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Course Criteria
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2.00 Credits
2 credits, 4 hours (1-0-3) Prerequisite: CFS 204 This course focuses on preparing cakes and tortes. Emphasis is on the techniques necessary for Bavarian cremes, ganache, butter cream, whipped cream, marzipan, chocolate, and production mignardises and petit fours. Upon completion, the student should be able to plan, execute and evaluate dessert plates, individual plated desserts, and show pieces.
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2.00 Credits
2 credits, 6 hours (0-0-6) Prerequisite: Program approval This course provides students the opportunity to have hands-on experience with direct supervision. Emphasis is placed on techniques, production, presentation, safety, and sanitation. Upon completion, students should be able to demonstrate skills in food preparation.
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3.00 Credits
3 credits, 3 hours (3-0-0) Prerequisite: Permission of instructor This course introduces restaurant and food service information systems. Topics include planning, cost controls, forecasting, inventory control, recipe control, production control, and nutritional analysis. Upon completion, the student should be able to demonstrate competence in utilizing contemporary information application systems in a restaurant setting.
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3.00 Credits
3 credits, 5 hours (1-4-0) This course provides an introduction to basic Computer-Aided Design & Drafting (CADD) functions and techniques, using hands-on applications. Topics include terminology, hardware, basic CADD and operating system functions, file manipulation, and basic CADD software applications in producing softcopy and hardcopy. CORE
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3.00 Credits
3 credits, 5 hours (1-4-0) This course serves as an introduction to the field of drafting and design and provides a foundation for the entire curriculum. Topics include safety, lettering, tools and equipment, geometric constructions, and orthographic sketching. CORE
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3.00 Credits
3 credits, 5 hours (1-4-0) This course covers sections, auxiliary views, and basic space geometry. Emphasis will be placed on the theory as well as the mechanics of applying sections, basic dimensioning, auxiliary views, and basic space geometry. CORE
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3.00 Credits
3 credits, 5 hours (1-4-0) Prerequisite: DDT104, DDT111, DDT124 or instructor approval This course covers intermediate-level concepts and applications of CADD. Emphasis will be placed on intermediate-level features, commands, and applications of CADD software. CORE
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3.00 Credits
3 credits, 5 hours (1-4-0) Prerequisite: DDT 111, DDT 124, or instructor approval This course is designed to develop a strong foundation in common drafting and design practices and procedures. Topics include dimensioning concepts and pictorial drawings. CORE
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3.00 Credits
3 credits, 5 hours (1-4-0) Prerequisites: DDT104, DDT111, DDT124 or instructor approval This course in machine drafting and design provides instruction in the largest specialty area of drafting in the United States, in terms of scope and job opportunities. Emphasis will be placed on the applications of multi-view drawings, including drawing organization and content, title blocks and parts lists, assembly drawings, detail drawings, dimensioning and application of engineering controls in producing industrial-type working drawings. Upon completion, students should be able to organize, lay out, and produce industrialtype working drawings, including the application of title blocks, parts lists, assemblies, details, dimensions, and engineering controls.
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3.00 Credits
3 credits, 5 hours (1-4-0) Prerequisite: DDT 104, DDT 111, DDT 124 or instructor approval This course in architectural design and drafting introduces basic terminology, concepts and principles of architectural design and drawing. Topics include design considerations, lettering, terminology, site plans, and construction drawings. Upon completion, students should be able to draw, dimension, and specify basic residential architectural construction drawings.
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