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Course Criteria
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2.00 Credits
In this course students become familiar with the best and most current methods, materials, equipment, and technology used to install residential and light commercial landscape irrigation systems. Students will then apply this knowledge by actually installing an irrigation system in the field. 30 Contact Hours. Prerequisite: HLT 150.
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2.00 Credits
In this course students study electrical and hydraulic system troubleshooting, and the proper repair of the isolated problem. Routine maintenance practices, including winterization and spring start-up are also covered. 30 Contact Hours. Prerequisite: HLT 150.
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3.00 Credits
Focuses on the hydraulic analysis of residential irrigation systems to determine design capacity and working pressure. Irrigation system components are examined and their application explained. Students analyze site conditions, and apply their knowledge of hydraulic analysis to produce sample irrigation designs. 53 Contact Hours. Prerequisite: MAT 107 or permission of instructor.
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2.00 Credits
Offers students the skills required to properly design, install, schedule, maintain, and troubleshoot residential and small commercial drip irrigation systems. The course focus is on correct site analysis, component selection, the influence of soil-plant-water relationships on design, system uniformity, and efficient operation. 30 Contact Hours.
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2.00 Credits
In this course students are exposed to large-scale irrigation practices, such as those common to golf courses and high volume commercial applications. Topics of study include: high volume hydraulics, pumps, wells, backflow prevention, centralized control, and largescale irrigation system components. 30 Contact Hours. Prerequisite: HLT 150
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4.00 Credits
Teaches the theory, biology, and practical applications of plant propagation technologies. This course discusses propagation by seed, cuttings, budding, grafting, layering and tissue culture. The course also discusses the propagation environment, techniques of stock plant management and seed handling. 68 Contact Hours. Prerequisite: HLT 101 or permission of instructor.
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3.00 Credits
Discusses plant growth and development as it relates to trees and shrubs, and progresses to methods of planting, tree protection, pruning, and tree care. 45 Contact Hours.
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3.00 Credits
Introduces learners to careers and the organization and structure of the hospitality industry including: hotels, restaurants, non-commercial food service, travel and tourism, conventions and meetings, clubs and other food service entities. Topics include exploring career opportunities, understanding the world of hotels and restaurants, food service organizational structures, an introduction to the meetings industry, and analyzing the size and scope of the non-commercial foods segment. 45 Contact Hours.
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2.00 Credits
Covers the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate of Completion from the education Foundation. 30 Contact Hours.
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4.00 Credits
Introduces commercial baking and pastry production, nutrition, standard product and equipment identification, and supervisory techniques in the area of food production. The course includes classroom instruction, demonstrations, and actual baking of breads, pastries, and desserts. 90 Contact Hours.
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