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Course Criteria
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0.00 - 3.00 Credits
The earth as a habitat. Interrelationships between humans and the environment. Geologic factors in urban and regional land use planning.
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3.00 Credits
Introduces the basic physical processes of the earth and their effect on man and his environment. Emphasizes plate tectonics, earth materials, weathering and the agents of erosion, and the development of landforms. The lab provides hands-on experience in rock and mineral identification and an introduction to geologic and topographic map interpretation.
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3.00 Credits
Introduces the theories of the evolution of life forms on earth. Concurrent with this study is the history of the development of landforms of North America. Lab introduces fossil identification with emphasis on fossils of Central Texas; also includes topographic and geologic map interpretation.
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0.00 - 3.00 Credits
Covers the origin and development of constitutional democracy in contrast with other governmental organizations; the federal system, the individual voter, political parties and pressure groups. It includes an analysis of the executive, legislative, and judicial branches of the government in relation to foreign relations, national defense, finance, business, commerce, conversation, labor, and welfare. Prerequisite: None; however, it is recommended student have sophomore classification.
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0.00 - 3.00 Credits
A study of the Texas Constitution and the nature, organization and general principles of government in the state of Texas and on the local level. Topics include federal and city government, political processes, rural and urban problems with special reference to legislative, executive and judicial aspects of Texas state government. Prerequisite: None; however, it is recommended student have sophomore classification.
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0.00 - 3.00 Credits
An introduction to computers and their relationship as an information system to the hospitality industry. The course includes an overview of industry-specific software.
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0.00 - 3.00 Credits
Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency.
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0.00 - 3.00 Credits
An introduction to food, beverage, and labor cost controls with an overview of the hospitality industry from procurement to marketing. Examination of cost components including forecasting, menu planning pricing, logistical support, production, purchasing, and quality assurance.
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1.00 - 8.00 Credits
A work-based learning experience that enables the student to apply specialized occupational theory, skills, and concepts. A learning plan is developed by the college and the employer.
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3.00 Credits
A basic study of HVAC and refrigeration controls; troubleshooting of control components; emphasis on use of wiring diagrams to analyze high and low voltage circuits; a review of Ohm's law as applied to air conditioning controls and circuits.
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