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Course Criteria
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1.00 - 2.00 Credits
The Special Studies courses are taught on an independent study basis and are designed to remedy up to one (1) to two (2) semester hours deficiency casused by CGCC's conversion from quarter calendar to semester calendar The student will be supervised by a faculty member in study relevant to his/her credit deficiency and for the amount of time/effort required for the credit awarded. Students needing any of these courses should contact the chair of the appropriate division for permission to register.
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3.00 Credits
2 class hours, 2 laboratory hours 3 Credits A survey of computer information systems and equipment. The course introduces the student to hardware, software, data procedures, and human resources and examines their integration and application in the business setting. Students will experience the use of word processing, spreadsheet, and database management.
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4.00 Credits
The course includes an overview of computers and programming, problem-solving and algorithm development, simple data types, arithmetic and logical operators, selection structure, repetition structure, text files, arrays (one and two dimensional), procedural abstraction and software design, modular programming (including subprograms or th equivalent) programs. The programming language for this course is modern computer language. Prerequisite: MATH 1111 or 1113. 3-2-4.
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4.00 Credits
This course is an extension of CSCI 1301. This course includes an overview of abstract data types (ADTs), arrays (multi-dimensional) and records, sets and strings, binary files, searching and sorting, introductory alogorithm analysis (including Big-O), recursion, pointers, and linked lists, software engineering concepts, dynamic data structures (stacks, queues, trees). Prerequisite: CSCI 1301. 3-3-4.
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4.00 Credits
Introduction to Windows Programming Using Visual Basic CSCI 1320 Credit Hours 4 Class Hours 3 Lab Hours 3 This course is an introduction to computer program design and development with an emphasis on business problem identification. Topics include problem solving, fundamentals of object oriented design, fundamentals of structured design, fundamentals fo file and report structure, and business application structure.
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2.00 Credits
CULN 1102 The History of Food and Cuisine 2 credit hours This course explores the link of people, food and cultures in history with its influence on the food and cuisine of the present age. Students will be required to research and uncover the link that food has had in our culinary roots/history. Food and the cultures from which they are derived to be truly authentic with menus and dishes will be emphasized. Students will be required to express their expertise to their colleagues and customers through creative thought and writing about foods and cultures. Tasting menus will be prepared by the students to experience foods from cultures around the world.
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4.00 Credits
This course is designed to develop skills in knife, tool and equipment handling and to apply principles of food preparation to produce a variety of food products. The course stresses the proper and safe operation of equipment, as well as the importance of sanitation. 4-2-4.
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2.00 Credits
This course is designed to develop skills in producing a variety of cold food products, including items appropriate for buffet presentations. Decoratives pieces will also be addressed. 1-2-2.
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3.00 Credits
This course is designed to develop skills in menu planning and the development of menus for a variety of facilities and services. 1-4-3.
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3.00 Credits
This course is designed to develop the fundamentals of baking science in the preparation of a variety of products. The use and care of baking equipment is stressed. 4-2-4.
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