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Course Criteria
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3.00 Credits
Lec-3, lab-3 P/NP available PREREQ.: CS 161 and CNIT 106 or 201 An overview of Unix/Linux system calls, the functions in the standard library, which access the lowest level resources of the Unix/Linux operating system. Emphasis is on writing programs for controlling network-based inter-process communication using sockets, and RPC. This course provides concrete examples of the Unix/Linux system call interface using the C and/or C++ programming language. CSU
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3.00 Credits
Lec-3, lab-3 PREREQ.: CNIT 106 or 201 Advise: CS 161 or CNIT 270 Security issues on Unix and Linux platforms arising from networked and system operations. Vulnerabilities and weaknesses of common services are discussed and solutions and workarounds are proposed. Programmed threats and denial of service attacks and their sources are examined. Detect, neutralize, and recover from security breaches. Shell programming to simulate attacks of vulnerable network services. CSU
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3.00 Credits
Lec-3, conf-1, lab-3 PREREQ.: CS 110B or 111B This course emphasizes the organization and operation of real computer systems at the assembly-language level. The mapping of statements and constructs in a high-level language onto sequences of machine instructions is studied, as well as the internal representation of simple data types and structures. Numerical computation is examined, noting the various data representation errors and potential procedural errors. CSU/UC/CAN CSCI 10
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0.50 Credits
Lec-.5 P/NP available Survey of Artificial Intelligence (AI) for majors and non-majors. Topics may include knowledge representation, expert systems, search algorithms, natural language processing, machine learning, games and computers, neural networks, computational vision, swarm intelligent systems, and intelligent agents. CSU
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3.00 Credits
To provide the unemployed or underemployed with training in preparation for entry into such positions as professional-level cook, pantry person, baker, and butcher. Formerly TIHI 9631.
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3.00 Credits
Students will develop the skills necessary for an entry-level position in food preparation, pastry and baking, and dining service. Topics include: sanitary food handling procedures, kitchen terminology, safe use of knives, kitchen machines, and hand tools. Emphasis will also be placed on basic communication and math skills. Formerly TIHI 9635.
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3.00 Credits
Introduction to the service principles of food and beverage, wine, and quantity food purchasing and sanitary food handling procedures. Formerly TIHI 9636.
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3.00 Credits
Trains limited English proficient immigrants and refugees to become Chinese cooks. Covers preparation of both northern and southern Chinese dishes. Class will be taught bilingually-Chinese and English. Formerly TIHI 9638.
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3.00 Credits
All the skills necessary to secure entry-level positions for pantry and kitchen prep workers are covered in this intensive 10-week course. Sanitary food handling procedures, kitchen terminology, safe use of knives and kitchen machines and hand tools, standard vegetable cuts, salad and salad dressings, sandwich preparation, stocks as well as fruit and cheese displays. Emphasis will be placed on basic reading, writing and math skills necessary for successful placement in the hospitality industry. Formerly TIHI 9639.
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3.00 - 36.00 Credits
Introduction to banquet service including responsibilities of banquet server, roll call, table setting, serving and clearing, safety and sanitation, and advance guest service. Emphasis will also be placed on basic communication skills necessary for successful employment as hotel banquet sever. Formerly TIHI 9641.
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