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Course Criteria
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3.00 Credits
Provides students with an understanding in the basic phone installation from pedestal to customer premise equipment (CPE). Includes troubleshooting and testing skills to maintain the integrity of the phone service. Covers instruction in print reading, safety, cable locating, fault location and splicing. PREREQUISITES: CTC 161, 215.
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3.00 Credits
Provides students with opportunities to study topics of special interest that are not addressed in the standard CTC program. A syllabus specifies the content of each course at the time it is offered. Contact the CTC Department Chair for additional details.
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3.00 Credits
Provides students with an opportunity to gain practical experience in applying their occupational skills and/or to develop Specific skills in a practical work setting. The Instructor will work with the student to select an appropriate work site, establishing learning objectives and to coordinate learning activities with employer or work site supervisor. Attendance at seminars/update status orientations and periodic interaction with the Instructor is required. The following PREQUISITES apply to ALL Criminal Justice courses: ENG 090, REA 090 or equivalent ACCUPLACER scores. Additional prerequisites may apply; see course descriptions.
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1.00 Credits
Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. The class meets a minimum of 22.5 hours.
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1.00 Credits
Focuses on the fundamental principles of stocks, soups, sauces, gravies and thickening agents. Enables students to produce a variety of these products in the commercial kitchen incorporating practice in the use of tools, utensils, equipment and application of safety and sanitation practices. Students apply pre-preparation skills and efficient organization of work techniques. Meets a minimum of 22.5 hours.
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1.00 Credits
Provides fundamental principles of cold food and non-alcoholic beverage preparation and production in a commercial kitchen. Enables students to produce a variety of cold food and non-alcoholic beverage products incorporating practice in the use of tools, utensils, equipment and application of safety and sanitation methods. Introduces basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines, and hors d'oeuvres. Focuses on prepreparation procedures and efficient organization of work techniques. Meets for a minimum of 22.5 hours.
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1.00 Credits
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 a commercial kitchen for their preparation area. Allows students to apply pre-preparation skills and efficient organization of work techniques. Class meets a minimum of 22.5 hours.
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1.00 Credits
Provides the student with the basics of meat handling, including principles used for selecting meat products, their basic cuts and cooking methods. Focuses on a variety of meat products in a commercial kitchen. Meets for a minimum of 22.5 hours.
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1.00 Credits
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 in a commercial kitchen and incorporates practice in the use of these principles and methods. Covers pre-preparation skills and efficient organization of work techniques. Meets for a minimum of 22.5 hours.
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1.00 Credits
Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics and functions of the main ingredients used in bakery production. Orients student to commercial equipment, tools, and utensils used in baking. Meets for a minimum of 22.5 hours.
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