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Course Criteria
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3.00 Credits
This is the first course in the C++ programming language. The course will cover general program structures, functions, variable naming rules, iteration statements (for, while, do/while), arithmetic and relational operators, arrays, an introduction to pointers, and an introduction to objects. Hands-on programming exercises will be completed using the College's IBM compatible computers and the Turbo C++ compiler. Lecture: 2 hours Laboratory: 2 hours Prerequisites: Beginning Windows (CTIM101) or higher and Beginning Word (CTIM102) or higher and Beginning Excel (CTIM103) or higher and Introduction to Software Design & Development (CTIM281) or Departmental Approval
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3.00 Credits
This course is a continuation of Programming in C++. The course covers Object Oriented Programming concepts: classes, member functions, stream I/O, inheritance, pointers, arrays, linked lists. Hands-on programming assignments will be completed using the College's IBM compatible computers and the Turbo C++ compiler. Lecture: 2 hours Laboratory: 2 hours Prerequisite: Programming in C++ (CTIM371) or Departmental Approval
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3.00 Credits
This course provides the skills and knowledge required to use essential features and capabilities of Visual C++, a programming system used to produce Graphical User Interfaces and applications in a Windows Environment. It includes basic programming concepts, problem solving, programming logic, and the design of event-driven programming. Lecture: 2 hours Laboratory: 2 hours Prerequisites: Introduction to Software Design & Development (CTIM281) and Intermediate Windows (CTIM104) or higher and Programming in C++ (CTIM371) or Introduction to Visual Basic (CTIM361) or Departmental Approval
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1.00 - 4.00 Credits
This course involves independent work on a selected topic under the direction of members of the Department of Computer Technology & Information Management. Limited to 2 courses per student Prerequisite: Approval of the Department Chair and Division Dean
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3.00 Credits
This course will prepare students to set a table according to various styles: American, English, French, and banquet service. They will develop interpersonal skills to interact effectively with customers and coworkers. Emphasis will be placed on setting attractive tables, creating centerpieces, various napkin folds, and table applications with a focus on design and comfort. Lecture: 1 hour Laboratory: 4 hours Note: It is recommended that students should have successfully tested out of or completed Preparing for College Reading II (ENGL092) and Fundamentals of Mathematics (MATH010) before enrolling in this course.
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3.00 Credits
In this course students will be taught the skills to prepare a variety of breads and rolls. Emphasis will be placed on accuracy in scaling and measurement of formulas and the proper mixing of dough. The fermentation and baking process will be discussed in detail. Skill development will be introduced via the rolling and shaping of many different styles of breads and rolls. Lecture: 1 hour Laboratory: 4 hours Note: It is strongly recommended that students should have successfully tested out of or completed Preparing for College Reading II (ENGL092) and Fundamentals of Mathematics (MATH010) before enrolling in this course. Prerequisite: Introduction to Baking (CULA143)
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3.00 Credits
Garde manger is the production of food that is not only flavorful but pleasing to the eye. This course familiarizes the students with several aspects of banquet and catering production, including the various design components related to banquets, special occasions, and buffet menus. Students will also cover the planning and application of food garnishes, decorations, centerpiece displays and other culinary art forms. Canapes, hors d'oeuvres, salads, and galantines will be produced and served by the students. This course requires 15 hours of college-function participation in addition to lecture and lab components. Lecture: 1 hour Laboratory: 4 hours Prerequisite: Introduction to Food Production (CULA141)
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3.00 Credits
No course description available.
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3.00 Credits
In the first half of this course, students acquire an understanding of basic sanitation and safety skills, leading up to taking the Serv-Safe exam for national certification in sanitation. In the second part of this course, students acquire an understanding of the preparation of various types of foods interact with each other. Students learn the fundamental concepts and skills involved in correct measurements, procedures, and knife skills.
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3.00 Credits
In this course, students learn how to staff and operate a storeroom. Emphasis focuses on proper control and reporting procedures. Preparation of daily, weekly, and monthly reports is required. Lectures include discussion of grading specifications, food-purchasing regulations, federal and trade grades, yields, and quality controls.
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