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Course Criteria
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3.00 Credits
The practice and study of skills and knowledge required for entry level employment as a journeyperson in the plumbing industry. Instruction includes occupational hazards, safety, first aid, CPR, blueprint reading, use of basic drawings, common cutting and welding practices, gas and arc welding, soldering, brazing, residential plumbing repairs and installations, troubleshooting residential plumbing problems and recommended industrial practices.
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3.00 Credits
Preparation for entry-level employment in refrigeration and air conditioning. The performance skills are designated in the program standards established by the joint apprenticeship committee and approved by the Division of Apprenticeship Standards, Department of Industrial Relations, State of California.
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3.00 - 54.00 Credits
Apprentices will apply a variety of materials including hot and cold applied built-up roofing and waterproofing, asphalt shingles, roofing such as tile and single ply roofing materials including EPDM, PVC, Hypalon and Modified Bitument.
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3.00 Credits
Training required for employment as a journeyperson in the stationary engineer trade. Includes safety, trade practices, gas and arc welding, first aid, CPR, fundamentals of conditioning air, heat transfer, air conditioning systems, plans, hydraulics, pneumatics, buildings, machines, electrical and sheet metal, boilers, mathematics grade, calculations, hand tools, power tools and equipment.
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3.00 Credits
Preparation for entry-level employment as a journeyperson in steamfitting. Performance skills are designated in the program standards established by the joint apprenticeship committee and approved by the Division of Apprenticeship Standards, Department of Industrial Relations, State of California.
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3.00 - 54.00 Credits
Instruction in the preparation of pastries, needed equipment, use of equipment, tools of the trade, sanitation, merchandising the product, management principles, supervision of the pastry facility, and historical background pertinent to the trade.
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3.00 Credits
The practice and study of skills and knowledge required for entry level employment as a chef in the food preparation industry. Food purchasing, sanitation, safety, breakfast cooking, "a la carte" cooking, pantry, garde, meat cutting, oven work, soups, stocks, sauces, pastries, desserts, recipes, menus and other.
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3.00 Credits
Lec-3 An introduction to types of cost estimates; job and general office overhead; units of measure; procedures and processes of material quantity surveys based on construction methods, drawings, and specifications. CSU
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3.00 Credits
Lec-3, field trips PREREQ.: ARCH 156 Systematic construction labor and material estimating; total project costing. Routine operations of a construction office or company. Survey of Critical Path Method (cpm) scheduling. CSU
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3.00 Credits
Lec-3 PREREQ.: ARCH 158 Engineering fundamentals and the structural plan review of wood frame buildings based on the Uniform Building Code (latest adopted edition with San Francisco Amendments). CSU
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