Long Beach - Los Angeles - Mesa - Milwaukee - New Orleans - New York - Oakland - Oklahoma City - Philadelphia - Phoenix - Portland - Sacramento - San Antonio - San Diego - San Francisco - San Jose - Seattle - Tucson - Tulsa - Virginia Beach - Washington -

Colorado Springs, United States

School: Pikes Peak Community College

Ballet
Course Format: Classroom
Introduces the basic techniques of ballet, which are built upon knowledge of ballet terminology, fundamental exercises, and the basic elements of dance. Focuses on movement-oriented dance, comprised of stretching, barre warm-up exercises, simple terre e terre and jumping steps, and basic extended positions.
 

Jazz
Course Format: Classroom
Introduces the basic techniques and vocabulary of jazz dance and the basic elements of dance. Focuses on movement oriented dance, comprised of warm-up exercises, center combinations, traveling combinations, and cool down.
 

Modern Dance
Course Format: Classroom
Introduces basic concepts and skills of modern dance. Focuses on technique work to increase strength, flexibility, endurance, coordination, rhythm, and spatial awareness. Explores dance as a tool for communication and dance as an art form.
 

Purchasing for the Hospitality Industry
Course Format: Classroom
Emphasizes controlling costs as applied to the selection and procurement of food and supply items. Covers selection and procurement of food and supplies, supplier selection, and distribution systems including the forces affecting them.
 

Advanced Cuisine and Garde Manger
Course Format: Classroom
Focuses on the preparation of food display items for buffets and banquets such as fancy garnishes, fruit and vegetable carvings, canap’s, party trays, etc. Includes pates, galantines, terrines, and choud froid items. Incorporates creation of food artistry show pieces meeting competition guidelines developed by the American Culinary Federation. Covers the preparation of a regional, ethnic, ...
 

Nutrition for the Hospitality Professional
Course Format: Classroom
Provides students with the fundamentals of human nutrition. Focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs. Students may take a nationally recognized test from the Educational Foundation of the National Restaurant Association.
 

Baking: Cakes, Pies, Pastries and Cookies
Course Format: Classroom
Provides the student with the fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies, and assorted dessert items.
 

Poultry, Fish & Seafood
Course Format: Classroom
Provides the basics of handling poultry, fish, and seafood including principles used for selection and the basic forms these products have and the methods of cooking them. Focuses on preparation of poultry, fish, and seafood products and incorporates practice in the use of these principles and methods. Covers pre-preparation skills and efficient organization of work techniques.
 

Starches, Pastas, Casseroles and Grain Products
Course Format: Classroom
Provides the basics of preparing and/or cooking potatoes, starches, legumes, and pastas. Enables students to prepare and cook a variety of casseroles and grain products using the college kitchen for their preparation area. Allows students to apply pre-preparation skills and efficient organization of work techniques.
 

Vegetable Preparation and Breakfast Cookery
Course Format: Classroom
Enables students to describe the characteristics of a variety of vegetable items including preparation procedures. Focuses on the significance of variety of breakfast items and the preparation of vegetable items using a variety of cooking methods. Emphasizes the effects of seasonings and cooking methods on vegetable products. Students prepare plate and garnish breakfast orders similar to those ...
 

Pages:- 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 ...