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Course Criteria
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3.00 Credits
This course uses Visual Basic.NET, an object-oriented/event-driven language, to teach programming concepts. The student will learn the Visual Basic.NET tools to create applications that conform to Windows standards. Topics include an introduction to the Visual Basic.NET environment, creating a user interface, variables and constants, performing calculations, decision making structures, repetition structures, string manipulation, and sub and function procedures. By the end of the course the student will be able to design, code, and debug simple applications. (8 weeks. 3.75 lec, 3.75 lab) Prerequisite: Admission to CST, CRT, or permission
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3.00 Credits
This course covers the functional components of the personal computer (PC) and its common peripherals, and an introduction to the Windows operating system. Hardware topics include the microprocessor, power supplies, bus structure, interrupts, DMA, memory, storage devices, serial and parallel port technologies, video displays, and modems. The laboratory component of this course is geared toward increasing student proficiency in setting up and servicing PC hardware and operating systems through the use of hands-on exercises. Diagnostic tools and troubleshooting techniques are emphasized throughout. (5.5 lec, 2 lab) Prerequisite: Admission to CST, CRT, or permission
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3.00 Credits
This course is a theory course in networking technologies and their implementation. Topics include the OSI reference model, network protocols, transmission media, topologies, access methods, and networking hardware and software. (5 weeks. 5 lec, 10 lab) Prerequisites: All first-year CST courses or permission
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3.00 Credits
Continues CST211, Network Architecture I, extends the student's knowledge and practical experience with Wide Area Networks (WANs), Integrated Services Data Networks (ISDN), ATM and Point-to-Point Protocols (PPP) and Frame Relay design, configuration and maintenance, with special emphasis on design techniques and network analysis. (5 weeks. 5 lec, 10 lab) Prerequisite: CST 211
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3.00 Credits
Studies the fundamentals and implementation of network security including secure access methods and vulnerabilities in network protocols, operating systems, and network applications. (5 weeks. 5 lec, 10 lab) Prerequisites: All first year CST courses or permission
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2.00 Credits
This course covers both theoretical issues related to wireless networking and practical systems for both wireless data networks and cellular wireless telecommunication systems. Students will also work on a project that addresses some recent research issues in wireless and mobile networking. (5 weeks. 3 lec, 12 lab) Corequisite: CST 212 or permission
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3.00 Credits
This course will introduce students to the Transmission Control Protocol/Internet Protocol (TCP/IP) suite for the PC platform. The course also covers the fundamentals of the Internet and the most popular Internet applications for DOS and Windows (Windows 2003). (5 weeks. 5 lec, 10 lab) Prerequisites: All first-year CST courses or permission
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3.00 Credits
Introduces students to the fundamentals of computer forensic technology. Emphasis will be placed on identifying the threats to, and vulnerabilities of, computer systems and how to minimize them. (5 weeks. 5 lec, 10 lab) Prerequisite: CST 211 or permission
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2.00 Credits
Understand the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings. Workplaces covered include restaurants, hotels, clubs, business and industry, research and development, supermarkets, cruise ships, and many more areas of opportunity. In addition to careers in preparing food and meals, the course introduces food-related jobs such as Culinary Educator, Food Stylist, Food Photographer, Food Writer-even Celebrity Chef! (2 lec)
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3.00 Credits
Considers and explores the basics of food preparation skills, the relationship between structure, composition, and to a lesser degree the nutritive values of foodstuffs. Students will establish an understanding of how culinary procedures and techniques impact the resulting edible product. (3 lec - 3 contact hours)
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