|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Introduction to International Business Pre: Communications and Mathematics Proficiencies Co: Provides students with a multi-dimensional overview of international business trade including foreign investments, impact of world markets, international marketing and management, and the intricate operation of multinational corporations in a dynamic and ever-changing world setting. Fulfills open and business electives.
-
3.00 Credits
Pre: Co: Elect:NOT APPLICABLE
-
4.00 Credits
Principles of Computer-Aided Design 1 Pre: Communications & Mathematics Proficiencies Co: Presents an introduction to computer aided drafting and design systems and their applications. Topics include point, line, arc and circle generation using a variety of techniques for positioning, moving and copying geometry. Commands are presented for the manipulation of the display and its contents to prepare multiple view part drawings complete with dimensions, annotations and borders. Laboratory work includes the use of a microcomputer workstation. AutoCAD software is used throughout the course.
-
4.00 Credits
Principles of Computer-Aided Design 2 Pre: CAD 101 Co: This course will expand upon the topics presented in CAD101. Symbols, diagrams, parts, assemblies, and standards are discussed. Working, assembly and/or pictorial drawings of objects are drawn with sections, revolutions, and breaks as required. Three dimensional models are drawn using solids and wireframe techniques. Models are rendered, complete with lighting and scenes. Models are prepared for export to CAD-related software products. The AutoCAD software is used throughout the course.
-
3.00 Credits
Architechture with CAD Pre: Co: Elect:OPEN
-
0.00 Credits
Pre: Co: Elect:
-
2.00 Credits
Basic Culinary Techniques Pre: Communications & Mathematics Proficiencies Co: This five-week course is designed to introduce students to tool and equipment handling and the basic operations of cooking. Individual classes focus on the following techniques: braise/stew; broil/grill/roast; poach/boil/steam; and saute'/pan fry/deepfry.
-
2.00 Credits
Meat/Poultry/Fish Fabrication & Production Pre: Communications Proficiency Co: CFS101 Students will learn to identify meat, poultry and fish structure, primal and sub-primal cuts, methods of cutting and grading, and the proper cooking methods for each.
-
2.00 Credits
Introduction to Breads, Pastries, and Desserts Pre: Communications and Mathematics Proficiencies Co: This five-week course introduces the student to the tools, machines, equipment and procedures commonly found in a commercial bakeshop. It covers weights and liquid measures and basic ingredients to produce bread dough, cookie dough and other basic bakery products. Emphasis will be placed on working with yeast-raised dough, as well as basic mixing procedures used in preparing cookies, cakes and other common dough.
-
2.00 Credits
Baking Production and Merchandizing of Bakery Products Pre: CFS104 Co: This five-week course covers the fundamentals of producing bakeshop products for commercial purposes. Topics include application of timesaving steps in the production process and adjustments to formulas and temperatures to meet different product yields. Product arrangement, cross merchandizing, shelf life and spoilage will also be addressed.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|