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Course Criteria
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3.00 Credits
3 cr, 3 lec Safety in the construction industry; emphasis on safe operation of trade tools and equipment, job site safety and early hazard recognition. Topics covered include: early hazard recognition; safety plans; safe transport and handling of construction materials and equipment; scaffolding setup techniques; trench shoring and safety; fall prevention planning and associated hazards.
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1.00 Credits
3 cr, 3 lec Floor foundations and interior/exterior framing, including various types and methods of building foundations and framing systems.
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2.00 Credits
3 cr, 2 lec, 2 lab Provide necessary skills to understand the various types and methods of wood framing systems and to prepare the student with knowledge and experience in building various wood framing systems. PRE: CTM 123
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3.00 Credits
3 cr, 2 lec, 2 lab Structural analysis in building design; basic relationships between structures and architectural form; principles, concepts and procedures of statics and mechanics of materials; and analysis of reactions including shear, deflection, flexural, and shearing stresses.
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3.00 Credits
3 cr, 2 lec, 2 lab Structural and architectural applications of concrete, including examination of concrete chemistry, mix designs, placement and finishing methods, and forming systems.
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3.00 Credits
3 cr, 3 lec Skills and techniques necessary for management of construction field operations. PRE: CTM 105
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3.00 Credits
3 cr, 1 lec, 4 lab A study by experimentation of basic principles of food selection and preparation, as well as cost, service, and nutritive content of various food groups.
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3.00 Credits
1.5 cr, 1.5 lec (8 weeks) A course designed to provide knowledge and techniques to prevent food-borne illnesses resulting from contamination and inappropriate handling procedures. The basic principles of food sanitation and kitchen safety will be reviewed.
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3.00 Credits
1.5 cr, 1.5 lec (8 weeks) A course designed to provide knowledge about menu planning to meet the Recommended Dietary Allowances (RDA) established by the Food and Nutrition Board of National Academy of Sciences while also considering cost, staffing, and facility constraints.
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1.00 Credits
4 cr, 8 lab Laboratory experience in applying principles of food preparation to produce a variety of hot food products for consumers as well as development of skills in knife, tool, and equipment use, cleaning and maintenance. PRE: CUL 140 and CUL 143
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