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Course Criteria
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3.00 Credits
Prerequisites: HMGT 120 and HMGT 123 Corequisites: HMPB 155 and HMPB 160 and HMPB 233 This course will provide basic hands-on techniques used to market finished pastry items, customer service, setting up, restocking and maintaining a display case, as well as taking pastry orders. This course is typically offered in the fall semester. 1 hr. lecture 3 hrs. lab/wk.
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4.00 Credits
Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252 Corequisites: HMPB 260 and HMPB 257 and HMPB 252 This course will provide hand-on instruction of advanced techniques used to make advanced staples used in the production of advanced pastries, cakes, tarts, and tortes intended for retail sales in a professional pastry shop. This course is typically offered in the spring semester. 1 hr lect. 3 hrs lab./wk.
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4.00 Credits
Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252 Corequisites: HMPB 255 and HMPB 260 and HMPB 262 This course will provide hands-on instruction of pulled and brown sugar techniques used for garnishing advanced pastry items. The student will learn how to cook, pull, blow and store sugar pieces used in a professional pastry shop. This course is typically offered in the spring semester. 3 hrs. lab and 1 hr. lab/wk.
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4.00 Credits
Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252 Corequisites: HMPB 255 and HMPB 257 and HMPB 262 This course will examine the advanced baking concepts including high dollar ingredient identification and usage, storage, advanced inventory control, costing and product sources and product availability as it pertains to a professional pastry shop. This course is typically offered in the spring semester. 1 hr. lecture, 3 hrs. lab/wk.
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3.00 Credits
Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252 Corequisites: HMPB 255 and HMPB 260 and HMPB 257 This course will provide advanced hands-on techniques used to market finished pastry items, execute excellent customer service, establishing operational guidelines, inventory and restocking, product ordering, product research, maintaining a display case, as well as taking pastry orders. This course is typically offered in the spring semester. 1 hr. lecture 2 hrs. lab/wk.
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3.00 Credits
This course will focus on two topics during the semester and how those topics affect the local, national and global communities. The course complements other courses in the curriculum by applying the dual emphases of specific content and skill development to the areas of interaction, analysis, synthesis and conflict resolution. Students will study each issue in a historical and contemporary context, develop a greater understanding of the issues, and take a position on the issues. This position will be subjected to further challenge and dialogue. In this course, the process of reflecting, researching, analyzing and evaluating are as important as content. As points of view concerning the issue are developed, the students must articulate and defend these viewpoints as they are challenged by others and make judgments among alternative options. The first topic is selected by the faculty members, then midway through the semester, the students will select the second topic. This course will require students to use many forms of research, including the Internet and electronic databases. In addition, students will be expected to use e-mail for sharing information with classmates and instructors.
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2.00 Credits
This course provides basic knowledge for the design and management of home lawns, flower and vegetable gardens, and landscape trees and shrubs. Students will learn basic plant anatomy and physiology concepts; how to recognize some common plant deficiency symptoms; the use of fertilizers and pesticides; identification of some common trees, shrubs and garden plants; and the major considerations of good landscape design. 1 hr. lecture, 2 hrs. lab/wk.
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3.00 Credits
This is a general survey course for students who wish to learn more about the broad field of agribusiness. Particular emphasis is on the many facets of landscape and grounds management. Career areas that will be covered are interior landscaping, greenhouse management, the position of pesticide applicators' position and golf course management. 3 hrs. lecture/wk.
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3.00 Credits
The course is designed to familiarize students with aspects of landscape design. Students will analyze the site and preferences of the client and complete a landscape design following basic design principles. Students will learn presentation graphics, hand lettering techniques, and how to make a hand drawing to scale. Note: Plant material courses (HORT 214, HORT 215, HORT 220) could be helpful for this course but are not required. 2 hrs. lecture, 2 hrs. lab/wk. Associated Costs: In addition to the course tuition, fees, and textbooks, this course has additional expense considerations that are estimated to be $30.
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3.00 Credits
The basics of turfgrass identification, selection, use and care will be covered. The emphasis will be on efficient management of soil and turf on large or small grounds. Upon successful completion of this course, students should be able to demonstrate their ability to properly identify the major categories of turfgrass; establish and maintain turfgrass; identify turfgrass pests; and develop a pest control fertilizer program. Irrigation systems, their maintenance and repair will also be discussed. 2 hrs. lecture, 2 hrs. lab/wk.
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