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BUS 210: Intro To Internatnl Business
3.00 Credits
North Shore Community College
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.
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BUS 210 - Intro To Internatnl Business
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BUS 504: Indiv Studies Bus
3.00 Credits
North Shore Community College
Pre: Co: Elect:NOT APPLICABLE
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BUS 504 - Indiv Studies Bus
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CAD 101: Principles Cad I
4.00 Credits
North Shore Community College
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.
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CAD 101 - Principles Cad I
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CAD 102: Principles Cad Ii
4.00 Credits
North Shore Community College
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.
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CAD 102 - Principles Cad Ii
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CAD 501: Architecture With Cad
3.00 Credits
North Shore Community College
Architechture with CAD Pre: Co: Elect:OPEN
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CAD 501 - Architecture With Cad
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CAS 165: High Sch. Algebra I
0.00 Credits
North Shore Community College
Pre: Co: Elect:
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CAS 165 - High Sch. Algebra I
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CFS 101: Basic Culinary Techniques
2.00 Credits
North Shore Community College
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.
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CFS 101 - Basic Culinary Techniques
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CFS 102: Meat, Poultry, Fish Fab & Prod
2.00 Credits
North Shore Community College
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.
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CFS 102 - Meat, Poultry, Fish Fab & Prod
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CFS 104: Intro Breads, Pastries, Desser
2.00 Credits
North Shore Community College
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.
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CFS 104 - Intro Breads, Pastries, Desser
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CFS 106: Baking Prod & Merch Bake Prod
2.00 Credits
North Shore Community College
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.
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CFS 106 - Baking Prod & Merch Bake Prod
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