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Course Criteria
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5.00 Credits
This course features a solid theoretical and practical foundation in quality baking and breakfast practices. Through the use of a broad range of recipes and diagrams and by emphasizing actual bakery and breakfast procedures in the lab, this course provides students with an understanding of how to prepare breads, quick breads, doughnuts, basic sauces, pastries, pies, cakes, cookies, custards and fruit desserts, and breakfast cookery.
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3.00 Credits
This course provides actual work experience in the restaurant industry and requires a minimum of 200 hours to complete the course. Prerequisites: Fifty percent of technical courses completed in the major and a second semester student or permission of instructor.
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0.00 Credits
In addition to serving as an introduction to music, painting, sculpture, architecture, drama, and poetry, Humanities Through the Arts explores fundamental principles and ideas of western culture and how they are expressed in each of the artistic disciplines.
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0.00 Credits
This course prepares students to pass the required EPA examination before they have working experience in the HVAC industry.
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0.00 Credits
This course covers the fundamental concept of heating and ventilation systems, gas valves, gas pressures, air distribution systems, and use of test equipment. Pre- or corequisites: MAT 1001 and 1002 or higher or permission of instructor.
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0.00 Credits
This course covers fundamental concepts of heating and ventilation. Topics include heating systems, gas valves, gas pressures, oil controls, electric heat controls, air distribution systems, and proper use of test equipment. Pre- or co-requisites: MAT 1001 and 1002 or higher and ET 1003.
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0.00 Credits
This course introduces students to basic electricity, electrical test equipment, wiring diagrams, electrical symbols, and electrical motors. The course also includes an introduction to residential air conditioning and heating controls.
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0.00 Credits
This course is a continuation of HVAC 1103 and covers heating oil controls, electric heat controls, and basic theory of the refrigeration cycle. Prerequisite: HVAC 1103,
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1.00 Credits
This course is a continuation of HVAC 1106 and covers more advanced heating, air conditioning, and refrigeration concepts as well as compressors, condensers, receivers, metering services, devices, evaporators, and other system components. It also covers basic mechanical and electrical procedures used in industry and a detailed study of residential and light commercial heating and air conditioning systems. Prerequisite: HVAC 1106 or HVAC 1103 and 1203.
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0.00 Credits
This course offers a study of air properties, the instrumentation to meet the environmental needs of structures, residential and commercial, and the factors involved in the calculation of heating and cooling loads. It also includes a study of the distribution mediums such as duct design and sizing.
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